Experience Sado's Winter Delicacy and Industry - Oyster Shucking Tour at Lake Kamo
English
Itinerary
271-1 Ryōtsuebisu, Sado, Niigata
Meet up at this place.
2
Visit Lake Kamo Fishing Cooperative for the Oyster Peeling Experience.
Return to Sado Outdoor Base to prepare and have lunch with oysters. Dismissal at around 13:00.
Frequently asked questions
The oyster shucking experience tour at Lake Kamo is a unique opportunity to discover the winter bounty of Sado and learn about the process of removing oyster meat from its shell with the guidance of an active oyster farmer.
Oysters grown in Lake Kamo, one of the 100 most scenic lakes in Japan, are known for their soft and creamy taste, and the peak season for oyster harvesting is from November to May.
The tour experience includes the oyster peeling experience at Lake Kamo Fishing Cooperative, a stroll through the traditional port town of Ryotsu, and a cooking and eating session at the Sado Outdoor Base with provided cooking utensils and ingredients. Beverages and alcoholic beverages can be purchased for an additional charge.
The best time to go on the tour is during the peak season of oyster harvesting, which is from November to May.
Please bring warm and comfortable clothing that can withstand light messiness as aprons and gloves will be provided for the oyster peeling experience. There are changing rooms and showers available at the Sado Outdoor Base for your convenience. The tour welcomes participation from groups of any size.
The oyster shucking experience tour at Lake Kamo offers a unique chance to discover the winter bounty of Sado, including oysters known for their soft and creamy taste grown in one of the 100 most scenic lakes in Japan. Participants will be guided by an active oyster farmer, learn how to shuck oysters, and join a cooking and eating session with provided utensils and ingredients. The event takes place at the Lake Kamo Fisheries Cooperative Association, and participants can also stroll through the traditional port town of Ryotsu. The tour takes place from November to May, with the meeting location at the Sado Outdoor Base. Participants should wear warm and comfortable clothing, and drinks and alcoholic beverages can be purchased separately.
Food and Drinks. The experience includes cooking and eating your own hand-shucked oysters.
