The T-point balance was over 1,000 yen, so I used it for this reservation. (Excluding tax) Fresh oysters (3 pieces) 1,000 yen Oyster fry (2 pieces) 400 yen Apple vinegar sour 400 yen. Three fresh oysters for 1,000 yen is cheap. I'll enjoy them simply with lemon. All of them are refreshing and delicious! They are all big and satisfying. Does the tartar sauce for the oyster fry contain iburigakko (pickled daikon)? The texture is enjoyable and goes well with the fry. Apple vinegar sour and oysters go well together.

I visited during happy hour around 5 pm. I started with 4 fresh oysters. Later, a complimentary dish arrived. During happy hour, ordering one individual menu item is required. I chose the steamed white salt water dumplings. I also added half a hoya with vinegar and two more oysters. Including drinks, the total came to about 5,000 yen for two people. There were many regulars who seemed to enjoy happy hour quickly and casually. Thank you for the meal. I will definitely go back.

I love oysters and sea squirt, so I made a reservation and went. I went alone, but the staff were friendly and the food was delicious. I was curious about the sea squirt eggs before going, and when I tried them, they paired well with the sea squirt. Although it's not in the photo, the shiitake mushrooms were large and satisfying to eat. There are no restaurants in Kansai where you can eat sea squirt, and there are other dishes I want to try, so I would like to visit again next time!

I visited the restaurant during the day with a friend who loves hoya (sea pineapple). It was my first time trying hoya. My friend said that if you can't eat the hoya at this restaurant, then you can't eat hoya at all. The texture was interesting. I was worried about the smell, but it was not strong and easier to eat than I imagined. Maybe I can get rid of my prejudice against hoya.

The restaurant offers a variety of dishes including mid-year hoya sashimi, with a selection of high-quality Japanese sake mainly from the Tohoku region. It would be better if they added a few types of sashimi to complement the sake. There is a discrepancy in the coupon usage instructions, which can be confusing.

Visited during happy hour. Although it was early, the restaurant was full so making a reservation is recommended. They offer reasonably priced dishes like raw sea squirt, sea squirt vinegar, and fresh oysters. The taste is excellent. It was also nice to be able to chat with the staff about recommended menu items.

"Miyagi Direct Delivery Kaki-Hoya Tobiume Asakusa Store" is a place where you can enjoy fresh shellfish. The dishes using seafood directly delivered from Miyagi Prefecture are carefully selected for freshness and quality. The "hoya-yaki" that brings out the umami of the shellfish is perfect as a snack with drinks. Additionally, the "kaki-yaki" with its unique texture and rich flavor never fails to captivate visitors. The atmosphere of the restaurant is wonderful, with calming lighting and the warmth of wood filling the interior, making it perfect for a date or meal with friends. The staff's attentive service is also pleasant, making it a casual and inviting place to stop by. When you visit Asakusa, be sure to try the delicious shellfish dishes at "Miyagi Direct Delivery Kaki-Hoya Tobiume Asakusa Store." Once you taste it, you'll definitely want to come back again."

Ordered dream oysters, premium hoya, Zao cream cheese, and Iburi Gakko first. The dream oysters were big and full of flavor, while the hoya satisfied with its aroma of the sea and juiciness. The Zao cream cheese was a new experience, with a slight sweetness to it. It paired well with the Iburi Gakko. Thank you for the delicious meal.

※Fresh and large oysters※ Plenty of lemon, free condiment changes. All-you-can-eat raw oysters, steamed oysters, and fried oysters for 60 minutes. I thought I could eat around 30 oysters, but with the unexpectedly large size, I was full at 26. Each oyster was juicy and delicious, making it hard to get tired of them. I ended up looping between raw & steamed, raw & fried, and steamed & fried, enjoying every bite. The slightly spicy Yottchan Nanban added extra flavor and was delicious. Next time, I might try the fresh sea squirt eggs too.

