Truffle Oysters at Himizu: A Decadent Bite of the Sea

The first time we put truffle on an oyster it felt like cheating. The truffle was in the kitchen for a tasting, the oysters had just landed, and someone — I won't name them — shaved one over the other to see what would happen.

What happened was the rest of service stopped. We tasted in the order things came up: oyster brine first, then the cold fat of the truffle releasing slowly, then a long finish that tasted faintly of forest floor. We added it to the menu the next night.

Three Cucumber Oysters, lightly chilled. A squeeze of yuzu. Black truffle shaved tableside — never in advance. The oil is a single drop of high-quality truffle oil only when fresh truffle isn't in season; we never use it as a substitute.

Pair with a glass of Junmai Ginjo — Kikisui works, our Ocean View bottling works better. Skip if you're going onto AYCE — the truffle will get lost behind the wagyu.