He’s been called an Oyster Expert, Oyster Mixologist, Mignonette MacGyver and downright mad scientist – Mister Oyster’s years of experience has taught him that creating a quality seafood experience is a labor of love where the details truly matter.

Mister Oyster was founded in 2026 by seasoned fish monger and oyster shucker Jake Henry.

Jake has spent over a decade and a half working with seafood in some of New York City’s top establishments – from the busiest greenmarket stands, oyster bars, and seafood stores, to shucking for private events, oyster festivals and shucking competitions (current member NY Shucking League).

“We used to leave work on a hot day with a bushel of oysters and only enough ice to get us to the bar. I learned quickly that was a good way to make friends.”

-Mister Oyster

After all this time, he was left with a burning question; why was it still so hard to find a good oyster in a city that was built on them? New York City’s first food businesses were oyster carts after all.

He had made friends with many farmers and distributers, and he knew what quality shellfish could be. He made it his mission then to source and make accessible the best oysters possible.

To Mister Oyster, oysters present a unique opportunity: a perfect canvas for both flavor and sustainable eating. They are the only animal protein that has a net positive environmental impact, and the wide natural variance make them not only delicious, but interesting to eat too.

It was while shucking at a wedding one day that he realized his new mobile raw bar concept: what if you could combine the art of oyster shucking, the mobility of an oyster cart, and the personalized service of an omakase. And with that Mister Oyster was born.

Fusing elements of mixology and omakase, Mister Oyster creates a raw bar experience unlike any other. A quiver of custom oyster mignonettes and garnishes bring the tastes of everything from sushi, to gravlax to cool ranch doritos, to the best oysters that we can find.