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Tin's Oysters from Kai Lounge

Sep 26, 2023

A colorful plate of oysters topped with ponzu, red tobiko, scallions, and Tabasco

Chef Tin Nguyen uses a seasonal selection of oysters, usually Kusshi or Shigoku oysters from Seattle. They’re dressed with Kai's signature citrus ponzu, which is aged in-house for four days.



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