Aquatic Culture

Aquatic Culture Aquatic Culture specializes in state-of-the-art oyster bars and seafood for parties and events.

Top quality shellfish, impeccable service, and a unique, stylish presentation from Chef John Myers.

Chef Kappa, Kappabashi Street Tokyo
04/20/2019

Chef Kappa, Kappabashi Street Tokyo

History shows again and again how nature points out the folly of man go go Godzilla!
04/20/2019

History shows again and again how nature points out the folly of man go go Godzilla!

Ago Bay Japan. Oysters served natural, grilled,fried,pickled and in rice with all the condiments and a frosty Kirin draf...
04/20/2019

Ago Bay Japan. Oysters served natural, grilled,fried,pickled and in rice with all the condiments and a frosty Kirin draft!

Happy Saint Patrick’s Day!On our way to Galloway for Oysters we stopped off to see Molly Malone for some cockles and mus...
03/16/2019

Happy Saint Patrick’s Day!
On our way to Galloway for Oysters we stopped off to see Molly Malone for some cockles and mussels!

05/21/2018

Never too early for grilling season...look at those oysters bubble! There’s something about these that even “shellfish-skeptical” people love. What’s your favorite BBQ’d oyster?

Our invite to the Royal Wedding was apparently lost in the post...so we made lemonade—err, mignonette—and had a garden p...
05/20/2018

Our invite to the Royal Wedding was apparently lost in the post...so we made lemonade—err, mignonette—and had a garden party instead. Eric and Skylar served up fresh oysters and grilled littleneck clams to happy guests (who also, oddly enough, weren’t invited to the wedding this weekend). A great time was had by all!

“If you don't love life you can't enjoy an oyster; there is a shock of freshness to it and intimations of the ages of ma...
05/07/2018

“If you don't love life you can't enjoy an oyster; there is a shock of freshness to it and intimations of the ages of man, some piercing intuition of the sea and all its weeds and breezes. They shiver you for a split second.” ⠀
- Eleanor Clark, novelist and essayist⠀

Not in the mood for seafood? We’ve got something for you, too. How about duck confit atop a radicchio, citrus and parsle...
04/22/2018

Not in the mood for seafood? We’ve got something for you, too. How about duck confit atop a radicchio, citrus and parsley salad?

Chillin’ at the raw bar, Aquatic Culture-style: when you scrape ice with a little liquid nitrogen and add some yuzu and ...
04/16/2018

Chillin’ at the raw bar, Aquatic Culture-style: when you scrape ice with a little liquid nitrogen and add some yuzu and sudachi, you get a fresh, citrusy granita that’s just the thing for a fresh-shucked oyster.

Who knew oyster shooters could inspire such intense concentration? Chef John brings the focus, and the hot sauce.
04/13/2018

Who knew oyster shooters could inspire such intense concentration? Chef John brings the focus, and the hot sauce.

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Bay Area, CA

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