little shucker

The prepared cold oysters were a hit. All of which were prepared over Miygagi oysters which seem to be a staple in San Francisco. Starting with the smoked trout roe and cream. Smoky, salty, creamy… it was a delight in the early afternoon chased by a glass of prosseco. My favorites were the coconut Thai chili and the ponzu with yuzu kosho. After eating halibut crudo over the past few days, the one here stands out. Halibut in nature doesn’t have a lot of flavor in raw form. Here they cure the fish prior to plating along with pickled green strawberies, radishes, and avocado creme. Truly memorable when everything is eaten together. The cure of the halibut was key here.