Emit Fishbar

Toyama Bay holds a special reputation among Japanese seafood enthusiasts. One of Japan’s largest bays, it is also responsible for producing large quantities of the nation’s seafood, with over 200 varieties supplied from the bay’s fisheries. Particularly notable about Toyama Bay is also how sharply the shoreline drops off at the coast; the bay has a maximum depth of 1,250 meters. At depths of 300 meters and below, the 2,120 square-kilometer Toyama Bay is home to massive quantities of what is scientifically known as Japan Sea Proper Water: water that hovers between 1 to 2 degrees Celsius, and is extremely high in inorganic nutrients. Japan Sea Proper Water is what makes Toyama Bay-farmed and fished seafood so characteristically delicious. The signature oysters at Emit Fishbar are farmed at depths exceeding 384 meters in Toyama Bay, ensuring that they reap an entire lifetime’s benefit of immersion in Japan Sea Proper Water. Since the restaurant also enjoys an extensive network of relationships with suppliers all across Japan, ensuring that it has access to the freshest possible seafood regardless of season, it also purifies these oysters through a patented cleansing process with Toyama Bay’s deep sea water, a “five-star” process that is so thorough that Emit claims to have the safest oysters in all of Japan. Oyster enthusiasts are still welcome to make their pilgrimages to Hokkaido, Iwate and Miyagi, of course. But for those unwilling to travel so far, Emit Fishbar in Ginza Six has all of the nation’s finest gathered in one central Tokyo location. What if you’re going with a group of friends, but you personally aren’t a fan of oysters? No problem. Emit also offers a beautiful selection of alternative options that are just as delicious, like sirloin steak and crab gratin.