Category: Tabemono in San Francisco

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Tabemono In SF – Sushi Nagai

I first learned of Sushi Nagai from an ad on Instagram. The ad noted that the Chef and Co-owner, Tomonori Nagai, graduated from culinary school in Japan and worked in Japan, Hawaii, New York, and Singapore. It highlighted that while in Singapore, he worked at one Michelin star Shinji by Kanesaka. Curious, I tried to look up information on the Chef and very little information came up. I’m assuming Sushi Nagai is following recent patterns of luring disciples from top Japanese sushi-ya and showcasing them in newly opened sushi-ya. However, what truly caught my eye was the focus on traditional edomae style sushi and I could not resist despite the steep price of $200/ person. Reservations were easy to make and they had same-day availability. We went in May which I like to note as omakase is about seasonal ingredients and will change quite often.

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Tabemono in SF – Kusakabe

Kusakabe is a well known and established sushi omakase restaurant in downtown San Francisco. The restaurant is owned by Chef Mitsunori Kusakabe, of which the restaurant is named after. He likes to go by Nori-san for short, and he made a name for himself when he previously worked at Sushi Ran in Sausalito. He has a strong culinary background which includes experiences in Kyoto, Nobu in New York and Miami before his time in Sushi Ran. He opened Kusakabe in May 2014, and had a couple of years with a Michelin Star, but not in recent years.

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Tabemono in SF Bay Area – Shio Ramen at Noodle in a Haystack

The last several years have been amazing in the ramen scene in Bay Area.  From Japanese imports to local chefs striving to continually evolve their ramen, the landscape is forever changed around this comfort food.  How then can a pop-up serving their home-grown ramen for a $50-$52 course menu compete with several of these heavyweights?  After trying Noodle in a Haystack’s 5 course yuzu shio ramen dinner, I would gladly go back regularly, if only they offered that more spots in their limited pop-up seating.  It truly is one of the best ramen I had in the states. Continue reading “Tabemono in SF Bay Area – Shio Ramen at Noodle in a Haystack”

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Tabemono in SF Bay Area – Sushi Yoshizumi – The Extended Menu – Part 2

September 9, 2017

In my last post, I reviewed Chef Akira Yoshizumi’s Yohei Omakase, which is his standard menu.  You can see the menu here.  After that meal, I asked Chef Yoshizumi for my next reservation and made sure to note that I wanted the extended menu, also know as his Yoshi Omakase.  This menu not only has more items, but also exclusive and premium items that are usually only found in high-end sushi-ya’s in Japan.

Having been there several times in talking with Chef Yoshizumi, he has shared many of his experiences and passion in Edomae sushi.  It is interesting to note that his career in sushi actually started domestically in San Francisco.   His career has  its ups and downs, but it  is a very inspiring story about his dedication to the art of Edomae sushi. Continue reading “Tabemono in SF Bay Area – Sushi Yoshizumi – The Extended Menu – Part 2”

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Tabemono in SF Bay Area: Sushi Yoshizumi – The Yohei Menu – Part 1

July 16th, 2017

Despite the many excellent omakase restaurants that have opened in the last couple of years, there are only a couple that I would say can rival what is offered in Tokyo.  Recently review,  Sasaki Sushi is one of them and it is conveniently located in San Francisco proper.  The other restaurant is Sushi Yoshizumi in San Mateo, and what I consider the overall best in the Bay Area.  In fact, if you move Sushi Yoshizumi to Tokyo, he’ll rank right up there with some of the best I had in Japan.

Chef Akira Yoshizumi is the chef and owner of this one star Michelin restaurant.  Despite the fame of having a Michelin Star, the minute open the door to the restaurant, you are warmly greeted with an “Irasshaimase!”  with a big welcoming smile.  Throughout the meal, you’ll see this smile and he’ll happily converse with you in friendly and warm way that just makes you comfortable and allows to to appreciate eat dish he serves you even more.

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