Yodoyabashi Bridge spans the Tosabori River. The name of the bridge comes from Yodoya, a wealthy merchant from the Edo period who built the original Yodoyabashi bridge, and it has contributed to the development of Osaka to this day. Today, the area thrives as an office district lined with skyscrapers, and at night the lights of the buildings are reflected in the Tosabori River.

At the foot of Yodoyabashi, there is a boat with a neon sign that evokes the times. Standing out in the big city, the boat catches the eye of everyone who crosses the bridge. It is the oyster boat "Kakihiro", which was founded over 100 years ago.

Kakihiro, founded in 1920, and Osaka's oyster boat culture

A photo of Kakihiro when it was first established

The origins of oyster boats date back to the Edo period.

It is said that the origins of this business lie in the development of oyster farming techniques in Hiroshima, and the transportation of oysters by ship to Osaka in order to develop a market for them. At first, they only sold oysters, but gradually they began to set up tatami rooms on the ship and serve oyster dishes.

It was against this historical background that the oyster boat "Kakihiro" was opened in 1920 (Taisho 9).

In its heyday, there were dozens of oyster boats floating on the river, but their numbers gradually decreased, and now only Kakihiro remains in operation in Osaka. There are only a few oyster boats left in the whole country.

The opportunity to become the third generation

Currently, the third generation owner, Michio Yoshimi (72), is running the business, but he didn't become the third generation owner until he was over 60 years old.

Yoshimi-san used to work in the construction industry, which has nothing to do with cooking, but he took over "Kakihiro" at the request of his father-in-law, the second generation owner. When asked if he was worried about this unusual career change, he gave this surprising answer.

"It's fun to be able to live a completely different life. You get to experience two lives. It's better to have a life full of ups and downs. It's your second life, so it doesn't matter if you fail," Yoshimi says with a laugh.

Oyster dishes made with the third generation's attention to detail while still preserving the original flavor from the restaurant's founding

7,000 yen (excluding service charge and consumption tax)course (for one person)

Kakihiro's signature dish is oyster hotpot, made with fresh oysters and a base of ginger and miso, and the basic flavor has remained unchanged since the restaurant first opened.

He learned the taste of "Kakihiro" from the second generation owner, and gradually improved it to arrive at the current taste. Fresh oyster and vegetable stock is added while the pot is heating, giving the soup a deeper flavor.

While inheriting the teachings of their predecessors, they have made subtle updates to the flavor, showing their dedication.

"It's not enough to just do exactly what you're told. The important thing is to add a little twist to it," says Yoshimi again with a light-hearted tone.

Although he gives off a friendly impression, he was originally shy and not used to serving customers. Now, he says that the most enjoyable part of running the shop is "having fun chatting with customers."

Enjoy a quaint evening on an oyster boat, a tradition that dates back to the Taisho era

The moment you step out of Yodoyabashi Station Exit 1 and emerge onto the ground, you'll see a mysterious oyster boat along with the skyscrapers. There must be many people who are curious about it. Some customers come to the restaurant and say, "I've always wanted to go, but 20 years have passed without me being able to get in."

Kakihiro, run by Yoshimi-san, who says with a great sense of humor, "If you're interested, why don't you come quickly?", continues to sway gently on the river, unchanged since the Taisho era.

かき広
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