Tag: oysters

Dinner and lunch at Oysterbar Hokkaido Akkeshi

I already lauded Akkeshi oysters that I experienced in a feast at their izakaya in Nihombashi in Tokyo. In December 2019 I doubled down and I tried their Oyesterbar at Coredo Muromachi, always in Tokyo. I ended up having both a dinner and a lunch.

The Visit: Dinner

The eatery is located on the ground floor of Coredo Muromachi 2, a shopping mall north of Nihombashi bridge (attention, there is also Coredo 1 and 3 in different buildings nearby, not to mention Coredo Nihombashi South of the bridge). It is a relatively small restaurant and is always busy. I arrived for a late dinner and initially there was no table available. However the waiter asked me to wait and he was able to sort out a table for me eventually. He really went above and beyond.

After ordering a drink I was offered a complementary appetizer, a soup with nori and what I believe was crab paste. Let’s say that it was forgettable.

They had two varieties of Akkeshi oysters (really two brands, Akkeshi is a city in Hokkaido): Kakiemon (large ones) and Maruemon (coming in different sizes). Oysters can be ordered raw, grilled, or steamed. I prefer raw and I went for a double tasting platter featuring the three sizes of the Maruemon variety (they call it M, L, LL). These were just great oysters all around: juicy and flavorful. Now, the one with more flavor was the medium one (L) in my opinion.

Then I compared the Kakiemon (on the left) with a large Maruemon. The Kakiemon was indeed marginally meatier and tastier.

With the oysters I was offered several condiments, but I like them raw.

This location is famous for their deep-fried oysters. And, similarly to the ones I had at their izakaya, the fried oysters were delicious with a strong batter envelope that would leave the interior fresh and juicy.

I also tried their tuna and avocado roll that turned out to be a DIY dish.

Then I needed a miso soup and I had their soup with Hanasaki crab. Good and a very large portion.

For this massive dinner, including 11 oysters, my check was 7,359 yen (68 USD). I think it was reasonable. I was fully satisfied by the food and service even if it was a busy evening for the restaurant.

The visit: Lunch

Lunch is a busy affair at this location. I found myself in the area on a Saturday morning and I joined the queue. I was one of the last people in the queue, but I was among the first customers of the day to be seated at 11.00 (perhaps I should call it a brunch).

They had four set menus all revolving around fried oysters. One menu was just that, fried oysters (4 or 5 pieces), the other menus would include 2 fried oysters plus another dish (a seafood bowl, fried chicken, seafood rice with crab). In addition to the fried oysters in your set menu you are limited to order a maximum of one extra fried oyster (I think Japanese restaurants like to have all sort of rules… but in this case I guess it is an attempt to spread the daily stock over a larger number of customers).

My set lunch had the seafood bowl (minced tuna and ikura mainly), a large miso soup and my three coveted deep-fried oysters (I ordered the additional one I was entitled).

I mixed the egg and I used it to add flavor to the rice, as expected.

The miso soup had large clams.

For lunch you can also order their usual oysters. I had three of their large Kakiemon.

The check was 3,976 yen (half was the three big oysters). Worth every penny.

Where in Tokyo:
2-3-1 Nihombashimuromachi Coredo Muromachi 2, 1F, Chuo.
In Japanese: 〒103-0022 東京都中央区日本橋室町2-3-1 コレド室町2 1F.
Website: http://www.funfunction.co.jp/shopinfo/muromachi/.

Memorable oyster soba noodles at Hosokawa, Tokyo

Hosokawa (from the name of the chef/owner) is a small soba restaurant nearby the Edo-Tokyo Museum. Its artisan soba are highly appreciated by locals and there is usually a queue.

The visit

Arriving at noon was not a good idea… the queue outside the sliding door was daunting. So I went back to the Edo museum, visited one more exhibit, and went back to the restaurant. Lunch rush time was over but there were still customers waiting outside, but eventually we all made it inside.

Inside I was seated at one of the four communal tables of polished hardwood. The room, without fancy decorations, felt like a refectory in a monastery. From inside the plants in front of the windows gave the impression to look at a garden, but of course it was just a side street.

I was handed the menu with English translation and I went for the oyster soba. Oysters are a customary condiment for soba noodles during the winter (it was December 2019).

Customers line up for the artisan soba, but to me the highlight of the dish were the huge and juicy oysters that perfectly complemented the broth and the noodles.

Soba restaurants usually have on the menu tasty side dishes and this establishment was not an exception. From the list of sides, I had a marinated anago (freshwater eel) that was a delicious side.

The check

I paid 2,800 yen for my dishes. Soba is more expensive than ramen and oysters and anago added up. But definitely wort it.

Where in Tokyo:
1-6-5 Kamezawa, Sumida-ku.
In Japanese: 東京都墨田区横網2-5-14.
Website: https://www.edosoba-hosokawa.jp/.

A oyster course menu at Hokkaido Akkeshi in Nihombashi

Hokkaido Akkeshi is an izakaya in Nihombashi, Tokyo, specializing in oysters from the namesake town. Akkeshi, in Hokkhaido, is a famed oyster producer and its oysters are the only one in Japan available all year round (but in limited quantities and they are regarded as a gourmet dish; they are small but rich in flavor, see more in this article).

I was there during my October 2019 trip with a group of other 11 people and we had their course menu. These menus are quite common in izakayas, sometimes they are called banquet menus and are a perfect solution for large parties. We also had the all you can drink deal.

The visit

The izakaya is located in a basement and the oyster theme is evident since the entrance where a selection is on display.

