The meat is nutty, pulpy and succulent. Each sensation is balanced, the light sapidity is balanced by a unique sweetness of its kind. Fleshy marries tenderness, elegant persistence concludes a masterpiece of oyster farming. At the base of the oyster there is a laser engraved G to recognize its authenticity.
Uramaki with octopus inside, first cooked at low temperature and then sautéed in tempura, on the surface tempura shiso leaf, slightly spicy mayonnaise and puffed rice
And a new generation Ginjo saké made with "Kalyoushinsousui", deep ocean water. It tastes very fresh and clean with a long dry tail and a good dose of acidity.
Yuzu sake 8%. Recommended at the end of the meal. Kodakara Yuzu” is a Japanese liqueur based on Yuzu, a native Japanese citrus fruit, particularly present in the southern islands. For the production of each bottle, between 15 and 20 yuzu are used, put into maceration. A final addition of fresh juice reduces the alcohol content to 8%.