Crab cuisine Japanese-style restaurant

A shop that can be said to be the origin of oyster ware, where you can enjoy freshly caught fresh oysters at local prices. The shop is about 500 seats around the barbecue space. From October to GW, there is a local Takezaki brand oyster. It's a pretty juicy oyster worthy of being called sea milk. Kanimeshi/Crab juice set 1200 yen, Takezaki Kani Boiled 1000 yen ~. You can taste Takezaki Kani dishes all year round.

Tara Town, located in the southern part of the prefecture of Saga Prefecture. A dozen oyster-ware shops are lined up, mainly on National Route 207 along the Ariake Sea. The season is around November to March, but some stores are open all year round (prices vary depending on the store). In addition, not only oysters, but also mountain food, which is fresh from Ariake's seafood, such as bamboo crab, clams and car shrimp, which are delicious. Depending on the oyster hut, there are places that serve crab rice and crab juice of Takezaki crab, so I want to check it in advance.

You can enjoy crabs and oysters throughout the year. Takezaki-style is to bake the ingredients on a charcoal fire and eat them vigorously with your hands. Takezaki crab called Gazami is said to taste good because it grows by eating abundant plankton in the Ariake Sea (summer ~ autumn 1 pie 500 yen, winter ~ spring 1 pie 1500 yen ~) our shop is a direct sale of fishermen who farm bamboo oysters in the Ariake Sea. Winter is in season at 1000 yen per basket. In summer, it becomes a rock oyster from other prefectures. Seasonal shellfish like Sazae and Clam are also substantial. There are plenty of menus, such as soup and rice. Scallops, shrimp and other marine products are also sold directly.