Much like you wouldn’t expect to a half chicken set before you at a yakitori restaurant, don’t come to the new Gozu in San Francisco craving a brontosaurus-sized steak.
Nope, you won’t find that here.
Unlike so many Wagyu-focused restaurants of late in the Bay Area, this one doesn’t focus solely on the primo primal cuts. Instead, Chef-Owner Marc Zimmerman employs a nose-to-tail philosophy here, making use of far more parts of the Japanese specialty-breed, heavily marbled cow than a typical steakhouse ever would.
You’ll find him burning the bones as charcoal, rendering the fat to make sauces and to preserve vegetables, and using lean cuts to even make a house-made version of shoyu.
Zimmerman got the idea for this unique restaurant about five years ago when he was the chef at Alexander’s Steakhouse in San Francisco. He would regularly travel to Japan to source Wagyu from farmers there. But back then, he was only buying the loins, which prompted the farmers to question when he would buy the entire animal. After all, a farmer can’t make a living by only selling part of a cow. The only way to maintain a sustainable business is to make use of every bit of what you’re raising.
It got Zimmerman thinking, and agreeing that it only made sense to buy the entire animal.
It’s a good bet that not many ordinary mortals have dined at Hiroshi in downtown Los Altos.
After all, when it opened its doors two years ago, it was easily staked a claim to being the most expensive and most exclusive restaurant in the Bay Area. That’s because the Japanese restaurant, which essentially acts as your own private restaurant, serves only eight diners per night — at $400 per person on up, excluding tax, tip and beverages. What’s more, whether you were a party of six, four or two, you had to pay the full price of eight diners.
But Hiroshi recently changed that policy, making the restaurant more accessible and affordable. Well, sort of. The 10-course dinner now starts at $575 per person, exclusive of tax, tip, and beverages. But you need only a minimum of four diners to make a reservation now.
Owned by Chef Hiroshi Kimura and Japanese businessman Iwata Tsuyoshi, the restaurant has hosted the likes of Google co-founders Sergey Brin and Larry Page, as well as other tech titans.
This summer, the chef hosted an intimate group of six food writers, including yours truly, to experience his traditional Japanese cuisine served against a backdrop of dazzling art and plateware in a serene dining room dominated by 16-foot raw-edge table, fashioned from an 800-year-old zelkova tree, the same type of wood used to construct Japanese temples.
Although a 2019 opening was expected for Chef David Kinch’s newest restaurant, Mentone in Aptos, eager diners will have to wait a little longer.
Like most under-construction restaurants these days, permit approvals have taken longer than expected. So, Mentone will likely open in the first half of January 2020 instead.
That’s what Kinch confirmed last week, while hosting a pop-up at Manresa Bread in Campbell, where he debuted some of the lusty, soulful food he’ll be serving at Mentone, the first Italian restaurant by this Michelin three-starred chef.
“People think I’m purposely delaying the opening to build more suspense,” he says with a laugh. “But that’s not true. It’s out of my hands.”
Yes, after conquering the highest echelons of fine-dining with Manresa, artisan bread-baking with Manresa Bread (Los Gatos, Los Altos, and Campbell), and the spirit of the Big Easy with the Bywater in Los Gatos, Kinch is turning his attention to the cuisine of the Italian and French Riviera, from which Mentone gets its name. It’ll also be the first restaurant on the “other side of the hill” of Highway 17 for Kinch, who has called Santa Cruz home for decades.
For half a century, the organization has worked to rebuild and preserve Tibet’s cultural heritage.
The unique gala features pairs of celebrated Bay Area chefs cooking a four-course dinner table-side for guests.
Chef Laurent Manrique of Cafe de la Presse in San Francisco has been instrumental in organizing the chef brigade over the years. He’s back again this time, joined by Chef Gerald Hirogoyen of San Francisco’s Piperade.
Some of the other chef duos who will be cooking together include Reylon Augustin of Madera in Menlo Park and Dustin Valette of Valette in Healdsburg; Peter Armellino of The Plumed Horse in Saratoga and Anthony Strong of Prairie in San Francisco; and Jason Pringle of Selby’s in Redwood City and Eric Upper of Alexander’s Steakhouse in San Francisco.
If you already have a copy of my cookbook, you know what Owner Denise Huynh poured her life savings into what was then a struggling restaurant nine years ago that she took over from her aunt. For the first few years, sheer will-power propelled her onward, as she worked to attract diners to what was then a still very gritty, crime-laden part of the city.
Now the neighborhood, with gleaming new condos and apartments going up, has grown with her. And Tay Ho Oakland has become known for its authentic cuisine served in a relaxed, inviting and cheerful spot.