Fresh Hiroshima oysters are at their best from autumn through winter, so November is one of the best times of the year to try Hiroshima Oyster Ramen. Near Miyajima, you can order it at Hiroshima Ramen Momiji, right at Miyajimaguchi Ferry Terminal, for ¥1,780 (tax included, as of October 2026).
Why autumn and winter?
Hiroshima is Japan’s largest oyster-producing region. As the water of Hiroshima Bay cools, the oysters grow plump and creamy, and many local restaurants and markets start featuring fresh oysters. It is also the season when warm bowls of ramen taste best after a chilly ferry ride.
What’s in the bowl
Each bowl is topped with several large Hiroshima oysters. As they sit in the hot broth they add natural sweetness and umami, so the soup gets richer as you eat.
White or Red?
- White: a creamy miso tonkotsu broth, mild and comforting. Best for a first try.
- Red: the same oyster-rich base with a mild chili kick.
- Bakugaki Oyster Ramen (¥2,480): loaded with 10 oysters for real oyster lovers.
Hiroshima Oyster Ramen was certified as a Miyajima local ramen by the Japan Ramen Association in 2025.
Not visiting in winter?
Oyster Ramen is on the menu all year, so you can still try it in spring or summer.
Where to try it
Hiroshima Ramen Momiji is on the 2nd floor of HIRODEN etto, directly connected to Miyajimaguchi Ferry Terminal. Open 11:00–19:00 (last order 18:30). See the Hiroshima Oyster Ramen Guide for more.
Frequently Asked Questions
When is oyster season in Hiroshima?
Fresh oysters are at their best from autumn through winter.
Is Oyster Ramen only available in winter?
No. Hiroshima Ramen Momiji serves it all year.
How much is Hiroshima Oyster Ramen?
¥1,780 for White or Red, and ¥2,480 for Bakugaki Oyster Ramen with 10 oysters (tax included, as of October 2026).
