Hyper Service: Ichi Kakiya

In this one minute video from ChefsFeed, chef Tim Archuleta explains the differences in the types of oysters served at Ichi Kakiya

In this one minute video from ChefsFeed, chef Tim Archuleta explains the differences in the types of oysters served at Ichi Kakiya

Read the transcript of this video
[MUSIC] Kakiya means oyster shop in Japanese. I love oysters. Aaron and I, when we first started dating, we would always go The oysters. So kind of a passion project for us, I'd say. Oysters are gonna change seasonally. Tonight we have Marin Miyagis from Point Rays, Sister Points from Washington, Fanny Bays from British Columbia, Kusshi from Feller Bay, British Columbia, Kumamotos from Humble Bay, California, East Point from New Port, Connecticut. Tonight we're gonna feature for the first time a Japanese themed lobster roll. Lobster with connie neso aeoli. Which is crab butter. It's like the remnants of batch crab when you steam them. My oysters are a [UNKNOWN] to go to have crab rolls. So, I kinda put my spin on it. I think the cool thing about oysters is that you can get totally different flavor profiles. And these oysters are gonna be really grimy, and then your gonna have a west coast oyster that's kinda creamy. So, you get a wide variety. Different things to taste at one time. [MUSIC]
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Hyper Service: Ichi Kakiya


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