Atypical Brunch Experience at Yuzuki Japanese Eatery in SF's Misison District

Forget typical brunch items like pancakes and omelettes the next time you go out to eat. Yuzuki Japanese Eatery - an izakaya in the trendy Mission District that specializes in shareable, small Japanese plates - has revolutionized the way we conceive brunch when it launched brunch service last summer. While Yuzuki's limited brunch menu focuses on items like udon and soba instead of grilled skewers and rice pot, you will still indulge in the same delicious and authentic Japanese cuisine made with fresh, local, and seasonal ingredients.

Wagyu Udon ($23)

Yuzuki's simple brunch menu is categorized into noodles (udon or soba) and sushi. You get a choice between udon or soba with all noodle entrees, which also come with a side of vegetables and topping choices that range from chicken and egg to lightly fried shrimp and vegetables. I would recommend the Wagyu Udon ($23). Served in a bowl of warm, flavorful broth are a generous portion of soft, chewy udon noodles and six tender pieces of wagyu beef topped with scallions. 

Kaisen Chirashi ($28)

The Kaisen Chrashi ($28) has eight different varieties of fresh sashimi and seafood, such as tuna, mackerel, lump Dungeness crab meat, and salmon roe. The salmon has an extremely rich, buttery taste that just melts in your mouth, while the scallop provides the perfectly chewy, juicy, and plump texture. The Kaisen Chirashi also comes with a side of clear soup with mushroom and seaweed.

A SF Restaurant Where You Can Dine in Harmony with Nature

Founded in 2011 by a husband-and-wife team, Adam and Stacy Jed, Bluestem Brasserie is a chic, urban restaurant that highlights an expansive menu created with fresh, seasonal ingredients. With a special focus on providing a dining experience that works in harmony with nature, Bluestem Brasserie highlights local, sustainable ingredients from small farms that specialize in the likes of grass-fed beef and free-range chicken. The brasserie, which boasts a stylish yet relaxed ambiance, is conveniently located in the midst of San Francisco's bustling Financial District and Union Square.

Seared Spanish Octopus ($15)

To start, the Seared Spanish Octopus ($15) was the perfect first course to amp up our appetite. The dish seamlessly fused different ingredients, flavors, and textures. The plate included a generous portion of tender, chewy octopus legs with crispy, house-made rice crackers, marinated Bloomsdale spinach, and spicy, pickled Fresno chilies over a puree of creamy black sesame sauce.

Sweet Potato Gnocchi ($22)

While the vegetarian entree of Sweet Potato Gnocchi ($22) is listed under "Mains," we ordered this dish to share - and what a great decision as it was my favorite of the evening! The sweet potato gnocchi was fluffy like a bed of pillows. Together with the creamy chestnut-sherry purée, chestnut cubes, cultivated mushrooms, and crispy sage, this gnocchi plate will remain as one of the top dishes I have tried.

 Seared Liberty Duck ($31)

The entree menu at Bluestem Brasserie is a carnivore's dream, featuring meats that range from chicken to pork to lamb to beef. My choice for the evening was the Seared Liberty Duck ($31) over a bed of Brussels sprout hash with duck confit and farro. Underneath it was a golden yellow puree of spiced butternut squash and sharied cherry-port sauce. The dish was as delicious as it was colorful - I especially enjoyed the interplay between sweet and savory from the butternut squash and the cherry-port sauce. The hash would have been a bit more pleasing to the mouth had it not been seasoned with too much salt.

Butter Poached Filet Mignon & Prawns ($48)

Another highlight from the entree was the Butter Poached Filet Mignon & Prawns ($48) with sauteed spinach over green peppercorn brandy sauce. The grass-fed filet showcased the ethos that Bluestem prides in: sustainability. The medium rare filet was tender and juicy, while the gulf prawns had beautifully crispy exterior with moist interior. 

Meyer Lemon Citrus Cheesecake($22)

While we were quite satiated by now, we couldn't say no to dessert upon seeing whimsical menu items like "Blondies Have More Fun" and "Snap, Crackle, Pot de Creme." The Meyer Lemon Citrus Cheesecake ($11) on shortbread crust was topped with a beautiful meringue of toasted marshmallow, dried fruit compote of raisins and cranberries, and sugared orange peel.

