The 1700 square foot, 47-seat restaurant is co-owned by chef Cody Auger and chef Eric Boor (who met at the Pearl District’s shuttered Hiroshi) will occupy a space on Southeast Belmont next-door to Slappy Cakes and steps from the popular Good Food Here cart pod.
The menu is divided into hot and cold starters (think house-pickled vegetables and seasonal tempura), nigiri and sashimi, specialty rolls (including vegetarian options), and entrees (like roasted Kurobuta Pork shoulder with kabocha squash puree and seared bok choy and grilled Painted Hills tenderloin with root vegetable puree and shiitake mushrooms with a plum wine reduction. Full omakase (chef’s choice) dinners will also be available.
The bar will be managed by Brian Gillard, who will offer over 25 varieties of saké, shochu, and nigori, as well as specialty cocktails like the Oni (Yamazaki 10 year whiskey, Cointreau, dash orange bitters and fresh grated ginger) and Akamatta
(Aviation gin, yuzu, sparkling wine, with muddled shiso leaf).
Auger—who also has a background in architecture, woodworking, and design—has handcrafted every wood feature in the space to complement the ceiling’s 100-year-old wooden beams and open kitchen.
Let's go!
yes!
opens soon, lets go asap
|
The menu is divided into hot and cold starters (think house-pickled vegetables and seasonal tempura), nigiri and sashimi, specialty rolls (including vegetarian options), and entrees (like roasted Kurobuta Pork shoulder with kabocha squash puree and seared bok choy and grilled Painted Hills tenderloin with root vegetable puree and shiitake mushrooms with a plum wine reduction. Full omakase (chef’s choice) dinners will also be available.
The bar will be managed by Brian Gillard, who will offer over 25 varieties of saké, shochu, and nigori, as well as specialty cocktails like the Oni (Yamazaki 10 year whiskey, Cointreau, dash orange bitters and fresh grated ginger) and Akamatta
(Aviation gin, yuzu, sparkling wine, with muddled shiso leaf).
Auger—who also has a background in architecture, woodworking, and design—has handcrafted every wood feature in the space to complement the ceiling’s 100-year-old wooden beams and open kitchen.
- Skinny 5-03-2012 1:29 pm
Let's go!
- steve 5-03-2012 2:43 pm [add a comment]
yes!
- linda 5-03-2012 4:43 pm [add a comment]
opens soon, lets go asap
- Skinny 5-03-2012 5:07 pm [add a comment]