In a small bowl, mix together minced shallots, ponzu, yuzu juice, yuzu vinegar, and yuzu Kosho. Set aside in the fridge until ready to serve.

Clean and scrub the exterior of your oysters, to get rid of any dirt or impurities.

Using a kitchen towel, lay it flat while folding it over into quarters to be able to hold the oyster with your hand covered in the towel.

Add your oyster, rounded side down, flat tip side up, into the towel, with your hand covered by the other side of the towel. Using an oyster shucker or oyster knife, twist and wiggle with pressure at the hinge to open (where the shell and pointed part meet), using the shucker to separate and pop the oyster from its shell.

Use the shucker to run it against the top of the oyster to separate the adductor muscle, discarding the top shell.

Now, slide the shucker under the oyster to detach it from the bottom side, keeping any oyster liquid intact. Clean any debris, shell, or dirt around the oyster the best you can with a towel.

On a platter with ice, top with your shucked oysters, the bowl of mignonette, and lemon wedges. To dress your oyster, add some of the yuzu Kosho mignonette and finish with a squeeze of lemon. Add some small forks and spoons into the tray for serving.