CULINARY MENU Oysters Clustered Refined Textural Oysters PEARL OYSTER Delicate, slightly sweet, tender texture. Great in sautés or soups. BLACK PEARL KING OYSTER Juicy, meaty stems with savory depth. Perfect grilled or braised. BLUE OYSTER Mild and earthy with blue-gray caps. Quick-cooking, clean flavor. KING TRUMPET Dense, nutty, and meaty. Slices and sears like scallops. PHOENIX OYSTER Light, nutty aroma. Best with summer vegetables. Clustered MAITAKE (HEN OF THE WOODS) Deep and earthy. Crisp edges when roasted. FRECKLED CHESTNUT Golden-brown, buttery, and nutty. Adds color and bite. NAMEKO Silky and subtly fruity. Classic in miso soups. PIOPPINO Rich, peppery, and firm. Holds up in risotto or pasta. Refined SHIMEJI Almond-sweet and crisp. Add at the end to keep texture. ELM OYSTER Mild with a hint of anise. Tender and hearty. ENOKI Crisp, clean, and slender. Ideal for soups and salads. SHIITAKE Bold umami and smoky. Deepens sauces and broths. Textural LION’S MANE Seafood-like strands. Sear or pull for crab-style texture. KING TRUMPET Firm and juicy. Great structure for any dish. Place order
