IKI OYSTER BAR

Oysters grown in Akkeshi, Hokkaido. They have plump meat and are characterized by their rich sweetness and depth. We recommend enjoying them simply with a squeeze of lemon.

Oysters farmed using Japan's first single seed method. Although small, they have a strong sweetness and a clean umami. Enjoy them raw, sliding down smoothly.

Oysters grown in Yonezaki, Rikuzentakata City, Iwate Prefecture. Grown in a rich sea, they have a plump texture and rich flavor. Taste the essence of the sea as they are.

Oysters from Uramura, Toba City, Mie Prefecture. Characterized by their moderate saltiness and aroma of the sea, with a refreshing taste. Excellent pairing with white wine.

Oysters from Murotsu, Hyogo Prefecture. They have a good meat-to-shell ratio and an exquisite balance of creaminess and saltiness. This is an easy-to-eat variety recommended for oyster beginners.

Oysters grown in Sakoshi Bay, fed by a clear stream selected as one of Japan's top 100 meimei (famous waters). They are characterized by their firm texture that doesn't shrink when cooked and their sweetness, with no unpleasant odor.

Oysters grown in the nutrient-rich sea of Ariake. Although small, their umami is concentrated, filling your mouth with a rich flavor.

Fresh oysters are steamed in their shells. Steaming makes the meat plump and concentrates the umami. Please enjoy while hot.

Oysters grilled with sweet Saikyo miso and butter. The richness of the miso and the aroma of the butter enhance the umami of the oysters. Perfect as a snack with drinks.

Fresh cod milt (testicles) from Hokkaido. It is characterized by its extremely creamy and rich flavor, and its melt-in-your-mouth texture. Please enjoy it with refreshing ponzu sauce.

An appetizer of minced tuna (negitoro) served on baguette or crackers. Enjoy the sweetness of the tuna's fat and the flavor of green onions. A bite-sized dish that's easy to share.

Large Japanese clams are steamed with salt and butter. The soup, a blend of clam broth and butter, is exquisite. Enjoy the firm texture of the clams.

A snack made by combining smooth mashed potatoes with salty anchovies. The creamy potatoes and the umami of anchovies pair well. Recommended as an accompaniment to wine or beer.

Spanish dish of shrimp and snow crab simmered in garlic-infused olive oil. We recommend dipping the hot oil, infused with the umami of the seafood, into the baguette.

A pasta dish combining spicy mentaiko (pollock roe) with a rich cream sauce. The creamy, rich flavor is accented by the aroma of seaweed.

A curry-flavored risotto using a dashi stock packed with seafood umami. Finished with Parmigiano cheese, it's a rich and aromatic dish.

Fragrant baguette baked in-house. Dip it in ahijo oil or enjoy it with the sauce of your dish.

Rice made from 50% polished unpolished brown rice from Nagano Prefecture. It combines the nutritional value of brown rice with the ease of eating white rice.

The first dish served as a seating charge. A pâté combining the umami of oysters with rich cream cheese, it pairs well with wine.

Italian sparkling wine. Characterized by its fruity aroma and dry taste, it has been selected for its compatibility with oysters.

Sparkling wine made using "Koshu," a grape variety unique to Japan. Enjoy its delicate effervescence and elegant aroma.

Sparkling wine from the Burgundy region of France. Made using the same method as Champagne, it has a rich and elegant taste.

Authentic Champagne from the Champagne region of France. Primarily Pinot Noir, it has a solid fruitiness and a dry taste that pairs well with oysters.

French white wine. Characterized by its refreshing citrus aroma, it is a wine that pairs well with all kinds of seafood dishes.

Italian white wine. It is made with pairing with seafood in mind and does not interfere with the taste of oysters.

French white wine. As the name "Oyster" suggests, it is a wine made for oysters, characterized by its minerality and robust flavor.

Chablis Saint-Pierre, a famous white wine from the Burgundy region of France. Characterized by its rich minerality and crisp acidity, it is a classic pairing with raw oysters.