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.