Oyster Bar, a restaurant specializing in delicious raw oysters in Ginza
銀座で生牡蠣が美味しい専門店 牡蠣Bar
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A hidden paradise for fresh oysters in Ginza
Highlights
Ratings
Japan User ratings3.37(1 review)Reviews
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Menu
This course allows you to enjoy oysters while getting to know the concept of Oyster Bar. Enjoy everything from raw oysters to oyster dishes.
Oysters purchased from various regions are prepared in different ways!
Popular with one-person customers Oyster Bar Trial Course
Origin: Hyogo Prefecture Murotsu Producer: Mr. Takagi If you like firm and chewy oysters, I recommend you to try this. It is suitable for steaming or grilling.
Origin: Hyogo Prefecture, Murotsu Producer: Mr. Takagi Oysters grown by rolling them round and round, with just the right sweetness of the meat and body. Highly recommended by the staff.
Origin: Fukushima Prefecture, Fukuyama Producer: Mr. Kaneda Hiroshima-like strength and firmness in the scallop meat. The more you chew, the sweeter it becomes.
Origin: Saiki, Oita Prefecture Producer: Everyone in Saiki
Winter is the best season for delicious live oysters! But the deliciousness of oysters is not limited to just that place!! For example, in spring, 'snowmelt oysters' rich in mineral water from the melting snow are exquisite!! We propose the best oysters for each season at our store!!
Oyster master carefully selects live oysters, with options of 3 oysters, 5 oysters, a dozen oysters, and all oysters available
The juicy juice of the plump umami is irresistible
Selected as the No. 1 Oyster Fry Award! Served with Oyster Bar's original potato salad instead of tartar sauce
Collaboration of Oyster and Cod Roe
Mayo-free alternative to tartar sauce for oyster fry
Enjoy a salad of seasonal fruits and fresh oysters dressed with oyster dressing.
The oyster broth is amazing. It's a popular dish at the oyster bar. It serves about 2 people.
Oysters are shucked after receiving the order, and fried rice is made with oyster broth rice.
Rice ball made with rice cooked in oyster broth. Please enjoy wrapped in seaweed from the Ariake Sea.
Oyster broth rice with good egg Ariake seaweed, served with rice
Production area: Akkeshi, Hokkaido. Producer: A group of specialists from Kakiemon. This is a must-try for those who love plump and chewy oysters. It is also suitable for steaming and grilling.
Production area: Akkeshi, Hokkaido. Producer: A team of specialists from Maruemon who have carefully nurtured oysters while rolling them around. The sweetness of the oyster's adductor muscle and flesh is just right. A staff-recommended oyster.
Production area: Kushiro, Hokkaido Producer: Nakai Muka-san It has a strong and robust flavor typical of Hiroshima, and the more you chew, the sweeter it becomes.
Production area: Murotsu, Hyogo Prefecture Producer: Mr. Yoshida
Production area: Aioi City, Hyogo Prefecture Producer: Mr. Hamanaka
Production area: Aioi City, Hyogo Prefecture Producer: Mr. Ishii
Production area: Kagawa Prefecture, Shodoshima Producer: Mr. Yamashita
Production area: Ooinoshima, Oita Prefecture Producer: Mr. Miyamoto
Winter is the peak season for delicious raw oysters! But the oysters are not only delicious then!! For example, in spring, the 'snowmelt oysters' rich in minerals from the melting snow are exquisite!! Our shop offers the best oysters for each season!!
Carefully selected fresh oysters by an oyster master, available in 3 oysters, 5 oysters, a dozen oysters, and all oysters.
The plump and flavorful juice is irresistible; I want you to drink the broth, and it's delicious even when mixed with alcohol.
We open the oysters and fry them after receiving your order. We use rice flour and panko from Oberkanal, which is finely ground.
A collaboration of oysters and baby sardines
The oysters are opened and grilled after you place your order.
We open the oyster shells and grill them after receiving your order.
The oysters are opened and grilled after the order is placed.
We open the oyster shells and grill them after receiving your order.
We open the oyster shells and grill them after receiving your order.
Enjoy the raw oysters mixed with the dressing and Shine Muscat grapes, using Edomae herbs.
The oysters are opened upon order. This is pasta mixed with oyster sauce, served with fresh oysters, perfect as a snack.
Can be used as a tartar substitute for fried oysters without mayonnaise
The oyster broth is amazing. This is a classic finish at the oyster bar. It's usually enough for about two people.
The oysters are shucked after receiving the order, and fried rice is made using oyster broth rice.
