Tokyo, Japan | March 22-23, 2025

In a country where the ocean’s bounty has long nourished its people and culture, a new wave of oyster appreciation is taking hold. At the heart of this resurgence is the Japan Oyster Farmers Association (JOFA) and its flagship event: the Japan Oyster Grand Prix ‘Kaki-1’ 2025, held at Tokyo’s iconic Toyosu Market, the largest seafood and agricultural market in the world.

Founded in June 2023, JOFA emerged in response to the many challenges Japan’s oyster industry faces today: a changing climate, declining profitability, aging producers, labour shortages, and the need for better industry connectivity. Rather than allow these forces to erode a treasured tradition, JOFA is determined to reshape and future-proof it.

A Festival with Purpose: The Grand Prix Returns

The second edition of the Japan Oyster Grand Prix was held over two vibrant days, drawing oyster producers, chefs, distributors, and seafood enthusiasts from all over the country. The event attracted around 50 entries from north to south, each showcasing the art and precision of Japanese oyster farming and continues to grow in influence within the industry.

Unlike typical industry expos, the Grand Prix is a live tasting competition, judged by a prestigious panel that included culinary icon Mamori Kataoka (owner-chef of “Ristorante Al Porto” and director of the All Japan Food Studies Association), oyster bar operators, Toyosu market representatives, and oyster lovers.

Judges included Iconic chefs, Mamori Kataoka (left) and Shuji Sawamura (right)

Celebrating Excellence: 2025 Winners Across Categories

The awards were divided into categories reflecting cultivation methods, cooking formats, and even aesthetic presentation. This year’s results revealed not only the diversity of Japan’s oyster sector, but the depth of talent and innovation within it.

Raw Oyster Category:

Pacific Oyster (Single-Seed Cultivation) Division:

• Grand Gold Prize: Yoshimimaru (Karatsu, Saga) 
• Gold Prize: Murotsu Fishery Cooperative (Hyogo), Yuwa Suisan (Okayama) 
• Silver Prize: Shin-eimaru LLC (Oita), Maruhachi (Fukuoka) 
• Special Award: Shin-Futtsu Fishery Cooperative (Chiba) 

Yoshimimaru’s single seed oysters which won the championship

Pacific Oyster (Traditional Raft Cultivation) Division:

• Grand Gold Prize: Furusui Co., Ltd. (Hiroshima)
• Gold Prize: Kairyo Suisan (Hyogo), Hiryumaru Suisan (Fukuoka) 
• Silver Prize: Kiwamimaru Suisan (Saga), Kajimoto Suisan (Hyogo)

Rock Oyster (Iwagaki: Crassostrea nippona) Division:

• Grand Gold Prize: Itoshima Kaki Goya Noburin (Fukuoka) 
• Gold Prize: Yoshida Suisan (Hyogo), Ama Iwagaki Seisan (Shimane)

Cooked Oyster Category:

Pacific Oyster (Single-Seed Cultivation) Division:

• Grand Gold Prize: Shin-eimaru LLC (Oita) 
• Gold Prize: Kaikoumaru (Saga), Chiyomaru Suisan (Kochi) 

Pacific Oyster (Traditional Raft Cultivation) Division:

• Grand Gold Prize: Maruju Suisan (Hiroshima)
• Gold Prize: Kaiyo Tech (Kagawa), Kaki no Masuda Zenkoumau (Fukuoka) 
• Silver Prize: Kaikoumaru (Saga), Takeuchi Suisan (Hyogo) 

Fried Oyster Division:

• Grand Gold Prize: Nagaishi Shoten (Miyagi)
• Gold Prize: Takanobu Foods (Hiroshima), Kunihiro Co., Ltd. (Hiroshima)

Variety & Design Category:

• Largest Oyster – Rock Oyster (Iwagaki: Crassostrea nippona) Division: Ama Iwagaki Seisan Co., Ltd. (Shimane)
• Largest Oyster – Pacific Oyster Division: Oyster Professional LLC (Tokushima) 
• Most Beautiful Oyster in Japan: Iseki Suisan (Shimane) 
• Design Award: Tsudau Suisan (Hyogo) 

The farmers and audience viewing all the quality oysters coming for the competition from all over Japan

Immediately following the announcement, Yoshimimaru, Grand Gold Prize winner for Best Raw Oyster (Pacific Oyster, Single-Seed Cultivation), received an overwhelming number of inquiries and orders from restaurants, retailers, and individual customers across Japan.

“It’s incredibly rewarding to hear people say they want to try ‘Japan’s best oyster.’ We hope to share this taste with even more people,” says Mr. Yoshida.

Yoshimimaru included single-seed oyster farming in 2023, a major turning point since they first started oyster production in Karatsu in 1995. With a small, dedicated team, they meticulously manage each basket, making fine-tuned adjustments based on ocean conditions and oyster behaviour. “Oysters respond to the care you give them. I literally talk to them every day,” Mr. Yoshida adds, echoing his passion and dedication.

Mr Yoshifumi Yoshida from Yoshimimaru and the farmers from the same region, Kyushu.

Mr Yoshifumi Yoshida from Yoshimimaru in the center (the award winner) celebrated by SEAPA Japan team

More Than a Contest: An Industry Celebration

Japan boasts over 2,800 oyster-producing groups, and JOFA’s mission is clear: to preserve, innovate, and educate. By highlighting the diversity and craftsmanship of oyster farming, JOFA is cultivating not just better oysters, but a deeper appreciation for the people and ecosystems behind them. Through collaboration, training, storytelling, and events like the Grand Prix, they are actively forging a path for younger generations to step into the industry.

The impact is not limited to culinary circles. On April 2nd, 2025, the Parliamentary Federation for Oyster Farming was launched, with former Prime Minister Fumio Kishida named as its Supreme Advisor. In his post on X (formerly Twitter), Kishida committed to strengthening the oyster sector by addressing core issues like poor growth, predation, and waste management, while also boosting production and export potential.

The Japan Oyster Grand Prix ‘Kaki-1’ is more than a celebration of flavour and form – it’s a beacon of what the oyster industry can be when it comes together with purpose. From producers to chefs, market operators to seafood lovers, this event has reawakened pride, visibility, and ambition within Japan’s aquaculture community.

For regions outside Japan, including Australia, the U.S., and France, this model presents an inspiring example of how local industry, national pride, and international potential can harmoniously blend. By investing in excellence, innovation, and shared culture, oysters can once again rise as a symbol of resilience and prosperity.