Oyster Menu

All of our oysters are from certified water which insures that they are healthy and safe to eat raw. Our oysters are heart healthy and sustainable.

Pacific Oyster – Ostrea lurdia

OLYMPIA a very rare, slow growing oyster native to the Pacific northwest of the USA. The Oly is slightly salty, firm in texture with a rich mineral finished followed by a lingering sweetness that makes this oyster most memorable!

Southern Japanese Oyster – Crassostrea silkamea

KUMAMOTO originally from the Kumamoto area of Kyushu, Japan. Very slow growing oyster that is small in size. The Kumamoto is slightly salty, rich in flavor, smooth and buttery in texture. The finish is sweet, mildly fruity with a light mineral flavor.

Atlantic Oyster – Crassostrea virginica

CHESAPEAKE BAY a famous Maryland oyster. Bright saltiness, followed by a plump and crunchy texture, finishing very sweet and clean.

STINGRAY from Delaware Bay, salty, firm textured with a long sweet finish leaving your mouth fresh.

CHINCOTEAQUE the famous island in Maryland for its ponies AND oysters! Crisp saltiness, plump and fat with a lingering sweetness.

RAPPAHONNOCK farm raised in Rappahannock River, Virginia. Mineral rich, with an understated saltiness that lets the oyster’s natural flavor come though. A sweet, buttery, full-bodied taste with a refreshingly clean, crisp finish.

Portuguese Oyster – Crassostrea angulata

KUSHI raised in Deep Bay, Vancouver Island, British Columbia. Bright saltiness, sweet, very plump meat and a mild mineral finish.

Northern Japanese Oyster – Crassostrea gigas


HAMMERSLEY INLET Puget Sound, Washington near Totten Inlet. Mildly salty, very plump, full, and sweet meats followed by a fruity aftertaste.

PICKERING PASSAGE from a narrow body of water in south Puget Sound. Mildly salty, very sweet with a mild watermelon finish.

CALM COVE from the west side of Washington’s Hood Canal. The meats are plump; their flavor starts mildly salty, then becomes sweet, and finishes with a fruity aftertaste.


CHURCH POINT South Puget Sound, Washington. Soft initial salt, with complimentary flavors of melon or cucumber, followed by a moderately sweet finish.

LITTLE SKOOKUM INLET from Little Skookum Inlet, southern Puget Sound. They are very sweet with a mild fruity finish. The meat is plump, and the texture is firm.

NISQUALLY SOUND from the mouth of the Nisqually River in South Puget Sound Washington. Not very salty, they are plump with a sweet finish.

BARRON POINT from south Puget Sound, Washington. Mildly salty, very plump and sweet with a long fruity finish.

FLAPJACK POINT Led Inlet, southern Puget Sound, Washington. Mildly salty, plump and sweet, melon like finish.

WILD CAT COVE from Southern Puget Sound. Very plump, full, and sweet meats. Mildly salty with a fruity finish.

TOTTEN INLET South Puget Sound Washington. Salty, fat and plump with a pronounced melon like finish.

SAMISH BAY North Puget Sound. Clean, crisp, fat and full, lustrous, complex sweet finish.

EAGLE ROCK from southern Puget Sound, Washington. Mildly salty, and the meats tend to have a lot of glycogen on them, making them plump and sweet.


NOOTKA SOUND from West coast of Vancouver Island, British Columbia. Salty, plump and rich. They have a sweet, cucumber like finish.

IMPERIAL EAGLE Vancouver Island, Canada. Salty, very plump, watermelon-rind-type aftertaste.

MIYAGI a bright saltiness, followed by a plump texture and finishes with a pleasant sweetness.

SHIGOKU Willapa Bay, Washington. Salty, mildly sweet, with a long fruity finish.

The European Flat Oyster – Ostrea edulis

BELON lightly salty with firm, crunchy texture, sweet with an incredible long mineral finish.

The Honshu Oyster – Crassostrea nippona

IWAGAKI up to 20 year old oysters. Sweet and mild, not very salty and with very pleasant mild seaweed finish to them. We cut them in three or four pieces for easy enjoyment.

* Prices exclude 7% VAT and 10% Service Charge ** Prices and menu items subject to change based on season and availability