Dan Logcher wrote:
wrote:
"James" wrote:

I like raw oysters as much as raw fish.

I think I had kaki sashimi on the half-shell, with a vinegraitte,
topped with some very small, dark red, roe, several years ago, at
Asanebo(?). May have been at Sushi Avante Garde, it's been a while.

I've had oyster gunkan maki once, and have seen it on the
menu at other places. I believe it has to do with the texture, er
consistancy, or the lack there of.

I wouldn't mind if they had it, but its not what I expect when getting
sushi.

Likewise. When I need an oyster fix, I go to an oyster bar. When I need a
sashimi/sushi fix, I go to a sushi bar.

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