Charcoal-Grilled Oysters and Seafood at Itoshima Funakoshi’s Kaki House Maruhachi – A Seafood Hut You Can Visit Without a Car

This article explains what it is actually like to eat oysters and seafood at a local oyster hut in the Funakoshi area of Itoshima, Fukuoka, based on repeated personal visits.
It is written for travelers and food lovers who want to enjoy authentic Japanese oyster huts without renting a car—and who care about food quality, atmosphere, and pacing of a seafood meal, not just volume.

Since moving to Fukuoka, I have visited this oyster hut three times. Among the many oyster huts in the Itoshima–Funakoshi area, this place stands out for two clear reasons. First, it uses charcoal grilling, which is surprisingly rare in this area. Second, it is realistically accessible by public transportation, making it possible to enjoy seafood with alcohol without worrying about driving.

Once inside, it becomes clear that this is not a place focused only on oysters. In addition to grilled shellfish, the menu includes several seafood rice bowls—squid, salmon roe, sea urchin, and tuna negitoro. Prices are lower than many nearby oyster huts, yet the seafood never feels light or compromised. The emphasis is on clean flavors and ingredients that hold up even after multiple dishes.

The interior has been renovated, with spacious seating and partitions between tables. The restrooms are clean, and overall the space feels far more comfortable than the stereotypical crowded oyster hut. After visiting many oyster huts over the years, this level of comfort has become one of the main reasons I keep coming back.

1. Grilled Oysters, Oyster Rice, Turban Shell, Scallops, and Clams

When you sit down, you are served a small bowl of oyster rice as a complimentary dish. Instead of being aggressively seasoned, the flavor is calm and balanced. It works well as something to eat alongside grilled shellfish rather than overpowering the meal early. Because the oyster flavor does not dominate, it stays enjoyable through the later stages of the meal.

At around 350 yen per pack, ordering a second portion is easy. I recommend eating it gradually while grilling other seafood.

A platter of oysters costs roughly 1,300 yen. You grill the oysters yourself at your own pace. I prefer to cook them thoroughly, and here that choice feels natural rather than risky. Once cooked, the oysters tighten slightly, but release a gentle sweetness when bitten. Instead of strong minerality, the first impression is how approachable they are. The charcoal grilling leaves a subtle smoky finish that lingers pleasantly.

Turban shell is priced at around 1,100 yen per serving. I expected a sharper bitterness, but what stood out was the balance—clearly ocean-forward, yet without harsh edges. Eating it after oysters helps reset the palate and prevents the meal from becoming monotonous.

Scallops are about 450 yen each. When the butter melts into the scallop, the aroma becomes rich and immediate. Compared to oysters, the satisfaction comes from a different direction—more sweetness, less brine.

Clams cost around 500 yen per plate. They are not as sweet as scallops, but their umami develops slowly and stays with you. This understated quality makes them surprisingly effective at keeping the meal from feeling heavy, even with multiple shellfish dishes in a row.

2. Squid Rice Bowl, Sea Urchin Bowl, Salmon Roe Bowl, and Tuna Negitoro Bowl

After eating several grilled items, I moved on to rice bowls. The squid rice bowl costs about 550 yen. I ordered it at the point when my palate was becoming saturated from grilling, and the timing was perfect. The squid is easy to bite through, and its sweetness arrives quickly. It resets the mouth and gives the meal a second wind.

This is a dish I strongly recommend ordering at least once.

The sea urchin bowl was available that day, and because this restaurant takes its rice bowls seriously, the uni works especially well in this format. After the continued smokiness of grilled dishes, the rich, creamy texture of the sea urchin clearly shifts the mood of the meal.

The salmon roe bowl costs around 650 yen. The individual eggs stand out clearly, and even after grilled oysters, the flavor does not get lost. Rather than relying on saltiness, the appeal comes from the moment the roe bursts in your mouth. In a back-and-forth rhythm of grilled items and rice bowls, this was the point where the meal peaked for me.

The tuna negitoro bowl is around 550 yen. If the fat were heavier, it could become overwhelming, but here it stays within a comfortable range while still delivering depth. In oyster huts, ordering rice bowls can sometimes feel repetitive, but the softness of negitoro contrasts well with shellfish textures and keeps the meal balanced.

3. Live Kuruma Shrimp, Conger Eel, Shrimp Fry, and Ajillo Set

Live kuruma shrimp start at around 400 yen per piece. Once grilled, the texture stays springy rather than falling apart. The sweetness appears immediately when you bite in, which feels distinctly different from oyster sweetness. That quick payoff makes it especially satisfying.

Conger eel starts at around 800 yen per plate. I ordered it between grilled shellfish dishes, and it fit naturally into the flow. The fat is present but restrained, and the soft texture changes the rhythm of chewing in a welcome way.

The kuruma shrimp fry was a daily special. Fried items can quickly feel heavy, but here the batter does not dominate. The shrimp remains the main presence. Even after extended charcoal grilling, the aroma of frying stands out as something entirely separate, lifting the energy of the meal near the end.

The ajillo set is slightly unusual for an oyster hut. Because I had been focused on grilling, the introduction of oil-based flavors immediately transformed the meal. Bread is provided, allowing you to fully enjoy the oil rather than leaving it behind. Instead of simply grilling and finishing, this dish neatly gathers the remaining flavors and brings the meal to a satisfying close.

4. How to Reach Kaki House Maruhachi Without a Car

If you are coming from the city center, such as Hakata or Tenjin, you can reach the area by public transportation.

Hakata / Tenjin → Chikuzen-Maebaru Station (about 40 minutes)
From Maebaru Station North Exit, take the Funakoshi Line bus → Funakoshi (about 30 minutes)

After checking local bus routes in Itoshima, the Funakoshi Line is the one you will use.

I recommend reserving a table for the opening time, around 10:30 a.m., as the restaurant can become crowded depending on the season.
Arrive at Chikuzen-Maebaru Station by 9:30 a.m., take the bus departing around 9:35, and arrive in Funakoshi just after 10:00. This schedule allows for smooth entry and avoids long lines.

Restaurant Information

You are allowed to bring your own alcohol and seasonings, but it is best to confirm details when making a reservation.

Canned beer and similar drinks can be brought in, but any trash generated must be taken home, so bringing a garbage bag is recommended.

Soy sauce and ponzu are provided by the restaurant. Personally, I recommend bringing lemon, grated daikon, and butter. Lemon and daikon work well for changing the flavor of oysters, while butter pairs especially well with turban shell and scallops.

Name: Kaki House Maruhachi
Type: Seafood restaurant / Oyster hut
Address: Itoshima City, Fukuoka Prefecture
Access: Itoshima area; primarily known for car access, but reachable by public transport
Hours: Vary by season and day
Closed: Irregular (during operating season)
Budget: A few thousand yen per person