Takashi Saito

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Blogs
March 29, 2012
Number 33: Chawanmushi from Izakaya Yuzuki
SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition Izakaya Yuzuki's flawless chawanmushi, or steamed custard, is a performance that begins with the lifting of the wooden lid that caps a stoneware bowl. The steam that rolls up off the custard and spills out the sides ... More >>
Blogs
January 26, 2012
Izakaya Yuzuki Chef Takashi Saito Talks Culture
As a side note to this week's review of Izakaya Yuzuki, a 2-month-old Japanese restaurant in the Mission, I spoke to its chef, Takashi Saito, a alumnus of Ame and Kyo-Ya. In addition to making exquisite chawanmushi, fish cakes, and braised pork belly, Saito is starting a few culturing projects ... More >>
Dining
January 25, 2012
Izakaya Yuzuki: Painstakingly Crafted Japanese Food
As a side note to this week's review of Izakaya Yuzuki, a 2-month-old Japanese restaurant in the Mission, I spoke to its chef, Takashi Saito, a alumnus of Ame and Kyo-Ya. In addition to making exquisite chawanmushi, fish cakes, and braised pork belly, Saito is starting a few culturing projects ... More >>
Blogs
January 25, 2012
Izakaya Yuzuki Takes Its Cooking Back to the Base
We are in the era of chocolate makers who import their cacao beans via sailing ship, bartenders making tonic water from cinchona bark, and brewers using leftover bread yeast to make beer. The closer you take your cooking back to the root, the more heartfelt it comes across. That's the approach ta ... More >>

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Blogs

Number 33: Chawanmushi from Izakaya Yuzuki

Blogs

Izakaya Yuzuki Chef Takashi Saito Talks Culture

Dining

Izakaya Yuzuki: Painstakingly Crafted Japanese Food

Blogs

Izakaya Yuzuki Takes Its Cooking Back to the Base

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