Tobiume Kanda Nishiguchi Store

Oysters from the Sanriku coast are surrounded by lush mountains, and the seawater rich in nutrients from the mountains nurtures delicious oysters. The true oysters from Sanriku can be enjoyed raw all year round, with large, firm oysters available in both winter and summer.

Specialty oyster rice cooked with our unique recipe

Chef's original! Grilled udon with plenty of oyster broth!

A clear soup generously made with oyster broth. Perfect after a meal!

Using 2 oysters from Miyagi Prefecture for one oyster fry. When you take a bite, the oyster juice bursts out★

Slowly grilled over charcoal and served with a special sauce. The firm flesh is incredibly satisfying!

Farmed silver salmon from Miyagi Prefecture. The silver salmon, which has the highest production volume in Japan, has good fat content and a smooth texture.

Specialty product made with Kinokawa mackerel from Ishinomaki, Miyagi Prefecture, carefully grilled to perfection.

Lightly grilled Sasakamaboko, a specialty of Miyagi, served with wasabi soy sauce.

Miyagi's soul food, Degiiyama's fried tofu!

A fisherman's dish from Tohoku! Grilled squid marinated in soy sauce over charcoal.

Smoked Kinkasan mackerel from Ishinomaki.

Using Shiitake mushrooms from Nanatsumori, Miyagi Prefecture.

We grill Sendai's famous beef tongue over charcoal just like in the original place.

A selection of pickles from Miyagi, including momizuke, along with delicious pickles from Tohoku.

Served with live hoya from Miyagi Prefecture. Enjoy the taste as if you were eating it in the local area, as it is delivered directly.