Takashi Saito

  • 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
  • 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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