Oyster meringue. Oyster from Iwate served with oyster soup. This was so good. The oyster is hidden beneath all the vegetables which were coated with beer batter and deep fried giving it a tempura-ish masquerade. Frozen oyster mousse lemon meringue topped the course and it provided an amazing crunch and tartness to balance the flavours. This was served with a steamed bun made of rye. I must say this oyster course was stellar as I typically don’t like oysters.

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