Many people say that Cutlet Yotsuya Takeda (かつれつ四谷たけだ) serves awesome fried oysters with butter. However, I hadn’t been there during oyster season because there’s a very long line of people waiting. But finally, I visited for oysters. They typically serve oysters from the end of October to the end of February.
I thought arriving 10 minutes before opening time would be enough to secure a seat right after the doors open since it was a weekday. However, I arrived 30 minutes early because I had other plans afterward, and I was surprised to find there were already 15 people ahead of me. I gave up trying to get a seat right away and decided to follow the line. But I found another line along the main road.
I wasn’t familiar with the waiting process, but I quickly figured it out :p. I joined the line along the large road, and I was about 20th in line.
Cutlet YotCutlet Yotsuya Takeda used to be a popular yoshoku restaurant called Yoshoku Elise (洋食エリーゼ), and the son took over after his father.
Here is the menu. They serve these items all year round, except for oysters, which are served from October to April. Deep-fried oysters (100g) cost 1,700 yen, and fried oysters with butter are 1,900 yen. Both include rice and miso soup. You can also order extra oysters.
This is the menu for curry, large servings, toppings, and drinks.
I ordered the fried oysters with butter set. They took my order while I was waiting outside, so my meal was served about 10 minutes after I was seated.
It wasn’t a large serving of oysters, but there were 5 oysters! That was enough for me. The bacon next to the oysters had plenty of oyster extract mixed with butter, making it delicious. The oysters were crisp on the outside and soft and juicy inside. The butter sauce, with its oyster extract, was the perfect dressing for the shredded cabbage.
I also wanted to try deep-fried oysters, so I added two pieces of deep-fried oysters. They were much larger than expected, but it was a good choice! Both the fried oysters with butter and deep-fried oysters are a MUST. These oysters were served on a bed of homemade tartar sauce, which was delicious as well. At first, there was too much sauce for just two deep-fried oysters, but I ended up finishing the leftover sauce with the cabbage.
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Name Cutlet Yotsuya Takeda (かつれつ四谷たけだ)
Open Lunch, Dinner
Reservation Unavailable
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