**Go Here!** All the delicious oysters are right here! This is a pop-up research lab that opens only at night, located in a detached area near Oimachi Station. They offer incredibly fresh raw oysters sourced from selected regions across the country, prepared using methods that enhance the natural flavors of the ingredients. The most popular option is the "6 raw oysters and 1 baked oyster (5,500 yen)"—a satisfying choice in terms of cost-performance. Enjoy it all with craft beers, wines, and sake handpicked by Director Naokichi. You’ll never have to worry about oysters again! **Featured Menu:** The "6 raw oysters and 1 baked oyster (5,500 yen)" course allows you to enjoy exquisite raw oysters while listening to Director Naokichi's passionate explanations. This day’s oysters start with two varieties from Oita Prefecture. They’ve also put significant care into 7 hours of sun-drying and using green lemon. You'll be amazed by the creamy texture and metallic taste of the oysters from Sendai Province in Hokkaido! There are also olives-flavored oysters from Kagawa's Shodoshima and a blend of Kyushu and Miyagi varieties. With large adductor muscles and a perfect saltiness, these oysters are truly flavor bombs! Their juicy, fruity taste is a new experience, making you want more! **About Drinks:** The craft beers chosen by the director are delightful! Surprisingly good with oysters, you’ll find yourself enjoying them more and more. Start with "Enjoy KANPAI" from Yokosuka GRANDLINE BREWING for a toast, then share a bottle of white wine. The bottle costs 6,500 yen, and glasses start at 1,000 yen. And of course, you can't overlook the sake, which pairs excellently with raw oysters! **Final Note:** I ended up drinking too much sake while snacking on raw oysters... If you love oysters, this happiness is truly rare!

I love oysters, so I visited a local restaurant that caught my interest! Not only was it fun to hear the owner's passionate stories about oysters, but I also got to enjoy some of the most delicious oysters I've ever had, ones you can only find here. I highly recommend this place to anyone who loves oysters and enjoys a good conversation!

My girlfriend found and made a reservation at a great restaurant for my love of oysters. I was looking for an all-you-can-eat option, so I checked the course menu and thought it looked delicious, but I wondered if it would be enough. In the end, I was extremely satisfied. First of all, the oysters were incredibly tasty. They also chose drinks that paired well. You could really feel the master's passion for oysters. The "Hizuki" variety, which they oversee from the farming stage, was really excellent. Since we started with just three groups, it wasn’t noisy, allowing us to enjoy the oysters in a relaxing atmosphere. I definitely want to go back to this restaurant. I highly recommend it for special occasion meals as well!

I have been following this place on social media for a long time, and finally got to visit! It’s a rental space open at night, located between Ōimachi and Shimo-Shimmachi stations! ⭐︎ The course I had was for 6 raw oysters and baked oysters (5500 yen). The lineup for that day included: ✔️ Ōi Island Oysters (Oita) - These single-seed oysters are nurtured with care and, although small, they are packed with flavor! ✔️ Cutie Gaki (Hyogo) - Awarded in the Oyster-1 Grand Prix! These are single-seed oysters farmed in New Zealand, and they have a plump body with a prominent sweetness in the adductor muscle. ✔️ Sempōshi (Hokkaido) - These are diploid single-seed oysters shipped from Miyagi, known for their size, creaminess, and rich, decadent texture! ✔️ Olive Oysters Kizuki (Kagawa) - These have thick meat, juiciness, and a sense of sweetness; I was glad I got to try this one! It was amazing! ✔️ Ofunato (Iwate) - While the meat is small relative to the shell, it offers a flavor rich in minerals. ✔️ French Kiss (Canada) - This was a bonus. Unlike the sweet oysters from Japan, it has a stronger flavor and a more robust texture. ✔️ The baked oysters enhance the sweetness and umami, creating a delicious broth filled with oyster essence! ✔️ For the raw oysters, the red wine vinegar and shallots’ flavor accentuated the goodness of the Olive Oysters. The mignonette sauce was fantastic! ✔️ Kilpatrick - This Australian dish pairs tangy sauce with the oysters perfectly! By the way, the Ōi Island Oysters topped with ocean-aged whiskey were exceptional! It had this great balance of bitterness that brought out the umami. Absolutely the best! I ended up ordering more of the Sempōshi and Ōi Island Oysters (*^^*). The owner also explained in detail how the oysters are cultivated, and it was great to be able to taste a variety of oysters. I highly recommend it for oyster lovers (*^^*).

