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3 Sakes To Give Your Oysters An Umami Flavor Boost

When thinking of what drinks to pair with seafood, like oysters, sake is something you should keep at the top of your mind. The natural umami present within sake and oysters don’t just pair with each other: they mesh and enhance each other, meaning you get more umami from the two combined than either individually.

This is because sake and seafood contain different types of umami compounds. Umami compounds are substances found naturally in food that trigger tastebuds to register the savory taste umami has in our brains. Sake has a compound called glutamic acid, while oysters contain another called inosinic acid. When combined, they are shown to have a synergistic effect that enhances umami.

A recent joint study between JFOODO and Japanese company AISSY looked at these pairings by quantifying umami as an “umami score” across multiple types of beverages. White wine is a typical beverage to pair with seafood, but based on these umami scores, sake results in a larger increase in umami. According to a press release, when paired with raw oysters, white wine only increased the umami score by 0.13 points, while pairing the oysters with sake increased the umami score by 0.41 points. This signifies a larger enhancement of umami in our mouths when we drink sake with seafood over white wine.

Foodbeast and food Instagrammer @ashyi recently got to experience this new type of pairing style firsthand. She met up with sake sommelier Bryan West at Shuck Oyster Bar in Costa Mesa, California to try some different sakes meant to pair perfectly with oysters.

The three sakes West recommended are as follows:

Born:Gold Junmai Daiginjo, Katoukichibee Shouten

This gold tinted sake is cold-aged for about a year, lending to some light and sweet undertones that cut through the briny, salty flavors oysters contain while still packing a savory punch. 

Suigei Junmai Ginjo Koiku No. 54, Suigei Brewing

Suigei Brewing’s Koiku No. 54 is made with Gin-no Yume rice, which is locally produced in the same region the brewery is located in. It’s a semi-dry, light sake with citrusy notes, yet still retains a strong umami flavor that pairs with and enhances an oyster’s taste.

Mutsu Hassen ISARIBI Special Junmai, Hachinohe Shuzo

“Isaribi” is the name given to a fire meant to lure fish at night. It’s a fitting name for this rich, dry sake, which was crafted to pair well with all types of seafood, including oysters.

Each of the above sakes has unique flavor profiles and qualities, but all contain that glutamic acid that provides the umami synergy with oysters. Together, that creates a mouthwatering flavor combo that you can’t get with just either alone.

A unique yet optimal way to combine the two umami sensations is through something called a “sake drop,” where some of the sake paired with a meal is spooned on top of the oyster. It’s then all eaten at once to enjoy the enhanced umami synergy.

You can try doing a sake drop at Shuck Oyster Bar, who is serving a special oyster dish alongside the Isaribi sake as part of the Unlock Your Palate campaign by JFOODO. It will be served alongside Oysters on the half shell topped with caviar, micro greens, yuzu spritz, and a dash of Fresno chili sauce. This pairing will be available at Shuck starting December 1st, and may end when the stock of sake runs out. Otherwise, it will run through the entire month.

To learn more about the sakes and how they go with oysters, check out the full video at the top of this story. You can also learn more about the pairing, and other restaurants featuring it, through JFOODO’s website, or by following the hashtags #UnlockYourPalate and #SeafoodAndSake.

Created in partnership with JFOODO


Woman Shocked To Discover Over 50 Pearls In Her Oyster Meal While Eating At Restaurant


It’s not uncommon to find the occasional pearl when chowing on oysters. A Tennessee woman, however, found more than 50 in a single sitting. So yeah, that’s definitely uncommon.

While dining at a Puckett Boat House restaurant, Toni Elliot was surprised to discover a small pearl from her plate of fried oyster. This surprise quickly turned into astonishment when she continued to find more and more pearls in her oyster.

Elliot’s discovery caught the attention of the staff server, Eric Horton, who came out with a container for her to keep the pearls in. According to Horton, who’s worked at the Puckett Boat House for a while, it’s one of the more interesting things he’s seen.

Fifty-one pearls were found in total. All apparently coming from the same oyster. Unfortunately for Elliot, the type of pearls she found weren’t worth more than a few bucks. However, the experience itself was definitely one for the books.


Fried Oyster BLT

Fried Oyster BLT

Recipe: How to Feed a Loon


How to Make Oysters Rockefeller with Custom Bacon Butter and Doritos Paste


Because regular butter wasn’t epic enough, Harley of Epic Meal Time came up with a recipe for Oysters Rockefeller with Custom Bacon Bit Butter that would make any foodie weak in the knees. Combining the core ingredients of delicious (bacon, butter, cheese and salt), the Oysters Rockefeller shouldn’t be limited to special occasions only. Especially if it looks that good.

