[Nagoya] Oysters Sent Directly from Akkeshi Fishermen! "Kaki-goya Akkeshi Suisan"

Akkeshi oysters are rare oysters that can be eaten raw all year round. “Kaki-goya (oyster hut) Akkeshi Suisan Ikeshita Branch” is located in Ikeshita where you can enjoy such a rare oyster.

Starting with oysters delivered directly by fishermen from Akkeshi, Hokkaido, and contracted directly with fishermen from Tsushima, Nagasaki, the restaurant offers a wide variety of fresh fish that are rarely available in the market, as well as sake that goes perfectly with the ingredients. Moreover, only the team of "Kaki-goya Akkeshi Suisan" directly communicates with fishermen in Akkeshi!

This time, we will introduce the charm of "Oyster Hut Akkeshi Suisan".

"Kakigoya Akkeshi Suisan" is a 3-minute walk from "Ikeshita Station" on Nagoya Municipal Subway. Look for the yellow signboard.

The restaurant has counter seats, table seats, and tatami mats, so it can be used in a variety of situations, from casual drinks with friends to families.

The best oyster hut in Japan that delivers the thoughts of a fisherman!

The owner, Mr. Kato, was fascinated by oysters from Akkeshi. He is also active as a DJ.

The owner, Mr. Kato, said he originally hated oysters. While traveling around the country as a DJ, he encountered oysters from Akkeshi.

Mr. Kato:"I've always disliked oysters, so much so that I can say that this is my least favorite food. However, when I heard that oysters from Akkeshi, Hokkaido were different from other oysters, I decided to try them, and thought that oysters were delicious for the first time. I wanted to spread this impression, so I opened a shop in 2016."

Freshness is the key to oysters. Therefore, at “Kaki-goya Akkeshi Suisan”, they purchase directly from fishermen. As a result, it takes 16 hours at the shortest by air transportation, which normally takes 3 days or more. Also, only the team of "Kaki-goya Akkeshi Suisan" can communicate directly with the fishermen of Akkeshi. Through this uniquely developed route, we are currently providing it while managing the freshness with the fishermen. ”

Mr. Kato:“The fishermen risk their lives to raise oysters. In order to convey the thoughts of the fishermen, when we serve the oysters to our customers, we make sure to explain what kind of fisherman raised them and what kind of ingredients we are particular about. If we do that, our customers will be satisfied and will be able to go home.

In addition, we purchase fresh fish with high rarity value from Tsushima, Nagasaki Prefecture, directly from fishermen, so you can eat delicious ingredients that are reasonably priced and extremely fresh even in Nagoya. ”

There aren't many restaurants that take such serious care when it comes to ingredients. I was surprised to hear that he visited the site many times and negotiated directly.

Outstanding freshness! "Phantom oysters"

"Raw oyster 2L size" 1 piece 770 yen (tax included)

Oysters are generally said to be in season in winter, but Akkeshi oysters offered by “Kaki-goya Akkeshi Suisan” can be enjoyed all year round.

The secret is that it is grown in a "brackish lake" where seawater and freshwater mix.
Oysters are moved from season to season because of the cold currents that prevent the sea water temperature from rising even in summer. Oysters are produced throughout the year by taking advantage of the difference in water temperature.

The oysters from Akkeshi are grown slowly and nourished by low water temperatures and abundant plankton, and their meat is plump and juicy with a rich sweetness!

When you visit “Kaki-goya Akkeshi Suisan”, this is a must-try dish.

The special dashi soup is the point! "Akkeshi Gangan Yaki"

"Akkeshi Gangan Yaki" 10 pieces 3,278 yen (tax included) Half 1,870 yen (tax included)

You can't go wrong with the Akkeshi Gangan yaki, which is cooked in a special broth. Reproduce the style that fishermen eat on the beach. It is prepared in a luxurious way.

You can enjoy piping hot and plump oysters. It's so delicious that you can eat as many as you want.

Also, from July to September, you can get 'oyster eggs', so be sure to check them out as well.

Natural fish from Nagasaki Tsushima

"Tuna liver sashimi" 1,078 yen (tax included)

Oysters are not the only thing they are particular about. At Oyster House Atsugishi-suisan, you can also enjoy natural fish from Tsushima, Nagasaki. It is said that Tsushima, where phytoplankton grows in abundance, attracts the freshest and tastiest fish.

Such Tsushima fish is also sent directly from the fishermen through their own route!

The most recommended item is the tuna liver sashimi. It is said to be more delicious than beef or horse liver sashimi, and it is an exquisite menu made possible by direct dealings. Please enjoy the ultimate liver sashimi.

"Mackerel sashimi" 1,688 yen (tax included)

First-class freshness, "masa saba no tsukuri" (mackerel sashimi) is said to be finer than tuna toro. Some may wonder, "Can I eat raw mackerel?" However, the mackerel sashimi served at "Kaki-goya Atsugishi Suisan" is gutted immediately after landing, so there is no need to worry about anisakis. It can be eaten raw without being pickled. This menu is only available because the fish is shipped directly from the fisherman.

In addition to the menu we introduced, they have a variety of seasonal ingredients. We are also open for lunch and takeout.

There are many kinds of sake!

A legendary Nama-zake (raw sake) that can only be drunk once a year. The "Kamoshibito KUHEIJI Usu-Nigori Nama-zake" is brewed by Manjyo Brewery in Nagoya, Japan. This seasonal sake is made from Yamada Nishiki produced in Kurodanosho.

Japanese whiskey "Akkeshi Distillery" attracts attention.

they also have a wide variety of alcoholic beverages, such as beer, wine, whiskey, shochu, and sake, that complement the flavor of the dishes. There are also rare sake that are not distributed in large quantities, so be sure to ask about the sake that goes well with the food.

“Kaki-goya Akkeshi Suisan” is a restaurant that gives you a new impression every time you visit. Starting with oysters that you can eat all year round, you can meet wild fish that you can't usually eat, so please come and eat fresh fish filled with the love of fishermen throughout the four seasons.

Reservations are essential as this is a popular restaurant!