Wakayama Kaki
Oyster Encyclopedia Wakayama Kaki Oysters Chef's Notes Mason Bostwick · Executive Chef Pacific Brine and sweet arcs typify Pacific oysters… Raw or cooked Quick facts OriginWakayama kaki (umbrella trade name…
Oyster Encyclopedia
Wallace Bay Oysters
Wallace Bay Oysters are farmed oysters from Wallace Bay. Known for subtle sweetness, they are best served raw.
Warren’s Cove Oysters
Warren's Cove Oysters are farmed oysters from East Coast. Known for clean + sweet, they are best served raw.
Washburn Island Oysters
Washburn Island Oysters are oysters from Washburn Island. Known for briny + clean finish, they are best served raw.
Washington Kumamoto Oysters
Washington Kumamoto Oysters are farmed oysters from Totten Inlet. Known for buttery + clean, they are best served raw.
Watch Hill Oysters
Watch Hill Oysters are farmed oysters from Rhode Island. Known for buttery + clean finish, they are best served raw.
West Mersea Native Oysters
West Mersea Native Oysters are wild oysters from Mersea Island. Known for clean + earthy finish, they are best served raw.
West Mersea Rock Oysters
West Mersea Rock Oysters are wild oysters from River Blackwater Estuary. Known for creamy + metallic finish, they are best served raw.
White Stone Oysters
White Stone Oysters are farmed oysters from Chesa. Known for earthy + mild brine, they are best served raw.
Whitecap Oysters
Whitecap Oysters are farmed oysters from Cape Cod Bay. Known for buttery + clean finish, they are best served raw.