Made with rice cooked in oyster broth. Please enjoy it wrapped in seaweed from the Ariake Sea.
Rice with oyster broth and good eggs, served with seaweed from Ariake Sea and accompaniments
This course allows you to enjoy oysters while getting to know the concept of Oyster Bar. Enjoy everything from raw oysters to oyster dishes.
Oysters purchased from various regions are prepared in different ways!
Popular with one-person customers Oyster Bar Trial Course
Production area: Akkeshi, Hokkaido Producer: Hitoshi Nakajima This is a firm and chewy oyster that we definitely want those who love this texture to try. It is also suitable for steaming and grilling.
Production area: Akkeshi, Hokkaido Producer: Hitoshi Nakajima Oysters raised while rolling around, with just the right sweetness of the adductor muscle and flesh. A staff-recommended oyster.
Production area: Kushiro, Hokkaido Producer: Nakai Muka-san It has a strong and robust flavor typical of Hiroshima, and the more you chew, the sweeter it becomes.
Production area: Murotsu, Hyogo Prefecture Producer: Mr. Yoshida
Production area: Sakoshi, Hyogo Prefecture Producer: Mr. Kamajima
Production area: Sukumo, Kochi Prefecture Producer: Mr. Kubo
Production area: Kagawa Prefecture, Shodoshima Producer: Mr. Yamashita
Production area: Ooinoshima, Oita Prefecture Producer: Mr. Miyamoto
Production area: Saiki, Oita Prefecture Producer: Umisei
Winter is the peak season for delicious raw oysters! But the oysters are not only delicious then!! For example, in spring, the 'snowmelt oysters' rich in minerals from the melting snow are exquisite!! Our shop offers the best oysters for each season!!
Carefully selected fresh oysters by an oyster master, available in 3 oysters, 5 oysters, a dozen oysters, and all oysters.
The plump and flavorful juice is irresistible; I want you to drink the broth, and it's delicious even when mixed with alcohol.
We open the oysters and fry them after receiving your order. We use rice flour and panko made from fine panko from Obakunar.
A collaboration of oysters and baby sardines
The oysters are opened and grilled after you place your order.
We open the oyster shells and grill them after receiving your order.
The oysters are opened and grilled after the order is placed.
We open the oyster shells and grill them after receiving your order.
We open the oyster shells and grill them after receiving your order.
Enjoy raw oysters mixed with dressing and Shine Muscat grapes, using Edomae herbs.
The oysters are opened after you place your order. This is pasta mixed with oyster sauce, served with fresh oysters, perfect as a snack.
Can be used as a tartar sauce alternative for fried oysters without mayonnaise
The oyster broth is amazing. A classic finish at the oyster bar. It's about enough for two people.
The oysters are shucked after you place your order, and we use oyster broth rice to make the fried rice.
Made with rice cooked in oyster broth, wrapped in seaweed from the Ariake Sea. Enjoy!
Rice with oyster broth and good eggs, served with seaweed from Ariake Sea and accompaniments
This course allows you to enjoy oysters while getting to know the concept of Oyster Bar. Enjoy everything from raw oysters to oyster dishes.
Oysters purchased from various regions are prepared in different ways!
Popular with one-person customers Oyster Bar Trial Course
Production area: Akkeshi, Hokkaido Producer: Hitoshi Nakajima This is a must-try for those who love firm and chewy oysters. It is also suitable for steaming and grilling.
Production area: Akkeshi, Hokkaido Producer: Hitoshi Nakajima Oysters raised while rolling around, with just the right sweetness of the adductor muscle and flesh. A staff-recommended oyster.
Production area: Sakoshi, Hyogo Prefecture Producer: Mr. Kamajima
Production area: Sukumo, Kochi Prefecture Producer: Mr. Kubo
Production area: Kagawa Prefecture, Shodoshima Producer: Mr. Hamada
Production area: Ooinoshima, Oita Prefecture Producer: Mr. Miyamoto
Production area: Saiki, Oita Prefecture Producer: Umisei
Production area: Murotsu, Hyogo Prefecture Producer: Mr. Takagi
Production area: Murotsu, Hyogo Prefecture Producer: Mr. Takagi
Production area: Aioi City, Hyogo Prefecture Producer: Mr. Ishii
Production area: Aioi City, Hyogo Prefecture Producer: Mr. Matsushita
Production area: Chiba Prefecture, Futtsu Producer: Asakura
Winter is the peak season for delicious raw oysters! But the oysters are not only delicious then!! For example, in spring, the 'snowmelt oysters' rich in minerals from melting snow are exquisite!! Our shop offers the best oysters for each season!!
