These oysters are barely poached in a buttery Champagne broth until just tender, then dressed with a sharp shallot mignonette. The result is delicate, briny, and refined, with bright citrus and parsley lifting every bite.

These Oysters Rockefeller are briny, tender, and crowned with a lush topping of spinach, cream, Parmesan, and breadcrumbs scented with Pernod. The grill gives the surface a golden crust while the oysters stay juicy underneath, making the dish feel both elegant and deeply savory.

Gul Jeot is a bright, briny oyster dish coated in a vivid red seasoning of gochugaru, garlic, ginger, and sesame. It is cool, tender, spicy, and deeply savory, with a clean ocean flavor balanced by fresh spring onion and a touch of sweetness.