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Sanriku Yamada Oyster House

Name: Sanriku Yamada Oyster House
Telephone: +81193657901
Price range: JPY 4 500
Rating: 3.23

三陸山田かき小屋

3.23

（1avis）

JPY 4 500

Seafood

Shimohei-gun Yamada Machi, préfecture d’Iwate, Japan

0

message

Réservation

Réservation impossible

Genre

Budget

JPY 4 500

Horaires d'ouverture

dimanche

11:00~14:00

11:00

, 12:00

, 13:00

lundi

11:00~14:00

11:00

, 12:00

, 13:00

mardi

11:00~14:00

11:00

, 12:00

, 13:00

mercredi

Fermé

jeudi

Fermé

vendredi

11:00~14:00

11:00

, 12:00

, 13:00

samedi

11:00~14:00

11:00

, 12:00

, 13:00

Jour férié

11:00~14:00

11:00

, 12:00

, 13:00

Adresse

Gare la plus proche

Gare de Iwatefunakoshià0.16 km

Équipements

Parking disponible

Indulge in heaping servings of fresh oysters

Sanriku Yamada Oyster Hut is a place where you can fully enjoy fresh, large oysters. Upon entering the restaurant, the scent of the sea fills the air, and steamed oysters are served one after another. You can easily savor delicious oysters, changing the flavor with ponzu or special soy sauce, allowing you to enjoy the fresh taste of the ocean to your heart's content.

Évaluation

3.23（1avis）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Plat

-

Service

-

Ambiance

-

Bon rapport qualité-prix

-

Japan Évaluations des utilisateurs3.24(1 avis)

Plat

-

Service

-

Ambiance

-

Bon rapport qualité-prix

-

Avis

KYOUKO

@kyouko-251696

Japon

2025年9月8日

3.6

The style of steaming everything at once on a huge grill is impressive. They prepare a large number of oysters in their shells with a shovel, and the rising steam and scent of the sea are exciting. The staff crack the shells and place them one after another, allowing for a smooth eating pace. The meat is rich in flavor and well-seasoned with salt, making it very delicious even on its own. You can pair it with lemon or change the flavor with rice or oyster broth, making it enjoyable until the end. It provides a satisfying all-you-can-eat experience and a feeling of the Sanriku sea, leaving you in a happy mood.

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