Top Oysters dishes in San Francisco

Raw bar oyster selection

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

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.

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

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