Where’s the Beef At Gozu? It’s In Practically Everything
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.
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