oyster market Gotanda Kaki Iroha

Boiled bean sprouts seasoned as namul and topped with chili oil. The crisp texture and the garlicky, spicy chili oil whet your appetite. Perfect as a snack with drinks.

A local dish from Toyama, made by marinating fresh firefly squid in a soy sauce-based sauce. The rich squid umami and saltiness pair well with sake. It has a melt-in-your-mouth texture.

A delicacy made by mixing shark cartilage with plum paste. The chewy texture of the cartilage and the sourness of the plum are refreshing. It's light and perfect as a palate cleanser.

Edamame lightly pickled in our special brine. Unlike regular salted and boiled edamame, you can enjoy the dashi-infused flavor. The moderate saltiness is addictive.

A combination of Akita's specialty smoked pickles, "Iburigakko," and cream cheese. The smoky aroma and the creaminess of the cheese are a perfect match. Pairs well with wine and sake.

Large chopped raw cabbage served with our special oyster miso. The sweetness of the fresh cabbage and the saltiness of the rich oyster miso are a great match.

A dish made by marinating salmon roe and small scallops (adductor muscles) with kelp and dried squid in a soy sauce-based sauce. The umami of the seafood is concentrated, and you can enjoy its sticky texture.

A simple pickled cucumber, pickled whole. Its crisp texture and refreshing taste cleanse your palate. Perfect for a palate cleanser.

An appetizer made by mixing sashimi of shellfish with wasabi. Characterized by the sweetness of the shellfish and the pungent spiciness of wasabi. An adult taste that goes well with drinks.

A dish made by mixing rich cream cheese with our special oyster miso. The umami of these fermented foods overlap, creating a very rich and deep flavor.

A classic appetizer made by lightly searing dried stingray fins. It's fragrant, and the more you chew, the more sweetness and umami seep out. It's commonly eaten with mayonnaise.

Chilled sliced tomatoes. Simple yet you can enjoy the tomato's sourness and sweetness, and it's refreshing.

Fresh tuna mixed with a spicy yukke sauce. When mixed with the egg yolk, it becomes mellow and the rich umami fills your mouth.

The surface of the vinegared mackerel is lightly seared. The rich flavor of the fatty mackerel, the aroma of searing, and the refreshing taste of vinegar are in perfect balance.

Hokkaido-style appetizer with steamed potatoes topped with butter and salted squid. The richness of the butter and the saltiness of the squid enhance the sweetness of the potatoes.

Beef rib and onion stir-fried in a sweet and savory sauce. A local specialty from Aomori Prefecture, the juicy meat flavor and the aroma of the sauce whet your appetite.

Tatsuta-age (deep-fried marinated meat) made with tuna cheek meat, a rare cut. When heated, the gelatinous part becomes tender, offering a meaty texture and rich flavor.

Classic french fries. Crispy and addictive, despite being simple.

Oyster fry, with juicy oysters coated in a crispy batter. When you bite into it, the rich oyster essence overflows. Served with tartar sauce, etc.

Seasoned and fried squid legs (geso). You can enjoy the chewy texture and the umami of the squid, which pairs perfectly with beer.

A dish combining potato salad with mentaiko (spicy cod roe) and cheese. The spiciness of mentaiko and the richness of cheese are added, creating a rich salad.

Caesar salad topped with smoked salmon. The aroma of smoked salmon and the creamy dressing pair well with the vegetables.

Large chopped raw cabbage served with our special oyster miso. The sweetness of the fresh cabbage and the saltiness of the rich oyster miso are a great match.

Rice cooked in oyster broth. The oyster umami permeates each grain of rice, creating a fragrant dish.

Yakisoba seasoned with an oyster sauce base. The rich oyster flavor and the fragrant sauce coat the noodles.

Salted yakisoba with plenty of seafood. The refreshing saltiness enhances the natural flavor of the seafood.

A clear soup with dashi broth. A gentle and comforting taste, perfect for finishing your meal.

Ice cream for dessert. The flavor changes with the season, so you can enjoy different tastes.

Authentic kimchi made with raw oysters. The creaminess of the oysters and the spiciness of the kimchi fuse into a rich dish that pairs well with drinks.

A fry that allows you to enjoy the crispy texture of the coating and the juicy oysters. The rich oyster umami fills your mouth.

Fresh raw oysters seasoned in a yukke style. The aroma of sesame oil and the spicy sauce enhance the oysters' sweetness.

Gyoza stuffed with oysters and perilla leaves, then fried. Characterized by the oyster's umami and the perilla's refreshing aroma, it's crispy on the outside and juicy on the inside.

Gratin baked with oysters and white sauce. The creamy sauce and oysters are a perfect match, served piping hot.

Oysters simmered in garlic-infused olive oil. You can enjoy the oyster umami dissolved in the oil by dipping the baguette into it.

Extra French bread to enjoy with the dish's sauce or oil.

Cabbage and anchovies steamed together in foil. The saltiness of the anchovies brings out the sweetness of the cabbage.

Steamed clams dish. Enjoy the plump meat along with the concentrated soup of the clams' umami.

Shrimp grilled with garlic and spices. The fragrant garlic aroma whets your appetite and pairs well with beer.

Grilled squid with its liver (wata) sauce. The rich, bitter liver flavor is perfect with sake or shochu.

Hokkaido's local dish of salmon and vegetables steamed with miso. The richness of the miso and the flavor of butter permeate the salmon and vegetables.

Scallops baked with butter and soy sauce. A simple yet luxurious dish where you can enjoy the rich aroma of butter and the sweetness of scallops.

Mushrooms baked in foil with butter. The umami and aroma of the mushrooms are trapped inside, allowing you to enjoy the flavors of autumn.

Whelks seasoned with seaweed and salt butter, then grilled. It has a strong aroma of the sea and aクセになる (addictive) chewy texture.