When it comes to winter delicacies, it's oysters.
No matter how much you love oysters, it can be quite a challenge to prepare various oyster dishes at home all at once.
Have you ever wanted to enjoy a variety of dishes in a special space?
And what if you could enjoy oysters not just in winter, but all year round?
The izakaya "Kakigoya -Kagaribi-" that opened in July 2024 in Mizushima, Kurashiki City, is a place that fulfills such wishes. Moreover, it offers the rare raw oysters "Kitakigaki" from Okayama Prefecture, which is a major attraction.
We explored the various oyster dishes that can only be tasted here and the thoughts the owner has put into this establishment.
An izakaya that can be enjoyed with family, friends, or alone
"Kakigoya -Kagaribi-" is a 10-minute walk from Mizushima Rinkai Railway's Sakae Station. It is located in a residential area beyond the bustling shopping district in front of the station.
Nearby is Mizushima Central Park, an area that exudes tranquility, slightly distanced from the hustle and bustle of the city.
There is a deck seating area outside, creating an atmosphere reminiscent of an "oyster hut." It seems to enhance the barbecue mood.
Upon entering, you will find a clean and comfortable space, as the establishment was renovated, including the interior, in July 2024.
Inside, there are table seats for 2 to 4 people, as well as counter seats that are easy to enjoy alone, and private rooms that can accommodate up to 8 people.
Families are also very welcome. There are children's chairs available, and entry with strollers is permitted.
Enjoy a variety of oysters centered around "Kitakigaki"
The operating hours of "Kakigoya -Kagaribi-" are from 6 PM to 11 PM and from midnight to 3 AM. From 6 PM to 11 PM, you can enjoy various dishes centered around oysters.
From midnight to 3 AM, udon dishes are also available. It seems that people returning from work at night often use this time.
In addition to the items on the menu, you can also enjoy sake.
The prices are also reasonable.
The "Mizushima Highball" is said to be twice as strong as a regular highball. There is also a reservation-based all-you-can-drink menu available.
Below, we will highlight some recommended items from the menu available from 6 PM to 11 PM.
Raw Oysters
One of the features of "Kakigoya -Kagaribi-" is that you can enjoy rare raw oysters from Okayama Prefecture.
The oysters are sourced from Yuwa Suisan in Kitagi-shima Island, known as "Kitakigaki."
They are characterized by being small but packed with flavor.
There was no unpleasant odor, and the umami spread in my mouth like it was melting.
"Kitakigaki" is a top oyster brand from the Seto Inland Sea, which was the first in Okayama Prefecture to be approved for the sale of raw oysters in their shells. They grow in the waters around Kitagi-shima Island.
This area is known for its cleanliness, with no major river mouths, making it one of the best environments in the Seto Inland Sea for oyster cultivation, rich in plankton.
Raw oysters are a menu item that can be enjoyed not just in winter but all year round.
Generally, the peak season for eating raw oysters is from November to April, and during other seasons, frozen oysters for cooking are available in the market.
However, the producer Yuwa Suisan from Kitagi-shima Island has conducted independent research and adopted a special freezing technology (DENBA+) that preserves freshness.
As a result, you can enjoy the deliciousness of the oysters all year round.
While you might think that freezing would degrade the taste, "Kitakigaki" won the Grand Prize in the frozen and chilled product category at the Gulf Food exhibition held in Dubai, United Arab Emirates, in February 2024.
It can be said that it has a taste recognized worldwide.
Seafood Gangan-yaki
Fresh seafood is packed into a tin can and steamed directly over the fire in the Seafood Gangan-yaki.
You can choose either "Oysters only" or "All-inclusive," which includes shrimp, clams, scallops, and octopus.
The peak season for oysters often uses oysters from places like Yorishima and Hinase, rather than Kitagi-shima Island.
On this day, we had Yorishima oysters. They were plump and delicious.
Large Oyster Fry
While regular oyster fries use a single oyster, the large oyster fry at "Oyster Hut - Kagaribi -" is different.
It is large because it is made by combining many oysters into a ball and frying it.
Inside the fry, there are many oysters.
The ample oysters match perfectly with the crispy coating and tartar sauce.
This creative dish is hearty and appealing due to its boldness.
Winter Limited Hot Pot Dishes
There is a winter-limited hot pot dish using oysters, which is highly recommended.
This is "Chige Nabe" (spicy hot pot).
The texture of the plump oysters is irresistible.
The soup has a pleasant spiciness, and the umami of the oysters seeps out, pairing excellently with the vegetables.
This dish, with its deep flavor, is perfect for the cold season, warming both the heart and body.
