01 / ABOUT THE PLACE
About this place
Compare raw oysters by origin, or try them cooked: at Honoji, you can enjoy oysters in a different way with each dish. The menu lists the origins of its oysters of the day, including Aioi in Hyogo and Lake Saroma in Hokkaido. Diners have said they enjoyed comparing the varieties; one described Hokkaido oysters as plump and rich. Tasting the differences between regions is one way to approach the menu.
There is more than raw seafood to choose from: options include fried oysters, oyster tempura, oysters with ponzu, oyster and prawn ajillo, and oyster gratin. One diner recalled the sweetness of the Shimonita spring onion served with the oyster tempura. If you order tempura, you could add vegetable tempura as well and make a meal of the different fried dishes.
To round out the meal, consider a selection of three omakase obanzai—small, home-style dishes—as well as grilled edamame or simmered taro. These are handy choices when you want a few things to nibble alongside the oysters. The sake list features labels from around Japan, and the menu also offers a set pairing three sake selected by the owner with obanzai. Whether you are settling in for an evening centred on oysters or stopping by for a light daytime drink, there are several ways to put together a meal and a drink.
Counter seating is available, and the restaurant is described as suitable for dining alone. Reservations are recommended for dinner, so it may be worth booking ahead if you are coming especially for the oysters.
