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This is no longer something that can be simply described as 'soup.' It is an extraordinary dish with an outrageous quantity of 20 oysters per serving, cooked to the limit to create the 'Oyster Crystal.' The moment it touches your mouth, an overwhelming scent of the sea invades your senses, and the gritty texture confronts you with a saturation of umami. As it passes down your throat, the heavy richness resonates deep in your stomach, unmatched by anything else. By completely eliminating any unnecessary dilution, this dish is constructed solely from the natural saltiness and flavor of the oysters. Drinking this cup is akin to a ritual of incorporating the sea itself into your body. This product is highly concentrated with oyster components, so it is not recommended for anyone who does not truly love oysters.

To let you feel the oysters more than just eating them. A rough oyster ramen that 'surpasses' oysters. Triple soup of oyster paste, pork, and chicken. The noodles, which assert themselves as much as the soup, are flat noodles with low water content.

Emphasizing the bitterness, harmonizing oysters with ramen. A sophisticated oyster ramen made with 100% 'live' oysters. The clear soup uses only oyster broth, intentionally highlighting the bitterness of the oysters. Due to the use of oyster oil and oyster return, it has a slight bitterness. The noodles are hand-kneaded curly noodles with a water content of 45%.

"Play" spirit that you will never forget. We pursued oysters and noodles. Well, we may have pursued them too much. The soup, enriched by adding pork bone to the oyster paste simmered to its limit, has gained more depth. The original noodles developed over a long time with the famous noodle shop 'Teigaku' are uniquely rectangular flat noodles. The synergistic effect of shrimp kelp water and oysters is truly the ultimate play, a one-of-a-kind next shape.

Grilled meat sushi that enhances the deliciousness of raw meat, comparable to specialty shops.

Freshly fried oysters made with large oysters, served with lemon and salt.

Freshly fried marinated chicken, soaked overnight in our homemade soy sauce marinade made with carefully selected ingredients.

Smoked egg flavored with white oak. It has a faintly sweet aroma due to the use of whiskey barrels.

Using the French cooking technique called 'Poe Sale' for cured meat. No unnecessary seasoning is added, allowing you to savor the natural flavor of the pork, using only salt. A simple yet impactful chashu that is aged and baked in the oven.