Experience Sado's Winter Delicacy and Industry - Oyster Shucking Tour at Lake Kamo

Discover the winter bounty of Sado through a unique oyster shucking experience tour at Lake Kamo. The oysters grown in the scenic lake, which is 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.

Your guide for the tour will be an active oyster farmer who will lead you through the process of removing the oyster meat from its shell. After the experience, you can savor your favorite dish at the Sado Outdoor Base.

The Lake Kamo Fisheries Cooperative Association, the venue of the event, is a 10-minute walk from the Sado Outdoor Base, where you can stroll through the traditional port town of Ryotsu. After the oyster peeling experience, you will join a cooking and eating session at the Sado Outdoor Base, where cooking utensils and ingredients for oyster fry, oyster hot pot, ahi jio, and more will be provided. Beverages and alcoholic beverages can be purchased for an additional charge.

Tour Schedule (subject to weather changes):

9:00 AM - Meet at the Sado Outdoor Base

9:30 AM - Visit Lake Kamo Fishing Cooperative for the Oyster Peeling Experience

11:00 AM - Return to Sado Outdoor Base to prepare and have lunch with oysters

1:00 PM - Dismissal

Precautions

Please dress in 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. We welcome participation from groups of any size, so please feel free to reach out to us even if your group has less than four people.

Takeaway

The Oyster Shucking Experience Tour at Lake Kamo offers a unique opportunity to discover the winter bounty of Sado and learn about oyster farming from an active oyster farmer.

The tour includes a visit to the Lake Kamo Fishing Cooperative for the oyster peeling experience, a stroll through the traditional port town of Ryotsu, and a cooking and eating session with provided cooking utensils and ingredients at the Sado Outdoor Base.

The peak season for oyster harvesting is from November to May and the tour welcomes participants of any group size.

Please bring warm and comfortable clothing that can withstand light messiness, and be prepared for light messiness with provided aprons and gloves.

Changing rooms and showers are available at the Sado Outdoor Base.

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