Oysters and wine will soon join the miniature Japanese empire Jeffrey Chen is building on a streetcorner near Brickell Avenue.
The former will feature all cold preparations of oysters, mussels, and other raw friendly items dressed in variations of ponzu and yuzu dressings. Chen says he'll also be deploying his kamameshi pots for a handful of tableside dishes.
"Not everyone loves raw seafood, so we have to give them that option," Chen said.
He also said he's working on an udon recipe and will serve a handful of cold preparations. No word yet on the specifics, however cold udon often features a narrower noodle paired with the dried fish and seaweed tea called dashi.
The oyster spot will be another addition to the bushel of bivalve bars that have cropped up around town over the past year. Also under construction is Izzy's, a South of Fifth raw bar from Tongue & Cheek chef and owner Jamie DeRosa slated to open in early April.
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