Green tea and vanilla ice cream – Izakaya Yuzuki

Green tea and vanilla ice cream - Izakaya Yuzuki
A great way to end a dinner – with not too-sweet ice cream with a thick, creamy texture. Noms! Tasting menu
Izakaya Yuzuki, San Francisco CA

Large elephant ear leaves

Large elephant ear leaves (Alocasia ‘Portora’, Araceae), Castro.

Yaki omusubi – Izakaya Yuzuki

Yaki omusubi - Izakaya Yuzuki
Grilled rice ball with uni and watercress soy butter sauce. Tasting menu
Izakaya Yuzuki, San Francisco CA

Hmm, I don’t think this was one of my favorited dishes. The grilled rice tasted great and had a strong flavor, but one that sadly over-powered the uni. I think that uni should be prominent if you’re going to include it in a dish since the ingredient is so delicate, but it just got lost in this one.

Salvia Dancing Dolls

Pink and white Salvia ‘Dancing Dolls’ flowers (Lamiaceae), 18th Street.

Kakiage – Izakaya Yuzuki

Kakiage - Izakaya Yuzuki
Shrimp and root vegetable tempura with green tea salt. Tasting menu
Izakaya Yuzuki, San Francisco CA

This dish was very new to me – whole shrimp with shredded root vegetables fried tempura style! I liked the flavors especially with the dipping sauce, but the texture was a little limp and chewy. The pieces looked crispy but they really weren’t. Hmm…

Iochroma purple flowers
Iochroma ‘Royal Queen’ purple flowers (Solanaceae), 18th Street.

Sunomono with crab – Izakaya Yuzuki

Sunomono with crab - Izakaya Yuzuki
Vinegar dressed cucumber salad with crab meat, seaweed and flowers. Tasting menu
Izakaya Yuzuki, San Francisco CA

Wow, this was the fanciest cucumber salad (sunomono) I’ve ever had! The baby cucumbers were intricately sliced, but not all the way through so they remained intact while still being able to see the expert knife-work. The fresh crab was delicious and the dressing had the perfect balance of tart and sweet. Noms!

Orange iceplant flowers
Orange iceplant ‘Jewel of the Desert Topaz’ flowers (Delosperma sp., Aizoaceae), 18th Street.

Obanzai – Izakaya Yuzuki

Obanzai - Izakaya Yuzuki
Kyoto style cooked local vegetables, served in three different preparations. Tasting menu
Izakaya Yuzuki, San Francisco CA

I can’t remember all the vegetables in this dish, but on the left are eggplants and on the right are a type of yam. The bowl contains a leafy green. The preparations were delicious and the eggplants were my favorite!

Obanzai - Izakaya Yuzuki
Bowl of leafy greens.

Cupid's Span
Cupid’s Span, 2002, Claes Odlenburg, Coosje van Bruggen. Bow and arrow public sculpture in front of the Bay Bridge.

Zaru tofu – Izakaya Yuzuki

Zaru tofu - Izakaya Yuzuki
House-made fresh tofu with sea salt. Tasting menu
Izakaya Yuzuki, San Francisco CA

This was different from any tofu I’ve ever had – I enjoyed it. The texture was super soft and creamy. It had very little flavor so the sea salt was useful. It was also a bit difficult to eat this with the awkward wooden spoons they provided but I like a challenge. 🙂

Sea salt - Izakaya Yuzuki
Sea salt.

My baby-girl
My baby-girl enjoying a walk up Bernal Hill and treated to a great view of San Francisco.

Chicken katsu and vegetable buns – Izakaya Yuzuki

Chicken katsu and vegetable buns - Izakaya Yuzuki
Sunday special. Fried chicken with marinated vegetables and greens. $10
Izakaya Yuzuki, San Francisco CA

These chicken buns weren’t on the menu, but I saw the table next to us receive an order so I asked if we could get some too. It was their special so that’s why it wasn’t in print. Omg, these were amazing! The chicken was tender and juicy, but the saucey vegetables were the best part. They had SO much flavor!

7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2013

Asahi beer - Izakaya Yuzuki

Asahi beer. $6

Random sidewalk message
“Let your smile change the world, don’t let the world change your smile.” Random sidewalk message, Church Street.