"Whenever I visit San Francisco, I'm filled with anticipation to devour some delectable oysters. Among the many varieties from Washington and British Columbia, the kumomotos oysters truly stand out. The local Miyagi oysters, on the other hand, are somewhat average. However, I absolutely love the black mussels since they make up for not having the green lip variety, and they taste fantastic too. The sauce accompanying the seafood is exceptionally flavorful, especially when dipped with bread. We relished every last drop of the broth. The calamari prepared in the Peruvian style provided a unique twist, although the slightly sour taste wasn't quite to my preference. All in all, it was a wonderful lunch experience!"
