Oysters with Sake

A distinctive Maine oyster from the Bagaduce River. Medium briny with clean sweetness, pronounced umami, and savory smoky notes. Sun-grown in floating bags with gnarly shells and full meats.

Tray-raised and beach-hardened oyster from British Columbia's productive Baynes Sound. Medium salty with a clean, refreshing cucumber finish and balanced mineral sweetness. The archetypal BC oyster.

Small Pacific oyster with distinctive smooth, dark purple-black shells. Tumbled cultivation produces delicate, deep-cupped shells with mild, buttery meat and a clean nori finish.

Tumbled Pacific oyster from Hood Canal's Hamma Hama River. Deep-cupped with smooth shells, featuring a creamy, crunchy texture and complex flavor profile of cucumber, crisp brine, and a distinctive sweet-vegetal finish.

A petite, deep-cupped Kumamoto oyster from California's Bodega Bay. Delicately sweet with fruity, honeydew melon notes and mild brininess. Perfect for beginners and connoisseurs alike.

A premium Pacific oyster from Baynes Sound, British Columbia. Tray-raised and beach-hardened for firm meats and strong shells. Balanced brininess with distinctive melon and cucumber finish.

Cultivated Pacific oyster from Southern Puget Sound with plump, sweet meat and midsized white-and-black shells. Balanced brininess with a distinctive salty-melon finish reminiscent of a New England clambake.

A sweet, plump Pacific oyster from Vancouver Island's Deep Bay. Cultivated using bag-to-beach methods for consistent deep cups. Features mild brininess with a distinctive light watermelon finish and ultra-clean taste.

Beach-grown Pacific oyster from central Hood Canal where the Dosewallips River meets the sea. Sweet and cucumbery with a creamy texture, balanced brininess, and a light, clean finish.

Classic Totten Inlet oyster from South Puget Sound. Bag-to-beach cultivated for creamy, sweet meat with high brininess and the distinctive nori finish that defines the region. Saltier than most South Sound varieties.

A suspended tray-cultured Pacific oyster from Denman Island, BC. Medium salinity with full, plump, creamy meats, clean mild flavor, and a distinctive cucumber finish. Beautiful green pearlescent shells.

Beach cultured Pacific oyster from Vancouver Island's Evening Cove. Features firm meats with a clean, mildly briny flavor and distinctive watermelon finish. Beautiful fluted shells make for elegant presentations.

Farmed by the Mashpee Wampanoag Tribe in Wellfleet Harbor, Massachusetts. Bold and briny with bright umami seaweed notes and a buttery finish. Named for 'People of the First Light.'

A petite farm-raised Pacific oyster from Deep Bay, British Columbia. Small and delicate with balanced brine and sweetness, finishing with distinctive slightly smoky, vegetable-like notes.

Hand-cultivated Pacific oyster from Morro Bay's high-energy estuary. Deeply briny with crisp sweetness and distinctive cucumber and wet-stone minerality. Entirely grown in Southern-Central California from seed to harvest.

Beach-grown Pacific oyster from South Puget Sound's Hammersley Inlet. Plump and sweet with mild saltiness, rich body, and a distinctive cucumber-melon finish. Grown in nutrient-dense waters for excellent meat-to-shell ratio.

Large, deeply cupped Pacific oyster from Discovery Bay, Washington. Intensely briny with herbaceous spinach/kale notes and a distinctive umami finish reminiscent of aged beef or dried nori. Complex and bold.

Intertidal beach-cultured Pacific oyster from Humboldt Bay, Northern California. Full, plump meats with medium brininess, buttery sweetness, and a clean cucumber finish. Excellent for both beginners and connoisseurs.

Beach-cultured Pacific oyster from Barkley Sound on Vancouver Island's wild west coast. Deep-cupped and plump with high brininess balanced by natural sweetness, finishing with distinctive cucumber and watermelon-rind notes.

Slow-growing Pacific oyster from Alaska's glacial Kachemak Bay waters. More briny and umami-forward than typical Pacifics, with crisp texture, cucumber-melon notes, and a clean vegetal finish with hints of nori and green tea.

Beach-grown Pacific oyster from Baynes Sound on Vancouver Island. Clean, briny flavor with firm texture, subtle cucumber notes, and a slightly sweet finish. Harvested from the traditional territory of the K'ómoks First Nation.

