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Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"trevorfelch":{"type":"authors","id":"11338","meta":{"index":"authors_1591205172","id":"11338","found":true},"name":"Trevor Felch","firstName":"Trevor","lastName":"Felch","slug":"trevorfelch","email":"trevor.felch@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!\u003c/p>","avatar":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Trevor Felch | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/trevorfelch"},"patrickwong":{"type":"authors","id":"11494","meta":{"index":"authors_1591205172","id":"11494","found":true},"name":"Patrick Wong","firstName":"Patrick","lastName":"Wong","slug":"patrickwong","email":"patrickkaiwong@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Patrick is a Seattle native who grew up in a very food-centric family. His father owns a restaurant supply company, his two older sisters are former owners of a successful restaurant in Seattle's International District, and Patrick thinks his mother and grandmother are the best cooks in the world.\r\n\r\nAs editor of a food travel magazine in college and eating his way through New York City and Europe, it for some reason took him a long time to realize he wanted to work professionally in food. After trying to make it in television news in the Bay Area, he realized he hated it and ran for the world of food. Since then, Patrick has been able to combine his journalism chops with his love of food, dining, and cooking into lead marketing roles at several Bay Area food start-ups. Currently, he is the Brand Director for Roli Roti and is the video producer for restaurant podcast, Menu Stories and co-founder of food-inspired streetwear line, Mother Sauce. Patrick is also a contributing writer/photographer/videographer for Thrillist SF, Eater SF, SF Gate, and Tastemade.","avatar":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Patrick Wong | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/patrickwong"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_138624":{"type":"posts","id":"bayareabites_138624","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138624","score":null,"sort":[1596131503000]},"guestAuthors":[],"slug":"flavors-at-home-how-to-cook-together-virtually","title":"How to Cook Together Virtually","publishDate":1596131503,"format":"standard","headTitle":"Flavors at Home | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>Not sure why it took 30 years of life and five months of sheltering in place to figure out how to cook together with friends in different states, but here we are. Virtual cooking friend dates, FaceTime watch parties and video chats have taken up space as new “hobbies” to help keep in touch.\u003c/p>\n\u003cp>The latest co-cooking adventure was with Isabelle, a good friend of mine in Minnesota. After putting together a shared document listing the ingredients we each had in our pantries and fridges, cross-referencing them with recipes that could use said ingredients (or take variants) and narrowing down a brainstorm of links, we settled on one dish and one cocktail.[aside tag=\"flavors\" label=\"More Flavors at Home.\"]\u003c/p>\n\u003cp>We made this \u003ca href=\"https://www.justonecookbook.com/vegetarian-japanese-curry/#wprm-recipe-container-92986\" target=\"_blank\" rel=\"noopener noreferrer\">Japanese curry\u003c/a> from Just One Cookbook, but with vegetables we had on hand. My version substituted green beans for asparagus, dried porcini mushrooms for oysters and shimeji, added a poblano to the pepper mix and nixed the kabocha. Isabelle’s also omitted the kabocha and added kale.\u003c/p>\n\u003cp>Without thinking, we both decided to mise en place before joining the call, a pro tip for anyone who wants to try a similar co-cooking adventure on their own. It helped save time and fingers (trying to dice and talk to a screen is not exactly an easy skill to master).\u003c/p>\n\u003cfigure id=\"attachment_138627\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138627\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg\" alt=\"cocktail making\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Making a coconut-lime-basil cocktail before eating. \u003ccite>(Urmila Ramakrishnan / KQED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish, overall, was quite simple to make. It was the first time either of us had made a roux for a curry. With the Indian versions I’m used to making, it normally starts with a paste of ginger, garlic, onion and tomato. We chatted while comparing our roux coloration on the screen. It was surprising how in-sync we were throughout the whole process. As we let our vegetables simmer in vegetable broth, we caught up on the latest perils of working from home and the different hobbies we’ve collected since the last time we spoke. We reveled in the novelty of being able to cook together with hundreds of miles between us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At the end of it all, we plated our curry over noodles, used more of our pantry staples to make this \u003ca href=\"https://www.mydiaryofus.com/blog/2014/3/10/refreshing-coconut-lime-and-basil-cocktails\">basil coconut cocktail\u003c/a> (shaken not blended) and dug in swiftly.\u003c/p>\n\n","blocks":[],"excerpt":"Cooking together virtually is now a thing of normalcy.","status":"publish","parent":0,"modified":1621633707,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":450},"headData":{"title":"How to Cook Together Virtually | KQED","description":"Cooking together virtually is now a thing of normalcy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138624 https://ww2.kqed.org/bayareabites/?p=138624","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/30/flavors-at-home-how-to-cook-together-virtually/","disqusTitle":"How to Cook Together Virtually","source":"Flavors at Home","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138624/flavors-at-home-how-to-cook-together-virtually","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>Not sure why it took 30 years of life and five months of sheltering in place to figure out how to cook together with friends in different states, but here we are. Virtual cooking friend dates, FaceTime watch parties and video chats have taken up space as new “hobbies” to help keep in touch.\u003c/p>\n\u003cp>The latest co-cooking adventure was with Isabelle, a good friend of mine in Minnesota. After putting together a shared document listing the ingredients we each had in our pantries and fridges, cross-referencing them with recipes that could use said ingredients (or take variants) and narrowing down a brainstorm of links, we settled on one dish and one cocktail.\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"flavors","label":"More Flavors at Home. "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We made this \u003ca href=\"https://www.justonecookbook.com/vegetarian-japanese-curry/#wprm-recipe-container-92986\" target=\"_blank\" rel=\"noopener noreferrer\">Japanese curry\u003c/a> from Just One Cookbook, but with vegetables we had on hand. My version substituted green beans for asparagus, dried porcini mushrooms for oysters and shimeji, added a poblano to the pepper mix and nixed the kabocha. Isabelle’s also omitted the kabocha and added kale.\u003c/p>\n\u003cp>Without thinking, we both decided to mise en place before joining the call, a pro tip for anyone who wants to try a similar co-cooking adventure on their own. It helped save time and fingers (trying to dice and talk to a screen is not exactly an easy skill to master).\u003c/p>\n\u003cfigure id=\"attachment_138627\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138627\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg\" alt=\"cocktail making\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Making a coconut-lime-basil cocktail before eating. \u003ccite>(Urmila Ramakrishnan / KQED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish, overall, was quite simple to make. It was the first time either of us had made a roux for a curry. With the Indian versions I’m used to making, it normally starts with a paste of ginger, garlic, onion and tomato. We chatted while comparing our roux coloration on the screen. It was surprising how in-sync we were throughout the whole process. As we let our vegetables simmer in vegetable broth, we caught up on the latest perils of working from home and the different hobbies we’ve collected since the last time we spoke. We reveled in the novelty of being able to cook together with hundreds of miles between us.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At the end of it all, we plated our curry over noodles, used more of our pantry staples to make this \u003ca href=\"https://www.mydiaryofus.com/blog/2014/3/10/refreshing-coconut-lime-and-basil-cocktails\">basil coconut cocktail\u003c/a> (shaken not blended) and dug in swiftly.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138624/flavors-at-home-how-to-cook-together-virtually","authors":["11689"],"series":["bayareabites_16895"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_569","bayareabites_1573","bayareabites_16557","bayareabites_16576","bayareabites_335","bayareabites_108"],"featImg":"bayareabites_138626","label":"source_bayareabites_138624"},"bayareabites_136037":{"type":"posts","id":"bayareabites_136037","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136037","score":null,"sort":[1577150320000]},"guestAuthors":[],"slug":"flavors-worth-finding-iranian-delights-onigiri-abundance-and-more","title":"Flavors Worth Finding: Iranian Delights, Onigiri Abundance and More","publishDate":1577150320,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_49845,bayareabites_107772,bayareabites_96014' label='Get a taste of these flavors at Onigilly, Komaaj and at your local grocery store']\u003c/p>\n\u003ch2>Tokyo Fish Market's Onigiri\u003c/h2>\n\u003cp>By lunch, the selection of onigiri at Tokyo Fish Market in Berkeley is sparse, so I’ve made it a point to go in the morning. The first time I did, I was delighted by the sheer diversity of onigiri I had never seen before, including takana (a chopped and pickled mustard green), ume (salted, pickled plum) and okaka (a delicate smoked tuna). Last Friday, I deliberated these choices and ended up with shrimp tempura, my favorite, and takana. What sets Tokyo Fish Market’s onigiri apart from others is how well the rice is seasoned in a light rice vinegar with a faint saltiness. The shrimp tempura in particular is such a delight of textures and flavors—a satisfyingly crunchy seaweed wrap with pearly sushi rice and a protein treat in its center.\u003c/p>\n\u003cp>By my math, one onigiri is a perfect snack, and two will hold you down for lunch. While at the market, I also grabbed a can of UCC coffee with milk from their well stocked refrigerated section. I’m an advocate of coffee as a social beverage more than a utilitarian one, but coffee in a can has an elegant appeal—especially when the can is so beautifully designed. UCC’s coffee was pleasantly milky while still delivering the rich taste I expected. I’ll certainly repeat some version of this market run in the near future.—\u003cem>Ruth Gebreyesus, food reporter and visual arts columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Kuku Sabzi at Komaaj\u003c/h2>\n\u003cp>On a dreary Saturday morning, I found myself driving across town in pursuit of a dish that would make up for the physical distance between me and my family. Sometimes, you seek out food in order to feel a little closer to home. I found just that at Komaaj, a pop-up restaurant in North Berkeley’s Caffeinated Coffee, a new cafe that opened this spring, offering single-origin coffee beans from women farmers around the globe.\u003c/p>\n\u003cfigure id=\"attachment_136039\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136039\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg\" alt=\"Kuku Sabzi, an herb frittata, served with sumac labneh, pickled carrots and toasted flatbread.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kuku Sabzi at Komaaj, served with sumac labneh, pickled carrots and toasted flatbread. \u003ccite>(Kyana Moghadam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Komaaj, the vision of chef Hanif Sadr, joined the cafe shortly after (the two businesses share the space). It offers regional dishes from Northern Iran, including maast labou (a Greek yogurt with roasted beets, basil, mint and sumac), as well as a saffron pastry made with rice flour and yogurt, and served with honey and rose petals. Komaaj also offers one of my favorites, baaghali ghatogh, a white bean stew with dill, radishes and a handful of herbs served with thick sangak bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'd followed Komaaj’s journey from afar on Instagram, admiring its commitment to highlighting dishes that are often overshadowed by Iran's famous tahdig and kebabs. Herbs are life in Iranian cuisine, and at Komaaj they shine through in every dish. I ordered the herbiest, greenest option on the menu, kuku sabzi, a frittata that's one of my all-time favorites. It’s a staple of Iranian cooking, especially in the springtime. Chef Sadr presents it with sumac labneh, pickled vegetables and toasted flatbread. It's a beautiful dish, and for the few minutes that it lasted, it took me exactly where I needed to be. — \u003cem>Kyana Moghadam, podcast engagement producer\u003c/em>\u003c/p>\n\u003ch2>Oren’s Hummus\u003c/h2>\n\u003cp>A big group of colleagues and I were looking for a place to lunch without a reservation on a recent afternoon in downtown San Francisco, and Oren’s Hummus ended up being a tasty and accommodating choice for our nine-person party. The cute café, with its geometric, tiled floors and collection of mossy house plants, is perfect for family-style dining. We ordered the sampler of dips, an assortment of fluffy pureed eggplant (three different varieties!), spiced Moroccan carrots, juicy marinated beets and a thick, strained yogurt. We passed them around the table and compared notes on each dip, which was part of the fun.\u003c/p>\n\u003cp>https://www.instagram.com/p/B1Yw2meF-PX/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>True to its name, Oren’s Hummus has so many varieties of the famous chickpea-based dip. For my main, I got the hummus sabich, a big bowl of hummus that came with a combination of fried eggplant, potato, hard-boiled egg, cucumber, tomato, chopped pickles, amba sauce (a tart glaze made out of unripe mango) and fresh herbs. All cubed into tiny pieces, the fresh and cooked ingredients added lively texture to the creamy hummus and fluffy pita bread. The showstopper, though, was the beef and lamb kebab, which was tender and juicy, reminiscent of medium-rare meatballs that are a little crispy on the outside. I’ll definitely order that for my entrée when I go back to Oren’s.—\u003cem>Nastia Voynovskaya, music editor\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"KQED Arts staff seek comfort and convenience in with onigiri, kuku sabzi, and hummus. ","status":"publish","parent":0,"modified":1577499819,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":857},"headData":{"title":"Flavors Worth Finding: Iranian Delights, Onigiri Abundance and More | KQED","description":"KQED Arts staff seek comfort and convenience in with onigiri, kuku sabzi, and hummus. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136037 https://ww2.kqed.org/bayareabites/?p=136037","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/23/flavors-worth-finding-iranian-delights-onigiri-abundance-and-more/","disqusTitle":"Flavors Worth Finding: Iranian Delights, Onigiri Abundance and More","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136037/flavors-worth-finding-iranian-delights-onigiri-abundance-and-more","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_49845,bayareabites_107772,bayareabites_96014","label":"Get a taste of these flavors at Onigilly, Komaaj and at your local grocery store "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Tokyo Fish Market's Onigiri\u003c/h2>\n\u003cp>By lunch, the selection of onigiri at Tokyo Fish Market in Berkeley is sparse, so I’ve made it a point to go in the morning. The first time I did, I was delighted by the sheer diversity of onigiri I had never seen before, including takana (a chopped and pickled mustard green), ume (salted, pickled plum) and okaka (a delicate smoked tuna). Last Friday, I deliberated these choices and ended up with shrimp tempura, my favorite, and takana. What sets Tokyo Fish Market’s onigiri apart from others is how well the rice is seasoned in a light rice vinegar with a faint saltiness. The shrimp tempura in particular is such a delight of textures and flavors—a satisfyingly crunchy seaweed wrap with pearly sushi rice and a protein treat in its center.\u003c/p>\n\u003cp>By my math, one onigiri is a perfect snack, and two will hold you down for lunch. While at the market, I also grabbed a can of UCC coffee with milk from their well stocked refrigerated section. I’m an advocate of coffee as a social beverage more than a utilitarian one, but coffee in a can has an elegant appeal—especially when the can is so beautifully designed. UCC’s coffee was pleasantly milky while still delivering the rich taste I expected. I’ll certainly repeat some version of this market run in the near future.—\u003cem>Ruth Gebreyesus, food reporter and visual arts columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Kuku Sabzi at Komaaj\u003c/h2>\n\u003cp>On a dreary Saturday morning, I found myself driving across town in pursuit of a dish that would make up for the physical distance between me and my family. Sometimes, you seek out food in order to feel a little closer to home. I found just that at Komaaj, a pop-up restaurant in North Berkeley’s Caffeinated Coffee, a new cafe that opened this spring, offering single-origin coffee beans from women farmers around the globe.\u003c/p>\n\u003cfigure id=\"attachment_136039\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136039\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg\" alt=\"Kuku Sabzi, an herb frittata, served with sumac labneh, pickled carrots and toasted flatbread.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_0669-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kuku Sabzi at Komaaj, served with sumac labneh, pickled carrots and toasted flatbread. \u003ccite>(Kyana Moghadam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Komaaj, the vision of chef Hanif Sadr, joined the cafe shortly after (the two businesses share the space). It offers regional dishes from Northern Iran, including maast labou (a Greek yogurt with roasted beets, basil, mint and sumac), as well as a saffron pastry made with rice flour and yogurt, and served with honey and rose petals. Komaaj also offers one of my favorites, baaghali ghatogh, a white bean stew with dill, radishes and a handful of herbs served with thick sangak bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'd followed Komaaj’s journey from afar on Instagram, admiring its commitment to highlighting dishes that are often overshadowed by Iran's famous tahdig and kebabs. Herbs are life in Iranian cuisine, and at Komaaj they shine through in every dish. I ordered the herbiest, greenest option on the menu, kuku sabzi, a frittata that's one of my all-time favorites. It’s a staple of Iranian cooking, especially in the springtime. Chef Sadr presents it with sumac labneh, pickled vegetables and toasted flatbread. It's a beautiful dish, and for the few minutes that it lasted, it took me exactly where I needed to be. — \u003cem>Kyana Moghadam, podcast engagement producer\u003c/em>\u003c/p>\n\u003ch2>Oren’s Hummus\u003c/h2>\n\u003cp>A big group of colleagues and I were looking for a place to lunch without a reservation on a recent afternoon in downtown San Francisco, and Oren’s Hummus ended up being a tasty and accommodating choice for our nine-person party. The cute café, with its geometric, tiled floors and collection of mossy house plants, is perfect for family-style dining. We ordered the sampler of dips, an assortment of fluffy pureed eggplant (three different varieties!), spiced Moroccan carrots, juicy marinated beets and a thick, strained yogurt. We passed them around the table and compared notes on each dip, which was part of the fun.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B1Yw2meF-PX"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>True to its name, Oren’s Hummus has so many varieties of the famous chickpea-based dip. For my main, I got the hummus sabich, a big bowl of hummus that came with a combination of fried eggplant, potato, hard-boiled egg, cucumber, tomato, chopped pickles, amba sauce (a tart glaze made out of unripe mango) and fresh herbs. All cubed into tiny pieces, the fresh and cooked ingredients added lively texture to the creamy hummus and fluffy pita bread. The showstopper, though, was the beef and lamb kebab, which was tender and juicy, reminiscent of medium-rare meatballs that are a little crispy on the outside. I’ll definitely order that for my entrée when I go back to Oren’s.—\u003cem>Nastia Voynovskaya, music editor\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136037/flavors-worth-finding-iranian-delights-onigiri-abundance-and-more","authors":["11625","5083"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_13306","bayareabites_8770","bayareabites_1875","bayareabites_1807","bayareabites_90","bayareabites_1248","bayareabites_1873"],"tags":["bayareabites_125","bayareabites_9710","bayareabites_2658","bayareabites_11897","bayareabites_335","bayareabites_10264","bayareabites_10797","bayareabites_108"],"featImg":"bayareabites_136040","label":"bayareabites"},"bayareabites_126878":{"type":"posts","id":"bayareabites_126878","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126878","score":null,"sort":[1524076910000]},"guestAuthors":[],"slug":"guide-5-san-francisco-family-run-restaurants-and-how-they-started","title":"Guide: 5 San Francisco Family-Run Restaurants and How They Started","publishDate":1524076910,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>We hear it all the time--this restaurant has shuttered, that restaurant will be closing its doors just after one year of operation. It seems to be the nature of the beast that is San Francisco. With a discerning clientele, ever-climbing rents, and an all-around uber-competitive landscape, it’s hard enough for seasoned restaurateurs with millions behind them to “make it” in this city. Despite this, there are gems scattered throughout San Francisco that have arguably less resources--less money, less manpower, and less experience. Family-owned and operated restaurants make up for what they lack in finances and pedigree with moxie, grit, and something that is hard to come by for many businesses: a type of camaraderie and trust that only comes with working with loved ones. \u003c/p>\n\u003cp>Many of these family-owned restaurants tell a story of an older San Francisco, of businesses founded by immigrants who wanted to build a better future for themselves and their children; of those looking to share a part of their culture with their newfound American neighbors; and those who had a passion for food so strong, that not opening a restaurant wasn't a choice. Of course, there are many family-owned eateries in this city. This is just a sampling of family establishments that have remained despite the many changing faces of San Francisco and their stories: how did they start their concept, what obstacles did they encounter, and how have they remained so successful. What are your favorite places to have a \"welcome home\" meal in the city? Let us know in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Halu-420550434647297/\">Halu\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Halu+Restaurant/@37.7825683,-122.4664565,15z/data=!4m2!3m1!1s0x0:0x5b792c1928b0bac9?sa=X&ved=0ahUKEwiB-cuIsb_aAhXI5J8KHXn1AEwQ_BIIqQEwCg\">312 8th Ave, San Francisco, CA 94118\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3397-new.jpg\" alt=\"Shiso Plum Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shiso Plum Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the Beatles memorabilia-laden walls of Halu, you'll find some of the best \u003ca href=\"https://en.wikipedia.org/wiki/Yakitori\">yakitori\u003c/a> (a Japanese chicken skewer dish) in the city, which shouldn't be surprising considering Halu was one of the only restaurants--if not the only restaurant-- in the Bay Area serving yakitori when it opened in 2008 in San Francisco's Inner Richmond neighborhood. \u003c/p>\n\u003cp>Halu was founded by a married couple from Japan who, given their professions, seemed to be unlikely restaurateurs. Shigemi and Mimi Komiyama, a musician and photographer respectively, didn't consider opening a place of their own until their love for the Bay Area music scene anchored them in San Francisco. It was at this point they realized they couldn't find yakitori in the States. