Fish Files: Shigoku Oyster

At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. Every morning our Chefs go to the market to pick up ingredients for the daily menu and our seafood is either local or flown in from Japan. We’re meticulous with our fish preparation and passionate about understanding their flavor profiles and where they come from. Learn more about the fish that we serve in our series, Fish Files.shigoku-oysterShigoku Oyster (しごく) (至極蠔) - In Japanese, the word "shigoku" translates to exceedingly or extremely. The Shigoku Oyster family was created by Taylor Shellfish Company in 2009. Using a tumbling method on Pacific Oysters, this process creates oysters with smooth shells and deep cups that house sweet and slightly briny oyster meat.061014_RONIN_IN_THE_KITCHEN_Shigoku_Oyster_Opening061014_RONIN_IN_THE_KITCHEN_Shigoku_Oyster_Red_ShisoAfter around two years, the Shigoku Oysters reach market size and are sold from Willapa Bay and Samish Bay, Washington. They can be served raw or cooked.