Snap, Crackle, Pot de Creme ($11)

What an appropriate name for the dessert, Snap, Crackle, Pot de Creme ($11), as it was the perfect onomatopoeia for what we received. This delectable pot of rich, milk chocolate custard was complemented by dense, almond macaroon, candied kumquats, a dollop of sweet cream, and toffee brittle with rice krispies for that kick of crackle. One bite of this melt-in-your-mouth dessert was enough to make me shout, "Oh snap - I will be back for more!"

Big 4 Restaurant at The Scarlet Huntington Fuses Delicious Food with Unique California History

Named after four famous Pacific railroad tycoons of the 19th century - Charles Crocker, Collis Huntington, Mark Hopkins, and Leland Stanford - the Big 4 Restaurant at The Scarlet Huntington celebrates the bygone era of California's unique history with its classic American cuisine, an impressive decor of historical photographs and artifacts, and an elegant ambiance featuring live piano entertainment. 

First Course: Cauliflower Soup ($15) & 

Derby Cobb Salad ($18)

Start the meal with a warm bowl of Cauliflower Soup ($15) or the classic Brown Derby Cobb Salad ($18). The soup, topped with chopped chives and truffle oil, has the perfectly creamy texture that will warm your body and soul. The cobb salad has rows of rich roquefort cheese, creamy avocado, chopped tomato, roasted chicken, savory bacon, and sliced boiled eggs tossed in French dressing.

Second Course: Oven-Roasted Chicken Breast ($21) & Angus Burger ($19)

For entree, the Oven-Roasted Chicken Breast ($21) is accompanied by braised swiss chard and roasted herb potatoes. The chicken is extremely juicy and moist on the inside with crispy skin on the outside. Another highlight is the Angus Burger ($19) with crispy, thin-cut French fries. The juicy angus beef patty is topped with lettuce, tomatoes, and onions with the option of adding cheese (Swiss or Cheddar), avocado, or bacon for $2 additional. 

Third Course: Mascarpone Panna Cotta ($12)

To appease your sweet tooth, try the Mascarpone Panna Cotta ($12). The sweetened, gelatinous cream is complemented by blueberry compote and a piece of shortbread cookie for a sweet finish to a satisfying meal at the Big 4 Restaurant.

Trust the Chef at Omakase in SF to Guide You Through an Exceptional Culinary Journey of Japanese Cuisine

Regardless of whether you are a local or a visitor in San Francisco, you will want to plan ahead to grab one of only 14 highly coveted seats at Omakase, the hottest Japanese restaurant in town. Just 7 months into operation (the restaurant opened in June 2015), Omakase has already garnered numerous accolades, including a 1-Michelin star and a 3 stars rating from the SF Chronicle.

The menu at Omakase is quite simple: you choose either the Hideaki Omakase ($150) or the Yamato Omakase ($200), whose difference in price is mainly due to the number of courses and the rarity of fish. For both options, you will be guided by the chef as he takes you on a unique journey that highlights the simple yet complex flavors of Japanese cuisine. I opted for the Hideaki Omakase, which included Hideaki Omakase, which included 2 appetizers, 1 sashimi, 10 pieces nigiri, and 1 owan. Some of the highlights include:

Ocean Trout with Vinegar

The lightly fried ocean trout was crispy on the outside and moist on the inside. I loved the contrast between the sharp vinegar and the sweet trout. The greens and halved tomatoes provided a nice variety of textures to the dish.

Maguro (Tuna) and Saba (King Mackerel)

This truly melt-in-your-mouth platter of sashimi featured tuna and king mackerel. Omakase sources most of its fish from the famous Tsukiji Market in Japan. 

Chawanmushi (Egg Custard)

Hiding underneath the sweet egg custard was a piece of steamed, savory mackerel. The grated ginger on top added a kick of spiciness to the custard.

Chutoro (Medium Fatty Tuna)

Slightly less fatty than toro, the chutoro was seared with a torcher right before being served to provide a smokey flavor. It looked and tasted like rare Wagyu beef...but only better.

Japanese Halibut

As though the light, delicate halibut wasn't delicious enough, the chef enhanced the flavor even further by topping it with creamy uni liver and roe.