Salmon Cutlet with Ikura and Tartar Sauce
In addition to oysters, there is a rich variety of seafood dishes such as simmered fish with roe and octopus kimchi.
I ordered the popular salmon cutlet topped with ikura and tartar sauce, which is known for its generous portion.
Crispy on the outside and fluffy and juicy on the inside, the popping texture of the ikura is also enjoyable and highly recommended.
Grilled Seafood
True to its name "Oyster Hut," the tables are equipped with grills.
You can enjoy grilling seafood yourself.
I was too full to have oysters, but I grilled shishamo instead and was satisfied. Freshly grilled is indeed delicious.
Of course, you can also grill oysters, clams, shrimp, turban shells, and squid.
Conversations like "What should we eat?" and "What should we grill next?" are sure to liven up the atmosphere.
We spoke with the owner of "Oyster Hut - Kagaribi -"
We spoke with the owner of "Oyster Hut - Kagaribi -," Shirakami Kotaro.
What was the background for opening the restaurant?
Shirakami
I originally worked in a different industry, but I wanted to open a restaurant in Mizushima, where I was born and raised. However, just as I was considering starting a business, the COVID-19 pandemic hit.
I hesitated for several years, but finally opened in July 2024.
Why did you choose to focus on oysters?
Shirakami
I wanted to create an izakaya that specialized in something rather than being an ordinary izakaya. I considered a yakiniku (grilled meat) restaurant, but there are many of those in Mizushima.
While I was pondering what to do, I met an oyster fisherman.
Moreover, I learned that the oysters are rare in Okayama Prefecture and can be eaten raw due to a special freezing technology that allows them to be enjoyed year-round, and I thought this was it. This led me to start sourcing "Kitakuri Oysters" from Yuwa Suisan in Kitagi-shima Island.
The rare raw oysters grown in the beautiful sea of Kitagi-shima Island are small but packed with flavor, having no unpleasant odor and a melt-in-your-mouth taste.
Although these oysters are globally recognized, their popularity within Okayama Prefecture is still low, so since they can be enjoyed year-round, I want many people to know about them.
What are the restaurant's commitments?
Shirakami
Oysters are not just simply grilled and eaten; we offer a variety of dishes typical of an izakaya.
In a typical household, it is difficult to prepare various dishes at once. Depending on the cooking method, the same oyster can have different flavors and textures, so I hope people enjoy that aspect.
It has been about six months since we opened, and we have been continuously experimenting with the menu. We have finally started to settle on a grand menu.
I believe that the flavors of each dish are evolving day by day. Furthermore, new menu items may appear in the future, so I hope you enjoy these changes as well.
What kind of restaurant do you want to create in the future?
Shirakami
The name of the restaurant, "Kagaribi," refers to the fire lit for fishing or night patrols, and it means "to keep burning continuously."
This name was chosen because I want this restaurant to be a beloved place for locals and oyster lovers, a place that continues to burn brightly.
Since the restaurant is located a bit away from the bustling streets, I think it is easy for families with children to visit.
Gathering around oysters with family and friends creates various conversations. Even if you come alone, you can enjoy a variety of oyster flavors without hesitation.
I want to make this a place where everyone can feel comfortable.
Conclusion
I love oysters, but I was surprised to learn that there are oysters for raw consumption produced in Okayama Prefecture.
This restaurant is a must-visit for oyster lovers, offering various oyster dishes year-round, including the rare raw consumption oyster "Kitakuki Kaki." With a wide range of seating options from counter seats to private rooms, it is appealing for both individuals and groups.
It's also nice that the alcohol is reasonably priced.
If you want to try various oyster dishes or enjoy delicious oysters not just in winter, please do visit.
I also want to indulge in plenty of oyster dishes again.
Kakigoya - Kagaribi - Data
| Name | Kakigoya - Kagaribi - |
|---|---|
| Address | 1-50 Minami Saiwaicho, Kurashiki City, Matsuda Building 1F |
| Contact | 080-8249-0888 |
| Parking | Available 2 spaces. Coin parking nearby. |
| Business Hours | 6 PM - 11 PM Midnight - 3 AM |
| Regular Holiday | Monday |
| Payment Methods |
|
| Reservation | Available All-you-can-drink requires advance reservation. Reservations can be made by phone or via Instagram DM. |
| Seating | Approximately 30 seats in total 1 private room (8 people) 4 table seats (4 people x 4) Counter seats 2 terrace seats (4 people x 2) |
| Smoking | Non-smoking (smoking allowed only in designated areas) |
| Toilet | Western-style toilet |
| Child-Friendly | Stroller entry allowed Child seats available |
| Barrier-Free | Wheelchair accessible |
| Website | Kakigoya - Kagaribi - Instagram |