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"People really knew sushi, but no one really knew about yakitori,\" Mimi said. \"So my husband and I decided, 'Why don't we propagate yakitori in the USA?'\"\u003c/p>\n\u003cfigure id=\"attachment_126897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0603-new.jpg\" alt=\"Komiyama Family; Sayaka, Mimi, Shigemi, Erika\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Komiyama Family; Sayaka, Mimi, Shigemi, Erika \u003ccite>(courtesy of Halu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, before settling down in the Bay Area, Shigemi and Mimi attended culinary school in Japan to train in the art of yakitori as well as other Japanese cuisines. This culinary education was encouraged by Shigemi's mother, who paid for their tuition and is the namesake of Halu. \u003c/p>\n\u003cfigure id=\"attachment_126890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3350-new.jpg\" alt=\"Juicy Tsukune Chicken Stuffed Mushroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy Tsukune Chicken Stuffed Mushroom \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After attending culinary school, moving to the Bay, and spending a couple decades satisfying their artistic ambitions, the Komiyamas decided it was time to open up their own yakitori restaurant. \u003c/p>\n\u003cp>Frequented by local musicians, fellow restaurant owners, and adventurous eaters looking to try a new type of cuisine, the word of Halu's yakitori (as well as their ramen) started spreading. Shigemi and Mimi, and their twin daughters Erika and Sayaka came together to successfully run Halu and feed their growing audience. \u003c/p>\n\u003cfigure id=\"attachment_126891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3363-new.jpg\" alt=\"Vegetable Skewers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable Skewers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, their success was not without difficulties. In 2014, Shigemi passed away. \u003c/p>\n\u003cp>\"Four years ago, my father passed away, and we were really thinking about shutting down the place,\" Erika said. \"Eventually, we decided to stay.\"\u003c/p>\n\u003cp>Shigemi's passing was particularly tough for Sayaka, who started out manning the ramen station at Halu while Shigemi handled the yakitori grill. When Shigemi passed away, Sayaka not only lost her father, but was responsible for taking over his position in the restaurant. \u003c/p>\n\u003cp>\"I think that's the most difficult thing for me,\" Sayaka said. \"He taught me how to do everything that I know--the loss was really tough on me and the amount of prep work I had to do. I couldn't work fast enough. I would stay until three in the morning prepping for the next day. I would get frustrated that I can't work as fast as my dad.\"\u003c/p>\n\u003cp>However, as Mimi explained, Sayaka has not only greatly improved over the last four years, but said there was something protecting the family--Sayaka had no plans of leaving the ramen station, but randomly decided to ask her father to teach her how to cook yakitori shortly before Shigemi passed. \u003c/p>\n\u003cfigure id=\"attachment_126892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3368-new.jpg\" alt=\"Tsukune Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tsukune Meatballs \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so mystic. It was the right timing to learn something new,\" Sayaka said. \u003c/p>\n\u003cp>And newness seems to be an appropriate theme for the family team. “Halu” in Japanese means “spring child.” As Mimi explained, springtime is a time of renewal in Japan; school starts, businesses reopen, the cherry blossoms bloom. It is also the time of year Erika and Sayaka were both born. \u003c/p>\n\u003cp>With 10 years under their belt, Sayaka and Erika have taken over day-to-day operations, hoping to give their mother a bit of a break. While there are no immediate plans to expand, Erika says somewhere down the line, they might want to change Halu to a strictly yakitori concept and have a separate operation for their ramen. For now though, the family is perfectly happy with Halu just the way it is. \u003c/p>\n\u003cfigure id=\"attachment_126893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3392-new.jpg\" alt=\"Fried Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Ten years ago in the entire Bay Area, [there were] maybe only two or three yakitori restaurants. Now after 10 years, maybe 30 or 40.\" Mimi said. \"My dream came true. American people started to get to know yakitori.\"\u003c/p>\n\u003ch2>\u003ca href=\"https://mitchellsicecream.com/\">Mitchell’s Ice Cream\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Mitchell's+Ice+Cream/@37.7441872,-122.4249647,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e428d225041:0x3cd43303554b967c!8m2!3d37.744183!4d-122.422776\">688 San Jose Avenue, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg\" alt=\"Larry Mitchell and Bob Mitchell at Mitchell's Ice Cream shop in 195\" width=\"1920\" height=\"1363\" class=\"size-full wp-image-126909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1180x838.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-960x682.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell and Bob Davis (Larry's brother-in-law) at Mitchell's Ice Cream shop in 1953 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larry and Jack Mitchell opened Mitchell’s Ice Cream in June 1953. Since the early 1990s, the day-to-day operations were led by two of Larry’s children, Brian and Linda. In 2016, Larry sadly passed away, leaving Brian and Linda to carry on the Mitchell's legacy. \u003c/p>\n\u003cp>But before the Mitchell’s Ice Cream as we know and love it today opened, the Mitchell family had already planted roots in the Bay Area since the mid 1800s--in the form of a dairy.\u003c/p>\n\u003cp>On 29th and Noe, there was a Mitchell Dairy, owned by Brian and Linda’s great-grandfather. After he passed away in the late 1800s, their great-grandmother eventually closed the dairy and sold off parcels of land in the early 1900s.\u003c/p>\n\u003cp>Years later when Larry and Jack were born, they clearly already had the dairy business in their blood. \u003c/p>\n\u003cp>Larry was a lieutenant in the fire department and Jack was an electrician, and both brothers had a strong love for ice cream--particularly for a shop in the 1940s called Garrett’s. The brothers wanted to make ice cream that was just as good. \u003c/p>\n\u003cfigure id=\"attachment_126907\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-2005.jpg\" alt=\"Larry Mitchell in 2005\" width=\"648\" height=\"864\" class=\"size-full wp-image-126907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-520x693.jpg 520w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell in 2005 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a vacant storefront, the brothers built their own walk-in freezer and worked closely with the dairy from which they got their milk and cream from to begin Mitchell’s with about a dozen flavors. As Brian explained, dairies in the past were a lot more involved with the ice cream-making process, assisting with ingredient sourcing, recipe development, and even providing marketing collateral. \u003c/p>\n\u003cp>In 1965, over a decade after Mitchell’s opened, Larry and Jack began importing mangoes from the Philippines, which gave way to also importing other current Mitchell’s staples like ube (a type of purple yam) and macapuno (a fruit similar to coconuts). \u003c/p>\n\u003cfigure id=\"attachment_126911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3232-new.jpg\" alt=\"Mitchell's cone with Ube Ice Cream and Mango Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's cone with Ube Ice Cream and Mango Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These tropical flavors opened up a completely new fanbase for Mitchell’s, which was launching these ice creams around the same time many people were immigrating to the U.S. from the Philippines. \u003c/p>\n\u003cp>“It’s still our niche, today,” Brian said. “Pretty sure [our father] was the first to make mango ice cream in the U.S., [if not] certainly in the Bay Area.”\u003c/p>\n\u003cp>Now, the Mitchell’s menu has expanded to about 40 flavors at any given time--with mango, ube, and macapuno consistently reserving spots on the list. \u003c/p>\n\u003cfigure id=\"attachment_126912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3230-new.jpg\" alt=\"Mitchell's Cookie Dough and Coconut Pineapple Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's Cookie Dough and Coconut Pineapple Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Being in business for over 60 years, with no signs of slowing down, Brian says a lot of their success is owed to the quality of their ingredients and ice cream, being consistent, and really becoming part of the community. He mentioned their Filipino fanbase continues to be some of their most enthusiastic, as many of them bring relatives visiting from the Philippines to Mitchell’s right after landing at the airport. \u003c/p>\n\u003cp>What’s the future hold for Mitchell’s? \u003c/p>\n\u003cp>“We plan on just staying put,” Brian said. \u003c/p>\n\u003cfigure id=\"attachment_126908\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg\" alt=\"Brian, Larry, and Linda Mitchell in 2014\" width=\"1080\" height=\"810\" class=\"size-full wp-image-126908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Brian, Larry, and Linda Mitchell in 2014 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Mitchell’s continues to thrive, along with its wholesale business to other local restaurants and grocers, Brian and his sister plan to keep Mitchell’s the classic San Francisco ice cream institution it has been for so many decades already. \u003c/p>\n\u003cp>This June is Mitchell's 65th anniversary!\u003c/p>\n\u003ch2>\u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/ICHI+Sushi/@37.7426851,-122.4237301,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e5d2c7a6521:0x85b053e9c7ccccc8!8m2!3d37.7426809!4d-122.4215414\">3369 Mission St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3557-new.jpg\" alt=\"ICHI Sushi's Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ICHI Sushi's Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>ICHI Sushi has its beginnings rooted in 2006 when it was originally a one-person catering company founded by Tim Archuleta--who had been a sushi chef for many years prior to starting ICHI. \u003c/p>\n\u003cp>Although “Ichi” in Japanese means “one,” Tim did have help from his then-girlfriend, and current wife, Erin, who would help Tim out by writing labels for his sushi. \u003c/p>\n\u003cfigure id=\"attachment_126948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ICHI-019-new.jpg\" alt=\"Tim and Erin Archuleta\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-126948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1200x797.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tim and Erin Archuleta \u003ccite>(Menu Stories/Rebecca Goberstein)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up his sushi to tech companies like Google, LinkedIn, and YouTube, ICHI was expanding quite quickly until 2008 when the recession hit. ICHI lost nearly all of their corporate catering accounts within a couple weeks. \u003c/p>\n\u003cp>Tim and Erin then decided to change the model of ICHI, doing pop-ups and social catering. They eventually would become part of the 331 Cortland food incubator program, where they would lay the foundation for what would become ICHI Sushi as we know it today. \u003c/p>\n\u003cfigure id=\"attachment_126898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3549-new.jpg\" alt=\"Cucumber Salad with Miso Tahini Dressing\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cucumber Salad with Miso Tahini Dressing \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After raising the necessary funds, ICHI Sushi opened in September 2010 (after Tim and Erin tied the knot in 2008). Their location in Bernal Heights also used to be a sushi restaurant and when the owner decided to close it, he reached out to Tim and Erin, with whom he had become friends and gave them first dibs on the space. \u003c/p>\n\u003cp>Serving traditional Edo style sushi, ICHI is famed for its simply-done yet flavor-forward approach to nigiri. As Tim explained, each piece of fish is seasoned to complement the natural flavor of the fish--no soy sauce or wasabi necessary. \u003c/p>\n\u003cp>“My dream was for people to really understand what sushi is,” Tim said. He would later explain that he didn’t have his first taste of sushi until he was already working in kitchens while living in Santa Cruz and said it was love at first bite. \u003c/p>\n\u003cfigure id=\"attachment_126935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3570-new.jpg\" alt=\"Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the food, Tim and Erin agree that people come for the experience--the loud music, the casual and jovial atmosphere--eating a good dinner almost becomes the byproduct more than the main intent. \u003c/p>\n\u003cp>“We want people to have fun,” Tim explained. \u003c/p>\n\u003cp>As a fixture in the neighborhood, and a destination for celebrities and San Franciscans alike, one of the toughest things for ICHI was the Japanese earthquake in 2011 which devastated many parts of the country. \u003c/p>\n\u003cp>With 80% of ICHI’s fish being sourced directly from Japan, Erin and Tim had to be really careful with how they would move forward with sourcing. \u003c/p>\n\u003cfigure id=\"attachment_126900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3589-new.jpg\" alt=\"Maguro (Big Eye Tuna) Avocado Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maguro (Big Eye Tuna) Avocado Salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We really had to be supportive of the community [in Japan],” Erin said, “And being very thoughtful and cautious and protecting our customers during the transition in the seas.”\u003c/p>\n\u003cp>With that, as tastes and the restaurant scene itself changes, Tim and Erin emphasize the need to remain consistent. After a stint in a larger space down Mission Street, before returning to their original smaller location, Erin said their current space feels like a “sushi living room,” and she and the rest of the team always want to deliver on that intimate dining experience. \u003c/p>\n\u003cfigure id=\"attachment_126901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3591-new.jpg\" alt=\"Farro with Uni Butter and Shimeji Mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farro with Uni Butter and Shimeji Mushrooms \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with eight years of sushi-stardom, Tim, Erin, and general manager Amy Kunert all agree that a huge component of their success is the Bernal Heights neighborhood itself and their dedication to the citizens and the business owners in the area. \u003c/p>\n\u003cp>“We’re committed. We don’t only want ourselves to succeed, but we want everyone in the neighborhood and everyone moving into the neighborhood to succeed,” Amy said. “It’s a direct reflection on us.” \u003c/p>\n\u003ch2>\u003ca href=\"http://laciccia.com\">La Ciccia\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/La+Ciccia/@37.742016,-122.4288332,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e686375d373:0xfb3a341511914d68!8m2!3d37.7420118!4d-122.4266445\">291 30th St, San Francisco, CA 94131\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3638-new.jpg\" alt=\"Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by husband and wife Massimiliano Conti and Lorella Degan, Massimiliano leads the La Ciccia kitchen while Lorella manages front of house. \u003c/p>\n\u003cfigure id=\"attachment_126950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/la-ciccia.jpg\" alt=\"Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary.\" width=\"1000\" height=\"1504\" class=\"size-full wp-image-126950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-800x1203.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-768x1155.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-798x1200.jpg 798w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-960x1444.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-240x361.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-375x564.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-520x782.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary. \u003ccite>(Courtesy of Massimiliano Conti and Lorella Degan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After over a decade of successful business, Lorella says La Ciccia is a humble restaurant, whose sole focus is providing good food. \u003c/p>\n\u003cp>“Food in Italy is the center of communion,” Lorella said. “Food is not only to feed you as person, it is to feed your soul. It’s a very important part of Italian culture.”\u003c/p>\n\u003cfigure id=\"attachment_126906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3675-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Massimiliano and Lorella originally moved to Washington, D.C. from Italy in the early 1990s, and would later move to San Francisco. Massimiliano is originally from the island of Sardinia and Lorella is from an area just outside of Venice. Both had been to San Francisco before, loved the food scene, weather, and for Massimiliano particularly, the proximity to water.\u003c/p>\n\u003cp>Massimiliano and Lorella shared a love for food and worked in the food and wine world when they first moved to San Francisco, but they never intended to work together. But their mutual “little dream” as Lorella put it, brought them together to create a place to showcase the food of Sardinia. \u003c/p>\n\u003cp>“Everybody goes to Italy. Most of my customers have gone many times. It’s Sicily always, Tuscany, Amalfi Coast, and Rome. But Sardinia is out there in the middle of the Mediterranean, so it’s quite removed. But it’s still a part of Italy.”\u003c/p>\n\u003cfigure id=\"attachment_126904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3653-new.jpg\" alt=\"Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Lorella explained, Sardinian cuisine is straight-forward--letting the main ingredients in a dish shine. Historically, Sardinian food, despite originating from an island, used mostly cured meats (namely pork) and veggies. It was not until the people of Sardinia started venturing to the island’s coast that more seafood was introduced to the Sardinian diet. \u003c/p>\n\u003cp>Now, La Ciccia sources a large amount of their ingredients right from Sardinia, including cured tuna heart and bottarga, a cured fish roe usually from a grey mullet. \u003c/p>\n\u003cp>Bottarga has become a main component of one of La Ciccia’s most popular dishes--their fresh spaghetti with bottarga--which is grated over the pasta, mimicking the look of gold flakes.\u003c/p>\n\u003cfigure id=\"attachment_126905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3673-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The dish is so popular that some people will order the pasta for their main course and ask to have it for dessert as well,” Lorella said. \u003c/p>\n\u003cp>La Ciccia -- which roughly translates to an Italian term of endearment meaning “baby fat”-- celebrated their 12 year anniversary earlier this month. \u003c/p>\n\u003cp>Lorella admits that the restaurant business isn’t easy and staying successful requires “working hard everyday and to challenge yourself everyday.” \u003c/p>\n\u003cp>But she also says that she is lucky to live her dream with her husband daily.\u003c/p>\n\u003cp>“No matter how hard the last day was, the next day is better,” she said. “We never forget where we come from.”\u003c/p>\n\u003cfigure id=\"attachment_126902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3630-new.jpg\" alt=\"Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As La Ciccia has built a loyal and ever-growing clientele, Lorella says that she has seen shifts in who is coming to the restaurant to enjoy their food. The neighborhood, she added, has transitioned and includes more people who have moved in to work at the large tech companies like Facebook and Apple. \u003c/p>\n\u003cp>Despite any changes, though, La Ciccia still remains one of the mainstays in the city for Italian food. Lorella says there’s no immediate plan to expand La Ciccia, or if she and her husband will ever want to start something new down the line, but she said if that ever happened, it would still definitely involve food. \u003c/p>\n\u003ch2>\u003ca href=\"http://ariasf.com\">ARIA Korean Tapas\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Aria+Korean+Tapas/@37.786559,-122.4202647,17z/data=!3m1!4b1!4m5!3m4!1s0x80858091541c151f:0x6429aca5330ad7d9!8m2!3d37.7865548!4d-122.418076\">932 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3293-new.jpg\" alt=\"The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled in a hole-in-the-wall in the Tenderloin, ARIA has become a popular destination for Korean fried chicken and other traditional Korean street food including kimbap (Korean rice rolls) and tteokbokki (spicy rice cakes). \u003c/p>\n\u003cp>Opened by a husband and wife in 2012, their son, Charlie Kim, later joined his parents (after attending UCLA) to help operate the grab-and-go restaurant. \u003c/p>\n\u003cfigure id=\"attachment_126886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg\" alt=\"Charlie (right) and his parents\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Charlie (right) and his parents \u003ccite>(courtesy of Aria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their entire family had been working in the food world far before opening ARIA. Charlie said his paternal grandparents operated a dumpling house in Seoul while his maternal grandparents ran a North Korean-style breakfast and lunch spot in Seoul as well. When his parents married, his mother was also running an American steakhouse outside Seoul, before moving to the U.S. \u003c/p>\n\u003cp>Originally an ailing fish and chips restaurant run by Charlie’s uncle, Charlie’s mother decided to open ARIA after noticing that Korean food in San Francisco was quite expensive and focused on dishes like pancakes, japchae, and stone pot. \u003c/p>\n\u003cp>“Our family wants to offer more of a variety of street food,” Charlie said. \u003c/p>\n\u003cp>Charlie assisted his parents in operating ARIA while he was a sophomore in college and returned full-time in 2016 after graduating from UCLA and working in marketing in Los Angeles. \u003c/p>\n\u003cp>“A family-run restaurant is definitely not an easy system when it comes to a parent and son ownership.” Charlie said. “When I came back in 2016, we really struggled to find ARIA on the same page.”