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Tuesday, March 22, 2016

Cooking Your Own Food on ANZU's Sizzling Japanese Rock

Posted By on Tue, Mar 22, 2016 at 12:00 PM

Wagyu beef coulette and trio of sauces - A.K. CARROLL
  • A.K. Carroll
  • Wagyu beef coulette and trio of sauces

Last month, I sat in ANZU's super-sleek dining room on the second floor of Hotel Nikko and watched as a steaming white plate was brought to my table. Inside was not a sizzling steak or a pile of steamed shrimp, but a rock — a Japanese river stone to be precise — heated to 200 degrees and seasoned with salt and pepper.

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Friday, December 11, 2015

Sushi Ran's Chef Toshi talks Winning Third Place at the Global Sushi Challenge

Posted By on Fri, Dec 11, 2015 at 2:30 PM

GLOBAL SUSHI CHALLENGE
  • Global Sushi Challenge
San Francisco is a proud home to many world-renowned chefs, and now we can add Global Sushi Challenge 3rd place winner to that long list. Michelin-starred Chef Takatoshi Toshi of Sushi Ran in Sausalito recently brought home this accolade from Tokyo, after competing with top sushi chefs from around the globe.

Hosted by the Norwegian Seafood Council, the Global Sushi Challenge was the first of its kind, and aimed to showcase the immense talent of sushi chefs, and the breadth of the ingredients they use. Chef Toshi first qualified for the competition back in May after winning the chance to represent the entire United States, which is a pretty big win for our neck of the woods (take that, New York).

Once he returned from being a BAMF in Tokyo, Chef Toshi spoke with us about the competition and his approach when it comes to his craft. 

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Friday, June 12, 2015

Splurgeville: 14-Seat Sushi Bar Omakase Now Open in Soma

Posted By on Fri, Jun 12, 2015 at 2:00 PM

OMAKASE
  • Omakase

San Francisco has its fair share of sushi options, but things can get sparse towards the high end. Bringing a gust of austerity to what is now a common American food is Omakase, Chef Jackson Yu’s 14-seat sushi bar that leans on the Edomae style, a variation from Tokyo (formerly Edo) from the centuries before refrigeration, when fish had a shelf life of less than one afternoon.

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Monday, April 27, 2015

Who Wants an Erotic Dinner Party With Naked Sushi?

Posted By on Mon, Apr 27, 2015 at 11:00 AM

If Fellini’s Satyricon is your idea of a good movie to watch while eating, RavishSF’s Erotic Underground Dinner Series might be a good alternative to going out for tacos. The sensuous (and gluten-free) supper returns to Soma’s Drake Lounge Saturday, May 9 for a seven-course meal centered on Nyotaimori, the art of “naked sushi,” where a human being lying perfectly still serves as the platter.

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Monday, August 1, 2011

Kyo-ya Makes Its Sushi Affordable for Takeout Lunch

Posted By on Mon, Aug 1, 2011 at 9:10 AM

The 20 for $20 box: can you count 20? - KYO-YA
  • Kyo-ya
  • The 20 for $20 box: can you count 20?

When we have somebody else's credit card, we enjoy dining at Kyo-ya. The sushi and sashimi are generally fresh and delicious, but the price is set for the business-expense crowd, and that's more than we want to spend for lunch.

But obviously somebody has been paying for it, because the restaurant in the Palace Hotel is celebrating its 20th anniversary in August with a takeout-only lunch special -- all month long -- that brings its offerings to a price that at least doesn't make us wince.

For $20, you get 20 pieces. It's not exactly 20 pieces of sushi, as the press release claims. We asked for a photo of a representative box and Kyo-ya sent us the one above. We counted six pieces of nigiri sushi, six pieces of sashimi, four pieces of futomaki, and two pieces of sweet egg omelet -- that's 18. The other two are apparently a couple slices of lotus root (1) and some seaweed salad (2).

Yeah, that's cheating, and we wouldn't post about it at all, except we really like Kyo-ya's sushi. On a nice day you could take the box over to nearby Yerba Buena Gardens and contemplate the vague nature of numbers. Bring your own sake.

Call ahead to order: 415-546-5089.

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Wednesday, April 20, 2011

Beyond Basic Sushi: Learn Sashimi Knife Skills at Delica

Posted By on Wed, Apr 20, 2011 at 4:48 PM

Sashimi Knife Skills at Delica Where: Delica, 1 Ferry Plaza (at Embarcadero), 834-0344 When: Sat., April 23, 5:30-8:30 p.m. Cost: $100

The rundown: Mikiko Ando, executive chef at Delica, brings over 20 years of finely honed experience to the sushi table. At this weekend's sashimi class, she is ready to pass you the knife. Ando's earlier classes were fun and laid-back, focusing on making hand rolls, shaping rice, and other basic skills. Now it's time to take the training wheels off. Students at Saturday's class need to be graduates of Ando's Sushi 101 and 102 courses, or can be granted permission based on proven ability. No worries if you aren't up for the big leagues: Basic classes are offered again on May 7 and May 21.

