A sexy pine-lined room lit by porthole windows sets the stage for platters of fresh, briny oysters from champion shucker Sean Chesney (late of Rodney’s). Take a seat by one of the Chinatown-merchant regulars and follow his lead by ordering a cup of green or white tea to accompany (or something stronger during Happy Hour). Offerings rotate but we’ve enjoyed Pacific Virginicas from Washington, Golden Mantles from the Sunshine Coast, and Royal Miyagis from Quadra Island. Buck a shuck from 4 to 6 p.m., Tuesdays through Thursdays.