\u003c/p>\n\u003cp>One of the bigger struggles was consolidating the menu and revamping the physical space in the restaurant itself. Both things that Charlie and his parents did not see eye to eye on. \u003c/p>\n\u003cp>Eventually, the family moved to hone in on the grab-and-go concept, eliminating many of their tables and chairs and focusing the menu on their popular Korean fried chicken. \u003c/p>\n\u003cfigure id=\"attachment_126888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3306-new.jpg\" alt=\"Korean Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Korean Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charlie would also put ARIA on the social media map, infusing their street food menu with street culture on Instagram. While working with local Tenderloin artists, ARIA was eventually contacted by local hip hop musicians, streetwear designers, artists, and media sites for collaborations. \u003c/p>\n\u003cp>Despite consistently selling out of their fried chicken, Charlie says he can’t say if he thinks ARIA is successful, but he said that they are continuously working towards making a name in the street food game. \u003c/p>\n\u003cfigure id=\"attachment_126887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3307.-new.jpg\" alt=\"Ganjung Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ganjung Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I received a lot of questions and consulting requests from a few Korean restaurants in the Bay Area. I always say to them, do not work to make money and pay your bills. Do it to share your culture and people will come,” Charlie said. “Definitely a tough industry and lots of competition, but I enjoy this every day.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Charlie said that he has received requests to open ARIA locations all over the U.S., including New York, LA, and Texas. For now, though, Charlie said a second ARIA location is on the way in the Bay Area and will be announced in the next couple months. \u003c/p>\n\n","blocks":[],"excerpt":"Some of the most successful restaurants in San Francisco are those owned by families with arguably less money and experience than their well-funded counterparts; here are their origin stories and how they've managed to remain culinary landmarks in SF. ","status":"publish","parent":0,"modified":1524180099,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":83,"wordCount":3522},"headData":{"title":"Guide: 5 San Francisco Family-Run Restaurants and How They Started | KQED","description":"Some of the most successful restaurants in San Francisco are those owned by families with arguably less money and experience than their well-funded counterparts; here are their origin stories and how they've managed to remain culinary landmarks in SF. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"126878 https://ww2.kqed.org/bayareabites/?p=126878","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/18/guide-5-san-francisco-family-run-restaurants-and-how-they-started/","disqusTitle":"Guide: 5 San Francisco Family-Run Restaurants and How They Started","source":"Guides","sourceUrl":"https://www.kqed.org/bayareabites/category/guides-2","path":"/bayareabites/126878/guide-5-san-francisco-family-run-restaurants-and-how-they-started","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We hear it all the time--this restaurant has shuttered, that restaurant will be closing its doors just after one year of operation. It seems to be the nature of the beast that is San Francisco. With a discerning clientele, ever-climbing rents, and an all-around uber-competitive landscape, it’s hard enough for seasoned restaurateurs with millions behind them to “make it” in this city. Despite this, there are gems scattered throughout San Francisco that have arguably less resources--less money, less manpower, and less experience. Family-owned and operated restaurants make up for what they lack in finances and pedigree with moxie, grit, and something that is hard to come by for many businesses: a type of camaraderie and trust that only comes with working with loved ones. \u003c/p>\n\u003cp>Many of these family-owned restaurants tell a story of an older San Francisco, of businesses founded by immigrants who wanted to build a better future for themselves and their children; of those looking to share a part of their culture with their newfound American neighbors; and those who had a passion for food so strong, that not opening a restaurant wasn't a choice. Of course, there are many family-owned eateries in this city. This is just a sampling of family establishments that have remained despite the many changing faces of San Francisco and their stories: how did they start their concept, what obstacles did they encounter, and how have they remained so successful. What are your favorite places to have a \"welcome home\" meal in the city? Let us know in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Halu-420550434647297/\">Halu\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Halu+Restaurant/@37.7825683,-122.4664565,15z/data=!4m2!3m1!1s0x0:0x5b792c1928b0bac9?sa=X&ved=0ahUKEwiB-cuIsb_aAhXI5J8KHXn1AEwQ_BIIqQEwCg\">312 8th Ave, San Francisco, CA 94118\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3397-new.jpg\" alt=\"Shiso Plum Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shiso Plum Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the Beatles memorabilia-laden walls of Halu, you'll find some of the best \u003ca href=\"https://en.wikipedia.org/wiki/Yakitori\">yakitori\u003c/a> (a Japanese chicken skewer dish) in the city, which shouldn't be surprising considering Halu was one of the only restaurants--if not the only restaurant-- in the Bay Area serving yakitori when it opened in 2008 in San Francisco's Inner Richmond neighborhood. \u003c/p>\n\u003cp>Halu was founded by a married couple from Japan who, given their professions, seemed to be unlikely restaurateurs. Shigemi and Mimi Komiyama, a musician and photographer respectively, didn't consider opening a place of their own until their love for the Bay Area music scene anchored them in San Francisco. It was at this point they realized they couldn't find yakitori in the States. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"People really knew sushi, but no one really knew about yakitori,\" Mimi said. \"So my husband and I decided, 'Why don't we propagate yakitori in the USA?'\"\u003c/p>\n\u003cfigure id=\"attachment_126897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0603-new.jpg\" alt=\"Komiyama Family; Sayaka, Mimi, Shigemi, Erika\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Komiyama Family; Sayaka, Mimi, Shigemi, Erika \u003ccite>(courtesy of Halu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, before settling down in the Bay Area, Shigemi and Mimi attended culinary school in Japan to train in the art of yakitori as well as other Japanese cuisines. This culinary education was encouraged by Shigemi's mother, who paid for their tuition and is the namesake of Halu. \u003c/p>\n\u003cfigure id=\"attachment_126890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3350-new.jpg\" alt=\"Juicy Tsukune Chicken Stuffed Mushroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy Tsukune Chicken Stuffed Mushroom \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After attending culinary school, moving to the Bay, and spending a couple decades satisfying their artistic ambitions, the Komiyamas decided it was time to open up their own yakitori restaurant. \u003c/p>\n\u003cp>Frequented by local musicians, fellow restaurant owners, and adventurous eaters looking to try a new type of cuisine, the word of Halu's yakitori (as well as their ramen) started spreading. Shigemi and Mimi, and their twin daughters Erika and Sayaka came together to successfully run Halu and feed their growing audience. \u003c/p>\n\u003cfigure id=\"attachment_126891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3363-new.jpg\" alt=\"Vegetable Skewers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable Skewers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, their success was not without difficulties. In 2014, Shigemi passed away. \u003c/p>\n\u003cp>\"Four years ago, my father passed away, and we were really thinking about shutting down the place,\" Erika said. \"Eventually, we decided to stay.\"\u003c/p>\n\u003cp>Shigemi's passing was particularly tough for Sayaka, who started out manning the ramen station at Halu while Shigemi handled the yakitori grill. When Shigemi passed away, Sayaka not only lost her father, but was responsible for taking over his position in the restaurant. \u003c/p>\n\u003cp>\"I think that's the most difficult thing for me,\" Sayaka said. \"He taught me how to do everything that I know--the loss was really tough on me and the amount of prep work I had to do. I couldn't work fast enough. I would stay until three in the morning prepping for the next day. I would get frustrated that I can't work as fast as my dad.\"\u003c/p>\n\u003cp>However, as Mimi explained, Sayaka has not only greatly improved over the last four years, but said there was something protecting the family--Sayaka had no plans of leaving the ramen station, but randomly decided to ask her father to teach her how to cook yakitori shortly before Shigemi passed. \u003c/p>\n\u003cfigure id=\"attachment_126892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3368-new.jpg\" alt=\"Tsukune Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tsukune Meatballs \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so mystic. It was the right timing to learn something new,\" Sayaka said. \u003c/p>\n\u003cp>And newness seems to be an appropriate theme for the family team. “Halu” in Japanese means “spring child.” As Mimi explained, springtime is a time of renewal in Japan; school starts, businesses reopen, the cherry blossoms bloom. It is also the time of year Erika and Sayaka were both born. \u003c/p>\n\u003cp>With 10 years under their belt, Sayaka and Erika have taken over day-to-day operations, hoping to give their mother a bit of a break. While there are no immediate plans to expand, Erika says somewhere down the line, they might want to change Halu to a strictly yakitori concept and have a separate operation for their ramen. For now though, the family is perfectly happy with Halu just the way it is. \u003c/p>\n\u003cfigure id=\"attachment_126893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3392-new.jpg\" alt=\"Fried Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Ten years ago in the entire Bay Area, [there were] maybe only two or three yakitori restaurants. Now after 10 years, maybe 30 or 40.\" Mimi said. \"My dream came true. American people started to get to know yakitori.\"\u003c/p>\n\u003ch2>\u003ca href=\"https://mitchellsicecream.com/\">Mitchell’s Ice Cream\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Mitchell's+Ice+Cream/@37.7441872,-122.4249647,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e428d225041:0x3cd43303554b967c!8m2!3d37.744183!4d-122.422776\">688 San Jose Avenue, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg\" alt=\"Larry Mitchell and Bob Mitchell at Mitchell's Ice Cream shop in 195\" width=\"1920\" height=\"1363\" class=\"size-full wp-image-126909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1180x838.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-960x682.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell and Bob Davis (Larry's brother-in-law) at Mitchell's Ice Cream shop in 1953 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larry and Jack Mitchell opened Mitchell’s Ice Cream in June 1953. Since the early 1990s, the day-to-day operations were led by two of Larry’s children, Brian and Linda. In 2016, Larry sadly passed away, leaving Brian and Linda to carry on the Mitchell's legacy. \u003c/p>\n\u003cp>But before the Mitchell’s Ice Cream as we know and love it today opened, the Mitchell family had already planted roots in the Bay Area since the mid 1800s--in the form of a dairy.\u003c/p>\n\u003cp>On 29th and Noe, there was a Mitchell Dairy, owned by Brian and Linda’s great-grandfather. After he passed away in the late 1800s, their great-grandmother eventually closed the dairy and sold off parcels of land in the early 1900s.\u003c/p>\n\u003cp>Years later when Larry and Jack were born, they clearly already had the dairy business in their blood. \u003c/p>\n\u003cp>Larry was a lieutenant in the fire department and Jack was an electrician, and both brothers had a strong love for ice cream--particularly for a shop in the 1940s called Garrett’s. The brothers wanted to make ice cream that was just as good. \u003c/p>\n\u003cfigure id=\"attachment_126907\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-2005.jpg\" alt=\"Larry Mitchell in 2005\" width=\"648\" height=\"864\" class=\"size-full wp-image-126907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-520x693.jpg 520w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell in 2005 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a vacant storefront, the brothers built their own walk-in freezer and worked closely with the dairy from which they got their milk and cream from to begin Mitchell’s with about a dozen flavors. As Brian explained, dairies in the past were a lot more involved with the ice cream-making process, assisting with ingredient sourcing, recipe development, and even providing marketing collateral. \u003c/p>\n\u003cp>In 1965, over a decade after Mitchell’s opened, Larry and Jack began importing mangoes from the Philippines, which gave way to also importing other current Mitchell’s staples like ube (a type of purple yam) and macapuno (a fruit similar to coconuts). \u003c/p>\n\u003cfigure id=\"attachment_126911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3232-new.jpg\" alt=\"Mitchell's cone with Ube Ice Cream and Mango Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's cone with Ube Ice Cream and Mango Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These tropical flavors opened up a completely new fanbase for Mitchell’s, which was launching these ice creams around the same time many people were immigrating to the U.S. from the Philippines. \u003c/p>\n\u003cp>“It’s still our niche, today,” Brian said. “Pretty sure [our father] was the first to make mango ice cream in the U.S., [if not] certainly in the Bay Area.”\u003c/p>\n\u003cp>Now, the Mitchell’s menu has expanded to about 40 flavors at any given time--with mango, ube, and macapuno consistently reserving spots on the list. \u003c/p>\n\u003cfigure id=\"attachment_126912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3230-new.jpg\" alt=\"Mitchell's Cookie Dough and Coconut Pineapple Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's Cookie Dough and Coconut Pineapple Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Being in business for over 60 years, with no signs of slowing down, Brian says a lot of their success is owed to the quality of their ingredients and ice cream, being consistent, and really becoming part of the community. He mentioned their Filipino fanbase continues to be some of their most enthusiastic, as many of them bring relatives visiting from the Philippines to Mitchell’s right after landing at the airport. \u003c/p>\n\u003cp>What’s the future hold for Mitchell’s? \u003c/p>\n\u003cp>“We plan on just staying put,” Brian said. \u003c/p>\n\u003cfigure id=\"attachment_126908\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg\" alt=\"Brian, Larry, and Linda Mitchell in 2014\" width=\"1080\" height=\"810\" class=\"size-full wp-image-126908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Brian, Larry, and Linda Mitchell in 2014 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Mitchell’s continues to thrive, along with its wholesale business to other local restaurants and grocers, Brian and his sister plan to keep Mitchell’s the classic San Francisco ice cream institution it has been for so many decades already. \u003c/p>\n\u003cp>This June is Mitchell's 65th anniversary!\u003c/p>\n\u003ch2>\u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/ICHI+Sushi/@37.7426851,-122.4237301,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e5d2c7a6521:0x85b053e9c7ccccc8!8m2!3d37.7426809!4d-122.4215414\">3369 Mission St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3557-new.jpg\" alt=\"ICHI Sushi's Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ICHI Sushi's Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>ICHI Sushi has its beginnings rooted in 2006 when it was originally a one-person catering company founded by Tim Archuleta--who had been a sushi chef for many years prior to starting ICHI. \u003c/p>\n\u003cp>Although “Ichi” in Japanese means “one,” Tim did have help from his then-girlfriend, and current wife, Erin, who would help Tim out by writing labels for his sushi. \u003c/p>\n\u003cfigure id=\"attachment_126948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ICHI-019-new.jpg\" alt=\"Tim and Erin Archuleta\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-126948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1200x797.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tim and Erin Archuleta \u003ccite>(Menu Stories/Rebecca Goberstein)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up his sushi to tech companies like Google, LinkedIn, and YouTube, ICHI was expanding quite quickly until 2008 when the recession hit. ICHI lost nearly all of their corporate catering accounts within a couple weeks. \u003c/p>\n\u003cp>Tim and Erin then decided to change the model of ICHI, doing pop-ups and social catering. They eventually would become part of the 331 Cortland food incubator program, where they would lay the foundation for what would become ICHI Sushi as we know it today. \u003c/p>\n\u003cfigure id=\"attachment_126898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3549-new.jpg\" alt=\"Cucumber Salad with Miso Tahini Dressing\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cucumber Salad with Miso Tahini Dressing \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After raising the necessary funds, ICHI Sushi opened in September 2010 (after Tim and Erin tied the knot in 2008). Their location in Bernal Heights also used to be a sushi restaurant and when the owner decided to close it, he reached out to Tim and Erin, with whom he had become friends and gave them first dibs on the space. \u003c/p>\n\u003cp>Serving traditional Edo style sushi, ICHI is famed for its simply-done yet flavor-forward approach to nigiri. As Tim explained, each piece of fish is seasoned to complement the natural flavor of the fish--no soy sauce or wasabi necessary. \u003c/p>\n\u003cp>“My dream was for people to really understand what sushi is,” Tim said. He would later explain that he didn’t have his first taste of sushi until he was already working in kitchens while living in Santa Cruz and said it was love at first bite. \u003c/p>\n\u003cfigure id=\"attachment_126935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3570-new.jpg\" alt=\"Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the food, Tim and Erin agree that people come for the experience--the loud music, the casual and jovial atmosphere--eating a good dinner almost becomes the byproduct more than the main intent. \u003c/p>\n\u003cp>“We want people to have fun,” Tim explained. \u003c/p>\n\u003cp>As a fixture in the neighborhood, and a destination for celebrities and San Franciscans alike, one of the toughest things for ICHI was the Japanese earthquake in 2011 which devastated many parts of the country. \u003c/p>\n\u003cp>With 80% of ICHI’s fish being sourced directly from Japan, Erin and Tim had to be really careful with how they would move forward with sourcing. \u003c/p>\n\u003cfigure id=\"attachment_126900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3589-new.jpg\" alt=\"Maguro (Big Eye Tuna) Avocado Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maguro (Big Eye Tuna) Avocado Salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We really had to be supportive of the community [in Japan],” Erin said, “And being very thoughtful and cautious and protecting our customers during the transition in the seas.”\u003c/p>\n\u003cp>With that, as tastes and the restaurant scene itself changes, Tim and Erin emphasize the need to remain consistent. After a stint in a larger space down Mission Street, before returning to their original smaller location, Erin said their current space feels like a “sushi living room,” and she and the rest of the team always want to deliver on that intimate dining experience. \u003c/p>\n\u003cfigure id=\"attachment_126901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3591-new.jpg\" alt=\"Farro with Uni Butter and Shimeji Mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farro with Uni Butter and Shimeji Mushrooms \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with eight years of sushi-stardom, Tim, Erin, and general manager Amy Kunert all agree that a huge component of their success is the Bernal Heights neighborhood itself and their dedication to the citizens and the business owners in the area. \u003c/p>\n\u003cp>“We’re committed. We don’t only want ourselves to succeed, but we want everyone in the neighborhood and everyone moving into the neighborhood to succeed,” Amy said. “It’s a direct reflection on us.” \u003c/p>\n\u003ch2>\u003ca href=\"http://laciccia.com\">La Ciccia\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/La+Ciccia/@37.742016,-122.4288332,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e686375d373:0xfb3a341511914d68!8m2!3d37.7420118!4d-122.4266445\">291 30th St, San Francisco, CA 94131\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3638-new.jpg\" alt=\"Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by husband and wife Massimiliano Conti and Lorella Degan, Massimiliano leads the La Ciccia kitchen while Lorella manages front of house. \u003c/p>\n\u003cfigure id=\"attachment_126950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/la-ciccia.jpg\" alt=\"Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary.\" width=\"1000\" height=\"1504\" class=\"size-full wp-image-126950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-800x1203.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-768x1155.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-798x1200.jpg 798w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-960x1444.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-240x361.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-375x564.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-520x782.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary. \u003ccite>(Courtesy of Massimiliano Conti and Lorella Degan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After over a decade of successful business, Lorella says La Ciccia is a humble restaurant, whose sole focus is providing good food. \u003c/p>\n\u003cp>“Food in Italy is the center of communion,” Lorella said. “Food is not only to feed you as person, it is to feed your soul. It’s a very important part of Italian culture.”\u003c/p>\n\u003cfigure id=\"attachment_126906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3675-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Massimiliano and Lorella originally moved to Washington, D.C. from Italy in the early 1990s, and would later move to San Francisco. Massimiliano is originally from the island of Sardinia and Lorella is from an area just outside of Venice. Both had been to San Francisco before, loved the food scene, weather, and for Massimiliano particularly, the proximity to water.\u003c/p>\n\u003cp>Massimiliano and Lorella shared a love for food and worked in the food and wine world when they first moved to San Francisco, but they never intended to work together. But their mutual “little dream” as Lorella put it, brought them together to create a place to showcase the food of Sardinia. \u003c/p>\n\u003cp>“Everybody goes to Italy. Most of my customers have gone many times. It’s Sicily always, Tuscany, Amalfi Coast, and Rome. But Sardinia is out there in the middle of the Mediterranean, so it’s quite removed. But it’s still a part of Italy.”