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Fresh oysters with ponzu and pickled shallots,

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it's one of my favorites.

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We have been serving it

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for a long time in the restaurant.

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Just use the most local amazing oysters you can find

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and do this simple soy ponzu,

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which brings saltiness and acidity

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to the dish, so the minerality in the oysters

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get really well-balanced,

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and you're going to impress your guests,

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maybe with a bottle of champagne,

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and some of these oysters to start the dinner with,

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or just eat them as they are if you like oysters.