メニューは、つぶ焼きとラーメンと飲み物だけ。これで50年やってきているところに「かどや」の自信とこだわりを感じます。釧路のつぶ貝は新鮮なので、生でもコリコリして美味しいのですが、しょうゆをたらして焼いたらまた一味違います。つぶの身に串をさして、くるっと巻いて、貝から身を取り出したら、パクリ。身の上部のコリコリした部分、下部の柔らかい部分の食感と味の違いを楽しみながら、ビールや日本酒が進みます。もうひとつの名物の“真っ黒い”ラーメンは、見た目ほど味は濃くなく、さらっといただけます。釧路の夜の2軒目、締めにはピッタリのお店です。

The only menu is Tsubuyaki, ramen and drinks only. I am feeling confident and confident of "Kadoya" in the place where 50 years have come by this. Because the shellfish of Kushiro is fresh, it is crispy even if it is raw but it is delicious, but as soy sauce is brought down and baked it is another bit different. Put the skewer on the body of the shellfish, roll it tightly and take out her from the shellfish, To eat crisply. Beer and Japanese sake proceed while enjoying the difference in taste and texture of the upper part of the body and the soft part of the lower part. Another "black color" ramen is not as dark as the appearance, and you can take it as much as you can. It is the second store of night in Kushiro, it is perfect for closing.