A bold island oyster from Martha's Vineyard, Massachusetts. Large and deep-cupped with an intense briny hit, smooth creamy body, and sweet finish. Known for plumpness and abundant liquor.

A Pacific Northwest favorite with Japanese heritage. Full-bodied and meaty with a crisp, nutty flavor, mild brine, and balanced fruit and vegetal notes.

Family-farmed Cape Cod oyster from Barnstable Harbor. Briny and creamy with a distinctive melon finish. Rack and bag cultivation creates a balanced, complex flavor profile.

Rhode Island oyster from Ninigret Pond. Medium-sized with a deep cup, featuring subtle brine, sweet buttery notes, and a distinctively thick creamy finish. Raised in cages then bottom-planted for strength.

Remote intertidal beach-farmed oyster from the fjords of West Vancouver Island. Art-deco striped shells in pink, purple, and green. Complex flavor with high brininess, nori sweetness, hints of muskmelon and raw milk, finishing with anise.

The rare native Pacific treasure. Tiny but mighty, with intense copper, sweet cream, and celery salt flavors in a firm, creamy bite.

Wild-harvested Pacific oyster from Discovery Bay, Washington. Meaty and firm with crisp, briny flavor, mild tanginess, and fresh seaweed notes from continuous feeding in protected rack waters.

Farm-raised Pacific oyster from Willapa Bay, Washington. Known for their smooth texture, deep cup, and delicate balance of brine and sweetness with a clean, crisp finish from pristine West Coast waters.

A tumbled Pacific oyster from Willapa Bay, Washington. Small, dark-shelled, and smooth with firm, tender meat. Balanced brininess with a buttery texture and distinctive nori finish.

The definitive Pacific oyster. Firm, briny meats with bright cucumber and umami notes, finished clean and steely.

Small, cocktail-sized Pacific oysters from Desolation Sound, British Columbia. Tray-grown with delicate, artfully ridged shells. Light and sweet with green apple candy notes and a subtle tarragon finish.

An innovative rack-and-bag oyster from Duxbury Bay, Massachusetts. Clean and crisp with strong briny minerality, nutty umami notes, and less vegetal character than bottom-planted varieties. Named after the experimental 34th row of oyster trays.

A rare Pacific Northwest oyster with distinctive sweet creaminess and unique kiwi-like finish. Cultivated on suspended lines then beach-finished for exceptional smoothness and plump texture.

Beach-cultured Pacific oyster from historic Samish Bay in Northern Puget Sound. Firm, plump meats with medium brininess, mild sweetness, and a distinctive refreshing cucumber finish. Rustic lichen-green shells.

Pacific oyster from British Columbia cultivated using deep water start, tumbling, and beach methods. Medium brininess with fresh, clean taste and distinctive cucumber finish.

A tumbled Pacific oyster from South Puget Sound's Hammersley Inlet with extraordinary creamy richness and deep, funky earthiness. Flavors of wild mushrooms and umami make this the foie gras of the coast—an acquired taste for adventurous oyster lovers.

Small, deeply-cupped Pacific oyster from Eld Inlet, southern Puget Sound. Tide-tumbled to perfection with plump, sweet meat, low salinity, and a distinctive smoky finish with unique notes of Jerusalem artichoke and raw green bean.

Beach-grown Pacific oyster from Baynes Sound, British Columbia. Moderately salty with a mild, sweet flavor and distinctive bitter cucumber finish. Naturally tumbled by winter storms.

Deep-water suspended Pacific oyster from British Columbia. Clean and briny with a mild, cold milk taste and no vegetal notes. Crisp texture from cold-water cultivation at 15-40 feet depth.

A challenging Pacific Northwest oyster from Discovery Bay, Washington. Suspension-cultured at 60 feet deep, delivering firm, plump meats with robust brininess, distinctive iron-mineral notes, and a sweet finish.

Legendary Pacific oyster from South Puget Sound's most renowned fattening grounds. Intensely rich and plump with bold briny flavor, buttery texture, and distinctive seaweed notes that made Totten Inlet famous worldwide.

A medium-sized Maine oyster from the Weskeag River estuary in South Thomaston. Ultra-briny with a distinctive savory, miso-like flavor and smoky kelp finish. Plump and meaty with complex character.

A sustainably farmed Pacific oyster from Denman Island, BC. Firm and plump with moderate salinity, mild sweetness, and a distinctive delicate melon finish. Deep-cupped, sculpted shells from tumbling.