Kaki Inoue Kudanshita
牡蠣いのうえ 九段下
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A Casual Standing Bar to Enjoy Fresh Oysters
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A luxurious spring-only course that allows you to fully enjoy the tastes of spring and oyster dishes. For the finish, we offer earthenware pot hizumabushi with plenty of oysters. From 3 persons / Reservations required at least 2 business days in advance. Please use this course for welcome parties and Hanami gatherings.
A luxurious spring-only course that allows you to fully enjoy the tastes of spring and oyster dishes. For the finish, we offer earthenware pot hizumabushi with plenty of oysters. From 3 persons / Reservations required at least 2 business days in advance. Please use this course for welcome parties and Hanami gatherings.
Grape variety: Grillo, Zibibbo. Origin: Italy, Sicily. A light and lively semi-sparkling wine. It offers a refreshing taste with a hint of the natural sweetness of the grapes that brings a sense of comfort.
Grape varieties: Catarratto, Inzolia, and others. Origin: Italy, Sicily. Subtle fruitiness and a refreshing, delicate taste. A crisp acidity reminiscent of lemon balances well with a dry flavor.
Grape variety: Zibibbo 100. Region: Italy, Sicily. This Muscat variety is grown on Pantelleria Island, which floats between Sicily and the African continent in the Mediterranean Sea. Despite its sweet and fresh aroma, it has a dry taste overflowing with minerality.
Kikkokugyo Shochu 180ml 25° Bottle + Hoppy (Outside)
Includes main dish + rice + soup + small side dish.
Includes main dish + rice + soup + small side dish.
Includes main dish + rice + soup + small side dish.
As of June 2026 (example) - Hokkaido Chihai Oysters, Hokkaido Senpochi Oysters, Miyagi Prefecture Mont Saint Rick, Hyogo Prefecture Cutie Kaki♡
Large oysters wrapped in pork and grilled. A recommended dish from the chef that brings out the flavors of each ingredient.
A classic menu item at the oyster tavern, perfect with drinks
Enjoy a new sensation of flavor with the umami of oysters wrapped in a crispy skin.
Oysters marinated in a special olive oil.
A dish that combines the aroma of oysters with the classic meat shumai.
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