Kakiya

牡蠣屋

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050-2030-4678 (+81-50-2030-4678)

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0829-44-2747 (+81-829-44-2747)

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From the chef

I proceeded to this path wishing to experience the family business, Oysterbar.

He was born on April 14th, 1958, in Miyajima, Hiroshima. His parents ran an oyster bar, and since childhood he has been familiar with the world of food. Gradually he began to wish to be a cook and started to train in the culinary arts. For a long time he worked as an oyster chef, and now he runs "Kakiya". Every day, he grills oysters in the restaurant and his skillful manipulation gathers favorable responses not only from local regular customers, but also from tourists who come from far away.

林　祐司

HAYASHI YUJI

The Chef’s Restaurant Recommendation

The Restaurant Reviews from the Recommending Chefs.

This text is automatically translated via Google Translation API.

Kakiya

Miyajima, Hiroshima

Sosaku (creative) / Creative

The Reasons Why I Recommend.

[Hachisho] located in Yakukenbori is a popular restaurant that competes for one or two in Hiroshima. "Soba meat ball" which I often order is characterized by crisply baked "Iso no Noodle" with Kosi. The texture is exquisite. The slightly sweet dough is made with materials such as using domestic flour. It feels good for simmering eggs. If you go to Hiroshima, you will definitely want to stop by.

Chef HAYASHI YUJI’s Recommendation

2022-02-08