Shinsaibashi x Oysters] Izakaya Kitsune's commitment to oysters
Introduction of Izakaya Kitsune's commitment to the Samurai Oyster
Oysters from Ako, Samurai Oyster.
Izakaya Kitsune proudly introduces its commitment to "Samurai Oysters".
The Harimanada coast of the Seto Inland Sea is one of Japan's leading oyster producing areas, and Sakoshi in Ako is one of the best places for cultivated oysters.
While maintaining the qualities of the one-year oyster, which has few of the peculiar edges and peculiarities of oysters, by limiting the amount produced, the size of the oyster is comparable to the two or three-year oysters produced in other regions.
Samurai Oyster" is a brand name product of the large oysters hand-selected and packaged by a long-established fishery wholesaler among the cultured oysters from Koshi.
Although it is intended for raw consumption, nothing but seawater from the oyster is added during production to prevent blistering, and the meat does not shrink easily even when cooked.
Our restaurant offers a wide variety of menu items using such top quality oysters, "Samurai Oysters". We are proud to offer them to you.
~Menus using Samurai Oysters
Raw, steamed and grilled oysters
■Oyster Liver
Oysters and scallions ajillo
■Oyster Steak with Butter and Soy Sauce
■Fried oysters
