OYSTERS

RAW

• ROYAL MIYAGI, from: Tomales Bay, CA.

  Oyster-lovers can delight in the salty and sweet with gratitude to the people who cultivate oysters of various species. Grown in oating bags at the north end of Tomales Bay, CA.

  • Price: 8.50 / 15.50 / 29.50

• KUSSHI, from: Deep Bay B.C. Canada

  Still a rarity on East Coast menus, Kusshis are all the rage out West, due to their small size and ultra-clean flavor. A highly innovative grower in Deep Bay, Kusshis are grown in floating trays and tumbled very aggressively. This breaks off the thin growing edge and forces them to deepen and thicken their shells. The resulting oyster, called a Kusshi, Japanese for “precious,” is almost as deep as it is long—just over two inches. The unusual cornucopia shape and stunning smooth purple-black shell are due to the tumbling, which smoothes off any frills. The depth and pillowy softness inside make the Kusshi resemble a Kumamoto, but it’s a plain-old Pacific that’s been tumbled into bonsai form.

  • Price: 11.95 / 22.95 / 42.95

• FANNY BAY, from: Fanny Bay, B.C. Canada

  Fanny Bays were one of the first BC oysters to become widely available and they’re still considered the archetypal BC oyster-smooth, but with a pronounced cucumber fish. The town of Fanny Bay sits on Baynes sound, but faced with a choice of an oyster list between a Baynes Sound and a Fanny Bay, which would you go for? The shells are beautifully fluted, as we expect for a tray-raised oyster

  • Price: 8.50 / 15.50 / 29.50

GRILLED