Japanese culinary adventure in both Japan and USA.
Update 10/21/2017 – Unfortunately after 8 years, Kappou Gomi closes its doors as the Chef and Owner, Gomi-san is retiring. Will miss this place for both the food and the hospitality provided by the Gomi-san and his wife Harumi. If you like to continue reading on what is Osechi, continue reading, but otherwise know that this style of cooking cannot be found elsewhere that I know of in the SF Bay Area. Continue reading “Tabemono in SF – Osechi Ryori at Kappou Gomi”
December 30th, 2016
SingleThread is not located in San Francisco, but it is about an hour and twenty-minute drive north in the town of Healdsburg in Sonoma County which is part of the SF Bay Area. Although SingleThread is not a pure Japanese restaurant, it is a heavy fusion of Japanese and California cuisine. You see the deep appreciation of Japan throughout the restaurant, from the origami crane decorations at the entrance to the proud displays of donabe cookware in the kitchen. The ambiance and the food throughout the night gave me that nostalgic feel of eating in Japan. In fact, later that night when we met the chef and owner, Kyle Connaughton, he shared with us that he had previously worked three years at the Windsor Hotel in Toya, Hokkaido. Additionally, I read on their website that a lot of their specialized produce and vegetables will be sourced from their own farm and nearby Sonoma farms. We really looked forward to dinner that night. Continue reading “Tabemono in SF Bay Area – SingleThread in Healdsburg”
May 13, 2016
Sushi Hashiri SF’s pedigree is a less renown restaurant in the Daikanyama, Tokyo location that opened in 2012. In looking at Japan’s #1 restaurant rating site, ww.tabelog.com, you can only see seven reviews that averages to a 3 out of 5, which is mediocre by Japan’s standards. Granted it is a small sample size. However, the Hashiri SF opening appears to be a much more ambitious endeavor that focuses on a very upscale blend of both kaiseki and sushi experience. Continue reading “Tabemono in SF – Hashiri SF”
June 8th, 2016
What a treat to have scored reservations to Omakase where they were hosting guest chef Hiroyuki Sato, who owns Michelin star resturant Sushi Tokami in Ginza. This event had the added bonus of two wagyu courses and a Ruinart and Dom Perignon champagne pairing. Sushi Tokami was on my list for an upcoming trip to Japan, so I was trilled to try this sushi here in my home town. Continue reading “Tabemono in SF – Guest Michelin Chef Hiroyuki Sato from Tokyo and more at Omakase”
The yanagiba is a long and slender knife used to slice fish for sashimi and neta (sliced fish topping for sushi). The long blade allows the sushi chef to use a single pull motion to slice the sashimi, allowing a smooth and crisp cut that enhances the flavor of the fish. Continue reading “Tabemono Gears – Shigefusa Yanagiba (sashimi knife)”