Frost Tsuji Architects designed the overall restaurant and courtyard, working with Len Brackett to create the izakaya façade and interior carpentry. The Building is a complete restoration of two existing structures: one a 1906 earthquake cottage, the other a 75 year old mechanics’ garage. The bar is a single slab of hinoki cedar that separates guests from the open kitchen. He made the interior booths from 100-year-old Redwood wine casks, and used the iron-rich red soil from Sylvan’s childhood home in Nevada City for the mud walls. Sylvan’s father ( East Wind, Inc.), who apprenticed as a temple carpenter in Kyoto, built the space using post and beam construction and hand-planed wood. We make our own tofu, umeshu, umeboshi and other fresh pickles. Our Wasabi root is grown in Half Moon Bay and ground on a sharkskin board.
Our udon is kneaded, rolled and cut by hand. We grill pasture-raised chicken over a binchotan-burning Yakitori Grill. Rintaro is the food of a Japanese Izakaya by way of California. Housemade silken tofu with Meiji soy milk, freshly shaved katsuobushi, ginger, scallion and shiitake shoyuīecker Lane Berkshire pork gyoza with chicken foot jelly and "wings"įancy folded omelet with Riverdog Farm eggs and freshly shaved katsuobushi dashi Hikari Farm chrysanthemum greens with Santa Rosa plum and charcoal-grilled Sonoma Liberty duck breast Hikari Farm mizuna, tokyo turnip, fuji apple, scallion and Monterey Bay squid with mustardy sweet white miso
Romano beans, Hikari Farm komatsuna, yellow peach and black mission fig with rich tofu and sesame dressing
Sashimi platter with pacific mebachi, Baja kanpachi, konbu-cured hirame and Half Moon Bay wasabi With the date selected, the app will then show you what times are available at that Apple Store for your Genius Bar appointment on that day. Slide right and left to find the date you want and tap it. Konbu-cured San Francisco hook and line halibut with Half Moon Bay wasabiīaja yellowtail amberjack with yuzu kosho and Half Moon Bay wasabi Select a date for the appointment using the slider at the top of the screen. Wild pacific bigeye tuna with wasabi leaf pickle and Half Moon Bay wasabi
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