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Where the oyster is the star

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New Thonglor Japanese restaurant Kaki Goya Katsu Ura Suisan temps with the freshest of seafood form Tsukiji fish market

CAPITALISING ON their successful noodle shop Nuer Koo, the new-wave entrepreneurs who call themselves Chubby Hen are offering a new dining option for Japanese expats and local gourmets in the Thonglor area with the recent launch of Kaki Goya Katsu Ura Suisan. 
The restaurant, for which Chubby Hen teamed up with a Japanese partner, is housed in an old shophouse, which has been refurbished and is done out as a Hamayaki-style Japanese barbecue and oyster bar, its colour scheme and decor by the Katsu Ura Fishing Port of Chiba Prefecture. 
The 50-seat eatery is simple and friendly with wooden tables fashioned out of old fish crates and stools recycled from plastic beer crates. 
Based on seasonal ingredients flown in direct from Tokyo’s popular Tsukiji fish market on Wednesdays and Fridays, the menu changes everyday but fresh oysters with a salty, creamy texture from Ishinomaki in Miyaki Perfecture are available every night through the end of June. 
“Our concept is to offer fresh oysters and seasonal seafood from 
 Tsukiji fish market, which is where you can find premium seafood products from all regions of Japan. We serve oysters bred in Hokkaido, Yamagata and Shimane Prefecture, which have different textures and flavours, in standard and large sizes. This month and next, the Ishinomaki oyster is the star,” says restaurant manager Kohta Ishii.
“The Hamayaki-style grilled seafood restaurant is very popular in beachfront neighbourhoods. Customers can grill their food at the table and we also serve several kinds of sashimi, fried and steamed dishes.” 
As an appetiser Ishii recommends the creamy Tartar Kani Salad (Bt360), a delicious mix of crabmeat marinated in tartar mayonnaise and green vegetables in Caesar dressing. 
Also worth a nibble are the Kani Cream Korokke (Bt140), two crispy 
 crabmeat croquettes served with cream and the Kani Miso Kohra Yaki (Bt240) made of grilled crabmeat and miso paste. We follow up with four fresh Ishinomaki oysters served on a half shell with sliced lemon for Bt670 and Oke Mori (Bt1,300), a plate of sashimi tuna, salmon, hamaji fish, scallop and shrimp. 
The charcoal grill is duly set up on our table to prepare the assorted seafood set Dai Hamayaki-style Mori (Bt3,200), which features fresh oyster, prawn, scallop, mini abalone, Hamaguri clam, mini whelk and Oh Shijimi fish with vegetables. The portions are generous, making this a perfect dish for five to six people. 
The seafood is best washed down with a Frozen Yuzu Sour (Bt200) blended with Shochu and Yuzu citrus juice or one of the 20 kinds of sakes on offer.
  
 
SEAFOOD SENSATIONS
>> Kaki Goya Katsu Ura Suisan is in Thonglor Soi 11 and open daily for dinner only from 5.30 to 11pm, 
>> Make a reservation at (02) 713 9580 or (02) 713 9582.
 

Published : May 20, 2016

By : Pattarawadee Saengmanee The S