Top Oyster dishes in San Francisco

Fresh oysters topped with hamachi, ahi tuna, spicy tuna and silky uni sauce—vibrant and texturally playful

Raw bar oyster selection

A rotating selection of East and West Coast oysters and clams, served impeccably fresh with classic accompaniments.

Sea‑fresh oysters and grilled abalone showcasing delicate seafood with refined preparation

Fresh oysters at $4 a pop — a solid starter before your main order.

Two preparations: one with gooseberry mignonette, the other charbroiled with Jimmy Nardello pepper glacage and pickled biquinho peppers

Freshly shucked oysters served on a whimsical small wooden boat.

Savory broth marrying oyster brine and seaweed—clean, oceanic depth

Buttery, briny oysters topped with luxurious caviar, leek fondue and zucchini pearls—an iconic opener.

Briny oyster with a bright, spicy green chili kick and pop of ikura, paired with a shot of house‑made Thai whisky

House Tomales Bay oysters with a clean cucumber-and-melon brine — the freshest version possible since they shuck them in front of you.

Half-shell oyster topped with uni, ikura, quail egg, and ponzu — a luxurious, briny bite that packs ocean flavor into a single shell

Local raw oysters, a permanent fixture on an otherwise rotating menu.

$1 oysters daily 4:30-6pm, the value lever of the menu.

Local Hog Island oysters served raw — a near-permanent fixture on the carts.

Oysters dressed with beet chili jam and fried shallot—earthy and bold

Fresh West Coast oysters served on ice — best during happy hour when pricing makes them a steal

Briny oysters topped with rich melted bone marrow and broiled until bubbling — decadent and deeply umami

Half-price oysters with wine, daily 3-6pm.

The headline order; briny varieties served with yuzu tobiko on the side.

Oysters baked under bubbling herb butter or with seasonal toppings — the warm counterpart to the raw bar.

Fresh oysters served early in the sequence, offering briny contrast to the hearth‑driven fare

Roasted oyster mushrooms with herbs — earthy and meaty, a standout on the vegetarian menu

Crisp chilled Chinese broccoli dressed in savory oyster sauce—a refreshing palate cleanser.

Fresh oysters offered in 3, 6, or 12 counts—bracing and briny, a reliable opener with wine.

Plump local and Maine oysters served raw, often with house-fermented serrano hot sauce

Daily-shucked oysters on the half shell; one dollar each at happy hour.

Selection of West Coast and East Coast oysters on the half shell

Fresh oysters by the piece—some reviewers found them pricey or less flavorful.

Fresh oysters featured prominently on the seafood-leaning bar menu.

A great value during happy hour, these oysters offer a briny, fresh taste of the sea.