Our selected oysters are only from an area of sea specially assigned by Hiroshima Prefecture which is very clean and safe and does not have norovirus. We shuck these fresh oysters in front of you.
We serve living “moving-heart” oysters!! They are the freshest oysters so their heart are moving when we shuck, and you can see it right next to the adductor muscle.
We offer safe and fresh oysters which does not need cooking, so you can eat them raw.
Oysters varies in price depending on the season and production area.
We open oysters after your order, so it takes 15 minutes for serving.
Very popular and having lots of fans, so sold out in a minutes!! Please make a reservation before your visit.
We will cook after your order so it takes 25 minutes for serving.
Soy sauce tasted vegetables in season with oyster oil.
Baby Rock Oyster It’s like very pure.
Improved not to bear offspring (Triploid)Very ﬁlling!!!!! There are many fans.
The Standard of Rock Oysters”, Well Balanced. It has many fans.
from Kakikin – The Oyster Prince of Akkeshi, Godfather of Kaki Emon.
Tossed about by heavy seas in Tsugaru Channel, It has lots of ﬂavor.
from Konbumori Fishermen’s Cooperative.
Popular Oyster that has a chewy texture, Grown in the edge of Akkishi Bay on the east side of Kushiro. Rich and Creamy Taste.
They say “we are putting our life on safe and secure.” They inspect so frequently.Men and women of all ages are raising and producing the oysters in the same space.
from Marine Farm – Produced by an oyster geek.
Shkamekaki (Scientiﬁc Name: Crassostrea sikamea), the Local Oyster of Kyushu. Small Size, but Rich Taste!You can’t get enough of it! This is the same oyster as the Kumamoto Oyster.
smaller sized oyster than Paciﬁc Oyster Soon after the war’s end in 1945, GHQ ordered the resumption of the Magaki’s seed oyster export to the U.S that had been stopped during the war, and seed oysters of Yatsushiro-shi Kagami-machi were exported during the period 1947 to 1958.
The export of seed oyster was ended shortly, however in U.S., “Shikamekaki” that was mixed in Paciﬁc Oysters became popular, and the cultivation was continuously developed.
Then, it was called “Western Treasure” and “Queen of Oyster” because it was tasty even though it was small sized. Today, it has been a brand named “KUMAMOTO” that is one of the most popular high-rated oysters.
Furthermore, it is reimported to Japan, and known as the rare oyster at the places such as oyster bars.
※Our staff may only be able to communicate in Japanese.
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