Our Signature Fresh Oyster Fry Featured in The New York Times T Magazine

Thank you for your continued support of Katsukichi. Thanks to all of you, we are doing well and continuing to welcome our guests every day.

We are delighted to announce that our signature fried oysters (Kaki Fry) have been featured in The New York Times T Magazine.

We understand that this wonderful opportunity came through FOOD SAKE TOKYO, which has long helped introduce Katsukichi and Japanese food culture to audiences around the world. We would like to express our heartfelt gratitude to everyone involved.

【Important Notice】 Our seasonal fried oysters are expected to become available in late October or early November 2026. The exact starting date has not yet been confirmed.

 

 

 

The 25 Essential Seafood Dishes to Eat in Tokyo

Six Japanese food professionals — including four acclaimed chefs — took on what seemed to all of them like a near-impossible task.

“The 25 Essential Seafood Dishes to Eat in Tokyo”

Six Japanese food experts, including four renowned chefs, took on the challenging task of selecting 25 essential seafood dishes to experience in Tokyo.

 

 

We were contacted several times by the journalist covering the story and had the pleasure of participating in an interview. We were very happy to see the article officially published.

 

From The New York Times T Magazine

A much-loved local chain, Katsukichi specializes in thick and hearty tonkatsu, a breaded and deep-fried pork cutlet. But in the winter months, diners come here for a seasonal specialty: kaki-furai, or deep-fried oysters. Delivered fresh from Tokyo’s Toyosu market every morning, the juicy bivalves — each about the size of a palm — are a meal in themselves, battered with panko, fried to order and served simply, with a cabbage salad, as well as tonkatsu sauce, mustard and homemade tartar sauce. While kaki-furai is by no means an uncommon dish, Katsukichi’s version is exceptional, notable for its extra-crisp exterior and a soft, creamy middle that makes clear why the Japanese refer to oyster liquor as “the milk of the sea.” Don’t waste time taking photos: This is a dish best eaten hot. — Hiroko Yoda

Multiple locations

 

Sakamoto: The other thing I love about this place [besides the fried oysters] is the interior. It’s filled with dark wood and mingei (Japanese folk art). A lot of restaurants will use basic dishes that can be thrown into the dishwasher, but Katsukichi uses these traditional ceramics, which are meant to make your everyday experience more beautiful. [My other favorite thing here] is that when you’re offered rice, they say, “Would you like white rice or rice with shiso?” So they’ll chop up shiso leaves and stir that into the rice, which is so yummy.

 

The article beautifully describes not only the crispy texture and creamy richness of our fried oysters, but also the traditional Japanese atmosphere of our restaurants, our collection of folk art and ceramics, and our signature rice with fresh shiso leaves.

We are deeply honored that these aspects of Katsukichi have been appreciated and shared with readers around the world.

 

 

Our fried oysters are featured as No. 13 in the article.

We are truly grateful for this wonderful recognition. We will continue preparing for the coming winter season and look forward to serving our traditional fried oysters once again.

【Important Notice】 Our seasonal fried oysters are expected to return in late October or early November 2026. We will announce the official starting date as soon as it is confirmed.