Top Oyster dishes in San Francisco

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

Sea‑fresh oysters and grilled abalone showcasing delicate seafood with refined preparation

A rotating selection of East and West Coast oysters and clams, served impeccably fresh with classic accompaniments.

Herbaceous, briny and nutty waves of flavor in a beautifully balanced bite

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

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 oysters kissed by live‑fire char and enriched with smoky chili butter

Briny Kumamoto oyster topped with sour green chili sauce and glistening ikura — a collision of sea and spice

Half-shell oyster topped with uni, ikura, quail egg, and ponzu — a luxurious, briny bite that packs ocean flavor into a single shell

House Tomales Bay oysters with a clean cucumber-and-melon brine — the freshest version possible since they shuck them in front of you.

Local raw oysters, a permanent fixture on an otherwise rotating menu.

The headline order; briny varieties served with yuzu tobiko on the side.

Roasted oyster mushrooms with herbs — earthy and meaty, a standout on the vegetarian menu

Fresh West Coast oysters served on ice — best during happy hour when pricing makes them a steal

Briny oysters topped with rich melted bone marrow and broiled until bubbling — decadent and deeply umami

Oysters baked under bubbling herb butter or with seasonal toppings — the warm counterpart to the raw bar.

Oysters dressed with beet chili jam and fried shallot—earthy and bold