WHARF

A major draw at WHARF is the opportunity to order raw oysters sourced daily from across Japan, starting from a single shell or arranged in comparative flights. Sampling 3 or 5 varieties side by side highlights the distinct profiles shaped by their waters, ranging from crisp and refreshing to plump, creamy richness. Pairing these with the house "Dry Sparkling Wine for Oysters," served by the glass or bottle, accents the mollusks' clean minerality. The bar also pours drinks tailored for oyster pairing, such as Hiroshima's craft gin SAKURAO—distilled with citrus botanicals and oyster shells—and fresh lemon sours made by cold-pressing unpeeled whole lemons.

Beyond raw servings, the cooked oyster selection is equally prominent. Diners can sample simply roasted oysters, rich sea urchin butter grills, and savory crab tomalley toppings, as well as crunchy panko-fried oysters. These can be gathered together dramatically in the multi-tiered Oyster & Seafood Tower. Meals open with a complimentary warm ginger broth, accompanied by chewy bone-shaped focaccia that proves handy for mopping up garlic ajillo oil or lingering seafood sauces.

The wider bistro menu broadens the meal with small plates like scallop and avocado changja, hand-stretched pizzas, pasta dishes, and dashi-cooked kamameshi rice pots. Seating inside covers both counter and table spots, while the outdoor terrace welcomes guests accompanied by dogs. With non-alcoholic lemon sours also on hand, WHARF works just as well for a reserved, full-course dinner as it does for dropping in over a glass of wine and small bites while exploring Nishi-Ogikubo.