Takezaki Kani Garden

Throughout the year, you can enjoy crabs and oysters. The Takizaki style is to grill the ingredients over charcoal and eat them boldly with your hands. The Takizaki crab, known as gazami, is said to have great flavor as it grows by eating the abundant plankton of the Ariake Sea (500 yen per crab in summer to autumn, 1,500 yen per crab in winter to spring). Additionally, our shop is a direct sales store for fishermen who cultivate Takizaki oysters in the Ariake Sea. A basket costs 1,100 yen and is in season during winter. In summer, we offer rock oysters from other prefectures. Seasonal shellfish like sazae and clams that are characteristic of Ariake are also plentiful. The menu is rich with soups and rice dishes, and we also sell seafood directly, including scallops and shrimp.

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.

A Japanese-style restaurant standing in front of the Ariake Sea. Enjoy hearty dishes made with Takezaki crab. Takezaki crab, scientifically known as Gazami, is a type of blue crab that feeds on small creatures living in the rich tidal flats of the Ariake Sea, resulting in meat that is packed and delicious. Crab set meal 4,400 to 6,600 yen (excluding tax). Courses are available starting from 4,000 yen, and individual orders can also be made. Other menu items range from 770 to 2,800 yen, with individual boiled crab starting at 3,500 yen (excluding tax). *Crab prices may vary by season.