Join me as I travel, play, eat, live and work in cities and places around the world.
Published September 24th 2012
John's tempura coffin bay oysters brought back fond memories of one of my Japanese cuisine favourites, Kaki-fry or breadcrumbed fried oysters. He replaced the tonkatsu sauce with a accompaniment of mixed salty, sour and vinegar. The battered oysters had the light crisp followed by the fresh, moist ocean taste that would make any veteran Japanese tempura chef proud.