[ad_1]
At Gozu in San Francisco, chef Marc Zimmerman’s adore of Wagyu beef has been translated into a 10-course tasting menu that exhibits off the total cow from head to tail. For his subsequent undertaking, he’s going a bit much more casual, but his devotion to Wagyu is considerably from waning.
Zimmerman is organizing a low-vital bar devoted to the superior-stop Japanese beef and Whisky, Eater SF to start with noted. Yokai, which implies “spirit” in Japanese, will take a amount of skills from Gozu and place them to function in a placing influenced by Japan’s after-get the job done bars. In conditions of the foodstuff, the bulk of the menu will aim on shareable plates and yakitori skewers cooked in excess of binchotan charcoal. Some substantial plates will also be available, these kinds of as a slow-roasted Wagyu neck and coal-seared Wagyu carpaccio.
Far more from Robb Report
“We’re genuinely digging down deep into what excellent beef is,” Zimmerman told Robb Report in 2019, when Gozu opened. “I’ve often assumed that the steakhouse variety of sells it quick. For the most portion they are serving the strips and the rib-eyes and the tenderloin, but there’s a entire whole lot much more delicious elements to the animal than those people.”
Although the major concentration will be on meat, Yokai will also cook dinner up fish and seafood, which includes steamed whole Japanese sea bream and King salmon belly skewers with matcha, buttermilk and dill. The veggies and produce will appear from Tenbrink Farms. For drinks, which will be just as important as the food items, the beverage menu will lean toward Japanese whisky and cocktails, alongside with brandy, Cognac and Japanese gin.
The pre-Prohibition place, which options large ceilings and exposed brick, will be renovated by ALM Design Studio. And to emphasize the Japanese-listening-bar vibes, a vintage McIntosh sound program will be installed, in get for friends to listen to the intensive vinyl collection owned by the bar.
To support him out at Yokai, Zimmerman is brining along Gozu’s Jessie Lugo, beverage director Jordan Abraham and standard supervisor Molly Mueller. The latter two will split their time between the Yokai and Gozu, displaying just how interconnected the two places will be.
Offered how a great deal individuals by now enjoy the steakhouse, that appears to be like a very good indication for Yokai.
Greatest of Robb Report
Signal up for Robb Report’s Newsletter. For the hottest information, comply with us on Facebook, Twitter, and Instagram.
[ad_2]
Supply connection
