Title: Co-owner Medicine Eatstation
Hometown: Moab, Utah

1. What’s “New Shojin” cuisine all about?
In Japan there are two ways Shojin cuisine is served, as an aristocratic, 18 course formal cuisine or as simple monk cuisine and we’ve tried to do something in the middle which is kind of unusual. It’s a healthy everyday experience, but we’re not just serving rice and miso soup.

We’ve taken an ancient cuisine of Zen monasteries and made a few careful adjustments to it. It allows us to be a bit more serendipitous about what we put together. We have a certain range of tastes that we want to do here and there is great restraint involved to remain within it. We are looking for a certain taste range that allows the subtlety of the vegetables to come out. We are not a fusion place.

2. What would you want people to know before coming here?
That our normal American idea of food is filled with cheap thrills and big tastes and grease but there is a real world of complexity and color in this type of cuisine. That’s what attracted me to it in the first place.

3. What are your favorite dishes at the moment?
Jade Nuggets, it’s labor intensive for the kitchen though. It has natto, fermented soy bean flavored with mustard folded in a shiso leaf and tempura fried. It’s a hard core Japanese taste. We’ve had a lot of “natto conversions” with this dish. Also the Napa Cabbage Roll, it’s soft on the outside, wrapped in lettuce, crunchy inside with pickled gourd. The textures are amazing.

4. What’s the best thing about running a restaurant?
The creativity and the mathematical joy in discovering the formula that makes an innovative restaurant work. It’s the menu, the offerings, the economics.

5. When you eat out now, where do you like to go?
I like either very simple classic places or great fine experimental places, Swan’s, Tadich, also Michael Mina and Chez Panisse. But almost nothing in between.

Take 5 with Will Petty 1 February,2006Amy Sherman


Amy Sherman

Amy Sherman began blogging in 2003, because all her
friends and family were constantly asking her where
and what to eat. Three months after it launched,
Forbes chose her blog, Cooking with Amy, as one of the
top five best food blogs, praising her writing as
“smart, cozy and witty”. Since then her blog has been
featured and recipes reprinted in many newspapers and
magazines in the U.S. and the world.

In addition to regularly updating her blog, Amy is a
guest contributor to the Epicurious.com blog, and
Contributing Editor of Glam Dish. She also writes
restaurant reviews for SF Station.

Her focus on Bay Area Bites is primarily cookbook
reviews along with some interviews and current events.

Amy is a recipe developer and freelance food writer.
She is author of WinePassport: Portugal and wrote the new introduction to the classic cookbook, Jane Grigson’s Vegetable Book, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.

She is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.

Sponsored by

Become a KQED sponsor