Today, I visited "Miyagi Direct Delivery Kaki Hoyahibai Asakusa Store." "Hibai" is known for its specialty dish "miso-motsu niku udon" at the "Nagomi Dining Hibai Main Store," "Date Hibai Sendai Chuo Store," and the seafood-focused "Hibai Sendai Station Front Store," which was established to support the recovery of the coastal areas after the Great East Japan Earthquake. In Tokyo, there is also the "Hibai Kanda Nishiguchi Store" and the seafood-focused Asakusa Store, where I am now. I have visited the main store for their "miso-motsu niku udon" many times for lunch, and I have also tried the grilled oysters at the Sendai Station Front Store. I have always wanted to visit the Asakusa Store, but their lunch hours are short on weekdays, making it difficult to visit. Finally, I had the opportunity to visit on my day off and a public holiday. When I arrived at the restaurant after 1 pm, the open sign was displayed, but the small window with blinds made it impossible to see inside, and there was no sign of anyone. I opened the door and entered the quiet, unmanned store. I finally caught the attention of a staff member by peeking into the kitchen. I sat at the counter and ordered: - Ichinokura Junmai Ginjo: A dry sake that goes well with anything (reasonably priced and familiar) - Yuriko's Akagai Shioyaki: Salted shellfish is perfect with sake (if you can read "Yuriko" as "Yurige," you must have a connection to Miyagi Prefecture) - Premium Hoyahoyahoya (sashimi): I missed out on eating Hoya sashimi last year and really wanted to try it. Although it is not the typical season for Hoya, Hibai also operates the "Hoya & Junmai Sakaba Maboya Sendai Station Front Store" and has a route to procure Hoya with eggs during this time. The appetizers were oyster simmered in soy sauce and Ishinomaki oden. The oyster simmered in soy sauce was perfectly seasoned, bringing out the flavor of the oysters, and at that moment, I was convinced that "this restaurant is a winner." The Hoya with eggs had a lean appearance, not visually appealing, but when tasted, it had a smooth texture and intense flavor, with less bitterness than usual. I discovered a new "delicious" and continued with Ichinokura. During this time, three groups of customers arrived, and I heard that "due to the consecutive holidays, fresh oysters have not been delivered, limited to 2 per person." Once I heard this, I felt the urge to order. I ordered two grilled oysters and four oyster fritters (no limit on fritters, which seemed frozen), and added another round of Ichinokura. The grilled oysters were cooked to a perfect medium-rare. Sipping the remaining juice from the shells made me want to exclaim with delight at the concentrated umami flavor. It's not just about the quality of the oysters but also about the expertise in handling, storing, and cooking oysters that makes them so delicious. I wanted to eat the oyster fritters with white rice, but when I asked, they said, "We don't have any." What a shame. Feeling a bit tipsy, I decided to end with another round of Ichinokura. The restaurant may not be easy to tell if it's open from the outside, but I could see that they have ample knowledge and skills in handling oysters and Hoya, at least at the level of Miyagi Prefecture's coastal areas. As a former resident of Sendai, I can't help but support this place. I will definitely come back. Thank you for the meal.

Lunch on New Year's Day. I decided to go to Asakusa for a drink in a festive atmosphere. I passed through the bustling Hoppy Street, reached Hanayashiki, wandered around the area, and finally arrived at "Hibai," known for its fresh oysters and ark shells directly from Miyagi. - Sapporo Black Label draft beer in a medium-sized glass. It's just average. - Appetizer: Vinegared octopus with seaweed and simmered oysters. The simmered oysters have a delicious flavor. - Ark shell sashimi marinated in kelp. The kelp marination gives the ark shell a mild taste and texture. - Large oyster fry. Hot and contains oyster essence. Not as big as expected. - Date Highball, probably made with Nikka Whisky from the Miyagi distillery. It has a strong flavor but is smooth. Overall, the combination of oysters and ark shells is great. The prices are reasonable, which is appreciated. That's about it. See you again. Thank you.

I finally visited a restaurant I had been curious about. Happy hour from 4pm to 6pm, with only 10 minutes left. I had 2 fresh oysters and sea squirt sashimi, delicious. Also enjoyed Kanazawa mackerel, raw ham, fried oysters, Dewar's highball, all delicious. The appetizer cost 500 yen, but it was a proper dish of deep-fried tofu and marinated swordfish. Thank you for the meal, I will definitely come back!

I went to the restaurant after seeing a friend's SNS post with delicious-looking dishes. I visited around mid-November and unfortunately lost my notes, so my memory of the dishes is a bit fuzzy. I apologize for that. The dishes, sourced directly from Miyagi Prefecture, were all very reasonably priced. Although I haven't had the chance to revisit yet, it's definitely a place I'd like to go back to. The restaurant is quite small, so it's best suited for small groups, preferably up to 4 people, with 3 people being ideal. The dishes included fresh hoya sashimi, hoya vinegar, large fried oysters, hoya marinated in Nanban miso, grilled Kinu Saba, and beef tongue or roast beef. Among these, the non-seafood dish was particularly delicious.

