I was able to enjoy the deliciousness of fresh oysters and Akkeshi whisky. It's about a little over an hour drive from Kushiro to get there. It's recommended to go by car as it's quite a distance from Akkeshi Station. The restaurant is open on weekends, Friday, Saturday, and Sunday. Although it opens at 6:00 pm, there were already customers there, so I entered around 5:30 pm. The first floor is where the oysters are prepared, and the second floor is the dining area. When you open the door and go up the stairs, you'll find a counter seat in the shape of a "C" and three table seats. From the counter seat at the back, you can see Akkeshi Bay right in front of you. I ordered fresh oysters, Kakiemon Maru and Emon, for an amazing price of 150 yen and 100 yen each. It seems that many people prefer the smaller ones that have been aged as they have a firmer texture. For dishes like fried oysters, the larger ones provide more satisfaction. I tried various dishes such as dried oysters, oyster pizza, oyster risotto-style, and clam soup, but the recommended dish is definitely the fresh oysters. I enjoyed trying different types of Akkeshi whisky like NEW BORN Sarorunkamui for domestic and international use, limited to the town, and Oyster Lullaby. There are few accommodation options in town and the transportation from Kushiro can be inconvenient, so having a designated driver may be necessary, which could be a hurdle for some. I highly recommend this place not only to oyster lovers but also to those who are not fond of oysters. The food was incredibly delicious. Thank you for the meal.

This is an oyster bar run by oyster producers in Akkeshi. The atmosphere of the restaurant is very nice and relaxing. I tried dried oysters for the first time, and surprisingly, they had a flavor similar to karasumi (bottarga) and were delicious. Oyster dishes like Oyster Ajillo and pasta all had the flavor of oysters, and I thoroughly enjoyed them along with the atmosphere of the restaurant. I would like to visit again when I go to Akkeshi.

This is an oyster bar run by a oyster fisherman in Akkeshi. It is about a 1.5-hour drive from Kushiro Airport or Kushiro Station. It is a 15-minute walk from the nearest ryokan in Akkeshi, across Akkeshi Ohashi Bridge. Since the last train to Kushiro is around 8 pm, it is recommended to arrange for a car with the owner in advance. It is not within walking distance from Akkeshi Station. The restaurant operates on weekends and days with reservations, so it is recommended to make a reservation via email in advance. The weekends are lively with locals dropping by. There is a counter and table seating in a U-shape, where the owner, who is an oyster fisherman, shucks oysters himself. You can enjoy the ultimate Akkeshi oysters here. It is amazing to have Akkeshi whisky poured with a dropper on top of the oysters, known as "Kakieemon," and you will easily finish about 10 oysters in no time. Pasta, pizza, and ajillo are cooked in the back and served at the right timing. There is a wide selection of drinks such as draft beer, wine (choose from the cellar yourself), Akkeshi whisky, and Japanese sake from Eastern Hokkaido. You can also hear interesting stories from the owner.

I heard about this restaurant from a local person 3 years ago, and I finally got the chance to visit! Last time, I didn't know they were only open on weekends and was disappointed, so this time I made a reservation. When I arrived after 6 pm, there were already 3 other groups there, so it's definitely a good idea to make a reservation. The restaurant is small, with seating for about 4-5 groups at the counter and 2 tables near the fireplace. The menu is unbelievably reasonable, and I felt like ordering everything, but we ended up getting the following dishes: - Fresh oysters - Steamed clams - Steamed oysters - Baked oysters with herbs - Dried oysters - Oyster and cream cheese pizza The fresh oysters (Kakieemon) were very small but deliciously smooth. The steamed oysters were plump and juicy. The baked oysters with herbs had a fragrant aroma but were slightly lacking in saltiness. The oyster and cream cheese bake was a surprise hit. The standout dish was the dried oysters, with a concentrated umami flavor that paired perfectly with whiskey. The oyster pizza had finely chopped oysters on homemade dough with basil sauce, a salty and tasty snack for drinks. Honestly, it was too much for one person, but I managed to finish everything. The owner of the restaurant seemed to enjoy chatting with the customers at the counter. It looked like a fun atmosphere, but might be a bit challenging for solo diners or shy individuals. Overall, it seems like a great place for a couple to enjoy.

Oyster paradise Akkeshi is also a whiskey paradise. While Nikka in Yoichi was the first distillery in Hokkaido, the next one to open was in Akkeshi. Due to its limited production, the whiskey here has become somewhat of a rare find. Although high-end whiskeys may not be consumed in large quantities due to budget constraints, the selection of whiskeys here and the master's passion for whiskey are deep, and I was able to hear many interesting stories. The location is south of Lake Akkeshi, beyond the Akkeshi Ohashi Bridge, making access quite challenging. However, the journey is worth it for a visit to "Kaki-ba" (Oyster place). The exterior of the building is warm and inviting, with a wooden interior and a view of Akkeshi's sea and the Akkeshi Ohashi Bridge from the windows. The atmosphere inside is cozy, and the master is quietly taking orders and chatting with customers. The food here, especially the oysters, is delicious, and I highly recommend trying the steamed oysters. The prices are reasonable, and you can even order a variety of oyster dishes. The oyster pasta and clam soup were also outstanding. For dessert, I had ice cream with Akkeshi whiskey "Sarorunkamui" drizzled on top. The whiskey selection includes "Akkeshi no Komoriuta" and "Amamizu," both of which are only available locally. Overall, a visit to this restaurant is highly recommended for oyster and whiskey lovers alike.

Thick shellfish and whiskey are a perfect match at this hard-to-reach bar in Akkeshi. The clams are also delicious. Worth the visit.

I got off at Akkeshi Station and headed to Kaki Kin! It was a bit far to walk, so I called a taxi. The restaurant is located on the 2nd floor of an oyster processing plant, with a counter surrounding the kitchen. Many oysters are lined up inside the counter. When you place an order, they shuck the oysters right in front of you and place them on the counter plate. I was impressed by their skillful work. This restaurant doesn't wash the oysters! I've had raw oysters at several restaurants before, but this was my first time experiencing this! I heard that washing is mainly to wash away the remaining shell of the oyster, so having the skill to shuck cleanly without washing is impressive! By not washing, I was able to taste the rich flavor of the oysters! As I enjoyed various oyster dishes, I learned that Akkeshi is a major clam producing area... and I even tried clam sashimi! Wow, it's huge! It's very satisfying to eat! My stomach is full!

It's not easy to find oysters this delicious. The clam sashimi is also tasty, so please try it at least once.

★Oyster bar, clam pasta★★Clam heaven ★