That milky note in some oysters made me chuckle, it sneaks up on you. I love that they label each one by prefecture, it turns the plate into a little tour, and I also lean toward the not too big size for a cleaner bite. Which region won it for you, Miyagi or Hyogo, and did any sauce really lift it?
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I loved it with the sauce! I tried having no sauce at first, but it's so bland and I can taste the ocean 😂
Same here. Raw on their own felt a bit flat, but a little citrus or a punchy dip made them sing and toned down that ocean hit. The brinier, milkier ones especially came alive once the sauce joined the party.
I couldn't agree more! The restaurant gave us different sauces, including tabasco. I didn't know a kick of spice from tabasco could also enhance the flavor.
yep, that tiny Tabasco kick does wonders. It cuts through the milky vibe and and makes the brine pop, then the house sauces add a different flvaor lane. I love how the prefecture tags turn it into a little tour, one slurp at a time.