New Kappo-style restaurant in Japantown, Yuji, offers seating for just

A new restaurant with seating for just nine diners has opened under the radar in San Francisco’s Japantown. YujiNow, they serve Kappo-style cuisine at the 1700 Post Street location. This was the former home for OzaOza, which closed in December 2020. Kappo, a newer dining experience in the city, is only available at a handful of establishments. 

Photo credit: Google


According to Yuji’s website, “The meaning of Kappo comes from traditional Japanese cooking methods; to cut, boil, stew, and fry. Different from sushi chefs who mainly cut fish and make sushi like omakase-style sushi, a Kappo chef is trained to master numerous ways of cooking and to understand the seasonality of food, the quality of ingredients, and the presentation.”

And as the Michelin Guide explainsKappo restaurants are small and intimate in Japan, making them popular through word of mouth. The chef will create a menu that is somewhere in between the more formal Kaiseki experience and a casual izakaya dining experience.

Photo Credit: Yuji


Follow us on Twitter or Pinterest or Google News: Read the latest content, follow us and get notified when the new article is being published.
Shop Now

Hirohiko Sato, the owner of Yuji who also operates the Richmond District’s Izakaya Mayumi restaurant, has teamed with Yuji Yamauchi. He has extensive Japanese cuisine training and has recently relocated to the Bay Area. “In order to gain extensive skills as a master Kappo chef, usually, more than 10 to 15 years of persistent training is required. This is one of the reasons why it is very difficult to find many skillful Kappo chefs here in the states, compared to the growing numbers of sushi chefs and sushi restaurants,”Website states. 

Eater SFReports that “Yuji will follow in this same style with a 12-course meal sourcing ingredients from Japan and a few select spots in the U.S.”The meals will cost $180 per person and are served in a 500-square-foot area. Premium meats such as A5 wagyu beef, and hard-to-find seafood such as tilefish and blackthroat seperch will be available to diners. You will also find fresh Maine lobster and sea-urchin in the small portion portions.

Photo Credit: Yuji

Yuji now accepts reservations by phone, text, or email. However, Yuji is only open from Thursday to Monday. Yuji prepares the 12-course dishes behind a counter in the dining area.


Source link

Leave a Reply

Your email address will not be published. Required fields are marked *