If you’re in Vail for the ultimate ski vacation, why not treat yourself the “Ultimate Oyster?” The Shigoku oyster, the name literally meaning “Ultimate,” was created by Taylor Shellfish out of Washington and released in 2009 to the absolute delight of epicureans the world over. According to Chef Richard Hinojosa of Larkspur Restaurant in Vail, they first started serving these over a year and a half ago and have yet to find an oyster that has more universal popularity.
The Shigoku was created by using the Pacific Northwest oyster, farming them in the Willapa and Samish Bay oyster appellations by means of trays suspended in special nets, which are attached to buoys. The buoys allow the trays and nets to shift, flip and tumble the oysters upon one another, therefore giving the shellfish a very smooth shell- taking away the usual characteristics of the Pacific Northwest oyster’s ruffled ridges and body. Instead, the smooth shell is lighter in color and quite deep leaving the delicate meat inside a bit more firm from the workout it has received its whole life. The flavors have stayed the same sweet, salty brine with hints of cucumbers but have been somewhat heightened and seemingly more delicate.
Even the packaging is perfection- each case of Shigokus arrives in a custom wooden box and packaged in tiny trays within. The ultimate care has been taken for the “Ultimate” oyster, of course. Seeing as Larkspur seeks perfection in each and every product we bring into the kitchen, the Shigoku was the obvious choice for our oyster offering.
Served on a specially made bed of crushed ice and topped with a mignonette of red onion, cucumber and a blend of champagne and champagne vinaigrette then garnished with a perfect lemon wedge, the oyster is accentuated but not smothered- the idea being to taste the exquisite flavors of the sea in which the Shigoku was born. James Gall, Larkspur’s Managing Director suggests pairing these beauties with a Pierre Gimonnet blanc de blanc, a grower’s champagne of exclusively Chardonnay grapes, or Chopin vodka- an excellent creamy potato vodka that is quite clean and avoids any overpowering alcohol taste that might compete with the oysters.
Any way you chose to enjoy the Shigokus, we just encourage that you do. After all, Vail is all about extraordinary experiences- we suggest you take advantage of each one you encounter, especially the ones that arrive in perfectly cupped little dishes made specifically for your delight!