CHINA | Yotsuba, a Japanese restaurant at Four Seasons Hotel Dalian, has introduced its Oyster Selection, showcasing the best of New Zealand oysters.
Yotsuba, the Japanese restaurant on the 39th floor of Four Seasons Hotel Dalian, has introduced its winter-exclusive experience, The Oyster Selection. Curated from three countries and six renowned oyster regions spanning France, New Zealand, and China, the collection showcases six distinctive varieties presented through four crafted preparations: soup, agemono, teppanyaki, and sashimi. A limited Oyster Blind Box further adds an element of discovery, inviting guests to explore the character of each oyster’s origin in a ritual-inspired setting defined by freshness, precision, and quiet theatre.
French Gillardeau Oysters, often revered as the Rolls-Royce of oysters, offer a plump, firm flesh with a creamy body and a lingering sweetness. French Black Pearl Oysters present an elegant oceanic richness, with deep-toned shells and a translucent flesh that speaks to their refined French provenance. French Fine de Claire Verte Oysters are nurtured in microalgae-rich claire beds, naturally marked by green-edged gills and a subtle seaweed aroma, delivering a clean, delicately sweet finish.
From the Southern Hemisphere, New Zealand Mona Oysters feature bright, thick white flesh with gentle umami and a pure, sweet aftertaste, an ideal choice for those who favour clarity and freshness. Representing the best of local waters, Dalian Zhangzi Island Oysters are prized for their generous, succulent meat and authentic ocean flavour, leaving a clean and crisp taste. Shandong Rushan Oysters are celebrated for their size and juiciness. Tender and sweet, these oysters reveal the abundant character of the Yellow Sea in every bite.
From velvety richness to refreshing sweetness, each variety unfolds its own personality, allowing diners to experience a global oyster journey without leaving the city.
At Yotsuba, premium oysters are treated with the respect they deserve. Sashimi celebrates the oyster’s pure essence, while teppanyaki adds gentle smokiness and warmth. Agemono delivers a crisp exterior with a tender centre, and soup offers a comforting depth that lingers. Four styles, one ingredient - each preparation revealing a different dimension of flavour and texture.
Also launching for a limited time is the Oyster Blind Box, featuring a curated trio - two imported oysters and one domestic oyster - paired with a variety of chef-selected small bites. Designed for exploration and surprise, it brings a playful sense of discovery to the refined ritual of oyster appreciation.
Ocean treasures are shared globally. Yotsuba at Four Seasons Hotel Dalian presents The Oyster Selection, inviting guests to embark on a journey across mountains and seas. Unlock the infinite possibilities of the ocean’s bounty with each succulent bite, savouring moments of culinary delight.
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