Varieties
Hiroshima
Japan's dominant oyster — 60% of national production, large and meaty, grown in the warm sheltered waters of Hiroshima Bay. Sweet, umami-heavy, and built for cooking as much as raw service.
Varieties
Pied de Cheval
France's rarest oyster — wild-grown in Cancale for a decade or more, palm-sized, with a finish that lasts nearly a minute.