When a whole oyster is immersed in liquid nitrogen, something amazing happens. The ultracold nitrogen flash-freezes the adductor muscle, which then releases as it quickly thaws. Shucking becomes a breeze and leaves the texture and shape of the oyster pristine and beautiful.
For this dish, we wanted to accentuate the natural essence of the Shigoku oysters. The sunchoke oyster cream—a dairy-free emulsion—gives a satisfying depth to the nutty brininess of the oysters. The pickled rose petals and rose-hip jelly add the top notes and the sharp acidity to create a very satisfying bite.