Fresh oysters with ponzu and pickled shallots,
it's one of my favorites.
We have been serving it
for a long time in the restaurant.
Just use the most local amazing oysters you can find
and do this simple soy ponzu,
which brings saltiness and acidity
to the dish, so the minerality in the oysters
get really well-balanced,
and you're going to impress your guests,
maybe with a bottle of champagne,
and some of these oysters to start the dinner with,
or just eat them as they are if you like oysters.