Kusshi

"Still a rarity on East Coast menus, Kusshis are all the rage out West, due to their small size and ultra-clean flavor. 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."

cleanpillowymild

"Like butter. It had a lot of sea in the aroma, a deep cleft (as all Kusshis do), and a surprisingly white shell; other Kusshis I've had have been purple-black. Whatever the shell color, Kusshis are some of the most reliable oysters you'll find anywhere."

butterybriny

"Kusshi was the original tumbled oyster. It's tossed into a high-tech mechanical drum every week or two so it gets as smooth and curved as a golf ball. This also makes the meat full, firm, and mild."

mildfullfirm

"This oyster was clean and crisp, with notes of lettuce and cucumber. Some people don't like oysters that taste like veggies, but I think it's fantastic!"

cleancrispcucumberlettuce

"Decent salt content with a meaty chew and a bright and intense cucumber finish."

saltymeatycucumberbrightintense

"Kusshis start off with an ocean-fresh taste of salinity, transition into sweetness, and then finish with a fruity cucumber flavor. The meat has an ivory opacity to it, the texture is creamy and plump."

saltysweetcucumberfruitycreamy

"They have an exquisite flavor that starts off salty, transitions to sweet, and finishes with a delightfully mild fruity taste."

saltysweetfruitymilddelicate