\u003c/p>\n\u003cfigure id=\"attachment_126904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3653-new.jpg\" alt=\"Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Lorella explained, Sardinian cuisine is straight-forward--letting the main ingredients in a dish shine. Historically, Sardinian food, despite originating from an island, used mostly cured meats (namely pork) and veggies. It was not until the people of Sardinia started venturing to the island’s coast that more seafood was introduced to the Sardinian diet. \u003c/p>\n\u003cp>Now, La Ciccia sources a large amount of their ingredients right from Sardinia, including cured tuna heart and bottarga, a cured fish roe usually from a grey mullet. \u003c/p>\n\u003cp>Bottarga has become a main component of one of La Ciccia’s most popular dishes--their fresh spaghetti with bottarga--which is grated over the pasta, mimicking the look of gold flakes.\u003c/p>\n\u003cfigure id=\"attachment_126905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3673-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The dish is so popular that some people will order the pasta for their main course and ask to have it for dessert as well,” Lorella said. \u003c/p>\n\u003cp>La Ciccia -- which roughly translates to an Italian term of endearment meaning “baby fat”-- celebrated their 12 year anniversary earlier this month. \u003c/p>\n\u003cp>Lorella admits that the restaurant business isn’t easy and staying successful requires “working hard everyday and to challenge yourself everyday.” \u003c/p>\n\u003cp>But she also says that she is lucky to live her dream with her husband daily.\u003c/p>\n\u003cp>“No matter how hard the last day was, the next day is better,” she said. “We never forget where we come from.”\u003c/p>\n\u003cfigure id=\"attachment_126902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3630-new.jpg\" alt=\"Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As La Ciccia has built a loyal and ever-growing clientele, Lorella says that she has seen shifts in who is coming to the restaurant to enjoy their food. The neighborhood, she added, has transitioned and includes more people who have moved in to work at the large tech companies like Facebook and Apple. \u003c/p>\n\u003cp>Despite any changes, though, La Ciccia still remains one of the mainstays in the city for Italian food. Lorella says there’s no immediate plan to expand La Ciccia, or if she and her husband will ever want to start something new down the line, but she said if that ever happened, it would still definitely involve food. \u003c/p>\n\u003ch2>\u003ca href=\"http://ariasf.com\">ARIA Korean Tapas\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Aria+Korean+Tapas/@37.786559,-122.4202647,17z/data=!3m1!4b1!4m5!3m4!1s0x80858091541c151f:0x6429aca5330ad7d9!8m2!3d37.7865548!4d-122.418076\">932 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3293-new.jpg\" alt=\"The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled in a hole-in-the-wall in the Tenderloin, ARIA has become a popular destination for Korean fried chicken and other traditional Korean street food including kimbap (Korean rice rolls) and tteokbokki (spicy rice cakes). \u003c/p>\n\u003cp>Opened by a husband and wife in 2012, their son, Charlie Kim, later joined his parents (after attending UCLA) to help operate the grab-and-go restaurant. \u003c/p>\n\u003cfigure id=\"attachment_126886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg\" alt=\"Charlie (right) and his parents\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Charlie (right) and his parents \u003ccite>(courtesy of Aria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their entire family had been working in the food world far before opening ARIA. Charlie said his paternal grandparents operated a dumpling house in Seoul while his maternal grandparents ran a North Korean-style breakfast and lunch spot in Seoul as well. When his parents married, his mother was also running an American steakhouse outside Seoul, before moving to the U.S. \u003c/p>\n\u003cp>Originally an ailing fish and chips restaurant run by Charlie’s uncle, Charlie’s mother decided to open ARIA after noticing that Korean food in San Francisco was quite expensive and focused on dishes like pancakes, japchae, and stone pot. \u003c/p>\n\u003cp>“Our family wants to offer more of a variety of street food,” Charlie said. \u003c/p>\n\u003cp>Charlie assisted his parents in operating ARIA while he was a sophomore in college and returned full-time in 2016 after graduating from UCLA and working in marketing in Los Angeles. \u003c/p>\n\u003cp>“A family-run restaurant is definitely not an easy system when it comes to a parent and son ownership.” Charlie said. “When I came back in 2016, we really struggled to find ARIA on the same page.”\u003c/p>\n\u003cp>One of the bigger struggles was consolidating the menu and revamping the physical space in the restaurant itself. Both things that Charlie and his parents did not see eye to eye on. \u003c/p>\n\u003cp>Eventually, the family moved to hone in on the grab-and-go concept, eliminating many of their tables and chairs and focusing the menu on their popular Korean fried chicken. \u003c/p>\n\u003cfigure id=\"attachment_126888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3306-new.jpg\" alt=\"Korean Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Korean Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charlie would also put ARIA on the social media map, infusing their street food menu with street culture on Instagram. While working with local Tenderloin artists, ARIA was eventually contacted by local hip hop musicians, streetwear designers, artists, and media sites for collaborations. \u003c/p>\n\u003cp>Despite consistently selling out of their fried chicken, Charlie says he can’t say if he thinks ARIA is successful, but he said that they are continuously working towards making a name in the street food game. \u003c/p>\n\u003cfigure id=\"attachment_126887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3307.-new.jpg\" alt=\"Ganjung Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ganjung Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I received a lot of questions and consulting requests from a few Korean restaurants in the Bay Area. I always say to them, do not work to make money and pay your bills. Do it to share your culture and people will come,” Charlie said. “Definitely a tough industry and lots of competition, but I enjoy this every day.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Charlie said that he has received requests to open ARIA locations all over the U.S., including New York, LA, and Texas. For now, though, Charlie said a second ARIA location is on the way in the Bay Area and will be announced in the next couple months. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126878/guide-5-san-francisco-family-run-restaurants-and-how-they-started","authors":["11494"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_63","bayareabites_11028","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_16111","bayareabites_16105","bayareabites_16112","bayareabites_312","bayareabites_8834","bayareabites_335","bayareabites_12468","bayareabites_8420","bayareabites_16106","bayareabites_336"],"featImg":"bayareabites_126910","label":"source_bayareabites_126878"},"bayareabites_118638":{"type":"posts","id":"bayareabites_118638","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118638","score":null,"sort":[1499305049000]},"guestAuthors":[],"slug":"izakaya-rintaro-in-san-francisco-now-offers-teishoku-set-meal-lunch","title":"Izakaya Rintaro in San Francisco Now Offers Teishoku (Set Meal) Lunch","publishDate":1499305049,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.\u003c/em>\u003c/p>\n\u003cp>Izakaya Rintaro is widely considered among the best Japanese restaurants in the Bay Area, but until late last year served only dinner. That menu is divided into classic categories of sashimi, yakitori, fried, and “final dish,” with special sections for fresh tofu and house dish, along with dessert. There’s a lot going on in each main category’s few selections, resulting in numerous possibilities for composing a meal.\u003c/p>\n\u003cp>The new lunch service (Thu-Sat, 11:30am-2pm) offers a teishoku menu, or set meal, straight-shooting and traditional, but nonetheless invigorated with an abundance of local bounty, chef Sylvan Brackett’s calling card. Brackett, who was born in Japan and grew up in the Sierra Nevada, has been a mainstay on the local Japanese food scene since opening Peko Peko, a Japanese-influenced catering company (after six years in the Chez Panisse kitchen), then launching Izakaya Rintaro in 2014.\u003c/p>\n\u003cfigure id=\"attachment_118834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg\" alt=\"Lunch service at Izakaya Rintaro\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Izakaya Rintaro \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"118840,118848\"]\u003c/p>\n\u003cp>The beautiful, postcard-sized food list, printed on copies of artful menus Brackett has collected from Japan over the years, features five set meals, each served with miso soup with manila clams; southern barbarian anchovy nanbanzuke; gindara no sunomono; wasabizuke, senmaizuke and ume boshi; and chimpira gobo (descriptions to follow).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"none\" columns=\"2\" size=\"full\" ids=\"118850,118849\"]\u003c/p>\n\u003cp>There are also two two a la carte add-ons, Japanese fried chicken wings and pork gyoza with chicken-foot jelly with “wings.”\u003c/p>\n\u003cfigure id=\"attachment_118844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg\" alt=\"Hanetsuki Gyoza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanetsuki Gyoza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though we knew from the start we were planning to over-order, as everything on the menu is irresistible, we began with the gyoza: local \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> Berkshire pork with a viscous jelly made from chicken feet, wrapped in thin dumpling pastry and pan-fried. The wings described on the menu are the fried batter that connects all the gyoza in the pan and forms them into a sort of cake; but the willowy stalks of fresh chrysanthemum greens, a nice bittersweet partner for the rich gyoza filling, were also quite wing-like.\u003c/p>\n\u003cp>[gallery link=\"none\" columns=\"2\" size=\"full\" ids=\"118845,118842\"]\u003c/p>\n\u003cp>Then, after much debate, we decided on two main dishes, the sashimi no tataki mori don and the tori katsudon. I honestly felt, though, like we could’ve just closed our eyes and pointed, so impeccable was each dish we saw coming out of the open kitchen from our perch at the counter.\u003c/p>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"118838,118859\"]\u003c/p>\n\u003cp>The sashimi was an extravagantly California pleasure: big-eye tuna, kombu-cured halibut, striped bass and swordfish, all cubed and served over sushi rice with wasabi from Half Moon Bay.\u003c/p>\n\u003cfigure id=\"attachment_118858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg\" alt=\"Sashimi No Tataki Mori Don\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi No Tataki Mori Don \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The little dishes that come with each plate include anchovy nanbanzuke, a fried fish pickle that remains tantalizingly crisp; a generous bowl of miso soup sweetened by clams in the shell; gindara, or black cod, under a pile of tiny cucumber slices just off the mandoline; a dish of three pickles: wasabizuke (pickled wasabi), senmaizuke (pickled turnip) and ume boshi (salted plums). The wasabizuke, in particular, was a revelation, mildly spicy, but more vegetal than the raw wasabi root that typically accompanies sushi because it’s made from the stems, leaves and flowers of the plant, rather than the root. There’s also a tiny dish of chimpira gobo, picked burdock root.\u003c/p>\n\u003cfigure id=\"attachment_118837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-fish-app.jpg\" alt=\"Southern Barbarian Anchovy Nanbanzuke\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Barbarian Anchovy Nanbanzuke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg\" alt=\"Miso Soup with Manila Clams\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso Soup with Manila Clams \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-black-cod.jpg\" alt=\"Gindara No Sunomono\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gindara No Sunomono \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-picked-things.jpg\" alt=\"Wasabizuke, Senmaizuke and Ume Boshi \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wasabizuke, Senmaizuke and Ume Boshi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-burdock-root.jpg\" alt=\"Chimpira Gobo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chimpira Gobo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other main dish we tried, tori katsudon, involved delicately fried Riverdog Farms chicken, sliced and served over rice, with a Riverdog egg and sweet dashi (kelp and bonito stock).\u003c/p>\n\u003cfigure id=\"attachment_118839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-friedchix.jpg\" alt=\"Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An Echigo red rice ale, tartly fruity and ever so slightly hoppy, was a good pairing with all the dishes, as was a homemade soda with lemon and plums.\u003c/p>\n\u003cp> [gallery columns=\"2\" size=\"full\" ids=\"118829,118833\"]\u003c/p>\n\u003cp>We had no business ordering dessert, but we persisted and thoroughly enjoyed the genmai-cha aisu, roasted rice and green tea ice cream served with little langues de chats, or cat-tongue-cookies, named for the shape, not the ingredients, sprinkled with coarse sugar resembling the roughness of a cat’s tongue.\u003c/p>\n\u003cfigure id=\"attachment_118846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-ice-cream.jpg\" alt=\" Genmai-Cha Aisu\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Genmai-Cha Aisu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While nearly $100 for lunch for two might be a bit of a splurge, this is a good entry point for experiencing Brackett’s cooking, as well as the teishoku style of dining. Every dish is thoughtfully considered and prepared before your eyes with care, and the wood-framed space is especially nice in the daytime, when the sunlight is filtered through high windows over the courtyard and into the dining room.\u003c/p>\n\u003cfigure id=\"attachment_118854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg\" alt=\"Izakaya Rintaro open kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://izakayarintaro.com/\">\u003cstrong>Izakaya Rintaro\u003c/strong>\u003c/a>\u003cbr>\n82 14th St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/GMiBTt\">Map\u003c/a>]\u003cbr>\nPh: (415) 589-7022\u003cbr>\nHours: Sun, 5-10pm; Mon, 6-10pm; Tue-Wed, 6-10:30pm; Thu, 11:30am-2pm and 6-10:30pm; Fri-Sat, 11:30am-2pm and 5-11pm\u003cbr>\nPrice Range: $$$ $19-$27 teishoku (set meal); a la carte dinner $$$-$$$$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/izakayarintaro/\">Izakaya Rintaro\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mr_rintaro/\">mr_rintaro\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.","status":"publish","parent":0,"modified":1499443635,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":899},"headData":{"title":"Izakaya Rintaro in San Francisco Now Offers Teishoku (Set Meal) Lunch | KQED","description":"Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"118638 https://ww2.kqed.org/bayareabites/?p=118638","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/05/izakaya-rintaro-in-san-francisco-now-offers-teishoku-set-meal-lunch/","disqusTitle":"Izakaya Rintaro in San Francisco Now Offers Teishoku (Set Meal) Lunch","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/118638/izakaya-rintaro-in-san-francisco-now-offers-teishoku-set-meal-lunch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.\u003c/em>\u003c/p>\n\u003cp>Izakaya Rintaro is widely considered among the best Japanese restaurants in the Bay Area, but until late last year served only dinner. That menu is divided into classic categories of sashimi, yakitori, fried, and “final dish,” with special sections for fresh tofu and house dish, along with dessert. There’s a lot going on in each main category’s few selections, resulting in numerous possibilities for composing a meal.\u003c/p>\n\u003cp>The new lunch service (Thu-Sat, 11:30am-2pm) offers a teishoku menu, or set meal, straight-shooting and traditional, but nonetheless invigorated with an abundance of local bounty, chef Sylvan Brackett’s calling card. Brackett, who was born in Japan and grew up in the Sierra Nevada, has been a mainstay on the local Japanese food scene since opening Peko Peko, a Japanese-influenced catering company (after six years in the Chez Panisse kitchen), then launching Izakaya Rintaro in 2014.\u003c/p>\n\u003cfigure id=\"attachment_118834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg\" alt=\"Lunch service at Izakaya Rintaro\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Izakaya Rintaro \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"columns":"2","link":"none","size":"full","ids":"118840,118848","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The beautiful, postcard-sized food list, printed on copies of artful menus Brackett has collected from Japan over the years, features five set meals, each served with miso soup with manila clams; southern barbarian anchovy nanbanzuke; gindara no sunomono; wasabizuke, senmaizuke and ume boshi; and chimpira gobo (descriptions to follow).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"none","columns":"2","size":"full","ids":"118850,118849","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are also two two a la carte add-ons, Japanese fried chicken wings and pork gyoza with chicken-foot jelly with “wings.”\u003c/p>\n\u003cfigure id=\"attachment_118844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg\" alt=\"Hanetsuki Gyoza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanetsuki Gyoza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though we knew from the start we were planning to over-order, as everything on the menu is irresistible, we began with the gyoza: local \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> Berkshire pork with a viscous jelly made from chicken feet, wrapped in thin dumpling pastry and pan-fried. The wings described on the menu are the fried batter that connects all the gyoza in the pan and forms them into a sort of cake; but the willowy stalks of fresh chrysanthemum greens, a nice bittersweet partner for the rich gyoza filling, were also quite wing-like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"none","columns":"2","size":"full","ids":"118845,118842","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, after much debate, we decided on two main dishes, the sashimi no tataki mori don and the tori katsudon. I honestly felt, though, like we could’ve just closed our eyes and pointed, so impeccable was each dish we saw coming out of the open kitchen from our perch at the counter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"columns":"2","link":"none","size":"full","ids":"118838,118859","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sashimi was an extravagantly California pleasure: big-eye tuna, kombu-cured halibut, striped bass and swordfish, all cubed and served over sushi rice with wasabi from Half Moon Bay.\u003c/p>\n\u003cfigure id=\"attachment_118858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg\" alt=\"Sashimi No Tataki Mori Don\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi No Tataki Mori Don \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The little dishes that come with each plate include anchovy nanbanzuke, a fried fish pickle that remains tantalizingly crisp; a generous bowl of miso soup sweetened by clams in the shell; gindara, or black cod, under a pile of tiny cucumber slices just off the mandoline; a dish of three pickles: wasabizuke (pickled wasabi), senmaizuke (pickled turnip) and ume boshi (salted plums). The wasabizuke, in particular, was a revelation, mildly spicy, but more vegetal than the raw wasabi root that typically accompanies sushi because it’s made from the stems, leaves and flowers of the plant, rather than the root. There’s also a tiny dish of chimpira gobo, picked burdock root.\u003c/p>\n\u003cfigure id=\"attachment_118837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-fish-app.jpg\" alt=\"Southern Barbarian Anchovy Nanbanzuke\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Barbarian Anchovy Nanbanzuke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg\" alt=\"Miso Soup with Manila Clams\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso Soup with Manila Clams \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-black-cod.jpg\" alt=\"Gindara No Sunomono\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gindara No Sunomono \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-picked-things.jpg\" alt=\"Wasabizuke, Senmaizuke and Ume Boshi \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wasabizuke, Senmaizuke and Ume Boshi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-burdock-root.jpg\" alt=\"Chimpira Gobo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chimpira Gobo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other main dish we tried, tori katsudon, involved delicately fried Riverdog Farms chicken, sliced and served over rice, with a Riverdog egg and sweet dashi (kelp and bonito stock).\u003c/p>\n\u003cfigure id=\"attachment_118839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-friedchix.jpg\" alt=\"Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An Echigo red rice ale, tartly fruity and ever so slightly hoppy, was a good pairing with all the dishes, as was a homemade soda with lemon and plums.\u003c/p>\n\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"columns":"2","size":"full","ids":"118829,118833","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We had no business ordering dessert, but we persisted and thoroughly enjoyed the genmai-cha aisu, roasted rice and green tea ice cream served with little langues de chats, or cat-tongue-cookies, named for the shape, not the ingredients, sprinkled with coarse sugar resembling the roughness of a cat’s tongue.\u003c/p>\n\u003cfigure id=\"attachment_118846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-ice-cream.jpg\" alt=\" Genmai-Cha Aisu\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Genmai-Cha Aisu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While nearly $100 for lunch for two might be a bit of a splurge, this is a good entry point for experiencing Brackett’s cooking, as well as the teishoku style of dining. Every dish is thoughtfully considered and prepared before your eyes with care, and the wood-framed space is especially nice in the daytime, when the sunlight is filtered through high windows over the courtyard and into the dining room.\u003c/p>\n\u003cfigure id=\"attachment_118854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg\" alt=\"Izakaya Rintaro open kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://izakayarintaro.com/\">\u003cstrong>Izakaya Rintaro\u003c/strong>\u003c/a>\u003cbr>\n82 14th St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/GMiBTt\">Map\u003c/a>]\u003cbr>\nPh: (415) 589-7022\u003cbr>\nHours: Sun, 5-10pm; Mon, 6-10pm; Tue-Wed, 6-10:30pm; Thu, 11:30am-2pm and 6-10:30pm; Fri-Sat, 11:30am-2pm and 5-11pm\u003cbr>\nPrice Range: $$$ $19-$27 teishoku (set meal); a la carte dinner $$$-$$$$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/izakayarintaro/\">Izakaya Rintaro\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mr_rintaro/\">mr_rintaro\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118638/izakaya-rintaro-in-san-francisco-now-offers-teishoku-set-meal-lunch","authors":["5575","5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_1192","bayareabites_15901","bayareabites_335","bayareabites_1329","bayareabites_15902"],"featImg":"bayareabites_118824","label":"source_bayareabites_118638"},"bayareabites_117181":{"type":"posts","id":"bayareabites_117181","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117181","score":null,"sort":[1494282788000]},"guestAuthors":[],"slug":"mid-markets-kagawa-ya-gives-udon-the-spotlight","title":"Mid-Market’s Kagawa-Ya Gives Udon the Spotlight","publishDate":1494282788,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.