 King Salmon

Perhaps the most familiar and well-known nigiri, the King Salmon at Omakase had a rich, buttery taste that lasted in my mouth until the final swallow.

Uni with Ebi

The creamy uni was topped with ebi and freshly grated wasabi for an interesting interplay of texture and flavor.

Lobster Miso Soup with Tofu

  
Whereas most Japanese restaurants would start a meal with miso soup, Omakase ended its savory course with lobster miso soup with chives and tofu. 
.

Mango Sorbet 

A combination of icy dessert and liquid, this dessert was a Japanese version of affogato or root beer float. Instead of ice cream, you get a scoop of mango sorbet topped with Yuzu. Instead of coffee or root beer, you get rice wine. Combine them together and you have a surprisingly delicious concoction and a refreshing way to end the omakase experience.



Because the nature of omakase is designed to highlight the freshest ingredient of the day, everyone's experience will be different and no single night will be the same - but one thing for sure is that you will certainly leave the restaurant extremely satisfied and wanting to return ASAP to experience the magic of Omakase again.

Fresh, Sustainable Seafood at Scoma's, a San Francisco Dining Landmark at Fisherman's Wharf

Down a nondescript alley in Fisherman's Wharf sits a famed San Francisco dining landmark that has been in operation for 50 years. Scoma's Restaurant - located at its own private dock on the water - specializes in fresh, sustainable seafood. This family-owned and operated restaurant compiles with the Monterey Bay Aquarium Seafood Watch Program, whose mission is to "empower consumers and businesses to make choices for a healthy ocean."

Butternut Squash Soup ($6/cup, $8/bowl)

While an unlikely start at a seafood restaurant, the Butternut Squash Soup is an absolute must. This healthy, vegan option is a creamy puree of butternut squash topped with fall vegetable, lemon zest, and crispy sage with a drizzle of olive oil on top. You will be licking the bowl to get the last bit of this amazing soup.

Spinach Salad ($11) and Beet Salad ($9)

The refreshing duo of the Blomsdale 'Curly' Spinach Salad and the Organic Roasted Beet Salad is the perfect way to ramp up your appetite. The fresh spinach is tossed in aged balsamic vinaigrette with warm, crispy polenta croutons, spring onion tops, garden herbs, and shaved parmesan, while the salt roasted red and golden beets are complemented by creamy avocado slices and orange with a drizzle of aged balsamic and fresh, grated horseradish.

Grilled Wild King Salmon ($34) and Seared Atlantic Cod ($32)

The entrees highlight fresh, local, and seasonal seafood. The Grilled Wild King Salmon is topped with lightly fried, julienne zucchini with sweet corn underneath. The Seared Atlantic Cod features beautiful golden beet salad and micro greens on top with savory wild mushroom reduction at the bottom. 

Special Dinner Experience That Will Remain Unforgettable in One's Lifetime: Chef's Table at One Market

Chef's Table at One Market

Only a few dining experiences are so unique that they will remain unforgettable in one's lifetime - for me, that special experience will be the Chef's Table at One Market Restaurant. 

Each night, this famed farm-to-table restaurant along the San Francisco Embarcadero sets aside a table in the heart of the kitchen for up to seven guests to enjoy a custom-made tasting menu created and served by Chef Mark Dommen, the hottest chefs in SF. Beyond indulging in mouthwatering items ranging from Tasmanian ocean trout to New York steak, the immersive Chef's Table experience includes a tour of the wine cellar and the kitchen, as well as an opportunity to assist the chef in creating one of the courses.

Beginning of the Journey

Upon arrival, the hostess led us directly to the kitchen to a round table inside the kitchen, where the chefs were cooking and plating food for the night's service. Beyond the floor-to-ceiling window in the kitchen was an impressive view of the Ferry Building.

Amuse Bouche

Each course throughout the dinner highlighted culinary ingenuity of Chef Mark, who brilliantly incorporated different ingredients that perfectly fused various textures and flavors together. The dinner commenced with a delectable plate of amuse bouche that included four small bites, including shrimp skewer in citrus froth and whipped potato topped with caviar. Some of my favorites from the tasting menu included:

Thinly Sliced Lamb's Tongue

I would have never thought to eat a lamb's tongue, but both the ingredients and the method of cooking in this dish were truly unique. Underneath rolled-up pieces of thinly sliced lamb's tongue, Chef Mark laid mustard vinaigrette for flavor and puffed, crunchy quinoa for texture. The lamb tongue was topped with fresh micro greens and diamond-shaped Asian pears. Finally, he cooked eggs in liquid nitrogen to separate the egg whites and the yolk, which turned into powder to complement the dish. For those wondering what a lamb's tongue tastes like, just think of it as a fancier bologna that tickles your tongue for more.

