At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. Every morning our Chefs go to the market to pick up ingredients for the daily menu and our seafood is either local or flown in from Japan. We’re meticulous with our fish preparation and passionate about understanding their flavor profiles and where they come from. Learn more about the fish that we serve in our series, Fish Files.

The Daniel Sorlut oyster is a French, concave mollusc that begins its life in the saltwater park of Marennes in the Charente-Maritime and relocates to the waters of Normandy. These oysters live in shallow pools where they feed off phytoplankton and have been farmed since the 1930s. The meat is about 13-16% of the total weight.

Daniel Sorlut Oyster, Red Shiso Vinegar, Sudachi from RONIN Hong Kong.

Daniel Sorlut oysters have a unique, delicate texture. When it hits the palate, the oysters have flavors of iodine but end with sweetness. Like any other oyster, the cooking possibilities are versatile – steamed, broiled, fried, or prepared raw.

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.