Kaki Hoya Tobai Asakusa Store: - Fresh oysters - Hoya (sea pineapple) - Grilled triangular aburaage (fried tofu) It's been years since I last had Hoya... It's not often that I get the chance to go to Sendai, so it's nice to be able to enjoy Sendai cuisine in Tokyo. I'll come back again to enjoy oysters and Hoya. #Tobai #Kaki Hoya Tobai #oysters #Hoya #triangular aburaage #Asakusa #Asakusa gourmet #Sendai gourmet #Miyagi gourmet #Tokyo #Tokyo gourmet

A restaurant specializing in oysters and sea squirts, with a strong focus on Miyagi prefecture. The chain has about 5 locations, including the main store in Sendai, as well as branches in Tokyo's Kanda Nishiguchi and Asakusa. The prices for oysters and sea squirts are relatively reasonable considering Tokyo standards. They even offer a happy hour where oysters and sea squirts are half price, and premium beer is also discounted. They have weekday-only all-you-can-eat oyster courses available as well. Even someone like me who used to dislike sea squirts was impressed by the freshness and deliciousness of their sea squirts. The friendly manager's customer service was also excellent. The cozy atmosphere makes you want to come back again. This time, as it was our third stop of the night, we decided not to have any oysters, saving it for next time. Thank you for the meal, we'll be back again!

I used to not like sea squirts, but after trying the sea squirts at Kaki Hoya, my aversion disappeared! I'm grateful for that. The texture and flavor were completely different and fresh! The sake was delicious too, and the staff were kind. It's a casual and friendly place, so I want to come back with friends again!

Actually, I sought revenge for the sold-out hoya from last time! I took advantage of a pinpoint opportunity of just about 2 hours until the hoya delivery supplier arrived, and I would like to receive applause for my mischief! The other menu items besides hoya were also delicious, but I couldn't run away in front of the question "Have you ever eaten real hoya?" So I asked, "Do you have hoya?" and entered the restaurant. I got a counter seat. The staff on the floor were honest and the atmosphere was comfortable. The owner was lively and thoughtful, which put me in a good mood. I ordered a plain shochu highball right away. Sorry, and thank you. I looked at the menu, but today it was all about hoya dishes! I started with hoya sashimi with salted hoya. I wanted to pair it with sake... and the first order was hoya belly sashimi. It's cut around the shell and the flesh is taken out, then the bottom is cut off. It was slippery and firm, really delicious! I love it! I love it!! The hoya sashimi, a classic, is prepared by splitting the belly of the shell and neatly processing the flesh, providing a stable umami flavor. But the texture of the "beak" part was really good! It was crunchy and paired well with the flesh. I also wanted to try cooked hoya dishes. So... hoya tartare, with egg yolk for a rich flavor. It might be perfect with rice or somen noodles. Hoya kushikatsu, with a good texture and a new flavor. I'll have it with the sauce. The saltiness of the sea? The sauce might make it a bit salty. But I like it. Hoya and egg, a dish I didn't know existed. I imagined it would be like a tamagoyaki. Naturally, it had a strong flavor. It kind of got covered in egg though. A perfect hoya feast up to this point! But I couldn't get to the steamed hoya or hoya potato, unfortunately. It's true that it's more enjoyable to come with someone else and try a variety of dishes. I was satisfied with the hoya this time, but the oysters they sell are also appealing. The other menu items besides hoya that I had last time were also very delicious. Of course, it's good to have a balanced meal. I will do my best as a newcomer at my new job! Thank you for the meal!

I love Cookie Hour and the Hoyas are delicious, so I keep coming back. Honoka's beer is also delicious ♡ The appetizers are different every time and always well thought out. This time we had firefly squid with vinegar miso and Miyagi miso okra tofu, both of which were delicious. I was hungry, so I also tried the beef tongue hitsumabushi before finishing. It was delicious both on its own and with the broth poured over it.

I had been curious about this place for a while, so I finally decided to check it out. I started with a plain shochu highball, which was great. The cheese and dried fish were a nice appetizer. Unfortunately, they were out of hoya and oysters due to a delay in delivery, but I still enjoyed the fried tofu and grilled chicken dishes. The fried tofu was flavorful and the grilled chicken was juicy and delicious. The interior decor with hoya shells was also interesting. Overall, I had a good time and will definitely be back to try the hoya and oyster dishes next time. Cheers!

I went to the restaurant during Oyster Hour from 4:00 PM where you can eat oysters for 190 yen each. It's a popular place and the Oyster Hour time slot from 4:00 PM to 6:00 PM fills up quickly, so I recommend making a reservation. The restaurant is originally from Miyagi Prefecture and they offer oysters at a discounted price during this time, as well as cheap drinks. The appetizer vegetables were sweet and delicious, and even though I'm not a big fan of beer, I ended up drinking two glasses of the local beer they offered. The oyster sashimi was incredibly delicious, and my friends also really enjoyed it.