Kaizoku Ryori (海賊料理)

Kaizoku Ryori translates as pirate cuisine, and it means grilling seafood yourself at the table in southern Tokushima. Spiny lobster, abalone, turban shells, and scallops go straight onto a mesh grill in front of you. Some restaurants sit on rafts floating on the sea, which explains a good deal about the name. No pirates were involved, though. That part surprises people, so this guide starts there. You will also find what actually arrives on the grill, how Tokushima manages its lobster season, and where along the Pacific coast to book a table. TOCKaizoku Ryori at a Glance Before the detail, here is the short version. Figures below come from Tokushima Prefecture and restaurant sources, listed at the end. Japanese nameKaizoku ryori (海賊料理), roughly kai-ZO-koo ryo-reeLiteral meaningPirate cuisineRegionSouthern Tokushima, from Anan City down to Kaiyo TownStyleCharcoal or gas grill at the table, guests cook their ownSignature ingredientIse ebi, the Japanese spiny lobsterOriginPostwar, traced by one restaurant to around 1960Also servedAbalone, turban shell, noble scallop, hard clam, squid, sashimiLobster closed seasonMay 15 to September 15 under prefectural regulationBest monthsOctober th...