Thanks to a local friend who managed the reservation, we had a private room all for ourselves.

The first dish was an appetizer sporting egg custard with seafood and two slices of sashimi (karei, Japanese flat fish).

Then we shared a salad with lotus root.

The third dish was a bucket of fresh oysters. Unfortunately, only one per person…

The fourth dish was clams and more oysters that were boiled at the table.

The content was perfectly measured to give everyone one oyster and three clams.

We then had another pot with salmon (two slices per person), mushrooms, and vegetables.

But the most exquisite dish was their kake furai (deep-fried oyster). It was simply delicious with all the sweet and salty flavor of the oyster intact beneath the frying.

Then, what was left of the hot pot with salmon and vegetables was used to cook noodles. The broth was very delicious.

The last dish reserved a surprise… it was a sort of chestnut Montblanc with the shape of an oyster. Very elegant.

The check

The costs of the course menu was 4,000 yen for the food and 1,500 for the all you can drink option. Taxes included. It was around 50 USD per person for a very satisfying meal that included some surprisingly good dishes. I highly recommend this place but a warning: there were no English menus or English speaking staff. But if you order the course menu you might just do fine even if you do not speak Japanese.

Where in Tokyo:
2-2-15, Nihombashi, Chuo-ku, Tokyo, 103-0027.
PS: there is a oyster bar operated by the same company in COREDO Muromachi shopping center that serves excellent lunch sets with fried oysters. They have English menu and may be a safer bet to enjoy this kind of oysters.

Delicious baby oyster noodles from San Mou I Kuong Fok Chiu

I found this noodle shop (cafe de fita in Portuguese) almost by accident and I tried one of the best dishes of my October 2019 Macau trip.

The visit

The shop is a typical old-school noodle cafe. It was one of the few establishments open for breakfast in the neighborhood.

The interior was simple.

They had an English menu and also a menu with some pictures, so ordering was not a problem. You can choose between normal noodles and thin ones and you can customize your bowl with a number of toppings.

Their most famous noodle dish is with baby oysters. I added crab balls.

Well, the oysters were just exquisite. Salty, meaty, and fresh. The crab balls were not particularly tasty, but who care… did I tell you that the oysters were so good?

Some spicy condiments were available.

The check

I spent 40 MOP for my noodles (5 USD). My friend took the same oyster noodles with no crab balls for 10 MOP less. This was incredible value for money considering the generous amount of oysters in the soup. Highly recommended.

Where in Macau:
45 Rua de Bruxelas.
(Another shop is located at 149 Rua de Coimbra, Taipa.)

The Sunday Brunch at the Cathay Room between history and seafood

The Cathay Room is one of the restaurants of the Fairmont Peace Hotel, a Shanghai’s landmark. Built from 1926 to 1929, it was originally called Cathay Hotel and also hosted the private apartment of the owner, Victor Sassoon (technically, also the building across the street was part of the complex, it is now a separate property). Victor Sassoon was behind the development of a lot of art deco buildings in Shanghai and my understanding is that the Cathay Room was below (or part of) his quarters. The hotel even has a small museum where you can learn about his remarkable past. I spent time reading a letter of a British woman telling her story of her time at the hotel as a hostage of the Japanese. Some fascinating stuff if you are a history buff.

To get to the restaurant, take the third entrance to the right (the first one is closed and the central entrance leads to the main hotel reception), turn right and look for the elevators: the Cathay Room is at the 9th floor. They also have a terrace with fabulous views of Pudong and the river.

The visit

On Sundays, and only on Sundays, The Cathay Room offers a brunch semi-buffet. The seafood spread is formidable and it is what lures me back. In this review, I will account for my visit on Sunday 21 April 2019, that happened to be Easter. The restaurant was busier than usual.

The dining room has a classic charm and is quite intimate.

The table was impeccable and had some Easter goodies.

One station is dedicated to oysters. On this visit they were Moana oysters from Australia. They were shucked by the staff on demand. It is usually my first stop.

They have a decent selection of sushi and sashimi (including all the right pickled vegetables). Sashimi slices are thick.

Another station is dedicated to fresh crustaceans including giant clams, abalone, shrimps, king crab claws, mussels, razor clams.

Peking duck pancakes were prepared at this station.

Deep fried pork belly, some cold cuts (they discontinued the Spanish ham), smoked salmon, pate’, cheese, bread were available on one side of the central buffet table.

A number of Chinese appetizers and salads were available on the other side of the table, including boiled egg mimosa sprinkled with caviar.

This is a semi-buffet, because the buffet is supposed to be just an appetizer. Then you can order a main from the list above.

I had their turnedos Rossini that was fully satisfying. The meat was really top-grade and super-tender. Also the lamb chops and the cod were substantial dishes.

Among the many treats available, I want to show their truffle cheese and cheese bell peppers. Quite unique in a buffet. I appreciate the attention to the details.

Finally there was a dessert buffet with a couple of good cakes.

The check

The check was 687.70 RMB (or 102 USD) after service charge and water and soft drinks were included (ignore the separation in the check between beverage and food, it was total price, the subdivision must be for internal reasons).

Given the quality of the food, I have no problem with their price.

Finally, they also have some free-flow options for Champagne lovers.

Where in Shanghai:
Ninth Floor, Fairmont Peace Hotel, 20 Nanjing Dong Lu (West Road)
In Chinese: 南京东路20号费尔蒙和平饭店9楼
Info from the official website and link to reservation here.