Oyster ‡ Recipe

Shuck the oysters just before serving: scrub shells under cold water to remove grit. Insert an oyster knife at the hinge, twist to pop, run blade along the top shell to sever the muscle and remove the top shell. Slide the blade under the oyster meat to detach from the bottom shell, leaving the oyster in its cupped bottom shell. Keep as much of the liquor (brine) as possible.

Arrange a serving platter with a deep bed of crushed ice (about 4 cups). Nestle oysters on the ice to keep them level and cold. Keep oysters chilled until ready to dress and serve.

Prep and blend

Place 1 cup seedless green grapes, 2 tbs rice vinegar, 1 tbs mirin, 1 tsp light soy sauce, 1 tsp sugar, 1 tsp yuzu (or lemon) juice and a pinch of salt into a blender or food processor. Blend at high speed until very smooth, about 20–30 seconds.

Taste and adjust: if too tart, add a little more mirin (1/2 tsp increments); if too sweet, add a few drops more vinegar or yuzu. Strain the purée through a fine mesh sieve into a bowl to remove skins and seeds, pressing with the back of a spoon to extract as much liquid as possible. Chill until assembly.

Using a microplane or the fine side of a box grater, grate 1 tbs peeled horseradish and 1 tbs peeled fresh ginger together into a small bowl to create a coarse oroshi (grated) condiment.

Add 1 tsp rice vinegar, 1 tsp cold water and a pinch of salt to the grated mixture and stir to combine. The vinegar brightens the flavors and the water loosens the texture slightly so it sits nicely on an oyster. Taste and adjust — add another pinch of salt or a drop more vinegar if needed. Keep chilled until serving.

In a small saucepan over low heat, warm 1 cup neutral oil to about 140°F (60°C). Do not let it smoke. Remove from heat.

Place 1 cup packed fresh tarragon leaves and a pinch of salt in a heatproof bowl. Pour the warm oil over the tarragon leaves to wilt them and extract flavor. Let steep for 10 minutes until aromatic.

Once cooled slightly, blend the oil and wilted tarragon with an immersion blender or in a countertop blender until very green and emulsified, about 30–45 seconds. Strain through a fine mesh sieve lined with cheesecloth into a clean jar, pressing to extract oil. Chill. The oil will keep refrigerated up to 3 days; bring to room temperature briefly before use if it solidifies.

For each oyster, spoon a small amount (about 1/2 tsp) of the strained Green Grape Zu onto the oyster, leaving space for other components. The sauce should be bright and slightly syrupy.

Add a small dollop (about 1/4 tsp) of the Horseradish-Ginger Oroshi next to the grape zu on each oyster — enough to provide a spicy, aromatic lift without overwhelming the oyster.

Using a small spoon or a medicine dropper, drizzle a few drops (about 1/4 tsp) of tarragon oil over each oyster and its toppings to add herbaceous fragrance and glossy finish.

Finish each oyster with a few microgreens or a sliver of chive and a tiny sprinkle of toasted sesame seeds if using. Add a pinch of freshly cracked black pepper to each oyster if desired.

Serve immediately with lemon wedges on the side and keep the platter on ice. Encourage guests to eat oysters promptly for best texture and flavor.