While on my way to Monet in Venice at the de Young one weekend, I decided to drop by Kissaten Hi-Fi to try a hojicha drink from my self given assignment. Loved the neighborhood cafe vibe. It's tiny and charming. I was delighted that they had a hojicha einspänner. They even convinced me to try it with koatji (fermented oat milk). While the flavor was great it was FAR from an einspänner due to the use of koatji as it felt more like a latte. Someone really need to make a proper hojicha einspänner stat.
Olivia Bee was in town and we were able to have a girl's night out at Mister Jiu's. Since we both like to taste different things and she doesn't come too often, we ordered more than a normal 2 person should. Do you blame us though? She loved the wagyu fried rice so much that she ate the leftovers the next day cold from her hotel room. Ha.
Salt & Vinegar Shrimp Chips
king salmon rangoon dip
Cumin Lamb Wontons
black garlic, chili
Wagyu Steak Fried Rice
broccoli, crispy shallots, cured beef heart
Kibo Farm Gai Lan
oyster, garlic
Sizzled Petrale Sole
scallop mousse, fermented black bean, ginger-scallion
Chrysanthemum Ice Milk
chrysanthemum granita, lemon zest, and sea coconut
After dinner, I had to bring her upstairs to Moongate Lounge so she can admire Anna Lee's thoughtful design.
Sisterita remains one of my favorite brunch spots in the Financial District. It is a Thai fusion brunch with interesting and filling offerings. I always get the Alcatraz Escape omelet (it's the tom yum that really seals the deal), and Nancy ordered the Florentine Benedict with the French onion soup and we shared everything. Trust in the Alcatraz Escape.
For Mark's birthday, he picked Rintaro. We happened to go on a day Sylvan was there and he told me how they were preparing the upstairs for a private dining area, which is exciting. Speaking of hojicha desserts, their hojicha panna cotta remains the best hojicha dessert I have had in the Bay Area still. It also appears that I have a regular table there. Thanks for always feeding me and my guests so well!
Honmaguro Ni Shu no Sashimi
San Diego bluefin tuna and Baja bluefin tuna chutoro with wasabi leaf pickle and Half Moon Bay wasabi
Gindara no Sunomono
Saikyo miso-cured Ft. Bragg black cod with Hikari Farm cucumbers in sweet vinegar
Yosedofu
Housemade silken tofu with Meiji soy milk, freshly shaved katsuobushi, ginger, scallion and shiitake shoyu
Hanetsuki Gyoza
Becker Lane Berkshire pork gyoza with chicken foot jelly and "wings"
Chiizu Tori Katsu
Chicken and Cowgirl Creamery Wagon Wheel cheese katsu with Acme panko and snowy cabbage
Eringi
King trumpet mushrooms
Momo Sansho
Chicken thigh
Kama Tama Udon Rintaro hand-rolled udon “carbonara” with a raw egg yolk, butter, ginger, scallion and freshly-shaved katsuobushi
Hojicha Panna Cotta
Momotaro Parfait
Masumoto Farm Sun Crest peaches and jellies, raspberry-blackberry sauce
Posts