\u003c/p>\n\u003cp>Has the Bay Area’s Ramen Moment cooled off yet? Judging by \u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">Mensho Tokyo’s\u003c/a> nightly lines, the answer is clearly “no.” However, it just might be the opportune time for ramen’s Japanese noodle soup siblings, soba and udon, to at least deflect away a little of the fawning attention diners lavish upon ramen. After all, how much more densely concentrated pork fat broth can we all really handle?\u003c/p>\n\u003cp>Enter Mid-Market’s month-old \u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">Kagawa-Ya\u003c/a>, a fast-casual concept that definitely isn’t the first udon specialist in San Francisco but certainly is the most high profile one to open. The mission is pretty clear. Kagawa-Ya wants to do for fast-casual udon what \u003ca href=\"https://www.souvlasf.com/\" target=\"_blank\">Souvla\u003c/a> has succeeded at for Greek wraps and salads, and \u003ca href=\"http://thebirdsf.com/\" target=\"_blank\">The Bird\u003c/a> is thriving within the fried chicken sandwich sector: find your niche, use the expected fresh and high-quality ingredients, serve it fast and win over the hearts of the Instagrammer set and neighborhood tech workers. \u003c/p>\n\u003cfigure id=\"attachment_117183\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-1-exterior.jpg\" alt=\"Kagawa-Ya exterior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya isn’t quite to the top of the competitive fast-casual heap yet, both for its inconsistent bowls and spare, to the point of harsh, environs. The udon is meant to be comforting and satisfying. Meanwhile, the space comes across as austere, uncomfortable and awkwardly shaped. It’s not loveable. \u003c/p>\n\u003cp>Being attached to Uber’s new offices on Market Street and a block from the Twitter Building, the daytime foot traffic (it’s wisely closed after 7pm) is there to make Kagawa-Ya a hit. The curiosity in udon is most definitely abundant citywide, as well. Nobody will rave about Kagawa-Ya and nobody will strongly dislike it. It’ll succeed because, hey, it makes and ages its own noodles for two days, the food is served fast and The Market’s set-up is just too chaotic to be a frequent habit.\u003c/p>\n\u003cfigure id=\"attachment_117193\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-cold-udon.jpg\" alt=\"Kagawa-Ya's cold noodle option.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya's cold noodle option. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The leader of the udon pack is the cold option, with a strong sweet and umami soy broth demanding for a hefty squeeze of the accompanying lemon wedge. It’s delicate while simultaneously being comforting. Grated daikon and a soft yolk boiled egg are essentially the only garnishes. The bowl’s real highlight are the thick homemade noodles themselves, plump and bouncy, far more on the al dente side of the texture spectrum than the soft end, and benefit tremendously from the broth’s slightly chilled temperature.\u003c/p>\n\u003cfigure id=\"attachment_117184\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-beefudon.jpg\" alt=\"Niku (beef) Udon Soup\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Niku (beef) Udon Soup \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those noodles don’t lose their perkiness when heated in one of the four warm broths. The problem is everything else in the bowl. A braised hunk of beef in the Niku Udon proved dry and a challenge to cut; the almost clear broth bearing a vaguely beefy essence that begged for some Sriracha to give it life. Caramelized onions scattered about are the main redeeming feature of the ensemble.\u003c/p>\n\u003cfigure id=\"attachment_117191\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-squashudon.jpg\" alt=\"Kabocha squash udon soup.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash udon soup. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A creamy kabocha squash broth had the same issues, being too vague and needing way more of the squash flavor to shine through. The flavors are restrained and the broth consistency too watery. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All in all, these are sensational noodles with timid broths. Japanese beef curry with carrots and onions gets translated into an udon soup broth as the other meat option. Vegetarians can also opt for the warm dashi-based Kitsune Udon. If you somehow end up at the udon specialist and don’t want udon, then there is a mushroom curry rice bowl, which I didn’t see ordered one time while watching about 50 diners stroll by during a recent weekday lunch rush.\u003c/p>\n\u003cfigure id=\"attachment_117187\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-3.jpg\" alt=\"Kagawa-Ya interior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the udon broths need attention, those noodles are proving to be special. Kagawa is a prefecture on Japan’s Shikoku Island, not tremendously far from Osaka. It’s considered Japan’s udon capital and Kagawa-Ya claims that the prefecture’s residents consume more than seven times the udon per capita than the national average. They love their udon. That’s why it’s the Mid-Market restaurant’s namesake and why Kagawa-Ya’s chef Sean Lim trained there to get the ultimate udon education at the source. It’s evident when you bite into the noodle and focus purely on that element.\u003c/p>\n\u003cp>Lim is from Honolulu originally but has worked at several San Francisco institutions, with his latest post being as a sous chef for The Palace Hotel. Seven blocks down Market Street, he’s working in a completely different type of operation and cooking a vastly different style of food than hotel banquet chicken and salmon.\u003c/p>\n\u003cfigure id=\"attachment_117186\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-2.jpg\" alt=\"Kagawa-Ya interior counter.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior counter. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya’s 30-foot high ceiling and prominent overhead bubble lamp chandelier in the dining area are the dominant design features, feeling like a corporate atrium lobby (Uber’s next door probably isn’t very different). Lots of natural light streams in but the distracting white floors, exposed concrete, and off-putting black metal stools and chairs are all the clichés of contemporary minimalist design that elicit complaints about acoustics and comfort. This might be too much architecture credit to give but the restaurant is exactly like a Frank Lloyd Wright house’s tiny door meets spacious living room philosophy. The kitchen and cash register area are claustrophobic with a low ceiling. Then you emerge in a massive communal space. It just all feels impersonal and trying to be trendy.\u003c/p>\n\u003cp>Most diners sit at a central raised reclaimed wood communal table, with a handful of lower tables scattered by the door and along the Market Street side wall where the street view is blocked by signs advertising udon to pedestrians (pro tip: get rid of the signs).\u003c/p>\n\u003cfigure id=\"attachment_117188\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-menu.jpg\" alt=\"Kagawa-Ya’s menu.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s menu. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll order one of the udons from the menus on monitors at the far end of the counter and have to scream that order since it’s hard to communicate over the glass barrier with cooks. The soup bowls are put together right in front of you and take just a couple of seconds to prepare. Who knew that udon can be served faster than burritos?\u003c/p>\n\u003cfigure id=\"attachment_117192\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-tempura.jpg\" alt=\"Kagawa-Ya’s tempura.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s tempura. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After being handed your soup, next up is the very unappetizing appearance of various tempuras under a heat lamp as a la carte sides at $1.50 each. Whether you choose shrimp or a curry sweet potato croquette, it’s fine fried food but seems more like filler than actually rounding out a meal. On the positive side, they’re grease-less and the batter isn’t too heavy (you can actually taste shrimp in the shrimp one, for example).\u003c/p>\n\u003cfigure id=\"attachment_117189\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-juice.jpg\" alt=\"Hawaiian fruit juices and sodas available at Kagawa-Ya.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian fruit juices and sodas available at Kagawa-Ya. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one little quirk at Kagawa-Ya is the large roster of Hawaiian fruit juices and sodas available after the tempura. Who knew that udon and lilikoi juice were a match? They aren’t really (sugary juices don’t mesh with delicate noodles) but at least you can briefly think about that far-off Maui vacation during your lunch break.\u003c/p>\n\u003cp>Hopefully, Kagawa-Ya will punch up the flavor depth in the broths because the excellent noodles deserve them. Let’s root for a little bit more personality somewhere, maybe from a little more interior work or adjusting the ordering line so it doesn’t feel like you’re nudged up to the bathroom. \u003c/p>\n\u003cp>Prices are in line with what you’d expect (generally $11-13 a bowl). Then again, maybe that’s now a bargain per San Francisco standards. We’ll see how Kagawa-Ya develops. Despite opening hurdles, there is a lot of potential for the restaurant because udon really is poised to have its breakout at any moment and Kagawa-Ya seems determined to be the one responsible for a new noodle trend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">\u003cstrong>Kagawa-Ya Udon Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n1455 Market St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Kagawa-Ya+Udon+Noodle+Company/@37.775882,-122.41797,16z/data=!4m5!3m4!1s0x0:0x53b3611f19bbc018!8m2!3d37.7758815!4d-122.4179697?hl=en-US\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 703-0995\u003cbr>\nHours: Mon-Fri, 11am-7pm, closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kagawayaudonSF/\" target=\"_blank\">Kagawa-Ya Udon Noodle Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kagawayaudon?lang=en\" target=\"_blank\">@KagawayaUdon\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kagawaya.udon/?hl=en\" target=\"_blank\">kagawaya.udon\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003c/p>\n\n","blocks":[],"excerpt":"Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.","status":"publish","parent":0,"modified":1494438092,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1441},"headData":{"title":"Mid-Market’s Kagawa-Ya Gives Udon the Spotlight | KQED","description":"Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"117181 https://ww2.kqed.org/bayareabites/?p=117181","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/08/mid-markets-kagawa-ya-gives-udon-the-spotlight/","disqusTitle":"Mid-Market’s Kagawa-Ya Gives Udon the Spotlight","path":"/bayareabites/117181/mid-markets-kagawa-ya-gives-udon-the-spotlight","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.\u003c/p>\n\u003cp>Has the Bay Area’s Ramen Moment cooled off yet? Judging by \u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">Mensho Tokyo’s\u003c/a> nightly lines, the answer is clearly “no.” However, it just might be the opportune time for ramen’s Japanese noodle soup siblings, soba and udon, to at least deflect away a little of the fawning attention diners lavish upon ramen. After all, how much more densely concentrated pork fat broth can we all really handle?\u003c/p>\n\u003cp>Enter Mid-Market’s month-old \u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">Kagawa-Ya\u003c/a>, a fast-casual concept that definitely isn’t the first udon specialist in San Francisco but certainly is the most high profile one to open. The mission is pretty clear. Kagawa-Ya wants to do for fast-casual udon what \u003ca href=\"https://www.souvlasf.com/\" target=\"_blank\">Souvla\u003c/a> has succeeded at for Greek wraps and salads, and \u003ca href=\"http://thebirdsf.com/\" target=\"_blank\">The Bird\u003c/a> is thriving within the fried chicken sandwich sector: find your niche, use the expected fresh and high-quality ingredients, serve it fast and win over the hearts of the Instagrammer set and neighborhood tech workers. \u003c/p>\n\u003cfigure id=\"attachment_117183\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-1-exterior.jpg\" alt=\"Kagawa-Ya exterior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya isn’t quite to the top of the competitive fast-casual heap yet, both for its inconsistent bowls and spare, to the point of harsh, environs. The udon is meant to be comforting and satisfying. Meanwhile, the space comes across as austere, uncomfortable and awkwardly shaped. It’s not loveable. \u003c/p>\n\u003cp>Being attached to Uber’s new offices on Market Street and a block from the Twitter Building, the daytime foot traffic (it’s wisely closed after 7pm) is there to make Kagawa-Ya a hit. The curiosity in udon is most definitely abundant citywide, as well. Nobody will rave about Kagawa-Ya and nobody will strongly dislike it. It’ll succeed because, hey, it makes and ages its own noodles for two days, the food is served fast and The Market’s set-up is just too chaotic to be a frequent habit.\u003c/p>\n\u003cfigure id=\"attachment_117193\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-cold-udon.jpg\" alt=\"Kagawa-Ya's cold noodle option.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya's cold noodle option. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The leader of the udon pack is the cold option, with a strong sweet and umami soy broth demanding for a hefty squeeze of the accompanying lemon wedge. It’s delicate while simultaneously being comforting. Grated daikon and a soft yolk boiled egg are essentially the only garnishes. The bowl’s real highlight are the thick homemade noodles themselves, plump and bouncy, far more on the al dente side of the texture spectrum than the soft end, and benefit tremendously from the broth’s slightly chilled temperature.\u003c/p>\n\u003cfigure id=\"attachment_117184\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-beefudon.jpg\" alt=\"Niku (beef) Udon Soup\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Niku (beef) Udon Soup \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those noodles don’t lose their perkiness when heated in one of the four warm broths. The problem is everything else in the bowl. A braised hunk of beef in the Niku Udon proved dry and a challenge to cut; the almost clear broth bearing a vaguely beefy essence that begged for some Sriracha to give it life. Caramelized onions scattered about are the main redeeming feature of the ensemble.\u003c/p>\n\u003cfigure id=\"attachment_117191\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-squashudon.jpg\" alt=\"Kabocha squash udon soup.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash udon soup. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A creamy kabocha squash broth had the same issues, being too vague and needing way more of the squash flavor to shine through. The flavors are restrained and the broth consistency too watery. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, these are sensational noodles with timid broths. Japanese beef curry with carrots and onions gets translated into an udon soup broth as the other meat option. Vegetarians can also opt for the warm dashi-based Kitsune Udon. If you somehow end up at the udon specialist and don’t want udon, then there is a mushroom curry rice bowl, which I didn’t see ordered one time while watching about 50 diners stroll by during a recent weekday lunch rush.\u003c/p>\n\u003cfigure id=\"attachment_117187\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-3.jpg\" alt=\"Kagawa-Ya interior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the udon broths need attention, those noodles are proving to be special. Kagawa is a prefecture on Japan’s Shikoku Island, not tremendously far from Osaka. It’s considered Japan’s udon capital and Kagawa-Ya claims that the prefecture’s residents consume more than seven times the udon per capita than the national average. They love their udon. That’s why it’s the Mid-Market restaurant’s namesake and why Kagawa-Ya’s chef Sean Lim trained there to get the ultimate udon education at the source. It’s evident when you bite into the noodle and focus purely on that element.\u003c/p>\n\u003cp>Lim is from Honolulu originally but has worked at several San Francisco institutions, with his latest post being as a sous chef for The Palace Hotel. Seven blocks down Market Street, he’s working in a completely different type of operation and cooking a vastly different style of food than hotel banquet chicken and salmon.\u003c/p>\n\u003cfigure id=\"attachment_117186\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-2.jpg\" alt=\"Kagawa-Ya interior counter.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior counter. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya’s 30-foot high ceiling and prominent overhead bubble lamp chandelier in the dining area are the dominant design features, feeling like a corporate atrium lobby (Uber’s next door probably isn’t very different). Lots of natural light streams in but the distracting white floors, exposed concrete, and off-putting black metal stools and chairs are all the clichés of contemporary minimalist design that elicit complaints about acoustics and comfort. This might be too much architecture credit to give but the restaurant is exactly like a Frank Lloyd Wright house’s tiny door meets spacious living room philosophy. The kitchen and cash register area are claustrophobic with a low ceiling. Then you emerge in a massive communal space. It just all feels impersonal and trying to be trendy.\u003c/p>\n\u003cp>Most diners sit at a central raised reclaimed wood communal table, with a handful of lower tables scattered by the door and along the Market Street side wall where the street view is blocked by signs advertising udon to pedestrians (pro tip: get rid of the signs).\u003c/p>\n\u003cfigure id=\"attachment_117188\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-menu.jpg\" alt=\"Kagawa-Ya’s menu.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s menu. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll order one of the udons from the menus on monitors at the far end of the counter and have to scream that order since it’s hard to communicate over the glass barrier with cooks. The soup bowls are put together right in front of you and take just a couple of seconds to prepare. Who knew that udon can be served faster than burritos?\u003c/p>\n\u003cfigure id=\"attachment_117192\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-tempura.jpg\" alt=\"Kagawa-Ya’s tempura.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s tempura. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After being handed your soup, next up is the very unappetizing appearance of various tempuras under a heat lamp as a la carte sides at $1.50 each. Whether you choose shrimp or a curry sweet potato croquette, it’s fine fried food but seems more like filler than actually rounding out a meal. On the positive side, they’re grease-less and the batter isn’t too heavy (you can actually taste shrimp in the shrimp one, for example).\u003c/p>\n\u003cfigure id=\"attachment_117189\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-juice.jpg\" alt=\"Hawaiian fruit juices and sodas available at Kagawa-Ya.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian fruit juices and sodas available at Kagawa-Ya. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one little quirk at Kagawa-Ya is the large roster of Hawaiian fruit juices and sodas available after the tempura. Who knew that udon and lilikoi juice were a match? They aren’t really (sugary juices don’t mesh with delicate noodles) but at least you can briefly think about that far-off Maui vacation during your lunch break.\u003c/p>\n\u003cp>Hopefully, Kagawa-Ya will punch up the flavor depth in the broths because the excellent noodles deserve them. Let’s root for a little bit more personality somewhere, maybe from a little more interior work or adjusting the ordering line so it doesn’t feel like you’re nudged up to the bathroom. \u003c/p>\n\u003cp>Prices are in line with what you’d expect (generally $11-13 a bowl). Then again, maybe that’s now a bargain per San Francisco standards. We’ll see how Kagawa-Ya develops. Despite opening hurdles, there is a lot of potential for the restaurant because udon really is poised to have its breakout at any moment and Kagawa-Ya seems determined to be the one responsible for a new noodle trend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">\u003cstrong>Kagawa-Ya Udon Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n1455 Market St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Kagawa-Ya+Udon+Noodle+Company/@37.775882,-122.41797,16z/data=!4m5!3m4!1s0x0:0x53b3611f19bbc018!8m2!3d37.7758815!4d-122.4179697?hl=en-US\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 703-0995\u003cbr>\nHours: Mon-Fri, 11am-7pm, closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kagawayaudonSF/\" target=\"_blank\">Kagawa-Ya Udon Noodle Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kagawayaudon?lang=en\" target=\"_blank\">@KagawayaUdon\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kagawaya.udon/?hl=en\" target=\"_blank\">kagawaya.udon\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117181/mid-markets-kagawa-ya-gives-udon-the-spotlight","authors":["11338"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_335","bayareabites_15846","bayareabites_377","bayareabites_4042","bayareabites_317","bayareabites_15847"],"featImg":"bayareabites_117190","label":"bayareabites"},"bayareabites_116319":{"type":"posts","id":"bayareabites_116319","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116319","score":null,"sort":[1490666132000]},"guestAuthors":[],"slug":"ding-japanese-restaurant-opens-in-rockridge-for-lunch-and-dinner","title":"Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner","publishDate":1490666132,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>For many years, the Claremont Diner, just over the Berkeley border into Oakland at the intersection of Claremont and College Avenues, was a friendly bastion of BLTs on white bread, iceberg-lettuce salads and massive breakfast omelets. The owners of \u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">Ding Japanese Restaurant\u003c/a>, which opened without fanfare in the space last week after a big remodeling job, have transformed the dining room from white-walled brightness to sleek-wood coolness, earth-toned warmth, and all-around welcoming appeal.\u003c/p>\n\u003cfigure id=\"attachment_116367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-interior2.jpg\" alt=\"Ding Japanese Restaurant interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple of other Japanese restaurants within walking distance, but they don’t have the energy of this place, right out of the gate. We went for lunch and whittled down the menu choices to just a few: a daily special appetizer, two combination lunches and a bowl of ramen.