Marc Zimmerman, the chef behind San Francisco steak Mecca Gozu, is on the point of open a bar centered on Japanese whisky and wagyu: Yokai. Impressed by Japanese after work bars, the house will deal with “Japanese whisky and cocktails in addition to brandies, cognacs, and the budding Japanese gin scene.”
Yokai, which suggests “spirit” in Japanese, will see quite a few the skills from Gozu splitting time on the new house, together with Chef de Delicacies Jessie Lugo, Beverage Director Jordan Abraham, and Common Supervisor Molly Mueller.
The menu will deal with shareable plates and yakitori skewers cooked over binchotan charcoal, in addition to a number of giant plates–suppose slow-roasted Wagyu neck and coal-seared Wagyu carpaccio. There can even be fish and seafood choices, like steamed entire Japanese sea bream and King salmon stomach skewers with matcha, buttermilk and dill, in addition to greens and produce from Tenbrink Farms.
Positioned in SoMa, ALM Design Studio will renovate the pre-Prohibition house, which options excessive ceilings and uncovered brick. Japanese listening bar vibes–that are all the fashion proper now–can be emphasised by a classic McIntosh–no “a”, no phrase on the “hiya”–sound system, and the bar may have an in depth vinyl assortment.
Yokai can be positioned at 545 Mission Road and is anticipated to open in early 2023.
For extra info, head over to Gozu’s official web site.
In September, Chef Jason Fox turned the Correct Lodge’s former espresso bar, La Bande, right into a gin and tapas bar. The brand new look and menu of the San Francisco bar are impressed by the Barcelona eating scene.
