The "Shijimi Butter" at Ou Banquet is no ordinary butter-grilled shellfish.
We use large shijimi clams raised in Lake Jusan, Aomori. By buying directly from the fishermen, we select only clams with a size and rich umami beyond what most people imagine.

Lake Jusan shijimi, bought directly from the fishermen

Lake Jusan is a brackish lake where seawater and freshwater mix — an environment said to be ideal for shijimi.
The Yamato shijimi raised there are plump, give a rich broth, and are among the most highly regarded brand clams in Japan.

Ou Banquet purchases these Lake Jusan clams directly from the fishermen.
Particular about grain size and meatiness, we use only clams worthy of the name "true Jusan quality".

Butter draws out the umami of the clams

The clams are cooked on a hot iron plate and coated with butter, uniting the shellfish umami with rich butter flavor.
The soup of shijimi broth and butter is so full-bodied you will want to finish it to the last drop.

A gentle hint of garlic raises its game as a drinking snack.
It is a plate that makes you say, "This is a dish made for drinking."

The seasonal luxury of fresh, unfrozen shijimi

To protect the resource, shijimi fishing seasons are regulated, and the clams' condition changes through the year.
Watching the catch and arrival timing at Lake Jusan, Ou Banquet serves shijimi butter made with fresh, never-frozen clams when the season allows.

Frozen shijimi concentrate their umami; fresh shijimi shine with texture and aroma.
By using the clams in their best state each day, we aim for "the most delicious shijimi butter" whenever you visit.

A "dangerous" snack that suits sake and highballs alike

The richness of shijimi and the aroma of butter pair perfectly with Tohoku sake, highballs and beer.
Regulars say every bite makes the glass go faster.

Good as a plate between courses, or as a companion for a long, slow evening.
A menu item that goes beyond the image of "shijimi = soup" and proposes a whole new way to enjoy it.