Contact Delica for permission to join the sashimi class, or sign up for the basic classes at Eventbrite.

Check out other upcoming events on SFoodie.
New York refugee Jesse Hirsch tweets at @Jesse_Hirsch. Follow SFoodie at @sfoodie, and like us on Facebook.
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Friday, February 11, 2011

Sushi Somewhere Finds a Place at The Corner

Posted By on Fri, Feb 11, 2011 at 11:05 AM

Somewhere Sushi's caterpillar roll, $9.95, and tamago nigiri, $2.75. - LUIS CHONG
  • Luis Chong
  • Somewhere Sushi's caterpillar roll, $9.95, and tamago nigiri, $2.75.

Wednesday night SFoodie stopped by The Corner to check out the new lineup of rotating pop-ups. In the kitchen was Sushi Somewhere, a new roaming sushi maker.

This might seem like déjà vu for Mission locals familiar with Ichi, the first traveling sushi maker in San Francisco, who in 2009 got started doing Mondays at Bender's just a few blocks away. Sushi options on the Mission are sparse, and popular places like Tokyo Go-Go on 16th Street, We Be Sushi on Valencia, and Sushi Bistro on 24th Street are usually packed, so the Somewhere pop-up is potentially a boon to the neighborhood.

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Tuesday, January 18, 2011

Delica's Master Sushi Classes

Posted By on Tue, Jan 18, 2011 at 3:07 PM

Delica's roast beef nigiri. - FOODLIBRARIAN.BLOGSPOT.COM
  • foodlibrarian.blogspot.com
  • Delica's roast beef nigiri.

Mikiko Ando, executive sushi chef of Delica Sushi Bar, has devised three hands-on courses to unleash the culinary warrior you didn't know is lurking inside. Sushi 101 (Jan. 29) explores various forms of maki and hand rolls; Sushi 102 (Feb. 19) looks at nigiri; and Sushi 103 (Mar. TBD) delves into advance knife skills for proper sashimi cutting. Students must take at least one course in order to advance to Sushi 103, or else acquire special permission based on demonstrated ability. The three-hour instructionals are $100 each; reserve tickets online via Eventbrite.

Delica Sushi Bar:1 Ferry Plaza (at Embarcadero), 834-0344.

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Wednesday, September 22, 2010

Let's Roll Ditches Roll-Your-Own Sushi Concept ― for Tonkatsu

Posted By on Wed, Sep 22, 2010 at 1:36 PM

TAMARA PALMER
  • Tamara Palmer
Let's Roll, a newcomer to Irving Street's bustling snack strip that billed itself as a a roll-your-own sushi bar back in August, has now opened. Only now, it's a tonkatsu (breaded and fried cutlet) house. The sign out front reflects the change.

The storefront back in August. - TAMARA PALMER
  • Tamara Palmer
  • The storefront back in August.
We're not sure what prompted the cold feet, but after tasting specimens of both the tonkatsu (pork tenderloin, $6.99; bacon wrapped asparagus, $7.99) and sushi (krab California roll, $1.99), it appears the owners made the right choice. And, for the record, we still think someone could do well with a roll your own sushi restaurant if done well.

Let's Roll: 2150 Irving (at 23rd Ave.)

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Friday, September 3, 2010

Rocketfish: Fatal Fusion on Potrero Hill

Posted By on Fri, Sep 3, 2010 at 10:43 AM

A plate of walu carpaccio suggested what Rocketfish chef Kenichi Kawashima is capable of ― in a good way. - ALEX HOCHMAN
  • Alex Hochman
  • A plate of walu carpaccio suggested what Rocketfish chef Kenichi Kawashima is capable of ― in a good way.
The name "Rocketfish" reminds us of a doomed dot-com circa-1999, dreamed up by a couple of college buddies during a long night of beer pong. In reality, it's Potrero Hill's two-month-old self-billed "Japanese tapistro," featuring the food of Kenichi Kawashima, former chef at Blowfish Sushi.

ALEX HOCHMAN
  • Alex Hochman
An eye-popping presentation of walu carpaccio ($10), delicately dressed with lemon confit, caper berries, and green jalapeño vinaigrette, was a strong indicator of what Kawashima is capabale of. The lemon tamped down the jalapeño to a bare buzz, enriching, not overpowering, the mild fish. We'd order this again. Avocado curry tempura maki ($4.75) crammed three cultures on one plate ― usually a recipe for disaster ― but surprisingly, it worked. The roll was fried in lightly curried tempura batter, then drizzled with the kind of glaze-y sauce commonly brushed on unagi, yielding a sweet, crunchy bite with a faint Thai aftertaste.

It's when the kitchen went into "tapistro" overdrive that things got dicey.

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