| Name | Characteristics | Origin |
|---|---|---|
| Akkeshi Marugaki | A full creamy meat nurtured in shell in cold Hokkaido water。 | Akkeshi Bay, Akkeshi District, Hokkaido |
| Akkeshi Kaki Ehmon | A direct descendant of ancient local species. Fluffy plump meat with well a balanced clean taste | Akkeshi Bay, Akkeshi District, Hokkaido |
| Ako | A proud, rich, creamy taste and a firm and thick texture. | Sakoshi Bay, Ako City, Hyogo |
| Ohkurokamishima | A flavor-rich oyster characterized by a salty sea aroma and a deep taste | South Hiroshima Bay, Etajima City, Hiroshima |
| Kujuukushima | Nurtured in bountiful Kujuukushima water, offering mineral-rich and salty flavor wonderfully | Kujuukushima area, Sasebo City, Nagasaki |
| Iwagaki Haruka | Brand name given only to those that meet the strict standards – characterized by dense meat and a firm texture. | Hohomi, Oki, Oki District, Shimane |
| Name | Akkeshi Marugaki |
|---|---|
| Characteristics | A full creamy meat nurtured in shell in cold Hokkaido water。 |
| Origin | Akkeshi Bay, Akkeshi District, Hokkaido |
| Name | Akkeshi Kaki Ehmon |
| Characteristics | A proud, rich, creamy taste and a firm and thick texture. |
| Origin | Akkeshi Bay, Akkeshi District, Hokkaido |
| Name | Ako |
| Characteristics | A proud, rich, creamy taste and a firm and thick texture. |
| Origin | Sakoshi Bay, Ako City, Hyogo |
| Name | Ohkurokamishima |
| Characteristics | A flavor-rich oyster characterized by a salty sea aroma and a deep taste |
| Origin | South Hiroshima Bay, Etajima City, Hiroshima |
| Name | Kujuukushima |
| Characteristics | Nurtured in bountiful Kujuukushima water, offering mineral-rich and salty flavor wonderfully |
| Origin | Kujuukushima area, Sasebo City, Nagasaki |
| Name | Iwagaki Haruka |
| Characteristics | Brand name given only to those that meet the strict standards – characterized by dense meat and a firm texture. |
| Origin | Hohomi, Oki, Oki District, Shimane |
| Name | Characteristics | Origin |
|---|---|---|
| Kusshi | An exquisite balance of saltiness and sweetness refreshes the palate with a fruity after taste | Deep Bay, British Columbia, Canada |
| Kumamoto | Particularly popular in the U.S. and abroad - a distinctively rich taste in a small package. | Totten Inlet, Washington, U.S.A. |
| Eagle Rock | A luxurious taste experience; light texture with a rich after tone | Totten Inlet, Washington, U.S.A. |
| Smokey Bay | An exquisite contrast of initial saltiness and a slow spread of sweetness | Smokey Bay, South Australia |
| Coffin Bay | With a thicker shell to protect the body, this is a plump and fluffy meat rendering a clean crisp taste | Coffin Bay, South Australia |
| Pitt Water | Oysters with a steady deep taste, nurtured in beautiful, mineral-rich water | Pitt Water, Tasmania, Australia |
| Woody Island | Artfully balanced saltiness and sweetness followed by a refreshing clean after taste. | Blackman Bay, Tasmania, Australia |
| Sydney Rock | 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 | Famous name among Irish oysters. Rich in minerals, with a well-balanced honest taste | Tragheanna Bay, County Donegal, Ireland |
| Name | Kusshi |
|---|---|
| Characteristics | An exquisite balance of saltiness and sweetness refreshes the palate with a fruity after taste |
| Origin | Deep Bay, British Columbia, Canada |
| Name | Kumamoto |
| Characteristics | Particularly popular in the U.S. and abroad - a distinctively rich taste in a small package. |
| Origin | Totten Inlet, Washington, U.S.A. |
| Name | Eagle Rock |
| Characteristics | A luxurious taste experience; light texture with a rich after tone |
| Origin | Totten Inlet, Washington, U.S.A. |
| Name | Smokey Bay |
| Characteristics | An exquisite contrast of initial saltiness and a slow spread of sweetness |
| Origin | Smokey Bay, South Australia |
| Name | Coffin Bay |
| Characteristics | With a thicker shell to protect the body, this is a plump and fluffy meat rendering a clean crisp taste |
| Origin | Coffin Bay, South Australia |
| Name | Pitt Water |
| Characteristics | Oysters with a steady deep taste, nurtured in beautiful, mineral-rich water |
| Origin | Pitt Water, Tasmania, Australia |
| Name | Woody Island |
| Characteristics | Artfully balanced saltiness and sweetness followed by a refreshing clean after taste. |
| Origin | Blackman Bay, Tasmania, Australia |
| Name | Sydney Rock |
| Characteristics | A unique variety characterized with mild bitterness and an aroma that renders a succinct yet deep taste. |
| Origin | Pambula Lake, New South Wales, Australia |
| Name | Irish Premium |
| Characteristics | Famous name among Irish oysters. Rich in minerals, with a well-balanced honest taste |
| Origin | Tragheanna Bay, County Donegal, Ireland |
Availability may vary depending on weather and climate conditions.
Fried oysters coated with smashed crackers and corn powder crumbs.
Enjoy the taste of difference from the traditional fried oysters.
As the name suggests, Japanese style fried oysters with fresh crumbs.
An eloquent touch of difference from the NY style.
Fried shrimp with original spices, served with Creole sauce mixed with mustard.
Fried soft calamari, served with tomato sauce and a variety of savoring herbs-thyme, oregano and fennel.
Jumbo shrimp boiled in boulloin, served cold with original cocktail sauce with a touch of horseradish and chili sauce.
Romaine lettuce tossed with original dressing with anchovies and garlic.
Enjoy our most popular salad with toppings of your liking.
Boldly portioned Southern French salad mixed with boiled potatoes, anchovies and olives, topped with seared tuna.
Enjoy our renowned New England Clam Chowder, smooth and creamy abundant with clams and diced vegetables.
Oysters with anchovies, shallots and butter broiled in the oven.
Most popular oyster dish named after the world renowned Rockefeller.
Oven-baked oysters, covered with rich hollandaise sauce.
Oven-baked clams with two kinds of chopped paprika, shallots and garlic.
One of our popular entrees.
White-fish fritters and boldly portioned French fries, goes great with beer.
Sprinkle molt vinegar to better enjoy the French fries.
You may choose from "Steamed" or "Grilled".
You can enjoy the tender texture of the steamed lobster or the mouth-watering aroma of the grilled lobster.
Savoring grilled jumbo shrimp, served with coconut rice and garlic butter.