Oyster ‡ Recipe

Shuck oysters

Keep oysters chilled on ice until ready. Using a clean towel and an oyster knife, hold one oyster flat-side up. Insert the knife at the hinge, twist to pop, run the blade under the top shell to free it, then cut the muscle to release the oyster. Preserve the liquor in the shell. Repeat for all oysters and arrange them on a bed of crushed ice on a serving platter. Place a lemon wedge every 4 oysters and tuck microgreens/tarragon sprigs beside shells for presentation.

Make grape zu

Halve the green grapes and place them in a blender or food processor with rice wine vinegar, dry sherry (or sake), sugar, salt, and the 2 tbsp cold water. Pulse 6–8 times until the grapes are finely chopped but still retain some texture — you want a semi-smooth vinaigrette with tiny grape bits. Taste and adjust salt or vinegar as needed. Chill in the refrigerator while preparing other components. Yield: about 3/4 cup.

Prepare oroshi

Peel the horseradish root and ginger. Using the coarse side of a box grater or a Japanese oroshi grater, grate horseradish and ginger together into a small bowl. Mix in 2 tsp rice vinegar and a pinch of salt to tame heat and brighten flavor. Stir and press out excess liquid if overly wet. Taste and adjust acidity — the oroshi should be assertive but balanced. Keep refrigerated until plating. Yield: about 1/4 cup.

Infuse and emulsify tarragon oil

Blanch the tarragon leaves in boiling water for 10 seconds, then immediately plunge into ice water to preserve color. Drain and squeeze out excess water. Place the cooled tarragon and neutral oil in a blender or stick blender jar. Add a pinch of salt. Blend on high until bright green and emulsified, about 45–60 seconds. For a clearer oil, strain through a fine mesh sieve or cheesecloth into a small container; for a more textured oil keep the fine particles. Refrigerate until ready — it will keep 3–4 days.

Assemble oysters

To serve, spoon about 1/2 to 3/4 teaspoon of green grape zu onto each oyster (over the liquor but not so much that it over-dilutes). Add a small dollop (about 1/4 tsp) of the horseradish‑ginger oroshi to the edge of each shell (some guests may prefer less, so offer on the side if serving family-style). Drizzle a few drops (about 1/4 teaspoon) of tarragon oil over each oyster to finish. Sprinkle a light pinch of toasted sesame seeds and a crack of black pepper on select oysters; add optional chile oil drops for heat on up to 4 oysters. Garnish each oyster with a tiny microgreen or tarragon tip.

Serve immediately with lemon wedges and extra grape zu, oroshi, and tarragon oil on the side so guests can adjust. Keep oysters cold on crushed ice. Leftover grape zu and tarragon oil can be refrigerated separately for up to 3–4 days; do not store with oysters.