\u003c/p>\n\u003cfigure id=\"attachment_116373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi-counter.jpg\" alt=\"The sushi bar at Ding.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sushi bar at Ding. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a few important details that make this place stand out from the pack of Easy Bay Japanese spots, the first of which is the shiro on each table. Shiro is a soy sauce brewed with more wheat than soybeans, sweeter and more delicate than soy-centric sauces, usually reserved for sashimi. Here, it’s a harbinger of the kitchen’s predilection toward subtlety, in general.\u003c/p>\n\u003cp>This subtle approach to cooking is exemplified by the ramen, toothsome noodles in a miso-pork broth, seasoned simply with pepper, deeply sweet, and laden with grilled chicken, mushrooms, hardboiled egg, corn, cilantro and a surprising note of chopped cashews, which further deepens the sweetness of the whole. Our server brought togarishi, a spice mix with a hint of chili pepper, on the side.\u003c/p>\n\u003cfigure id=\"attachment_116370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-ramen1.jpg\" alt=\"Yokor haima ramen with grilled chicken and vegetables.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yokor haima ramen with grilled chicken and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We couldn’t resist one daily appetizer special of amaebi, raw shrimp served with the fried heads on the side. At Ding, this classic dish is slowly and carefully prepared, the raw flesh cool and crisp and the heads lightly fried and tender.\u003c/p>\n\u003cfigure id=\"attachment_116360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-amaebi.jpg\" alt=\"Amaebi, raw shrimp sushi.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amaebi, raw shrimp sushi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The raw fish dishes, in all their glory, were the highlight of the meal. We tried two lunch specials, both excellent values in a neighborhood where a noodle lunch will set you back $15, on average. The sushi/sashimi combo at $12.50 is a bargain anywhere in the Bay Area, and the quality of this fish selection is much higher than average in these parts, where quality can be variable and inconsistent. It came with four pieces of nigiri (the menu said five, but who’s counting?), large, but gracefully cut: tuna, shrimp, waru (Hawaiian whitefish) with tobiko, and salmon. Two big slices each of tuna and salmon sashimi were perched at the end of the long, narrow serving plate.\u003c/p>\n\u003cfigure id=\"attachment_116374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi.jpg\" alt=\"Sushi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sushi from the sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sashimi.jpg\" alt=\"Sashimi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi from the Sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination lunch special comes with your choice of two dishes: one cooked entrée and one sushi roll or cooked appetizer. For $4, we added four slices of hamachi (yellowtail), so, for a grand total of $14.50, we got an ample serving of chicken teriyaki, a spicy tuna roll, and some of the most buttery hamachi around. The teriyaki, like the ramen, was subtly complex, with juicy-tender meat and a not-too-sweet sauce. The spicy tuna roll was of the minced variety, with mild heat. And there was a nice side salad with spicy miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_116386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg\" alt=\" Chicken teriyaki lunch special.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken teriyaki lunch special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-hamachi1.jpg\" alt=\"Hamachi (Yellowtail) sashimi. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) sashimi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a menu that has all the predictable dishes you’d expect to find in a neighborhood Japanese restaurant, Ding offers some artful complexity and sophistication to sauces and stocks—and, most importantly, beautifully sourced and prepared raw fish.\u003c/p>\n\u003cfigure id=\"attachment_116362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-exterior.jpg\" alt=\"Ding Japanese Restaurant in Oakland's Rockridge \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant in Oakland's Rockridge neighborhood. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">\u003cstrong>Ding Japanese Cuisine\u003c/strong>\u003c/a>\u003cbr>\n6200 Claremont Ave.\u003cbr>\nOakland, CA 94618 [\u003ca href=\"https://goo.gl/nXhQ47\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 879-7725\u003cbr>\nHours: Tue-Thu 11:30am-2:30pm, 5pm-9pm; Fri-Sat 11:30am-2:30pm, 5pm-10pm; Sunday 5pm-9pm; Closed Monday\u003cbr>\nPrice Range: $-$$$ ($10-$15, lunch specials; $16-$20, dinner entrées)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Just opened in the former Claremont Diner space, Ding takes sushi and sashimi up a notch in Rockridge.","status":"publish","parent":0,"modified":1490747965,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":690},"headData":{"title":"Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner | KQED","description":"Just opened in the former Claremont Diner space, Ding takes sushi and sashimi up a notch in Rockridge.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"116319 https://ww2.kqed.org/bayareabites/?p=116319","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/27/ding-japanese-restaurant-opens-in-rockridge-for-lunch-and-dinner/","disqusTitle":"Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/116319/ding-japanese-restaurant-opens-in-rockridge-for-lunch-and-dinner","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many years, the Claremont Diner, just over the Berkeley border into Oakland at the intersection of Claremont and College Avenues, was a friendly bastion of BLTs on white bread, iceberg-lettuce salads and massive breakfast omelets. The owners of \u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">Ding Japanese Restaurant\u003c/a>, which opened without fanfare in the space last week after a big remodeling job, have transformed the dining room from white-walled brightness to sleek-wood coolness, earth-toned warmth, and all-around welcoming appeal.\u003c/p>\n\u003cfigure id=\"attachment_116367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-interior2.jpg\" alt=\"Ding Japanese Restaurant interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple of other Japanese restaurants within walking distance, but they don’t have the energy of this place, right out of the gate. We went for lunch and whittled down the menu choices to just a few: a daily special appetizer, two combination lunches and a bowl of ramen.\u003c/p>\n\u003cfigure id=\"attachment_116373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi-counter.jpg\" alt=\"The sushi bar at Ding.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sushi bar at Ding. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a few important details that make this place stand out from the pack of Easy Bay Japanese spots, the first of which is the shiro on each table. Shiro is a soy sauce brewed with more wheat than soybeans, sweeter and more delicate than soy-centric sauces, usually reserved for sashimi. Here, it’s a harbinger of the kitchen’s predilection toward subtlety, in general.\u003c/p>\n\u003cp>This subtle approach to cooking is exemplified by the ramen, toothsome noodles in a miso-pork broth, seasoned simply with pepper, deeply sweet, and laden with grilled chicken, mushrooms, hardboiled egg, corn, cilantro and a surprising note of chopped cashews, which further deepens the sweetness of the whole. Our server brought togarishi, a spice mix with a hint of chili pepper, on the side.\u003c/p>\n\u003cfigure id=\"attachment_116370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-ramen1.jpg\" alt=\"Yokor haima ramen with grilled chicken and vegetables.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yokor haima ramen with grilled chicken and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We couldn’t resist one daily appetizer special of amaebi, raw shrimp served with the fried heads on the side. At Ding, this classic dish is slowly and carefully prepared, the raw flesh cool and crisp and the heads lightly fried and tender.\u003c/p>\n\u003cfigure id=\"attachment_116360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-amaebi.jpg\" alt=\"Amaebi, raw shrimp sushi.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amaebi, raw shrimp sushi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The raw fish dishes, in all their glory, were the highlight of the meal. We tried two lunch specials, both excellent values in a neighborhood where a noodle lunch will set you back $15, on average. The sushi/sashimi combo at $12.50 is a bargain anywhere in the Bay Area, and the quality of this fish selection is much higher than average in these parts, where quality can be variable and inconsistent. It came with four pieces of nigiri (the menu said five, but who’s counting?), large, but gracefully cut: tuna, shrimp, waru (Hawaiian whitefish) with tobiko, and salmon. Two big slices each of tuna and salmon sashimi were perched at the end of the long, narrow serving plate.\u003c/p>\n\u003cfigure id=\"attachment_116374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi.jpg\" alt=\"Sushi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sushi from the sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sashimi.jpg\" alt=\"Sashimi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi from the Sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination lunch special comes with your choice of two dishes: one cooked entrée and one sushi roll or cooked appetizer. For $4, we added four slices of hamachi (yellowtail), so, for a grand total of $14.50, we got an ample serving of chicken teriyaki, a spicy tuna roll, and some of the most buttery hamachi around. The teriyaki, like the ramen, was subtly complex, with juicy-tender meat and a not-too-sweet sauce. The spicy tuna roll was of the minced variety, with mild heat. And there was a nice side salad with spicy miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_116386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg\" alt=\" Chicken teriyaki lunch special.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken teriyaki lunch special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-hamachi1.jpg\" alt=\"Hamachi (Yellowtail) sashimi. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) sashimi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a menu that has all the predictable dishes you’d expect to find in a neighborhood Japanese restaurant, Ding offers some artful complexity and sophistication to sauces and stocks—and, most importantly, beautifully sourced and prepared raw fish.\u003c/p>\n\u003cfigure id=\"attachment_116362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-exterior.jpg\" alt=\"Ding Japanese Restaurant in Oakland's Rockridge \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant in Oakland's Rockridge neighborhood. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">\u003cstrong>Ding Japanese Cuisine\u003c/strong>\u003c/a>\u003cbr>\n6200 Claremont Ave.\u003cbr>\nOakland, CA 94618 [\u003ca href=\"https://goo.gl/nXhQ47\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 879-7725\u003cbr>\nHours: Tue-Thu 11:30am-2:30pm, 5pm-9pm; Fri-Sat 11:30am-2:30pm, 5pm-10pm; Sunday 5pm-9pm; Closed Monday\u003cbr>\nPrice Range: $-$$$ ($10-$15, lunch specials; $16-$20, dinner entrées)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116319/ding-japanese-restaurant-opens-in-rockridge-for-lunch-and-dinner","authors":["5575","5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_8770","bayareabites_11028","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_335","bayareabites_4042","bayareabites_1419","bayareabites_15794","bayareabites_336"],"featImg":"bayareabites_116363","label":"source_bayareabites_116319"},"bayareabites_115571":{"type":"posts","id":"bayareabites_115571","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115571","score":null,"sort":[1488251782000]},"guestAuthors":[],"slug":"tasting-the-immigrant-experience-at-the-2017-caamfest","title":"Tasting the Immigrant Experience at the 2017 CAAMFest 35","publishDate":1488251782,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>My earliest memory of my maternal grandmother is in a kitchen that I can just barely picture. It's far too large and blurry at the walls, which are dim and milky white. The table in front of me comes into focus, along with my grandmother's hands. She is making tortillas, flattening balls of dough with a rolling pin and then quickly transferring a disc of flour and lard from hand to hand before depositing it on a hot plancha. The finished tortilla lands in front of me. My little hands bring it to my mouth as the memory fades. Before disappearing, this brief image has communicated volumes about who I am and where I come from. It is my family's immigrant experience encapsulated in a single tortilla, passed from my grandmother's hands, which repeated these gestures countless times over the decades, preparing the staple that nourished her ten children and, when we were lucky, their children as well. \u003c/p>\n\u003cp>As 88-year-old Eva Hashiguchi prepares the many dishes that populate her annual Japanese New Year party, I couldn't help but flash on the above image of my own grandmother. These rituals are about more than just the acquisition and combination of ingredients, they are a complicated dance that involves the whole body in the offering. In Matthew Hashiguchi's film, \u003cem>Good Luck Soup\u003c/em>, which takes its name from the centerpiece dish of Eva's annual family celebration, this meal is the site of more than just cooking and eating. Matthew and his extended family have been sustained by their matriarch's relentless positivity, but also shaped by a defining trauma without which their family may never have come into existence.\u003c/p>\n\u003cfigure id=\"attachment_115583\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg\" alt=\"Chef Roy Choi\" width=\"800\" height=\"533\" class=\"size-medium wp-image-115583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Roy Choi \u003ccite>(Travis Jensen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goodlucksoupfilm.com/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> is one of just a few food-related films screening at this year's 35th annual \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">CAAMFest\u003c/a>, put on by the Center for Asian American Media, which runs March 9-19, 2017 and features 113 films from around the globe at various Bay Area locations. As usual, the festival is kicked off by the \u003ca href=\"http://caamfest.com/2017/section/caamfeast/\" target=\"_blank\">CAAMFeast\u003c/a>, a celebration of Asian American culinary achievement on March 4, 2017. Each year, the Feast acknowledges the contributions of a trio of chefs and food organizations. This year, alongside the Asian Chefs Association and People's Kitchen Collective, the feast honors chef Roy Choi, whose Kogi fleet of L.A.-based Korean taco trucks is credited with kicking off the current food truck phenomenon. Choi's signature Korean BBQ taco is a quintessentially Los Angeles invention, famously representing the city's diversity through taste and giving voice to a certain part of the immigration experience. \u003c/p>\n\u003cp>The CAAMFeast annually celebrates the centrality of cuisine to culture and identity. This year's food-related selections elaborate the complicated issues surrounding the immigrant experience, taking on added relevance in the current political climate. The kitchen is so often the site where individual flair meets family tradition. Flavors melt but remain distinct. Immigrants may arrive and assimilate other aspects of their original cultures, but taste persists. Food defines.\u003c/p>\n\u003cp>https://youtu.be/azE0SSHFcmI\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://caamfest.com/2017/films/good-luck-soup/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> (March 18) begins with a startling admission; the filmmaker remembers yelling \"I don't want to be Japanese\" at his Japanese-American father. As a mixed-race kid growing up in an Irish Catholic neighborhood in Cleveland, Ohio, Hashiguchi felt intense pressure to assimilate. He and his siblings recount the constant requests for definition their looks, their culture and their name inspired. His family belonged to a tight-knit enclave of American citizens of Japanese descent that formed shortly after World War II, when they were released from the infamous internment camps. It is this trauma that worries Eva's progeny. \u003c/p>\n\u003cfigure id=\"attachment_115581\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg\" alt=\"Still from Good Luck Soup\" width=\"640\" height=\"953\" class=\"size-large wp-image-115581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-160x238.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-800x1191.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-768x1143.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-960x1429.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-240x357.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-375x558.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-520x774.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2.jpg 1162w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Good Luck Soup\u003c/figcaption>\u003c/figure>\n\u003cp>Eva is an American citizen, born in Florin, CA to Japanese immigrants. She and her family lost their fruit farm and were interned by the United States government shortly after the bombing of Pearl Harbor. She spent her teenage years in the camps, where she also met her future husband. While Eva freely shares her experiences from that period, she lived her life determined not to let this deep betrayal limit or define her. If anything, the internment clarified many aspects of the American experience for Eva and redoubled her commitment to celebrate her Japanese heritage. \u003c/p>\n\u003cp>Eva's three children married non-Japanese men and women. Today, her grandchildren struggle with their heritage and wonder what will happen when 88-year-old Eva no longer prepares that annual bowl of good luck soup. The film is a heartfelt and personal exploration of what it means to be American, using the preparation of an annual meal to reveal the complicated issues of immigration, race, heritage and assimilation, while exploring the lasting impact of a great injustice the U.S. government committed against a group of its own citizens. \u003c/p>\n\u003cfigure id=\"attachment_115582\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg\" alt=\"Still from Sunday Dinner\" width=\"640\" height=\"360\" class=\"size-large wp-image-115582\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-520x292.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Sunday Dinner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://caamfest.com/2017/films/sunday-dinner/\" target=\"_blank\">\u003cem>Sunday Dinner\u003c/em>\u003c/a>, a short included in the program \u003ca href=\"http://caamfest.com/2017/events/eat-chinatown/\" target=\"_blank\">\u003cem>Eat Chinatown\u003c/em>\u003c/a> (March 11) provides an interesting contrast. The film is a loving portrait of a patriarch's prep for his weekly family sit-down. While he cooks Sunday dinner, Kwok Wai Chan briefly describes his escape from Mao's China and professes his admiration for the United States, a land where his hard work has been rewarded -- a place where he has felt free. The film calls into question much of the current rhetoric about immigration in the U.S.\u003c/p>\n\u003cp>CAAMFeast honoree, \u003ca href=\"https://twitter.com/RidingShotgunLA\" target=\"_blank\">Roy Choi's\u003c/a> immigrant experience is best expressed in the flavor of his food. Both Choi's parents are from Korea, his mother from the north, his father from the south. His family arrived in California when Choi was two years old. Their entrepreneurial adventure included selling jars of his mother's homemade kimchee out of the trunk of the family car. Choi describes her as having \"flavor in her fingertips,\" a quality he obviously inherited. The family ran several businesses, including a Korean restaurant in Anaheim, CA, which launched and failed during a formative period for Choi. Later, his parents would make their fortune in the jewelry business and move into an upscale suburb in Orange County. Choi's misspent youth, which included some famous addictions -- to drugs, milkshakes, and gambling -- and time spent as a low-rider in Norwalk, is well documented in his memoir/cookbook \u003ca href=\"https://www.amazon.com/L-Son-Life-City/dp/0062202634\" target=\"_blank\">\u003cem>L.A. Son: My Life, My City, My Food\u003c/em>\u003c/a>. He runs a fleet of food trucks and has opened several restaurants across Los Angeles, but his main accomplishment seems to be synthesizing the flavors of his Korean roots with the Mexican street foods of his youth.\u003c/p>\n\u003cp>Innovation is powerfully connected to diversity, which cannot be separated from the global circulation of influences and populations. The CAAMFeast is an annual reminder of how the food we eat expresses where we come from while providing fuel for the way forward.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The CAAMFeast is Saturday, March 4, 2017 at the San Francisco War Memorial Green Room in San Francisco. The 35th annual CAAMFest is March 9-19, 2017 at various Bay Area locations. For \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">tickets and information\u003c/a> visit caamfest.com. \u003c/p>\n\n","blocks":[],"excerpt":"The annual celebration of food and film reveals the centrality of food to culture. The CAAMFeast is Saturday, March 4, 2017 at the San Francisco War Memorial Green Room in San Francisco. The 35th annual CAAMFest is March 9-19, 2017 at various Bay Area locations. ","status":"publish","parent":0,"modified":1493085727,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1186},"headData":{"title":"Tasting the Immigrant Experience at the 2017 CAAMFest 35 | KQED","description":"The annual celebration of food and film reveals the centrality of food to culture. The CAAMFeast is Saturday, March 4, 2017 at the San Francisco War Memorial Green Room in San Francisco. The 35th annual CAAMFest is March 9-19, 2017 at various Bay Area locations. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"115571 https://ww2.kqed.org/bayareabites/?p=115571","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/27/tasting-the-immigrant-experience-at-the-2017-caamfest/","disqusTitle":"Tasting the Immigrant Experience at the 2017 CAAMFest 35","path":"/bayareabites/115571/tasting-the-immigrant-experience-at-the-2017-caamfest","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My earliest memory of my maternal grandmother is in a kitchen that I can just barely picture. It's far too large and blurry at the walls, which are dim and milky white. The table in front of me comes into focus, along with my grandmother's hands. She is making tortillas, flattening balls of dough with a rolling pin and then quickly transferring a disc of flour and lard from hand to hand before depositing it on a hot plancha. The finished tortilla lands in front of me. My little hands bring it to my mouth as the memory fades. Before disappearing, this brief image has communicated volumes about who I am and where I come from. It is my family's immigrant experience encapsulated in a single tortilla, passed from my grandmother's hands, which repeated these gestures countless times over the decades, preparing the staple that nourished her ten children and, when we were lucky, their children as well. \u003c/p>\n\u003cp>As 88-year-old Eva Hashiguchi prepares the many dishes that populate her annual Japanese New Year party, I couldn't help but flash on the above image of my own grandmother. These rituals are about more than just the acquisition and combination of ingredients, they are a complicated dance that involves the whole body in the offering. In Matthew Hashiguchi's film, \u003cem>Good Luck Soup\u003c/em>, which takes its name from the centerpiece dish of Eva's annual family celebration, this meal is the site of more than just cooking and eating. Matthew and his extended family have been sustained by their matriarch's relentless positivity, but also shaped by a defining trauma without which their family may never have come into existence.