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2021-11-21
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This new place opened up above Sushi Tachi a few months ago and I was curious to find out about it.We came on a Sunday early evening and the restaurant was empty. The place looks chic with a wooden, down-to-earth touch. There’s an iced corner by the entrance with dry ice fumes, but very few oysters were actually on the ice.The menu is a bit of a clumsy wooden clipboard to hold. Only flavored oysters are shown on the menu, whether raw or baked. There is a limited selection of so-called tapas, pas
We came on a Sunday early evening and the restaurant was empty. The place looks chic with a wooden, down-to-earth touch. There’s an iced corner by the entrance with dry ice fumes, but very few oysters were actually on the ice.
The menu is a bit of a clumsy wooden clipboard to hold. Only flavored oysters are shown on the menu, whether raw or baked. There is a limited selection of so-called tapas, pasta and ramen. Luckily, there’s also a section for skewers.
As this is an oyster bar, we had the Kadoya oyster platter—their own recommendation—which includes 8 pieces of oysters with flavored jelly and toppings (ranging from spicy Thai to smoked salmon mousse). But frankly, I just wanted to have plain, raw oysters.
We also had scallop carpaccio, shrimp ajillo, a grilled onigiri and (more than) two thirds of all the skewers they had available (Saga chicken thigh, Kumamoto chicken heart, Amakusa chicken wing, ox tongue, beef outside skirt, shitake mushroom and grilled eel).
The dining experience was pleasant because servers were helpful and the skewers came really quickly. They tend to take 15 minutes or more at most restaurants in Hong Kong but here we get them literally 3-5 minutes after ordering.
The food, however, was another story. While oysters were generally fresh and the flavorings kind of fun, it really is a one-off kind of thing, as there was nothing too special and memorable about anything we ate, and the food in general is not particularly value-for-money.
And, how do you expect people to share an 8-oyster platter with 8 flavors? I reckon we are supposed to order one platter each?
Food Rundown
Kadoya platter, $568Beef consommé and sea urchin / Dill weed lemon / Tomato / Ponzu / Smoked salmon mousse / Oba (shisho) / Mignonette (dried shallot) sauce / Spicy Thai
The oysters were reasonably fresh, and ranked average for creaminess and plumpness. But I suppose that’s why anyone would want to add flavors to them.
Scallop carpaccio, $78Very average grade scallop.
Shrimp ajillo, $78Best dish of the night. Super plump prawns. Quite very Spanish. (Except the menu spells the dish wrong)
Skewers
Amakusa chicken wing $110 / Saga chicken thigh $46 / Kumamoto chicken heart $38 / Ox tongue $38 / Beef outside skirt $58 / Shiitake mushroom $38 / Grilled eel $48
All reasonably good, except the chicken wing, which was terribly dried out and so tough to eat that we gave up. I also requested no salt and no sauce for a few of the skewers, to which the server nodded endlessly, but the skewers always came heavily salted and sauced.
Spicy miso onigiri, $38Good.
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