Carefully selected fresh oysters by the oyster master, available in 3 oysters, 5 oysters, a dozen oysters, and all oysters.
The plump and flavorful juice is irresistible; I want you to drink the broth, and it's delicious even when mixed with alcohol.
We open the oysters and fry them after receiving your order. We use rice flour and panko made from fine panko from Obakanaru.
A collaboration of oysters and baby sardines
The oysters are opened and grilled after you place your order.
The oysters are opened and grilled after receiving your order.
We open the oyster shells and grill them after receiving your order.
We open the oyster shells and grill them after receiving your order.
We open the oyster shells and grill them after receiving your order.
Enjoy raw oysters mixed with dressing and Shine Muscat grapes, using Edomae herbs.
The oysters are opened upon order. This is pasta mixed with oyster sauce, served with fresh oysters, perfect as a snack.
Can be used as a tartar sauce substitute for fried oysters without mayonnaise
The oyster broth is amazing. A classic finish at the oyster bar. It's about enough for two people.
The oysters are shucked after you place your order, and we use oyster broth rice to make the fried rice.
Made with rice cooked in oyster broth. Please enjoy it wrapped in seaweed from the Ariake Sea.
Rice with oyster broth and good eggs, served with Aari seaweed and accompaniments
A hidden popular cream pasta
A pasta dish featuring only oysters, abundantly using oysters in a salty style.
This course allows you to enjoy oysters while getting to know the concept of Oyster Bar. Enjoy everything from raw oysters to oyster dishes.
Oysters purchased from various regions are prepared in different ways!
Popular with one-person customers Oyster Bar Trial Course
Production area: Akkeshi, Hokkaido Producer: Hitoshi Nakajima Oysters raised while rolling around, with just the right sweetness of the adductor muscle and flesh. A staff-recommended oyster.
Production area: Futtsu City, Chiba Prefecture Producer: Mr. Asakura
Production area: Futtsu, Chiba Prefecture Producer: Mr. Asakura
Production area: Murotsu, Hyogo Prefecture Producer: Mr. Takagi
Production area: Murotsu, Hyogo Prefecture Producer: Mr. Takagi
Production area: Murotsu, Hyogo Prefecture Producer: Mr. Yoshida
Production area: Murotsu, Hyogo Prefecture Producer: Mr. Yoshida
Production area: Aioi City, Hyogo Prefecture Producer: Mr. Matsushita
Production area: Naruto, Tokushima Prefecture Producer: Oyster King
Production area: Fukuyama, Hiroshima Prefecture Producer: Mr. Kaneda
Production area: Oki Island, Shimane Prefecture Producer: Mr. Iseki
Production area: Kunisaki, Oita Prefecture Producer: Mr. Kato
Production area: Kashima, Saga Prefecture Producer: Mr. Nonaka
Production area: Tara Town, Saga Prefecture Producer: Mr. Umezu
Winter is the peak season for delicious raw oysters! But the oysters are not only delicious then!! For example, in spring, the 'snowmelt oysters' that are rich in minerals from the melting snow are exquisite!! Our shop offers the best oysters for each season!!
Carefully selected fresh oysters by an oyster master, available in 3 oysters, 5 oysters, a dozen oysters, and all oysters.
The plump and flavorful juice is irresistible; I want you to drink the broth, and it's delicious even when mixed with alcohol.
We open the oysters and fry them after receiving your order. We use rice flour and panko from Obakunar for the breading.
A collaboration of oysters and baby sardines
The oysters are opened and grilled after you place your order.
The oysters are opened and grilled after receiving your order.
We open the oyster shells and grill them after receiving your order.
We open the oyster shells and grill them after receiving your order.
We open the oyster shells and grill them after receiving your order.
Enjoy raw oysters mixed with dressing and Shine Muscat grapes, using Edo-style herbs.
The oysters are opened after you place your order. This is pasta mixed with oyster sauce, served with fresh oysters, perfect as a snack.
Can be used as a tartar sauce alternative for fried oysters without mayonnaise
The oyster broth is amazing. This is a classic finish at the oyster bar. It's generally enough for about two servings.
The oysters are shucked after receiving the order, and fried rice is made using oyster broth rice.
Made with rice cooked in oyster broth. Please enjoy it wrapped in seaweed from the Ariake Sea.
Rice with oyster broth, good eggs, and Ariake seaweed, served with a side dish
A hidden popular cream pasta
A pasta dish featuring only oysters, abundantly using oysters in a salty style.
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