\u003c/p>\n\u003cfigure id=\"attachment_115583\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg\" alt=\"Chef Roy Choi\" width=\"800\" height=\"533\" class=\"size-medium wp-image-115583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Roy Choi \u003ccite>(Travis Jensen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goodlucksoupfilm.com/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> is one of just a few food-related films screening at this year's 35th annual \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">CAAMFest\u003c/a>, put on by the Center for Asian American Media, which runs March 9-19, 2017 and features 113 films from around the globe at various Bay Area locations. As usual, the festival is kicked off by the \u003ca href=\"http://caamfest.com/2017/section/caamfeast/\" target=\"_blank\">CAAMFeast\u003c/a>, a celebration of Asian American culinary achievement on March 4, 2017. Each year, the Feast acknowledges the contributions of a trio of chefs and food organizations. This year, alongside the Asian Chefs Association and People's Kitchen Collective, the feast honors chef Roy Choi, whose Kogi fleet of L.A.-based Korean taco trucks is credited with kicking off the current food truck phenomenon. Choi's signature Korean BBQ taco is a quintessentially Los Angeles invention, famously representing the city's diversity through taste and giving voice to a certain part of the immigration experience. \u003c/p>\n\u003cp>The CAAMFeast annually celebrates the centrality of cuisine to culture and identity. This year's food-related selections elaborate the complicated issues surrounding the immigrant experience, taking on added relevance in the current political climate. The kitchen is so often the site where individual flair meets family tradition. Flavors melt but remain distinct. Immigrants may arrive and assimilate other aspects of their original cultures, but taste persists. Food defines.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/azE0SSHFcmI'\n title='//www.youtube.com/embed/azE0SSHFcmI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caamfest.com/2017/films/good-luck-soup/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> (March 18) begins with a startling admission; the filmmaker remembers yelling \"I don't want to be Japanese\" at his Japanese-American father. As a mixed-race kid growing up in an Irish Catholic neighborhood in Cleveland, Ohio, Hashiguchi felt intense pressure to assimilate. He and his siblings recount the constant requests for definition their looks, their culture and their name inspired. His family belonged to a tight-knit enclave of American citizens of Japanese descent that formed shortly after World War II, when they were released from the infamous internment camps. It is this trauma that worries Eva's progeny. \u003c/p>\n\u003cfigure id=\"attachment_115581\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg\" alt=\"Still from Good Luck Soup\" width=\"640\" height=\"953\" class=\"size-large wp-image-115581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-160x238.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-800x1191.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-768x1143.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-960x1429.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-240x357.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-375x558.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-520x774.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2.jpg 1162w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Good Luck Soup\u003c/figcaption>\u003c/figure>\n\u003cp>Eva is an American citizen, born in Florin, CA to Japanese immigrants. She and her family lost their fruit farm and were interned by the United States government shortly after the bombing of Pearl Harbor. She spent her teenage years in the camps, where she also met her future husband. While Eva freely shares her experiences from that period, she lived her life determined not to let this deep betrayal limit or define her. If anything, the internment clarified many aspects of the American experience for Eva and redoubled her commitment to celebrate her Japanese heritage. \u003c/p>\n\u003cp>Eva's three children married non-Japanese men and women. Today, her grandchildren struggle with their heritage and wonder what will happen when 88-year-old Eva no longer prepares that annual bowl of good luck soup. The film is a heartfelt and personal exploration of what it means to be American, using the preparation of an annual meal to reveal the complicated issues of immigration, race, heritage and assimilation, while exploring the lasting impact of a great injustice the U.S. government committed against a group of its own citizens. \u003c/p>\n\u003cfigure id=\"attachment_115582\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg\" alt=\"Still from Sunday Dinner\" width=\"640\" height=\"360\" class=\"size-large wp-image-115582\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-520x292.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Sunday Dinner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://caamfest.com/2017/films/sunday-dinner/\" target=\"_blank\">\u003cem>Sunday Dinner\u003c/em>\u003c/a>, a short included in the program \u003ca href=\"http://caamfest.com/2017/events/eat-chinatown/\" target=\"_blank\">\u003cem>Eat Chinatown\u003c/em>\u003c/a> (March 11) provides an interesting contrast. The film is a loving portrait of a patriarch's prep for his weekly family sit-down. While he cooks Sunday dinner, Kwok Wai Chan briefly describes his escape from Mao's China and professes his admiration for the United States, a land where his hard work has been rewarded -- a place where he has felt free. The film calls into question much of the current rhetoric about immigration in the U.S.\u003c/p>\n\u003cp>CAAMFeast honoree, \u003ca href=\"https://twitter.com/RidingShotgunLA\" target=\"_blank\">Roy Choi's\u003c/a> immigrant experience is best expressed in the flavor of his food. Both Choi's parents are from Korea, his mother from the north, his father from the south. His family arrived in California when Choi was two years old. Their entrepreneurial adventure included selling jars of his mother's homemade kimchee out of the trunk of the family car. Choi describes her as having \"flavor in her fingertips,\" a quality he obviously inherited. The family ran several businesses, including a Korean restaurant in Anaheim, CA, which launched and failed during a formative period for Choi. Later, his parents would make their fortune in the jewelry business and move into an upscale suburb in Orange County. Choi's misspent youth, which included some famous addictions -- to drugs, milkshakes, and gambling -- and time spent as a low-rider in Norwalk, is well documented in his memoir/cookbook \u003ca href=\"https://www.amazon.com/L-Son-Life-City/dp/0062202634\" target=\"_blank\">\u003cem>L.A. Son: My Life, My City, My Food\u003c/em>\u003c/a>. He runs a fleet of food trucks and has opened several restaurants across Los Angeles, but his main accomplishment seems to be synthesizing the flavors of his Korean roots with the Mexican street foods of his youth.\u003c/p>\n\u003cp>Innovation is powerfully connected to diversity, which cannot be separated from the global circulation of influences and populations. The CAAMFeast is an annual reminder of how the food we eat expresses where we come from while providing fuel for the way forward.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The CAAMFeast is Saturday, March 4, 2017 at the San Francisco War Memorial Green Room in San Francisco. The 35th annual CAAMFest is March 9-19, 2017 at various Bay Area locations. For \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">tickets and information\u003c/a> visit caamfest.com. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115571/tasting-the-immigrant-experience-at-the-2017-caamfest","authors":["8"],"categories":["bayareabites_2998","bayareabites_50","bayareabites_11028","bayareabites_1593"],"tags":["bayareabites_11455","bayareabites_13014","bayareabites_475","bayareabites_452","bayareabites_335","bayareabites_494","bayareabites_15480"],"featImg":"bayareabites_115580","label":"bayareabites"},"bayareabites_114916":{"type":"posts","id":"bayareabites_114916","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114916","score":null,"sort":[1485810094000]},"guestAuthors":[],"slug":"chasing-umami-unlocking-the-magic-of-japanese-koji-fermentation","title":"Chasing Umami: Unlocking the Magic of Japanese Koji Fermentation","publishDate":1485810094,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Umami, the elusive fifth taste, is an enigma to many Western palates: how is it savory but not necessarily salty, or meaty without the presence of meat? Through \u003ca href=\"http://www.cuesa.org/seller/aedan-fermented\">Aedan Fermented Foods\u003c/a>’ umami-rich sauces and marinades, fermentation guru Mariko Grady is deepening the Bay Area’s appreciation of Japanese flavors, one palate at a time.\u003c/p>\n\u003cp>“The easy way to achieve umami is MSG,” Mariko explains as she offers a sample to a shopper at the Ferry Plaza Farmers Market. “But this miso is all-natural umami.”\u003c/p>\n\u003cp>The grilled tofu, boiled daikon turnip, and pickled watermelon radish samples at Aedan’s stand show the breadth of uses for Mariko’s products—a dollop of sweet miso sauce on some, a \u003cem>shio koji\u003c/em> marinade on others. Every Saturday, these bites transform tentative shoppers into wide-eyed proponents of the flavor magic of koji fermentation.\u003c/p>\n\u003cfigure id=\"attachment_114917\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/aedan_rice.jpg\" alt=\"Fermenting rice koji.\" width=\"610\" height=\"407\" class=\"size-full wp-image-114917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan_rice.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan_rice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan_rice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan_rice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan_rice-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Fermenting rice koji. \u003ccite>(Kayla Abe/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>What Is Koji?\u003c/h2>\n\u003cp>Japanese fermented foods like soy sauce, sake, and miso draw from the same ingredient family: rice, salt, soybeans, and koji—a natural, live fungus. With minor adjustments to cooking temperature and fermentation time, Mariko’s products reveal the wide array of bold flavors that koji can unleash (see tips below).\u003c/p>\n\u003cp>From soups to sauces, and dips to dressings, most meals in Japan rely on some koji-based ingredient. In the compact quarters of the Japanese household, limited refrigerator space necessitates that each condiment serve a wide range of applications, making multifunctional miso and koji staples in kitchens across Japan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Easy to use and rich in probiotics, these fermented foods inspire a philosophy of holistic living, in Mariko’s view. Even the production process embodies a simpler, homegrown ethos that connects us back to nature. “This miso is made just with room-temperature microorganisms working for us,” she says.\u003c/p>\n\u003cfigure id=\"attachment_114921\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/mariko-samples.jpg\" alt=\"Mariko Grady prepares samples of her products at La Cocina's incubator kitchen.\" width=\"610\" height=\"407\" class=\"size-full wp-image-114921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/mariko-samples.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/mariko-samples-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/mariko-samples-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/mariko-samples-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/mariko-samples-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Mariko Grady prepares samples of her products at La Cocina's incubator kitchen. \u003ccite>(Kayla Abe/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>From Philanthropy to Ferments\u003c/h2>\n\u003cp>Aedan Fermented Foods was a serendipitous byproduct of a philanthropic project. Following the Fukushima earthquake and tsunami in 2011, Mariko began selling her miso to raise money for relief efforts in Japan. Making miso was an easy decision for the former performance artist, who already produced it regularly for her family. “In my performing arts life, we traveled, sometimes on world-wide tours, and always, I bring koji from Japan and make miso for my family,” says Mariko.\u003c/p>\n\u003cp>As her miso made its way through the Bay Area Japanese community, the demand quickly grew. To continue selling it, Mariko realized she needed insurance. “I knew it’s not legal to sell homemade goods on a large scale,” she recounts. “But to get insurance, I needed to use a commercial kitchen.”\u003c/p>\n\u003cp>She applied and was accepted into the food business incubator program at \u003ca href=\"http://www.cuesa.org/seller/la-cocina\">La Cocina\u003c/a>, which offers regular access to kitchen space and technical assistance. Soon she began selling at Bi-Rite Market, Rainbow Grocery, and the Ferry Plaza Farmers Market. “I just wanted to donate money after Fukushima,” Mariko recounts. “I didn’t imagine I would start a business! Everything was little by little.”\u003c/p>\n\u003cfigure id=\"attachment_114918\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/aedan-stand.jpg\" alt=\"Saturday shoppers explore products at Aedan's farmers market stand.\" width=\"610\" height=\"407\" class=\"size-full wp-image-114918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan-stand.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan-stand-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan-stand-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan-stand-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan-stand-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Saturday shoppers explore products at Aedan's farmers market stand. \u003ccite>(Kayla Abe/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Growing the Miso Movement\u003c/h2>\n\u003cp>Miso resonates with San Francisco food lovers for its unique flavor profile and versatility, but Mariko has even bigger hopes for her products. “I want to build a community with these foods,” she says. “I believe that even a small community is very important, especially for the future, if something happens. We need to help each other and share.”\u003c/p>\n\u003cp>Following the Fukushima earthquake, Mariko brings a lens of emergency preparedness to her life and work. “It’s good emergency food: miso mixed with water provides good nutrition, protein, and enzymes,” she explains. In the fridge, it can keep for years, and room-temperature miso is safe to eat for months. “My aim,” states Mariko, “is one family, one container of miso at home.”\u003c/p>\n\u003cp>As Mariko spreads the word about miso and koji at the farmers market, in her workshops, and at youth cooking classes, she shares her message of holistic health, simple living, and connection. “I really enjoy sharing with customers on Saturday at the market,” says Mariko. “It’s my pleasure and passion to share this very good, healthy food with the Bay Area.”\u003c/p>\n\u003cp>\u003cem>Find Aedan Fermented Foods on Saturdays at the Ferry Plaza Farmers Market in the south driveway.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_114919\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/koji-containers.jpg\" alt=\"Amazake, sagohachi, shio koji, and miso are among the handmade products at Aedan's stand.\" width=\"610\" height=\"407\" class=\"size-full wp-image-114919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/koji-containers.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/koji-containers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/koji-containers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/koji-containers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/koji-containers-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Amazake, sagohachi, shio koji, and miso are among the handmade products at Aedan's stand. \u003ccite>(Kayla Abe/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Building a Japanese Pantry\u003c/h2>\n\u003cp>Want to add more umami to your life? Here’s a quick introduction to the products you can find at Aedan’s Saturday market stand, with some simple tips for enjoying them.\u003c/p>\n\u003cp>\u003cstrong>Amazake: Natural Sweetener and Traditional Japanese Drink\u003c/strong>\u003cbr>\nSweet with no added sugar, and naturally creamy without any dairy, amazake is a traditional Japanese drink made simply from mochi rice, koji, salt, and water. Once heated, koji releases enzymes that break down rice starches into sugars, creating a natural sweetness without the unhealthy repercussions of refined sugar. Add 2 to 3 parts hot water to drink amazake in the traditional Japanese way, or add fruit and freeze for a healthy “vegan ice cream.” Also great as a substitute sweetener while cooking.\u003cbr>\n\u003cem>Ingredients: Mochi Rice + Rice Koji + Salt + Water\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Shio Koji: Umami Marinade\u003c/strong>\u003cbr>\nYour new favorite marinade! Add natural umami to vegetables and tofu, and tenderize meats as the koji enzymes break down proteins. Use 3 tablespoons shio koji per pound of vegetables or meats. Marinate for a few hours or up to a couple days for a stronger flavor and a tender, silken texture in protein-rich foods. Try marinating while vegetables are warm to activate the koji enzymes and bring out sweetness. Low in sodium, but strong in salty flavor, making for a great salt substitute. Popular among vegetarians and vegans.\u003cbr>\n\u003cem>Ingredients: Rice Koji + Salt + Water\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sagohachi: Quick Pickle Sauce\u003c/strong>\u003cbr>\nPickle your favorite vegetables in as little as 30 minutes. Use 2 parts vegetables to 1 part sagohachi (in weight) for a sweet, umami-rich pickle. The excess water that collects after marinating vegetables is still full of healthy enzymes, so be sure to reuse it in a sauce or dressing to reap all the nutritious benefits.\u003cbr>\n\u003cem>Ingredients: Amazake + Salt\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Miso\u003c/strong>\u003cbr>\nThis is the type of miso you are probably most familiar with: light, lower in sodium, bright in umami, with a touch of sweetness. Wonderful for soups, sauces, and dressings. Fermented for 6+ months.\u003cbr>\n\u003cem>Ingredients:\u003c/em> \u003cem>Rice Koji + Soybeans + Salt + Water\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Country Miso\u003c/strong>\u003cbr>\nA bolder, nuttier version of the white miso, thanks to the addition of barley koji. This miso was a finalist in the Good Food Awards, and is a Bay Area chef favorite. Fermented for 6+ months.\u003cbr>\n\u003cem>Ingredients:\u003c/em> \u003cem>Barley Koji + Rice Koji + Soybeans +Salt + Water\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kyoto Sweet Miso\u003c/strong>\u003cbr>\nA slightly sweeter version of the white miso. A boost in koji leads to a shorter fermentation time of just 1 month and an abundance of healthful enzymes.\u003cbr>\n\u003cem>Ingredients:\u003c/em> \u003cem>Rice Koji + Soybeans + Salt + Water\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chickpea Miso\u003c/strong>\u003cbr>\nA chickpea-based miso for those soy-free eaters out there to enjoy all the health benefits and flavors of miso too!\u003cbr>\n\u003cem>Ingredients:\u003c/em> \u003cem>Chickpeas + Rice Koji + Salt + Water\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Omusubi\u003c/strong>\u003cbr>\nJapanese rice balls with various seasonal toppings using Aedan’s misos and marinades. Available only at the farmers market.\u003c/p>\n\u003cp>\u003cstrong>Market Bento \u003c/strong>\u003cbr>\nA box lunch with a rotating assortment of fermented Japanese dishes made with Aedan’s products. It’s a great place to start if you’re looking to explore Aedan’s array of flavors. Available only at the farmers market.\u003c/p>\n\u003ch2>Sweet Miso Sauce Recipe\u003c/h2>\n\u003cp>2 tablespoons miso\u003cbr>\n2 tablespoons amazake\u003cbr>\n1 tablespoon ground sesame seeds\u003cbr>\n1 tablespoon sesame oil\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Heat sesame oil in a pan, and mix in your favorite miso, amazake, and sesame seeds. Incorporate well. Serve with cooked winter root vegetables, like daikon, turnips, and carrots.\u003c/p>\n\u003cfigure id=\"attachment_114922\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/omusubi.jpg\" alt=\"Omusubi are Japanese rice balls, sold at Aedan's stand with miso and various seasonal toppings.\" width=\"610\" height=\"407\" class=\"size-full wp-image-114922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/omusubi.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/omusubi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/omusubi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/omusubi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/omusubi-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Omusubi\u003cbr>Omusubi are Japanese rice balls, sold at Aedan's stand with miso and various seasonal toppings. \u003ccite>(Kayla Abe/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Umami, the elusive fifth taste, is an enigma to many Western palates: how is it savory but not necessarily salty, or meaty without the presence of meat? Through Aedan Fermented Foods’ umami-rich sauces and marinades, fermentation guru Mariko Grady is deepening the Bay Area’s appreciation of Japanese flavors, one palate at a time.","status":"publish","parent":0,"modified":1486090245,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1414},"headData":{"title":"Chasing Umami: Unlocking the Magic of Japanese Koji Fermentation | KQED","description":"Umami, the elusive fifth taste, is an enigma to many Western palates: how is it savory but not necessarily salty, or meaty without the presence of meat? Through Aedan Fermented Foods’ umami-rich sauces and marinades, fermentation guru Mariko Grady is deepening the Bay Area’s appreciation of Japanese flavors, one palate at a time.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"114916 https://ww2.kqed.org/bayareabites/?p=114916","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/01/30/chasing-umami-unlocking-the-magic-of-japanese-koji-fermentation/","disqusTitle":"Chasing Umami: Unlocking the Magic of Japanese Koji Fermentation","source":"Local Food Businesses","sourceUrl":"https://ww2.kqed.org/bayareabites/category/bay-area/local-food-businesses/","nprByline":"Kayla Abe, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA\u003c/a>","path":"/bayareabites/114916/chasing-umami-unlocking-the-magic-of-japanese-koji-fermentation","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Umami, the elusive fifth taste, is an enigma to many Western palates: how is it savory but not necessarily salty, or meaty without the presence of meat? Through \u003ca href=\"http://www.cuesa.org/seller/aedan-fermented\">Aedan Fermented Foods\u003c/a>’ umami-rich sauces and marinades, fermentation guru Mariko Grady is deepening the Bay Area’s appreciation of Japanese flavors, one palate at a time.