Chase Kojima does not need to be told how to peel oysters. Sokyo's chef-The Star Sydney's acclaimed Japanese restaurant-has heard all kinds of opinions about serving succulent molluscs "correctly".

"As far as I know how oysters'should' be prepared, I don't care," he said with a smile. "I can't make everyone happy, so I will do it my way."

Kojima's method is to look for flavor balance and pay careful attention to proportions. The oyster is a star, but it can always be improved slightly. Kojima said that the balsamic vinegar he topped on Sokyo's oysters is simple to make, although the taste is complex, and anyone can make it at home.

Of course, it all started with oysters.

"In Sokyo, I use Pacific oysters from Tasmania," Kojima said. "They have a sweet and creamy taste, but they are very mild. So they go well with sauces like oranges."

Yuzu sauce is composed of rice vinegar, soy sauce and lemon juice, and the island is served with plum wine granita. A little rayu chili oil completes the flavor combination. If you get it right, the oyster meat with natural juice will be the core, so the target amount of sauce for each oyster is about 4ml, and then adjust it according to personal taste.

"The ratio of sauce to oyster is very important," Kojima said. "So you can taste the sauce, but it won't overwhelm the oysters. Rayu oil gives it a bit of stimulation and some smoky flavor."

Although the recipe for balsamic vinegar is simple, the trickiest part is preparing the oysters. One option is to buy oysters that have been shelled (separated from the shell), but the disadvantage is that their shelf life is only about 6 hours. For best results, Kojima recommends that you buy fresh oysters and wash them at home. Please note: this requires practice.

"You must be careful not to cut yourself with a knife," he said. "Make sure to prepare a dry folded towel and put it on your hand holding the oyster to protect your hand from the knife from slipping off. Use your dominant hand to pry open the lid, but slowly and carefully."

After dehulling, be sure to clean the oysters. "I don't want a shell," Kojima said. "Rinse the meat in the strainer, then place the oysters on a paper towel before washing the shell. You want it to be as dry as possible so that the water does not dilute the flavor."

The reward for learning to peel and clean is longevity. You can buy oysters and store them in the refrigerator for a few days, ready to shell, clean and eat.

"If you shell yourself, the quality will always be better," Kojima said. "This is a great learning skill."

If you want to be inspired by professionals before setting off, Star Star’s four signature restaurants, Sokyo, Black Bar & Grill, Flying Fish and Cucina Porto, all celebrate salty molluscs in various ways on their menus. Each venue will also participate in a pearl gift on NYE, and one of the lucky diners will be skinned (sorry) to win an Australian South Sea pearl worth up to 10,000 US dollars. A free glass of champagne and oysters are provided for every booking.

Until then, here is how to make Chase Island’s oyster balsamic vinegar recipe at home.

Chase Kojima's oyster vinaigrette recipe Preparation time: 12 hours (freezing time for Granita) Cooking time: 15 minutes for 10-12 servings

Ingredients: 50ml rice vinegar 30ml soy sauce 7ml lemon juice

Method: Mix all the ingredients and put them in the refrigerator.

Ingredients: 300ml Japanese plum wine (plum wine) 150ml Mirin 150ml sake 80g white sugar 2 lime juice and peel 50ml grapefruit juice 220ml nourishing water 5g citric acid Rayu chili oil

Method: Add plum wine, sake and mirin to a pot and bring to a boil. Flambé (ignite with a lighter) until the flame disappears, which means that all the alcohol has been burned. Add sugar and stir until dissolved. Remove from heat source and cool. In a separate container, mix grapefruit juice, lime juice, lime zest, then plum wine mixture and tonic water. Stir well, then add citric acid and mix again. Put a lid on the container and place it in the refrigerator until the lime peel is deposited on the bottom of the container, then move to the freezer.

How to eat: Pour 4 ml of ponzu sauce on freshly shelled and cleaned oysters. Add 1 ml (one drop) of rayu oil. Use a fork or spoon to scrape approximately 2 grams of plum wine granite on each oyster.

This article was produced in collaboration with Broadsheet and Sokyo.