2 servings


  • 24 Kumamoto oysters
  • 2 lemons
  • 1/2-cup dried seaweed
  • crushed ice
  • black and white sesame seeds
For Granita:
  • 2 English cucumbers
  • 3 cups water
  • 1 cup sugar
  • 1 oz. ginger, peeled and crushed
  • juice from half a lime
  • salt and pepper


Make a simple syrup by boiling sugar, water and ginger. Remove and chill. Peel and chop cucumber and puree in blender with strained, chilled syrup until smooth. Strain puree through a chinois and place in a metal pan and put in freezer. With a fork, scrape granita around all edges and mix well every 30 minutes until it reaches icy consistency. Season to taste with lime juice and salt and pepper.

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