Slight language barrier but the staff were so patient and polite. We used google translate to communicate. Even gave me a little gift as I was leaving. Food was delicious and fresh. Definitely a hidden gem that the older locals enjoy. Expect to take your shoes off before staff guide you to the dining area. It’s was quite comfortable and homey. I had the fried oysters and vinegar oyster.

A few coin parking lots are available around the diner. This diner has plenty of seating. All the seating, as far as I could see, was in a tatami room. Like I the atmosphere of this place and everything was delicious but didn’t think the price is reasonable. Too much rice in かきめし so couldn’t finish it. It had about three bowls of rice per person. Leftovers can be taken home.

+3

Located about a 2-minute walk from Hankyu Railway Ikeda Station. The interior has an atmosphere reminiscent of an atmospheric ryotei (traditional Japanese restaurant) or a ryokan. Although the opening period is limited, it is a must-visit famous restaurant for oyster lovers. Basically, it's a course meal, all about oysters: vinegar oysters, oyster hot pot, fried oysters, oyster rice, and more. The vinegar oysters were especially superb. Please make a reservation before visiting.

+1

직원분들이 친절하시고, 무엇보다 히로시마산 굴을 양껏 먹을 수 있는 코스여서 좋았습니다:) 마지막에 나온 밥은 너무 많아서 다 못 먹었는네 포장도 해 주셨어요! 3월 말까지라서 올 해는 굴 많이 못 먹고 지나가나 했는데, 덕분에 마지막 굴 맛있고 배부르게 먹었습니다~~

+1

■ A long-established famous restaurant offering an all-oyster course, only tasteable in winter Kakimine is a long-standing establishment operating exclusively in the winter in Ikeda City, Osaka Prefecture. Conveniently located right from Hankyu Takarazuka Line's Ikeda Station, I was brought here by my mother this time. My mother also came here with her family in the past, so I think it's a restaurant that has been loved by the locals for a long time. It's truly a "shop for oysters," open only in winter which is the oyster season. This time, we requested chair seating upon reservation and went to the basement floor where tables and chairs were placed on tatami mats. There is no elevator, but the stairs going down to the basement are wide and have handrails, allowing my mother to go down slowly and safely. The restroom is also on the same floor, which was helpful. We arrived around 5:45 PM for an 8:00 PM reservation, but they seated us, and soon the basement floor was fully booked. The food is an all-oyster course consisting of vinegar oysters, a hot pot packed with oysters, a towering mountain of fried oysters, and finally, oyster rice to wrap up. The vinegar oysters were not too sour, topped with grated daikon and ginger, making me convinced from the start that "this is delicious." The hot pot had a white miso base with a wonderful broth that warmed me from the core of my body. It also had plenty of oysters, making the quantity basically enough without needing any additions. The fried oysters appearing when about half of the hot pot is eaten come in an unbelievable number. Honestly, I started worrying if the two of us could finish them, but with their crispy batter, before I knew it, they were gone. We enjoyed them till the end by changing how we eat them: eating them plain, squeezing lemon, or adding a sweet sauce. The oysters in the hot pot waiting for us after eating the fried oysters were exceptional once again. The hot pot broth is not used for zosui (rice porridge) or udon; we were told we can drink it to our heart's content once the ingredients are eaten. The concluding oyster rice has a solid volume of one go (approx. 150g of raw rice) per person. It is supreme when eaten chazuke-style by pouring the broth over it and topping it with wasabi, red pickled ginger, and nori seaweed. The scorched rice (okoge) is also delicious and goes well with the Hiroshima-na pickles. We were naturally full, so we asked to take the oyster rice home, and they kindly boxed it up for us. For drinks, Goshun, the famous sake of Ikeda, is 800 yen per go. Since you usually only see large bottles at liquor stores, I was happy to enjoy it casually. You can choose chilled (room temperature) or warmed sake, and this time we chose chilled. At the next table, someone was even asking for ice with their chilled sake. Even after eating this many oysters, surprisingly I never got tired of it until the end, and I was fully satisfied. It's a memorable place I definitely want to visit again when winter comes.

+1