Check out Epic Meal Time’s tutorial below and a quick ‘how to’ for the recipe. In the mean time, we’ll be checking on our oysters…

Oysters Rockefeller with Custom Bacon Butter and Dorito Paste



  • 12 Oysters
  • 1 cup of Doritos
  • 5 cups of heavy cream (whipping)
  • 1 pack of bacon
  • 2 garlic cloves
  • 1 small onion
  • 1/2 cup of parmesan cheese
  • 2 cups of ice water


  • 1 hand blender or food processor
  • baking sheet
  • oyster shucker
  • frying pan
  • mixing bowl
  • plastic wrap
  • crushing apparatus
  • pestle and mortar

To Make It

Bacon Butter

  • Cut the bacon into bits and start frying them. Cook until crispy and save the grease (THIS IS CRUCIAL).
  • Put heavy cream in a mixing bowl and whisk with blender for 30 seconds. Throw bacon and grease inside bowl and whisk for 6 minutes. The cream should separate from the fat. Separate the liquid from the butter.
  • Add 1 cup of ice water to the cream and mix it with a spoon. Rinse the milky water from the butter and repeat until the ice water you add is clear.
  • Once the butter is harder and you can mold it, throw it onto a baking sheet. Wrap the butter into a cylinder and tighten the ends. Put it in your fridge for either a few hours or overnight if possible.


  • Use the shucker to carefully expose the meat. I can’t express how carefully this should be done. Set aside.
  • Crush your Doritos as fine as possible.
  • Sauté garlic and onions in a pan with 2 tablespoons of bacon butter until they’re translucent. Turn off heat.
  • Add the Doritos powder (should be fine) to the sauté. Should look like a paste.
  • Spoon a spoonful of the Doritos paste on each oyster.
  • Add a thin slice of bacon butter on top of the Doritos paste which is on top of the oysters. Sprinkle grated Parmesan cheese.
  • Throw a generous amount of kosher salt onto a baking pan and put the oysters on top. Bake in the oven at 450 degrees for 10 minutes.
  • Let cool for a bit, then eat.

H/T Epic Meal Time 


For $284,000 You Can Eat Oysters and Caviar on this Submarine


Planning on taking your darling out for a bite of gold leaf prawns at the world’s most expensive Valentine’s dinner? Psh, that’s child’s play. Howabout a romantic night on a submarine while nibbling on strawberries dipped in chocolate?

For just $284,000 (oh, and that’s the starting price), you and your lover can book a night aboard the Mile-Low Club — a sleek submarine that takes couples on a journey into the blue at nearly 650 feet below sea level. Dreamed up by UK-based Oliver’s Travels and launching this February 14th, the package includes a custom menu that features oysters, caviar and chocolate fondant with “essence of pomegranate.” For a little extra, you can deck out the room in flower petals and enjoy a champagne breakfast in bed.

Patrons can choose the locations of the dive, while the  “aphrodisiac tasting menu” will  “ensure that guests are in the mood to make full use of the Lovers Deep facilities.” Woof.





H/T Design Taxi


Adventure: Claws (Garden Grove)

For almost a year now, Elie has been raving about Claws in Garden Grove off of Brookhurst Avenue. He even covered it for FoodBeast in the past, but we wanted to make a new trip with the whole crew! We had oysters and cajun fries and shrimp, and spicy crawfish. Definitely one of the best messy meals I’ve ever had. Somehow I kept my hands clean enough to shoot photos on my iPhone after my camera battery died, which you can see after the jump. Then when you’re done viewing them and you’re drooling, head on over there for yourself.


Thai Gulf: Huntington Beach

A little while before the newest version of our site was released, myself, Elie and Rudeluv (RDesigns) hit up Thai Gulf in Huntington Beach for a quick business meeting. This spot is definitely on point with unlimited chai tea, rice and soup and great quality meats and sea foods. Check the pictures after the jump to see what we got into.

Adventures Features News

Sun China Buffet: Fullerton

A few weeks ago, after an event, myself and all the boys were dying for some grub. I recommended that we hit up Sun China Buffet and promised them that they would not be disappointed, and trust me they weren’t! You are definitely going to want to take a look at the pictures after the jump!