Tasmanian Ocean Trout "Mi Cuit"

A dish as photogenic as it is delicious, the "Mi Cuit" featured lightly cured Tasmanian ocean trout rolled atop a crunchy potato rösti with a side of sweet and savory pancetta vinaigrette. When I poked the peppered, sunny side up pastured chicken egg on top, the yolk oozed and spilled over to provide additional flavor and texture. 

Grilled Octopus

My favorite dish of the night was the Grilled Octopus with puree-like Japanese kabocha squash, pomegranate seeds, and baby wild arugula with a drizzle of olive oil. The octopus legs, perfectly confit in olive oil, was tender, plump and juicy, and I absolutely loved the slight kick of spiciness from the cayenne pepper in the kabocha squash as well as the sweet yet tart flavors enhanced by the pomegranate seeds.

Foie Gras, Scallop, N.Y. Steak

Besides these dishes, we also enjoyed rich and buttery Pan-Seared Foie Gras in seaweed, shiitake mushrooms, and duck-dashi consomme, Day Boat Scallop with buckwheat, leeks, pork belly, and pickled cipollini onions, and Grilled N.Y. Steak & Braised Beef Shoulder with celery root puree, mirepoix, baby vegetables, and thyme jus.

Onward to the Participatory Course!

Before the last savory course, One Market's general manager also led an informative kitchen and wine cellar tour. Additionally, we had to "earn" our dessert by engaging in a "participatory course." We put on chef's attire and helped to assemble different dessert under the guidance of the pastry chef. We dipped ramekins filled with vanilla bean and espresso in brown sugar and torched them, rolled square-shaped cheesecake and chocolate cake into a bed of cocoa nibs and toffee & almond mix, and drizzled the dessert plate with chocolate and caramel sauce before plating. And - of course - we enjoyed our creation to conclude the unforgettable Chef's Table experience at One Market.

One-of-a-Kind Experience

On the night we visited, One Market was especially busy because it hosted multiple large parties. As I watched the entire staff - everyone from the head chefs to the servers to the dish washers - working so hard to make every diners' experiences unique and special, I couldn't help but feel extremely appreciative and grateful for their effort. I will certainly return - at least to perfect torching that delicious creme brulee again!

Authentic, Home-Style Chinese Cuisine At Fang Restaurant In San Francisco

Forget typical Chinese American entrees like General Tso’s chicken, Mongolian beef, or sweet and sour pork when you dine at Fang Restaurant. This eponymous, family-owned and operated restaurant highlights authentic yet experimental Chinese cuisine sourced from seasonal, local ingredients.

White River Soup

An interesting fusion of complexity and delicacy, the hearty White River Soup includes a whole fried fish simmered with aromatics, tofu puff, pork wontons, vermiciili, julienne scallions, and ginger. All the ingredients in the dish bring out the rich, intense flavors to the creamy, white broth. I would have personally preferred the fish to be steamed rather than fried. The big, chunky pieces of wontons have the perfectly chewy skin with juicy meat inside.

Fang’s Crispy Honey Chili Shortribs

One of Fang’s signature dish is the Crispy Honey Chili Shortrib. Served as a skewer, the tender, fall-off-the-bone shortrib is lightly fried on the outside with sprinkles of black sesame seeds and cilantro. Both the spicy chili oil and the sweet soy sauce accentuate the flavor of the dish.

Five Spice Whitefish

While the identify of the mysterious “whitefish” used in the Five Spice Whitefish remains a mystery (halibut? tilapia? cod?), this delectable dish of moist fish filet with caramelized red onions and spinach is a must. The tender fish seasoned with salt and pepper goes well with the vegetables, which provides a nice mix to the texture. dish heightens your senses with The dish is a bit salty so be sure to get a bowl of white rice on the side to balance out the palate.