Top Oyster dishes in San Francisco

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

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

Raw bar oyster selection

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