![\"Kamei](\"http:\/\/www.pickydiners.com\/www\/wp-content\/uploads\/2016\/04\/image-79.jpeg\")
<\/a>The Cocktails<\/h3>\n
We ordered a couple cocktails to get the evening started. Both \u00a0Sakura Cocktail<\/strong>\u00a0($6.95) and Lychee Ball<\/strong> ($7.50) tasted sweet and smooth, but barely any alcohol in it, especially my Sakura which consisted only Vermouth and mixer. This is the first I see someone using Vermouth, normally a mixer itself, as the the main alcohol in a cocktail. \u00a0 Seeing Hendrick’s Gin was listed under drinks SPECIALS section at $7, I decided to just get a\u00a0Hendrick’s and Soda with Cucumber<\/strong>, my favourite premium gin high ball. When I told the bartender my order, this tall and handsome Japanese young man looked a little confused. Cucumber? You mean pickle cucumber? \u00a0He asked. \u00a0I almost where to buy valium <\/a> giggle, and told him… No no not pickle….FRESH! \u00a0Hmm… He still seemed confused, and he said… I don’t have any cucumber. \u00a0And I was like… You can get some at your sushi bar maybe? (The sushi bar was only 3 feet on his right by the way) And he finally found some cucumber and made me my drink. There we go… I helped a bartender to make his first Hendrick’s and Soda with Cucumber! You don’t see that everyday, do you? \u00a0But the story of Hendrick’s and Soda didn’t just end here. Later on when I looked at my bill, I was charged 50 cents for the soda in my drink. \u00a0So it turned out the prices of all the hard liquors listed under SPECIALS were just for\u00a0shots. This is a little unusual for me… Is it how do they do it in Japan?<\/p>\n I also ordered us some Oyster Karaage<\/strong> ($9.95). Once the dish was served I found the ‘oysters’ nugguts perfectly golden and round. I started eating one piece, and it definitely tasted chicken to me! Hmm… My first reaction was, is the Oyster Karaage supposed to look like oysters but made from chicken? \u00a0So I asked our young waitress, and she ran away then came back being apologetic on her mistake. So we ended up getting free Chicken Karaage<\/strong> ($6.95)! \u00a0The Oyster Karaage came later and it tasted excellent as well.<\/p>\n The experience was not bad for Will and I after all. The cocktails were a little weak, but the snacks were delicious. \u00a0I wonder why they don’t put someone more knowledgeable behind the bar, or offer a better cocktail menu. If they work some magic with some real booze, customers are willing to pay more for good cocktails this town.<\/p>\n Will and I saw the Oyster Blowout at Kamei Baru, so I was determined to come back for it. A week later I suggested the place to Foodgressing<\/a> for our Happy Hour foodie meet. We got there at 5pm, the only special they were having at that time was the Oyster Blowout with 99-cent-a-shuck. The Happy Hour food menu here is only available after 9:30pm Sunday – Thursday, and 12:30PM – 2:30PM Saturday & Sunday.<\/p>\n The choices on their beer menu are limited, but the low prices are looking good. I had a couple pints of Sapporo<\/strong> (16oz) for just $6.95 each.<\/p>\n It is always hard to go wrong with Royal Miyagi<\/strong> for oyster happy hour. Although this variety from Sunshine Coast has a small and skinny body and not exactly a looker like Kushi, they are subtly sweet and tasty.<\/p>\n We also shared the Lobster Motoyaki<\/strong> ($12.95), with the mayonnaise-cheese topping baked to golden and smelling fantastic. It is definitely a very attractive dish and tastes decent too.<\/p>\n Website:<\/p>\n http:\/\/kameibaru990.com\/<\/a><\/p>\n Location and more reviews:<\/p>\n<\/a><\/a><\/a>The Snacks<\/h3>\n
<\/a><\/a>Part II “The Happy Hour”<\/h3>\n
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