Kaki Goya Akkeshi Suisan Toyoda Honten

One piece. The growth of oysters slows down in low water temperatures, and they grow slowly and steadily compared to regions with higher water temperatures south of Honshu. Additionally, by continuously absorbing nutrients over a long period, they develop a sweet, large, and creamy texture. I am confident that once you try them, you will recognize their charm! Please enjoy them♪

10 pieces for 2980 yen, half for 1680 yen. These M-size (2-year-old) oysters from Akkeshi can be eaten raw and are steamed and grilled in a can, prepared in the local fisherman's style, resulting in a plump and sweet flavor. Please give it a try.

M size oysters from Akkeshi, two years old. We keep them alive until just before cooking, providing them with their shells so they can be eaten raw. Due to their freshness, they have no distinct bitterness typical of oysters and are incredibly delicious. Fun fact: the bitterness in oysters comes from the deterioration of their internal organs, which start to rot and cause the bitterness. Our oysters are fried while still alive, so there is no bitterness, and their sweetness is enhanced. Please enjoy our carefully crafted fried oysters.

M size oysters from Akkeshi, aged 2 years. We keep the oysters alive until just before cooking, allowing them to be eaten raw with their shells. Due to their freshness, they have no distinct bitterness typical of oysters and are incredibly delicious. Fun fact: the bitterness in oysters comes from the deterioration of their internal organs, which can start to rot. Our oysters are fried while still alive, ensuring there is no bitterness and enhancing their sweetness. Please enjoy our carefully crafted oyster tempura.

Rice with oysters using tsukudani made in the restaurant

We grill 2L size (3-year-old) oysters from Akkeshi with butter on a grill. The cooked oysters are sweet and incredibly delicious♪

Reservations must be made at least three days in advance for two or more people. Enjoy the legendary oysters from Akkeshi, Hokkaido, which are the only domestically produced oysters that can be eaten raw throughout the year. This course features the highest quality brand oysters, 'Akkeshi oysters,' delivered directly from fishermen. The course includes raw oysters (2L, 3-year-old oysters), grilled oysters (M size, 2-year-old oysters), butter-grilled oysters (2L size), fried oysters, oyster rice, and clear soup.

This is a recommended course that includes 2 additional dishes to the Akkeshi Oyster Course priced at 3480 yen: a sashimi platter and grilled seafood, allowing you to enjoy both oysters and fish. The types of fish will vary daily based on what local fishermen from Tsushima catch the day before, but you can enjoy rare fish from Kyushu, such as stonefish and yellowtail from the Genkai-nada Sea, which are not commonly available in the Tokai region. ■ Fresh oysters 2L (3-year-old) ■ Grilled oysters M (2-year-old) steamed ■ Assorted fresh fish sashimi platter ■ Fried oysters ■ Butter-grilled oysters ■ Grilled seafood (white clams, red shrimp) ■ Oyster rice ■ Clear soup

Ultimate oyster hut course! A generous selection of 12 dishes featuring oysters and fresh fish. ■ Fresh oysters 2L (3-year-old) ■ Grilled oysters M (2-year-old) steamed and grilled ■ Tsushima tuna liver sashimi ■ Assorted fresh fish sashimi ■ Fried oysters ■ Butter-grilled oysters ■ Grilled seafood (white clams, red shrimp) ■ Simmered fish ■ Akkeshi clams steamed in sake (5-year-old) ■ Tuna vinegar offal ■ Oyster rice ■ Clear soup

A sashimi platter of fresh fish delivered directly from the fishermen of Tsushima every day. The contents change based on the fish caught the day before, so please look forward to what we have today♪

The king of bonito, the Suma bonito, is only available when caught in Tsushima.

Once a month, we purchase a whole bluefin tuna from fishermen in Tsushima, Nagasaki. This is a platter of bluefin tuna featuring plenty of fatty tuna (otoro) and medium fatty tuna (chutoro). It is held on the last Thursday of each month. With gratitude for our monthly offerings, we provide this at nearly cost price. Please enjoy the fresh bluefin tuna purchased directly from the fishermen. The price may vary slightly depending on the size, but rest assured, we will offer it at a price that the fishermen are comfortable with.

Sashimi made from the liver of bluefin tuna, commercialized in collaboration with tuna fishermen from Tsushima. It can only be eaten if it is very fresh. It has a texture and sweetness that is unexpected for fish liver, with high-quality fat. This product has many repeat customers.

We offer the freshly caught red grouper from Tsushima for 1280 yen, prepared with our special braising technique. The flesh is incredibly firm and juicy. This is top-quality grouper from the Genkai-nada Sea. Since it is a fish that can be enjoyed as sashimi, it is packed with flavor.

※It will take about 15 minutes.

Good for sashimi or grilled

Sliced white mullet, flounder, salmon, amberjack, and other 5 pieces