Yakigaki-no-hayashi

60 years of the history, we serve our customers with our principles

Oysters of the highest grade; Jigozen-gaki

Jigozen district located on the opposite shore.
Jigozen district is situated on the west side of Hiroshima Bay. Receiving clear limpid streams from Ohta-river from Hiroshima city, Oze-river from Yamaguchi prefecture, and the primeval forest from Miyajima, this district has become a perfect fishing bank.
The oysters that grow here are nurtured by the nutritious tide. Therefore, their sizes are remarkably large, and they are known as the most delicious oysters in Hiroshima.

In Hayashi, we get in a stock of a special order of 3-year-old oysters from reliable trader. The black fold around the meat is a sign of fine oyster.
Please enjoy every bit of excellent savory which you can never try in the other restaurant.

Jigozen oysters
Among the nationally famous brand "Jigozen oysters," we use the oysters that are bestowed the title of "The Best in Japan."
  • ・16th Festival of the Ministry of Agriculture, Forestry and Fisheries
  • ・Win the Emperor's Trophy [Fishery Division]
  • ・The 60th Anniversary Competition of Japan Fisherman's Union
  • ・Win the Award of the Director-General of the Fisheries Agency
  • ・43rd Festival of the Ministry of Agriculture, Forestry and Fisheries
  • ・9th Japan Fishermen and Fisherwomen Tournament
  • ・ Win the Award of Director-General of the Fisheries Agency

Our fastidiousness with foodstuffs

We serve perfectly safe raw and grilled oysters throughout the year. Generally speaking, oysters, especially raw ones, can be consumed in few months throughout the year. However, we carefully culture the oysters that can be edible all year round with ideal size and flavor. Our original raw oysters are from aNorovirus-free area of sea. They are fresh and safe oysters that cannot be eaten any other place in the world.

The soy sauce mixed with vinegar that we serve with raw oysters is our original. It enhances the flavor that oysters primary have.

The conger
The conger eels we use are from Setonaikai (the Inland Sea of Japan). We grill them scrupulously with our secret sauce at the restaurant so that tiny bones which are characteristics of the fish.
We proudly make sauce for grilled conger eel and the soup stock with ingredients, such as dried small sardines and skipjack tunas.

Thoughts of Miyajima.

Osunayaki
The plates we use to dish up our cuisine are originally designed Osunayaki (Miyajimayaki), Japanese potteries originated in Miyajima.
For us, Miyajima is the hometown as well as a World Heritage site. We have grown up and live here, and we have special feeling on this island.
We won't accept take-out order of grilled oysters because we want to preserve the environment of Miyajima and tourist to visit here henceforth.
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  • History oh Hayashi
  • Yakigaki-no-hayashi
  • Japanese style cafe Hayashiya
  • Miyajima map

MIYAJIMA Notes

[ What is Osunayaki? (Japanese potteries originated in Miyajima) ]
In former times when people left Miyajima for a trip, they brought sand of the precincts of Itsukushima Shrine, praying for safety of the trip. Then they returned the sand with the one they brought back from their destination when they came back Miyajima without a hitch, which called Osunagaesinogi. Then they made a musical instrument for a festival from the sand. Some says that is the beginning of Osunayaki. Those potteries have a sense of warmth as well as ingenuousness. The Osunayaki that we are using are hand-painted one by one at "Yamanetaigendou," a purveyor to Itsukushima Shrine.
御砂焼