| Seafood Restaurants Articles |
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Chic Sushi and Whiskey Lounge where SOMA meets the Mission Nihon, a chic, understated little Japanese restaurant/whiskey lounge, opened quietly in early 2006 on a nondescript corner of Folsom and 14th, causing quite the buzz in the Mission and surrounding neighborhoods. The Dajani group, also owners of Tsunami Sushi, Bar 821, and Café Abir, have consistently added to the invigoration of the Divisadero strip with their hip, affordable operations. Word on the street is that their latest venture, Nihon, does much the same for its location. Despite the presence of Chez Spencer bistro, the area is known mainly for housing Rainbow Grocery and a handful of big-box retailers beneath a dominating freeway. |
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Fresh Fusion and Innovative Ingredients Dressed up with a casual luau ambience, Moki's has the perfect energy for a neighborhood sushi and island seafood restaurant. The menu is extensive and eclectic, including an array of traditional sushi and nigiri options as well as incredibly innovative, Hawaiian-inspired rolls and mouth-watering appetizers, small plates, and entrees. |
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When sushi came into American vogue during the mid-eighties, it was heralded as ‘the food of the gods.’ Raw fish was new to the American palate, and even more than most new ethnic cuisine, seemed dangerous and decadent. It was the sustenance of brokers and starlets, dignitaries and diplomats, and not necessarily intended for consumption by the mortal remainder of the population. Like the raw egged Caesar salad of the thirties, sushi in the eighties embodied a paradoxical duality of classic s.plicity and eccentric frivolity. |
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Trends in Food Fresh lobster from Sun Fat Seafood Market (Mission @ 23rd), our local secret. An inexpensive, clean, friendly seafood market, where they will kill, halve and clean your lobster for you. Roast in shell w/salt and pepper and serve with a warm sauce of garlic, sherry, lemon, olive oil and parsley. And lots of napkins. |
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Fresh and Cozy Opened in Fall 2005, Bar Crudo is a modern raw bar with a little edge, contributing to the short list of San Francisco restaurants featuring crudo, the "Italian sushi" trend that hit large recently in New York. At the helm of Bar Crudo are twin brothers and owners, Mike and Tim Selvera. Chef Mike Selvera knows seafood; most recently he was head chef at Café Maritime and prior to that, Yabbies Coastal Kitchen. Tim runs the front of the house, guaranteeing a happy, comfortable visit. |
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A Likely Local Secret A red lantern and lit-up tree on Guerrero at 22nd Street are the only landmarks that identify Kiji, a Japanese restaurant that replaced La Foccacia last fall. Although it's not likely to attract foodies from far and wide, it exudes a friendly, neighborhood charm. Enter through the red door and, like many Japanese restaurants, the sociable sushi chefs will belt out a warm, enthusiastic greeting. |
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