01 / ABOUT THE PLACE
About this place
At Kakimaru Ayanokoji, the appeal lies in choosing how to enjoy oysters, dish by dish. The day’s raw oysters come in omakase platters of 4, 5 or 6 kinds, a good way to compare their origins and flavours. The chilled oyster vapore is described as having a texture close to that of raw oysters, and can be seasoned with rock salt, salted lemon, vinegar jelly, salsa, lime, chopped wasabi or ponzu. The same shellfish takes on a different character in dishes such as the raw “gout-inducing oyster” topped with salmon roe and sea urchin, the raw oyster with meat and sea urchin, or fried oysters served with tartare sauce. These offer alternatives to add to a platter.
For something warm after the raw or chilled dishes, oyster and mushroom ajillo comes with baguette. One diner who visited with 4 people recalled ordering 4 kinds of raw oysters and sampling several wines by the glass, while finding the portions of warm dishes such as ajillo easy to share. Other diners praise the oyster carbonara, while repeat visitors recommend the oyster pasta and risotto. These are options for making a meal of oysters rather than having them on their own. To round out the table with other dishes, there is beef hanger steak, served in a 180 g portion, and pizzas including one with prosciutto and fresh vegetables, one topped with duck and a soft-boiled egg, and quattro formaggi with 4 cheeses and honey.
Drinks include wine, beer and sake, as well as wine cocktails such as the Operator, made with white wine and ginger ale, and the Mimosa, combining sparkling wine and orange. Homemade tiramisu and seasonal gelato are available for dessert. The menu makes it possible to centre a meal on oysters and wine, or to share pizza and meat dishes as well.
The casual, lively dining room has counter seating overlooking an open kitchen, as well as space for group meals. Open daily from 17 until 2 the following day, the restaurant can suit a late dinner or a second stop for the evening.
