This oyster specialty restaurant is known for its fresh, large oysters. The 'dotenabe' (hot pot), fried oysters, and oyster rice are particularly popular, and the course meals are also highly satisfying. The building and interior have a charming atmosphere, and the private rooms enhance the special dining experience. Service is polite, and many express a desire to return. Visiting during the oyster season (mid-October to late March) is recommended.
May differ from your actual experience.
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