I forgot to put something in the photo for scale. The oyster was smaller than a human head, but not by much.
It took a while for the chef to get it open.
It was served in its shell.
With our dinner we had a bottle of alcohol from Kumejima in Okinawa. In many small restaurants patrons can purchase a bottle, and store the unfinished portion, with their name written on it, at the restaurant for a future occasion. Our bottle had been opened over a year ago.
Wait, you're not saying that you yourself bought this bottle a year ago, are you?
ReplyDeleteA similar system prevails (or used to prevail) in Utah, according to Sonni B. back in the day. Bars couldn't serve alcohol (should that be "bars"?). But you could buy a bottle at a (hard to find) liquor store, and then "store" it at a bar, for a price. When you came the next time, they'd pour you a drink from your bottle (and, presumably, charge you some sort of pouring fee).
The bottle, as you no doubt surmised, belonged to my host.
ReplyDeleteCrazy system in Utah.