Shizuoka Kaki Center Gofukucho

We offer several types of raw oysters every day. The origin changes daily, so please ask the staff!

This is what you think of when you hear oyster center. Start with this!

If you're unsure about what to have as a snack, this is the one! A dish with an excellent combination of oysters and grated ponzu sauce.

Bubbling hot ajillo! We wrapped the rich flavor of oysters in a fluffy egg mixture.

A popular menu item that becomes addictive with the richness of oysters and the delicious spiciness of kimchi.

Handmade at the restaurant! Our pride is the fried oysters.

A luxurious dish of rice cooked with the rich flavor of oysters, served with a thick oyster tsukudani.

A dish that tempts the appetite with the richness and aroma of oyster sauce, popular even as a finishing dish.

New signature menu! Completed with a generous squeeze of lemon! Enjoy the refreshing acidity of the oyster carpaccio!

Delicious! Spicy! An exciting dish that allows you to fully enjoy the flavor of oysters.

A dish where rich miso mayo clings well to the squid, making it hard to stop eating.

The aroma that spreads the moment you open the foil. A perfect combination of shrimp and garlic.

Scallops and butter. We enjoy this combination while thanking the great person who thought of it.

Nothing extra. We focus on the umami of the oysters.

The perfect appetizer. A mysterious food that creates a mountain of shells before you realize it.

Crispy and addictive. Before you know it, the drinks are flowing.

The gentleness of potato salad was interrupted by kimchi.

No falsehood in the name. Before you know it, your chopsticks are moving.

Small but incredibly powerful! This is the sake thief.

A dish that drinkers ultimately arrive at for their peace of mind.

Is the bonito delicious, or is the ponzu versatile? Probably both.

Crunchy yet melting. This is an unfair technique of engawa.

This is the one that pairs best with alcohol.

I left my guilt behind. A reliable savior.

With forest butter and ocean milk.

Green onion desire. You can satisfy it here.

The moment the meat miso is placed on it, the green pepper stopped being a vegetable. That said, it's surprisingly refreshing.

Popping and sticky. The texture is very busy.

A close friend of sake. Here we go to work again today.

Melting horse meat and rich egg yolk. An unfairly delicious combination.

No unnecessary items are needed. Unadorned horse.

Crispy on the outside, sticky on the inside. The true essence of taro is here.

It transformed when fried. The one most surprised is probably the onion itself.

There are only people who order it just to start and people who absolutely order it.

Irresistible, unstopable. We are looking for people who can stop.

Things that should not meet have met.

The championship was decided inside the shell.

The more you chew, the more you will enjoy the octopus. (Please chew well before eating)

It is not a drink. But it looks like it could be.

Although it is a dice, the deliciousness comes from skill, not luck.

Not only tataki is bonito.

It's black, but it's not suspicious.

A popular menu item that starts with 'Huh, seaweed?'

No unnecessary ingredients are needed.

Now that we are here, let's go all the way with oysters.

The flavor of oysters. We collected every last grain.

This is yakisoba made with serious effort from the oyster center.

We responded to the encore from the liver.

Are you full? That's a conversation about food.