Mission, San Francisco · restaurant
Redwood wine cask booths and a Hinoki cedar bar set a serene tone. This is a Michelin-recognized Mission izakaya where the kitchen takes craft as seriously as the carpentry. Housemade silken tofu arrives with fresh-shaved katsuobushi, gyoza come with chicken foot jelly and crisped wings, and the hand-rolled Kama Tama udon does a Japanese egg-yolk carbonara that lands like it was inevitable. NorCal sourcing runs through the whole menu (Half Moon Bay wasabi, Hikari Farm produce, Becker Lane pork) and it shows without announcing itself.
Three-fish sashimi: bluefin, Baja amberjack, and konbu-cured halibut with fresh wasabi.
Berkshire pork gyoza with chicken foot jelly and hand-crimped wings, the house specialty.
Berkshire pork loin katsu with black Hatcho miso sauce and snowy cabbage
Konbu-cured SF hook-and-line halibut with Half Moon Bay wasabi
Housemade silken tofu with fresh-shaved katsuobushi, ginger, and shiitake shoyu