{"id":72022,"date":"2017-12-20T15:16:00","date_gmt":"2017-12-20T06:16:00","guid":{"rendered":"http:\/\/fukuoka-now.com\/?p=68528"},"modified":"2017-12-20T18:33:33","modified_gmt":"2017-12-20T09:33:33","slug":"rooftop-oyster-barbecue-in-tenjin-isogai-menchanko-no-kakigoya","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/rooftop-oyster-barbecue-in-tenjin-isogai-menchanko-no-kakigoya\/","title":{"rendered":"Rooftop Oyster Barbecue in Tenjin – Isogai Menchanko no Kakigoya"},"content":{"rendered":"

Last Chance to enjoy the Tenjin Rooftop Oyster Barbecue!<\/strong>
\n(because the building will be demolished in April, 2018)<\/p>\n

Many foodies want to try creamy Itoshima oysters at their freshest, but getting out to the oyster huts of Itoshima without a car can be difficult. That\u2019s one of the reasons that Isogai Menchanko no Kakigoya is always popular with hungry oyster-fans: get fresh Itoshima, Hiroshima and Murotsu oysters at a rooftop oyster hut in the heart of the city. No car, no problem!<\/p>\n

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It\u2019s a bizarre sensation, walking out onto the roof of a building in the center of a bustling city and being hit by the scent of the sea! That\u2019s exactly what happened as we (Adam, Jacob and Jess) entered Isogai Menchanko no Kakigoya, a large-tented area on top of Fukuoka Building.<\/p>\n

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After being seated at our table, which had its own barbecue, we pored over the menu – the sheer variety of seafood was a surprise, and some sea-critters we\u2019d not heard of before were included. English menus are now available for easier ordering, and the hall staff are always helpful if you have any questions. In the end we ordered an ambitious three kilograms of oysters, plus scallops, miso<\/em>-marinated cod, prawns and shiitake<\/em> mushrooms. <\/p>\n

Now it was time to dive into the drinks section! Here you can find all kinds of beverages, both alcoholic and soft. During the evening, two hours of nomihoudai<\/em> (all-you-can-drink) are included in the entry fee, so the drinks are all self-serve. This means you get to try the various drink machines: have your beer served by a beer robot (the future of inebriation), get sake on tap, or try out the chuhai<\/em> station (which has a whole range of syrups for flavoring your chuhai<\/em>).<\/p>\n

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The oysters arrived and at first we were a little flummoxed: none of us had ever cooked oysters before. Each table is provided with a set of cooking instructions, but at the time of our visit these were only available in Japanese – best bring a friend fluent in Japanese or ask one of the super friendly staff for help.<\/p>\n

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Here\u2019s the gist: place the oyster on the grill, flat side down (or in the case of some, flatter side down). After a few minutes the oyster will give a little \u201cpop\u201d and there\u2019ll be a sizzling sound as some of the oyster\u2019s juices drip into the fire. Carefully turn the oyster over, trying not to lose any more liquid. After another couple of minutes, it\u2019s good to go! Make sure to point the oyster away from you as it cooks, as they sometimes squirt out hot seawater when they open – best not to wear your Sunday best, in case you get splashed! We were pros by the end of the meal (check out our oyster-cooking skills in the video above).<\/p>\n

Don the glove provided, and take the oyster in your gloved hand. Use one of the knives provided to shuck the oyster, and then to cut the oyster from its stem. Then use chopsticks to eat it, or just slide it into your mouth. If you want, you can add a little ponzu (vinegar) as seasoning. You can add other toppings such as lemon, cheese, basil, grated daikon<\/em>, salsa, and garlic butter for more flavor too (\u00a5100 each).<\/p>\n

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The oysters are creamy in texture, but salty in taste; a curious but delicious mix of smooth and sharp. We quickly ploughed our way through a couple of kilograms!<\/p>\n

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You can also enjoy oyster onigiri<\/em> (rice ball) wrapped in nori<\/em> (seaweed) – good if you\u2019re craving some carbs amongst all the light, healthy seafood.<\/p>\n

The prawns were sweet and tender and the scallops were gorgeous, especially when cooked with a little shoyu<\/em> (soy sauce).<\/p>\n

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Going to an oyster hut isn\u2019t just about enjoying succulent oysters, it\u2019s also a dining experience. Figuring out how to cook and eat these shellfish (not to mention the boiling seawater Russian roulette) makes for a fun meal with old friends, or a great way to bond with new ones.<\/p>\n

This place is popular with the after-work crowd so it fills up quickly in the evenings. If you want to go there for dinner, we advise calling to make a reservation. The Fukuoka Now gang went at around 13:00 on a weekday, however, and it wasn\u2019t too crowded. Daytime diners choose from the same menu, but it\u2019s less busy and you don\u2019t have to pay for nomihoudai on entry – this means you\u2019re not forced to stick within a two-hour time limit, so you can barbecue oysters as long as you like.<\/p>\n

Check out the video of us learning how to barbecue oysters at Isogai Menchanko no Kakigoya! <\/strong>
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