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Dining, SFoodie Number 33: Chawanmushi from Izakaya Yuzuki

Number 33: Chawanmushi from Izakaya Yuzuki

Izakaya Yuzuki's flawless chawanmushi, or steamed custard, is a performance that begins with the lifting of the wooden lid that caps a stoneware bowl. The steam…
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Dining, SFoodie Izakaya Yuzuki Chef Takashi Saito Talks Culture

Izakaya Yuzuki Chef Takashi Saito Talks Culture

As a side note to this week's review of Izakaya Yuzuki, a 2-month-old Japanese restaurant in the Mission, I spoke to its chef, Takashi Saito, a alumnus of Ame and Kyo-Ya. In addition to making exquisite chawanmushi, fish cakes,…
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Dining, SFoodie Izakaya Yuzuki Takes Its Cooking Back to the Base

Izakaya Yuzuki Takes Its Cooking Back to the Base

We are in the era of chocolate makers who import their cacao beans via sailing ship, bartenders making tonic water from cinchona bark, and brewers using leftover bread yeast to make beer. The closer you take your cooking back to…
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Dining, Eat Izakaya Yuzuki: Painstakingly Crafted Japanese Food

Izakaya Yuzuki: Painstakingly Crafted Japanese Food

It's striking how often we now rely on restaurants to provide us with a sense of the homemade. Not just "house-made" salumi or pasta, but base ingredients whose production has been industrialized so long we've lost the collective knowledge of…
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