Originally published on metropolis.co.jp on April 2010

Photo courtesy of Fish House Oyster Bar

The season for enjoying fresh oysters is just about finished in Japan, but plump shellfish are on the menu year-round at Fish House Oyster Bar (1-3-11 Ebisu-Nishi, Shibuya-ku; http://oyster-bar.jp). Enjoy 13 varieties of kaki from all over the world as part of a raw platter (¥280-¥480 per piece), or sample hot dishes like smoked oysters on the half shell (¥980/two pieces) and paella. Fish House’s menu of baked items includes oysters with melted mozzarella cheese topped with tomato “fondue” (¥840/two pieces), oysters with uni butter (¥1,260/two pieces), and oysters Rockefeller (¥940/two pieces). Even if you’re not a big-time kaki fan, Fish House has you covered with seasonal vegetable bagna cauda (¥1,260), New England clam chowder (¥580/cup; ¥840/bowl) and steamed mussels (¥1,260). The restaurant’s simple, maritime-themed interior is meant to call to mind classic seafood eateries found along the eastern and western US seaboards.