I was curious about this place after seeing posts on Instagram. I heard you can fully enjoy oysters with a complete reservation system… here I go! ★ Raw Oysters (6 pieces) and Baked Oyster Course for ¥5,000. ○ Appetizer: Sesame Oil Marinated Oysters for ¥500. The owner developed this canned product, "Kaki Taberutai!" The rich flavor of the oysters combined with sesame oil makes for an unbeatable snack. ○ Beer of the day: ¥800 from Yokosuka’s GRANDLINE BREWING, "THE FIRST GRANDLINE." The mango-like aftertaste is irresistible; it’s a sweet and creamy Hazy IPA! The oysters are carefully selected from suppliers to ensure we get the tastiest ones of the season. This time, we focused on: ● Daiu Island Oysters (Oita) ● Cape Oysters (Tokushima) ● Maruemon (Hokkaido) ● Olive Oysters (Kagawa) ● Extra Large Maruemon (Hokkaido) ● Steamed Oysters ● Raw Oysters with Sauce ● Grilled Oysters Kilpatrick. The owner originally worked in the oyster industry, but his love for oysters is so strong that he juggles being a company employee during the day and running this restaurant at night. He’s a lively and powerful guy, and it was truly enjoyable to slowly savor oysters and drinks while hearing his stories! I had so much fun that I took tons of notes (laughs). I learned that for oysters to become more delicious, they need exercise! By regularly sun-drying them, they can tighten their shells, strengthen the adductor muscle, and have firmer meat. Before this, my only expressions for raw oysters were "creamy" or "ocean-y," but… the oysters here had an incredible evolution of flavor after eating them. Maybe it’s because I ate after hearing about all the flavors. For example, the Daiu Island Oysters had flavors of saltiness → crunchiness → crispiness → gradually sweet → ocean! I was amazed to experience so many different tastes in just one bite. After the raw oysters, I was recommended white wine. I thought it would be Chablis, but Chablis is a bit too bold, making it hard to pair with oysters. It was said that a lighter, less acidic wine with subtle minerality is the best pairing. During the second part of the tasting, I tried sake: a chilled version of Koshi no Kanbai from Fukui. True to the name, it has a gentle aroma and mild sweetness. The special sushi tray for the oysters has a carved-out spot for them! He even carved it out himself with a chisel! The lemons are sourced from Atami to match the oysters, enhancing the sweetness while mellowing the acidity; I got to experience the "Kakilala" of biting a lemon after tasting an oyster ( *¯ ꒳¯*). It nicely balanced the ocean flavor. The Olive Oysters are from a new farm, and they were incredibly delicious. They had a fruity sweetness with a delicate ocean flavor, almost like a scallop. The steamed oysters showcased a robust, smooth richness with a strong sweetness. I enjoyed sipping the broth from the steamed oysters mixed with sake! For the oyster dipping sauces, there were options of red wine vinegar + shallots + onion mignonette, or a mix of tomato ketchup + horseradish + Tabasco's Sriracha sauce. Both pair perfectly with oysters, and I thought I could replicate these at home. While the freshness of oysters is hard to imitate, making the sauces seems doable, so I’d definitely like to try it at home! I genuinely enjoyed my time experiencing the deliciousness of oysters and had a fantastic visit. I can’t bring kids along, but I absolutely want to go back! An experience this enjoyable at such a reasonable price is highly recommended. Thank you for the wonderful meal! ☺︎

I visited with a friend who loves oysters! The taste of oysters varies by region, which made it really enjoyable. We were thinking of going to a second place, but we ended up quite full from the oysters! It was such a happy time… We even took home some canned oysters!

The owner explained the differences in flavors one by one, allowing us to enjoy the oysters while savoring each taste. Perhaps it was just my visit, but I could tell that not only the owner but also the customers were all oyster lovers, which made it fun to see everyone appreciating each type of oyster. I ended up ordering several more pieces beyond the course (which increased the total bill), but the satisfaction was worth it. I think it's a dream come true for oyster enthusiasts and connoisseurs. I've been to various oyster restaurants, but this was by far the best experience I've ever had. I'll definitely come back again.

I visited the Oyster Research Institute in Oimachi again because I couldn't resist the delicious raw oysters! The oyster tasting offers a choice between a 4-piece course and an 8-piece course. The 8-piece course includes steamed and grilled oysters as well. Every time I go, I get to enjoy a variety of oysters! I had the opportunity to try carefully selected oysters like the Whirlwind King. The Singha beer pairs perfectly with oysters, and this time, I tried different oysters including the beautiful oyster and the olive oyster, with half of them being different from my last visit! The owner explains the characteristics and farming methods of each oyster as they are served, making it enjoyable just to listen. For a starter, they prepared nuts seasoned with oyster salt, which paired wonderfully with drinks, making it easy to keep sipping! The owner’s commitment to raw oysters shines through in every bite, providing a taste of the ocean with some oysters being rich and creamy. Personally, I highly recommend the Whirlwind King, the Ripple, and the beautiful oyster, which are all quite large and can't be eaten in one bite. Please note that the restaurant has changed to a shared operation at "Isohei Futaba-cho," so be cautious when visiting. Thank you for the wonderful meal! Looking forward to my next visit! ______________________________ ☞ SHOP DATA ⚪︎ Address: 1-10-11 Futaba, Shinagawa-ku, Tokyo ⚪︎ Opening Hours: Wednesday to Saturday 18:30–20:00 / 21:00–22:30 ⚪︎ Closed: Sunday to Tuesday ⚪︎ Staff: 1 ⚪︎ Seating: 6 counter seats ⚪︎ Payment: Cash / PayPay ⚪︎ Access: About a 7-minute walk from Oimachi Station ⚪︎ Additional: All seats non-smoking ______________________________ ☞ MENU ⚪︎ 8-piece raw oyster tasting course ¥5,500 - Beautiful oyster (Hyogo) - Olive oyster (Kagawa) - Jozan Suisan (Iwa, Mie) - Ripple (Hyogo) - Raw oysters with sauce - Giant Whirlwind King (Tokushima) - Steamed oysters - Kilpatrick oysters (*Includes two starters) ⚪︎ Singha Beer ¥700

I was tasting raw oysters. Even though it was just raw oysters, the flavors, shapes, and sizes were completely different, and I was very satisfied. My favorite was the Olive Oyster from Kagawa Prefecture, called Kagayaki.

The staff was very polite and explained everything well, so I became knowledgeable about oysters! Of course, the taste was delicious too! ♡

You can enjoy various types of seasonal fresh oysters. The owner's explanations are great too! There are also drinks available that pair well with the oysters.

It's just too expensive. I'm sure the oysters are good, but I hope they can keep it up moving forward. I believe it’s a place that would appeal to people in Tokyo. Even if they stop their rental business and open a proper location, I think it will still be tough. I hope they can take honest feedback seriously, even if it's just from an amateur like me.