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Kumamoto Oysters with Pineapple Vinegar

Chef Josh DeChellis of Sumile – New York, NY
Adapted by StarChefs

Yield: 1 servings


  • 1 pineapple peeled and cored
  • 2 cups junmai rice vinegar*
  • 1 cup champagne vinegar
  • 1 teaspoon green yuzu kosho*
  • 1/2 teaspoon nori powder*
  • 5 Kumamoto oysters

    * These items can be found at Asian markets or specialty food stores.


Grind pineapple through the fine die of a meat grinder into a glass vessel with an attachable lid with vinegars already inside. Close lid and shake like a salad dressing and then let stand for at least one day at room temperature.

Decant 2 tablespoons of vinegar off the top of pineapple cuvee and place into a small mixing bowl. Add yuzu kosho and mix well. Let stand for 5 minutes; strain through a fine mesh sieve. Add in nori powder and mix.

Open oysters with an appropriate oyster knife and place on a bed of shaved ice on a plate for final presentation. Spoon vinegar over the oysters and serve immediately.


 Published: Jan 2004