The temperature has dropped a little lately and it makes me crave comfort food. I know I know, that is just a poor excuse, especially when the weather is still in the mid-20s and standing on the street for more than half an hour is enough to make one sweat. However, it is fall in the rest of the world. To some people, fall means the beginning of hairy crab season, while others are getting ready to savour white truffle. In Japan, October marks the start of the Hiroshima oyster season, a time I look forward to every year.

Hiroshima prefecture is located to the west of Tokyo, along the Seto Inland Sea in the Chugoku Region. This region is famous for its oysters and the best time to enjoy them is between October and February. While raw oysters are delicious, my favourite is kaki-fry (or kaki-furai in Japanese), or deep-fried oysters. In the last week of September, I was invited by the PR of Saboten to sample the new Hiroshima oyster menu that is only available for a limited amount of time.

Saboten has been opened in Hong Kong for less than half a year but it has already attracted a large group of fans and regulars, so there is always a long line outside the restaurant. I also happen to be one of the fans because I find the tonkatsu less oily and more succulent. The eager beaver in me made sure I was the first one to arrive at the media lunch.

Before the star of the show arrived, I was munching on fine ribbons of cabbage and brown rice; this is the only place where one can choose between regular rice and brown rice. This is a bit gimmicky but I fall for it every time. When the Tiger Prawn and Hiroshima Oysters Combo, consisting of two pieces of oysters, one prawn and one piece of bite-size pork tenderloin, was placed in front of me, I was surprised I remembered to take a picture on my iPhone before picking up the chopsticks; most of the time I take my first bite before remembering to snap a shot!

While the 10-inch long tiger prawn was meaty and delicious, and the pork tenderloin crispy and moist as usual, the two pieces of big fat oysters were simply delightful. Inside the crunchy coat of golden breadcrumbs hides a plump and juicy oyster; one must be careful when eating this because as soon as your teeth sink through the crunchy batter, your mouth is filled with the very hot, sweet juice from the oyster. Here's a much better (press) picture of the Seasonal Twin combo set:

I enjoyed the oysters so much that I went back a few days ago, and I cannot wait to go back again. You will find me there every week until the promotion is over! Five minutes away from Saboten is MIST, the upscale ramen shop. The ramen here is expensive but it is packed every day so there must be a reason.

I met up with Christabel, the owner of MIST at her restaurant for lunch last week. The restaurant has just launched a new noodle dish, the Toripaitan Rahmen (not "ramen"). It is a healthier take on ramen, served with Italian zucchini and US broccoli. As with the usual broth in which the other "rahmen" is served, the soup is made with fresh chicken but pork bones and assorted dried fish (in powder form) have been added to make it more interesting.

Unlike the other noodles served at MIST, the thickest size 14 homemade noodles are used. The chef believes the thicker noodles are more suitable for the richer soup base and the colder months. Personally I prefer the thinner noodles and I don't think the soup is too rich because I managed to finish the last drop, along with the tender pieces of chicken (slow-cooked thigh meat, which was tender and tasted like, well, good chicken). In fact, I believe this ramen is less greasy than my favorite, Hakata ramen, and so it was comfort food in a less guilty form. Perfect!

Until next week, eat well and be happy.