date:Mar 28, 2013
st order what they like.
Chef Liu says he tries to pair the oysters with ingredients of the same region. For example, kumamoto is paired with tobiko salad and ginger ponzu. Belon is served with lemon frisse and Champagne vinegar.
The side ingredients are designed not to taste stronger than the main ingredient of oysters. Moreover, many alcoholic drinks are used in the dishes, to enhance the flavor, and to help with digestion.
Vodka is used for a gazpacho of lime-marinated fine de Claire. Fann