\u003c/p>\n\u003cp>“The easy way to achieve umami is MSG,” Mariko explains as she offers a sample to a shopper at the Ferry Plaza Farmers Market. “But this miso is all-natural umami.”\u003c/p>\n\u003cp>The grilled tofu, boiled daikon turnip, and pickled watermelon radish samples at Aedan’s stand show the breadth of uses for Mariko’s products—a dollop of sweet miso sauce on some, a \u003cem>shio koji\u003c/em> marinade on others. Every Saturday, these bites transform tentative shoppers into wide-eyed proponents of the flavor magic of koji fermentation.\u003c/p>\n\u003cfigure id=\"attachment_114917\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/aedan_rice.jpg\" alt=\"Fermenting rice koji.\" width=\"610\" height=\"407\" class=\"size-full wp-image-114917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan_rice.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan_rice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan_rice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan_rice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan_rice-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Fermenting rice koji. \u003ccite>(Kayla Abe/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>What Is Koji?\u003c/h2>\n\u003cp>Japanese fermented foods like soy sauce, sake, and miso draw from the same ingredient family: rice, salt, soybeans, and koji—a natural, live fungus. With minor adjustments to cooking temperature and fermentation time, Mariko’s products reveal the wide array of bold flavors that koji can unleash (see tips below).\u003c/p>\n\u003cp>From soups to sauces, and dips to dressings, most meals in Japan rely on some koji-based ingredient. In the compact quarters of the Japanese household, limited refrigerator space necessitates that each condiment serve a wide range of applications, making multifunctional miso and koji staples in kitchens across Japan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Easy to use and rich in probiotics, these fermented foods inspire a philosophy of holistic living, in Mariko’s view. Even the production process embodies a simpler, homegrown ethos that connects us back to nature. “This miso is made just with room-temperature microorganisms working for us,” she says.\u003c/p>\n\u003cfigure id=\"attachment_114921\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/mariko-samples.jpg\" alt=\"Mariko Grady prepares samples of her products at La Cocina's incubator kitchen.\" width=\"610\" height=\"407\" class=\"size-full wp-image-114921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/mariko-samples.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/mariko-samples-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/mariko-samples-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/mariko-samples-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/mariko-samples-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Mariko Grady prepares samples of her products at La Cocina's incubator kitchen. \u003ccite>(Kayla Abe/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>From Philanthropy to Ferments\u003c/h2>\n\u003cp>Aedan Fermented Foods was a serendipitous byproduct of a philanthropic project. Following the Fukushima earthquake and tsunami in 2011, Mariko began selling her miso to raise money for relief efforts in Japan. Making miso was an easy decision for the former performance artist, who already produced it regularly for her family. “In my performing arts life, we traveled, sometimes on world-wide tours, and always, I bring koji from Japan and make miso for my family,” says Mariko.\u003c/p>\n\u003cp>As her miso made its way through the Bay Area Japanese community, the demand quickly grew. To continue selling it, Mariko realized she needed insurance. “I knew it’s not legal to sell homemade goods on a large scale,” she recounts. “But to get insurance, I needed to use a commercial kitchen.”\u003c/p>\n\u003cp>She applied and was accepted into the food business incubator program at \u003ca href=\"http://www.cuesa.org/seller/la-cocina\">La Cocina\u003c/a>, which offers regular access to kitchen space and technical assistance. Soon she began selling at Bi-Rite Market, Rainbow Grocery, and the Ferry Plaza Farmers Market. “I just wanted to donate money after Fukushima,” Mariko recounts. “I didn’t imagine I would start a business! Everything was little by little.”\u003c/p>\n\u003cfigure id=\"attachment_114918\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/aedan-stand.jpg\" alt=\"Saturday shoppers explore products at Aedan's farmers market stand.\" width=\"610\" height=\"407\" class=\"size-full wp-image-114918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan-stand.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan-stand-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan-stand-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan-stand-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/aedan-stand-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Saturday shoppers explore products at Aedan's farmers market stand. \u003ccite>(Kayla Abe/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Growing the Miso Movement\u003c/h2>\n\u003cp>Miso resonates with San Francisco food lovers for its unique flavor profile and versatility, but Mariko has even bigger hopes for her products. “I want to build a community with these foods,” she says. “I believe that even a small community is very important, especially for the future, if something happens. We need to help each other and share.”\u003c/p>\n\u003cp>Following the Fukushima earthquake, Mariko brings a lens of emergency preparedness to her life and work. “It’s good emergency food: miso mixed with water provides good nutrition, protein, and enzymes,” she explains. In the fridge, it can keep for years, and room-temperature miso is safe to eat for months. “My aim,” states Mariko, “is one family, one container of miso at home.”\u003c/p>\n\u003cp>As Mariko spreads the word about miso and koji at the farmers market, in her workshops, and at youth cooking classes, she shares her message of holistic health, simple living, and connection. “I really enjoy sharing with customers on Saturday at the market,” says Mariko. “It’s my pleasure and passion to share this very good, healthy food with the Bay Area.”\u003c/p>\n\u003cp>\u003cem>Find Aedan Fermented Foods on Saturdays at the Ferry Plaza Farmers Market in the south driveway.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_114919\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/koji-containers.jpg\" alt=\"Amazake, sagohachi, shio koji, and miso are among the handmade products at Aedan's stand.\" width=\"610\" height=\"407\" class=\"size-full wp-image-114919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/koji-containers.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/koji-containers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/koji-containers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/koji-containers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/koji-containers-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Amazake, sagohachi, shio koji, and miso are among the handmade products at Aedan's stand. \u003ccite>(Kayla Abe/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Building a Japanese Pantry\u003c/h2>\n\u003cp>Want to add more umami to your life? Here’s a quick introduction to the products you can find at Aedan’s Saturday market stand, with some simple tips for enjoying them.\u003c/p>\n\u003cp>\u003cstrong>Amazake: Natural Sweetener and Traditional Japanese Drink\u003c/strong>\u003cbr>\nSweet with no added sugar, and naturally creamy without any dairy, amazake is a traditional Japanese drink made simply from mochi rice, koji, salt, and water. Once heated, koji releases enzymes that break down rice starches into sugars, creating a natural sweetness without the unhealthy repercussions of refined sugar. Add 2 to 3 parts hot water to drink amazake in the traditional Japanese way, or add fruit and freeze for a healthy “vegan ice cream.” Also great as a substitute sweetener while cooking.\u003cbr>\n\u003cem>Ingredients: Mochi Rice + Rice Koji + Salt + Water\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Shio Koji: Umami Marinade\u003c/strong>\u003cbr>\nYour new favorite marinade! Add natural umami to vegetables and tofu, and tenderize meats as the koji enzymes break down proteins. Use 3 tablespoons shio koji per pound of vegetables or meats. Marinate for a few hours or up to a couple days for a stronger flavor and a tender, silken texture in protein-rich foods. Try marinating while vegetables are warm to activate the koji enzymes and bring out sweetness. Low in sodium, but strong in salty flavor, making for a great salt substitute. Popular among vegetarians and vegans.\u003cbr>\n\u003cem>Ingredients: Rice Koji + Salt + Water\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sagohachi: Quick Pickle Sauce\u003c/strong>\u003cbr>\nPickle your favorite vegetables in as little as 30 minutes. Use 2 parts vegetables to 1 part sagohachi (in weight) for a sweet, umami-rich pickle. The excess water that collects after marinating vegetables is still full of healthy enzymes, so be sure to reuse it in a sauce or dressing to reap all the nutritious benefits.\u003cbr>\n\u003cem>Ingredients: Amazake + Salt\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Miso\u003c/strong>\u003cbr>\nThis is the type of miso you are probably most familiar with: light, lower in sodium, bright in umami, with a touch of sweetness. Wonderful for soups, sauces, and dressings. Fermented for 6+ months.\u003cbr>\n\u003cem>Ingredients:\u003c/em> \u003cem>Rice Koji + Soybeans + Salt + Water\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Country Miso\u003c/strong>\u003cbr>\nA bolder, nuttier version of the white miso, thanks to the addition of barley koji. This miso was a finalist in the Good Food Awards, and is a Bay Area chef favorite. Fermented for 6+ months.\u003cbr>\n\u003cem>Ingredients:\u003c/em> \u003cem>Barley Koji + Rice Koji + Soybeans +Salt + Water\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kyoto Sweet Miso\u003c/strong>\u003cbr>\nA slightly sweeter version of the white miso. A boost in koji leads to a shorter fermentation time of just 1 month and an abundance of healthful enzymes.\u003cbr>\n\u003cem>Ingredients:\u003c/em> \u003cem>Rice Koji + Soybeans + Salt + Water\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chickpea Miso\u003c/strong>\u003cbr>\nA chickpea-based miso for those soy-free eaters out there to enjoy all the health benefits and flavors of miso too!\u003cbr>\n\u003cem>Ingredients:\u003c/em> \u003cem>Chickpeas + Rice Koji + Salt + Water\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Omusubi\u003c/strong>\u003cbr>\nJapanese rice balls with various seasonal toppings using Aedan’s misos and marinades. Available only at the farmers market.\u003c/p>\n\u003cp>\u003cstrong>Market Bento \u003c/strong>\u003cbr>\nA box lunch with a rotating assortment of fermented Japanese dishes made with Aedan’s products. It’s a great place to start if you’re looking to explore Aedan’s array of flavors. Available only at the farmers market.\u003c/p>\n\u003ch2>Sweet Miso Sauce Recipe\u003c/h2>\n\u003cp>2 tablespoons miso\u003cbr>\n2 tablespoons amazake\u003cbr>\n1 tablespoon ground sesame seeds\u003cbr>\n1 tablespoon sesame oil\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Heat sesame oil in a pan, and mix in your favorite miso, amazake, and sesame seeds. Incorporate well. Serve with cooked winter root vegetables, like daikon, turnips, and carrots.\u003c/p>\n\u003cfigure id=\"attachment_114922\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/omusubi.jpg\" alt=\"Omusubi are Japanese rice balls, sold at Aedan's stand with miso and various seasonal toppings.\" width=\"610\" height=\"407\" class=\"size-full wp-image-114922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/omusubi.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/omusubi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/omusubi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/omusubi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/omusubi-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Omusubi\u003cbr>Omusubi are Japanese rice balls, sold at Aedan's stand with miso and various seasonal toppings. \u003ccite>(Kayla Abe/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114916/chasing-umami-unlocking-the-magic-of-japanese-koji-fermentation","authors":["byline_bayareabites_114916"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_95","bayareabites_1875","bayareabites_1873"],"tags":["bayareabites_335","bayareabites_15728"],"featImg":"bayareabites_114920","label":"source_bayareabites_114916"},"bayareabites_112492":{"type":"posts","id":"bayareabites_112492","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112492","score":null,"sort":[1475522440000]},"guestAuthors":[],"slug":"hashtag-poki-brings-healthful-fast-food-to-south-berkeley","title":"Hashtag #Poki Brings Healthful Fast Food to South Berkeley","publishDate":1475522440,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_112494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5557-new.jpg\" alt=\"Hashtag Poki in South Berkeley.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hashtag #Poki in South Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the corner of Telegraph and Prince, in South Berkeley, Mokka, a local family-run coffee shop, recently closed, citing high rent. But folks in the neighborhood, of which I am one, tend to think that the Starbucks that went in a mere two blocks over, is what slowly did them in. Regardless, the sweet little café is gone, and in its place has arisen a promising new fast-food spot: Hashtag Poki or #Poki. Despite the implicit Internet reference in the name, the restaurant doesn’t yet have a website. Furthermore, it’s not clear what the actual name of the place is or how to search for it, which is either a really clever allusion to a post-Twitter universe or just a somewhat comical oversight.\u003c/p>\n\u003cp>But the food is a welcome addition to the neighborhood’s culinary landscape. Here’s the drill: You line up, choose a bowl size (mini=1 scoop protein; reg=3 scoops protein; lg=4 scoops protein), then tell the friendly crew what you’d like. Each bowl comes with your choice of a base (white, brown or sushi rice or salad greens), two sides (crab, wakame/seaweed or ika/squid salad or edamame), any combination of protein scoops (raw: salmon, tuna, albacore or hamachi (yellowtail) or cooked: tako (octopus), shrimp or tofu). Next, the fun part: all the mix-ins, toppings and sauce combinations you like.\u003c/p>\n\u003cfigure id=\"attachment_112495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5564-new.jpg\" alt=\"Hashtag Poki’s busy dining room, with an assembly line of servers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112495\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hashtag Poki’s busy dining room, with an assembly line of servers. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two regular bowls, one with a base of sushi rice, crab salad and edamame for sides and tuna, shrimp and hamachi for proteins — the proteins all mixed together with jalapeno, green onion, masago and seaweed, tossed with a combination of ponzu and yuzu sauce. (Sauces are dashed out as “light,” “medium,” or “heavy\"; we chose medium.)\u003c/p>\n\u003cfigure id=\"attachment_112496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5567-new.jpg\" alt=\"A bowl with hamachi, tuna and shrimp on sushi rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl with hamachi, tuna and shrimp on sushi rice. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The second bowl had a base of brown rice with tako, hamachi and salmon for proteins, and wakame and ika for sides, topped with cucumber, green onions, and seaweed and tossed with “original” sauce, which is just soy sauce and sesame oil, the closest you can get to a traditional poke dressing. (Another question is the spelling of “\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>/poki.” The restaurant uses an “i” at the end, but the most common Hawaiian spelling uses the “e.”) The impulse of this place, though, despite its name, is more Japanese than strictly Hawaiian, more \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi bowl\u003c/a> than traditional Hawaiian raw-fish presentation.\u003c/p>\n\u003cfigure id=\"attachment_112497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5568-new.jpg\" alt=\"A bowl with salmon, octopus and hamachi on brown rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112497\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl with salmon, octopus and hamachi on brown rice \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls were served in takeaway containers, which is not ideal if you’re planning to dine in. But since the restaurant doesn’t serve wine or beer, we took our bowls home to enjoy with a drink. For both of these reasons, lunch is probably a better choice here than dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are a few options with pre-determined ingredients if you don’t feel like trying to figure out the best combinations of flavors.\u003c/p>\n\u003cp>My advice is to keep it simple. The fish is quite fresh, so it doesn’t need much to adorn it. And at $10.95 a pop, these simple, wholesome bowls are quite appealing for a quick meal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/hashtag-poki-berkeley-3?osq=%23poki\" target=\"_blank\">\u003cstrong>Hashtag #Poki\u003c/strong>\u003c/a>\u003cbr>\n3075 Telegraph Ave. Berkeley, CA 94705 [\u003ca href=\"https://goo.gl/HJ8eR8\" target=\"_blank\">Map\u003c/a>] \u003cbr>\nPh: (510) 536-4376\u003cbr>\n Hours: Mon-Sat, 11:30am-8pm; Sun, 11:30am-7:30pm \u003cbr>\nPrice Range: $$ (entrees, $11-$17) \u003c/p>\n\n","blocks":[],"excerpt":"Raw seafood bowls are the focus of this casual new restaurant on Telegraph Avenue in Berkeley.","status":"publish","parent":0,"modified":1475683187,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":613},"headData":{"title":"Hashtag #Poki Brings Healthful Fast Food to South Berkeley | KQED","description":"Raw seafood bowls are the focus of this casual new restaurant on Telegraph Avenue in Berkeley.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"112492 http://ww2.kqed.org/bayareabites/?p=112492","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/03/hashtag-poki-brings-healthful-fast-food-to-south-berkeley/","disqusTitle":"Hashtag #Poki Brings Healthful Fast Food to South Berkeley","path":"/bayareabites/112492/hashtag-poki-brings-healthful-fast-food-to-south-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_112494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5557-new.jpg\" alt=\"Hashtag Poki in South Berkeley.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hashtag #Poki in South Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the corner of Telegraph and Prince, in South Berkeley, Mokka, a local family-run coffee shop, recently closed, citing high rent. But folks in the neighborhood, of which I am one, tend to think that the Starbucks that went in a mere two blocks over, is what slowly did them in. Regardless, the sweet little café is gone, and in its place has arisen a promising new fast-food spot: Hashtag Poki or #Poki. Despite the implicit Internet reference in the name, the restaurant doesn’t yet have a website. Furthermore, it’s not clear what the actual name of the place is or how to search for it, which is either a really clever allusion to a post-Twitter universe or just a somewhat comical oversight.\u003c/p>\n\u003cp>But the food is a welcome addition to the neighborhood’s culinary landscape. Here’s the drill: You line up, choose a bowl size (mini=1 scoop protein; reg=3 scoops protein; lg=4 scoops protein), then tell the friendly crew what you’d like. Each bowl comes with your choice of a base (white, brown or sushi rice or salad greens), two sides (crab, wakame/seaweed or ika/squid salad or edamame), any combination of protein scoops (raw: salmon, tuna, albacore or hamachi (yellowtail) or cooked: tako (octopus), shrimp or tofu). Next, the fun part: all the mix-ins, toppings and sauce combinations you like.\u003c/p>\n\u003cfigure id=\"attachment_112495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5564-new.jpg\" alt=\"Hashtag Poki’s busy dining room, with an assembly line of servers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112495\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hashtag Poki’s busy dining room, with an assembly line of servers. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two regular bowls, one with a base of sushi rice, crab salad and edamame for sides and tuna, shrimp and hamachi for proteins — the proteins all mixed together with jalapeno, green onion, masago and seaweed, tossed with a combination of ponzu and yuzu sauce. (Sauces are dashed out as “light,” “medium,” or “heavy\"; we chose medium.)\u003c/p>\n\u003cfigure id=\"attachment_112496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5567-new.jpg\" alt=\"A bowl with hamachi, tuna and shrimp on sushi rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl with hamachi, tuna and shrimp on sushi rice. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The second bowl had a base of brown rice with tako, hamachi and salmon for proteins, and wakame and ika for sides, topped with cucumber, green onions, and seaweed and tossed with “original” sauce, which is just soy sauce and sesame oil, the closest you can get to a traditional poke dressing. (Another question is the spelling of “\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>/poki.” The restaurant uses an “i” at the end, but the most common Hawaiian spelling uses the “e.”) The impulse of this place, though, despite its name, is more Japanese than strictly Hawaiian, more \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi bowl\u003c/a> than traditional Hawaiian raw-fish presentation.\u003c/p>\n\u003cfigure id=\"attachment_112497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5568-new.jpg\" alt=\"A bowl with salmon, octopus and hamachi on brown rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112497\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl with salmon, octopus and hamachi on brown rice \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls were served in takeaway containers, which is not ideal if you’re planning to dine in. But since the restaurant doesn’t serve wine or beer, we took our bowls home to enjoy with a drink. For both of these reasons, lunch is probably a better choice here than dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a few options with pre-determined ingredients if you don’t feel like trying to figure out the best combinations of flavors.\u003c/p>\n\u003cp>My advice is to keep it simple. The fish is quite fresh, so it doesn’t need much to adorn it. And at $10.95 a pop, these simple, wholesome bowls are quite appealing for a quick meal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/hashtag-poki-berkeley-3?osq=%23poki\" target=\"_blank\">\u003cstrong>Hashtag #Poki\u003c/strong>\u003c/a>\u003cbr>\n3075 Telegraph Ave. Berkeley, CA 94705 [\u003ca href=\"https://goo.gl/HJ8eR8\" target=\"_blank\">Map\u003c/a>] \u003cbr>\nPh: (510) 536-4376\u003cbr>\n Hours: Mon-Sat, 11:30am-8pm; Sun, 11:30am-7:30pm \u003cbr>\nPrice Range: $$ (entrees, $11-$17) \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112492/hashtag-poki-brings-healthful-fast-food-to-south-berkeley","authors":["5575"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_376","bayareabites_335","bayareabites_116","bayareabites_15632","bayareabites_12077","bayareabites_336"],"featImg":"bayareabites_112497","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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