Kaki to Anago Matsushima Taritsuan introduces a limited-time oyster menu, starting on November 2nd (Thursday).
Taritsun, the establishment, has a unique history. Initially constructed in the 1950s as a villa for local women (fujin), it underwent a transformation in 1973, with the purpose of sharing the breathtaking Matsushima view it offers with a wider audience.
In 2001, Taritsun underwent renovations and reopened as “Taritsu-an,” continuing to thrive to this day. The name “Taritsu” embodies the philosophy of simplicity, with “Ten” symbolizing delicious rice from their hometown, “Sato” representing healthy wild vegetables, and “Tsu” signifying the pride of those behind the noren (entrance curtain) in producing the deliciousness drawn from the natural environment of freshly caught seafood in the region.
One of the culinary highlights is the “Ultimate Fried Oyster,” crafted with large two-year-old raw oysters from Ogatsu, Miyagi Prefecture. The dish is meticulously prepared, from the selection of breadcrumbs to the frying oil, and served with homemade tartar sauce. The menu also showcases seasonal delights such as the “Oyster Zukushi Gozen,” featuring two-year-old large raw oysters from Ogatsu, and the “Winter Oyster Set,” allowing diners to savor two of Taritsun’s specialties, “Anago Hitsumabushi” and “The Ultimate Fried Oyster.”
These oysters boast a plump and rich flavor, nurtured in the bountiful waters of Ogatsu Bay. While the oysters are smaller in size during November, they pack a robust punch of flavor, making them a must-try for oyster enthusiasts. As February approaches, the oysters gradually increase in size.
The restaurant employs four varieties of breadcrumbs, a homemade fusion of four distinct bread types, each processed with unique grinding techniques and flavors. This expertly prepared crispy coating enhances the oysters’ flavor. Their frying oil is a unique blend of three types, featuring Taihaku sesame oil. The dish is complemented with tartar sauce, handcrafted using three different flavored vegetables and local eggs. This delectable treat is double-fried at varying temperatures, resulting in a tantalizingly crispy exterior and a succulently juicy interior.
Website: https://www.ichinobo.com/taritsuan/
Operating Hours: 11:00-15:00 (last order at 14:00)
Located 5 minutes by car from Matsushima Kaigan IC with free parking available.