We offer over ten well-selected oysters from all over the world, like the original Oyster Bar in Manhattan does.
In addition, we serve 100 dishes from appetizers with fresh seafood, chowders, soups, salads, entrees to main dishes that reflect influences of Japanese cuisine and also various homemade desserts.
We offer an extensive selection of French, Italian and Californian wines, with 120 different varieties and also 12 carefully selected wines are available by the glass. Enjoy our well selected French white wine that complements our fresh oysters and seafood.
* Consumption tax will be added to your bill.
|Akkeshi Marugaki||Year-round||A full creamy meat nurtured in shell in cold Hokkaido water||Akkeshi Bay, Akkeshi District, Hokkaido|
|Akkeshi Kaki Ehmon||Dec. - Apr||A direct descendant of ancient local species. Fluffy plump meat with well a balanced clean taste||Akkeshi Bay, Akkeshi District, Hokkaido|
|Ako||Late Nov – May||A proud, rich, creamy taste and a firm and thick texture.||Sakoshi Bay, Ako City, Hyogo|
|Ohkurokamishima||Late Nov – May||A flavor-rich oyster characterized by a salty sea aroma and a deep taste||South Hiroshima Bay, Etajima City, Hiroshima|
|Komachi||Year-round||Large thick plump meat with great texture. No size reduction in summer because of sterility. Great taste all year round.||South Hiroshima Bay, Etajima City, Hiroshima|
|Kujuukushima||Nov. - May||Nurtured in bountiful Kujuukushima water, offering mineral-rich and salty flavor wonderfully||Kujuukushima area, Sasebo City, Nagasaki|
|Iwagaki Haruka||Mar. - May||Brand name given only to those that meet the strict standards – characterized by dense meat and a firm texture.||Hohomi, Oki, Oki District, Shimane|
|Kusshi||Oct. - June||An exquisite balance of saltiness and sweetness refreshes the palate with a fruity after taste||Deep Bay, British Columbia, Canada|
|Kumamoto||Year-round||Particularly popular in the U.S. and abroad - a distinctively rich taste in a small package.||Totten Inlet, Washington, U.S.A.|
|Blue Point||Year-round||A characteristically full palate mineral-rich taste with depth||Totten Inlet, Washington, U.S.A.|
|Oyster Bay||Year-round||A stunning balance of clean freshness and creaminess||Totten Inlet, Washington, U.S.A.|
|Eagle Rock||Year-round||A luxurious taste experience; light texture with a rich after tone||Totten Inlet, Washington, U.S.A.|
|Denial Bay||Apr. - Nov.||A crisp honest-tasting oyster raised in the clear calm water of South Australia||Denial Bay, South Australia|
|Smokey Bay||Apr. - Nov.||An exquisite contrast of initial saltiness and a slow spread of sweetness||Smokey Bay, South Australia|
|Coffin Bay||Apr. - Nov.||With a thicker shell to protect the body, this is a plump and fluffy meat rendering a clean crisp taste||Coffin Bay, South Australia|
|St. Helens||Apr. - Nov.||Nurtured in unadulterated Tasmanian water, offering a mineral-rich yet clean taste||Moulting Bay, Tasmania, Australia|
|Pitt Water||Apr. - Nov.||Oysters with a steady deep taste, nurtured in beautiful, mineral-rich water||Pitt Water, Tasmania, Australia|
|Woody Island||Apr. - Nov.||Artfully balanced saltiness and sweetness followed by a refreshing clean after taste.||Blackman Bay, Tasmania, Australia|
|Sydney Rock||Oct. - May||A unique variety characterized with mild bitterness and an aroma that renders a succinct yet deep taste.||Pambula Lake, New South Wales, Australia|
|Irish Premium||Year-round||Famous name among Irish oysters. Rich in minerals, with a well-balanced honest taste||Tragheanna Bay, County Donegal, Ireland|
|Kaipara||May - Nov.||Clean taste condensed in a small flesh||Kaipara Harbour, North Island, New Zealand|
* Availability may vary depending on weather and climate conditions.
* Description of the taste characteristic is in general. It may differ depending on the conditions at the time of harvest.