Here’s everything we are at nisei by Chef David Yoshimura for our anniversary 🥰

Starters:
▪️ Sakura tea - made with local cherry blossoms in the prettiest glass, this was such a great way to start!
▪️ Crab gyoza, kohlrabi, mitsuba
▪️ Ikebana (japanese flower arranging), seasonal greens, shio koji, salted cherry
▪️ Satsuma imo soufflé, misozuke garlic, caviar - melt in your mouth amazing texture!
▪️ Firefly squid, shoyuzuke onion, nettle kosho - I loved the texture of the squid

▪️ Ochazuke (green tea over rice), shima aji, matcha, cucumber, pine

▪️ Venison tataki, ponzu, rainier cherry, geraldton wax flower

▪️Pine nut miso soup, pickled pine nut - so fabulous and such an elevated version of such a common dish

▪️Anago (salt water eel) spring onions, fiddleheads, mitsuba

▪️Kinmedai (golden eye snapper) misozuke bamboo, smoked oyster sauce

▪️Crispy kakuni (braised pork belly), mustard, snap peas, ramps

▪️Sweet nori, shoyu egg custard, uni - savory sweet the perfect transition to dessert

▪️Black sesame cheesecake, strawberry, fresh cheese - best presentation of the night - a little tree growing out of the cheesecake

▪️Sakura, rhubarb, crème fraîche, honey - loved the texture of this with the meringue wafer on top with the rhubarb snow and it was so beautiful!

▪️ Assorted wagashi - brought to the table by a cart which was very whimsical

▪️ Caviar supplement with grilled sourdough yakimochi, smoked koji butter, vegetable jus, and @therealtsarnicoulai caviar. Absolutely incredible! The chewiness of the mochi with the creamy butter and caviar was absolutely superb!

Portions were perfect. We left feeling full but not stuffed. I also loved that many of the cocktails from the regular menu can be made alcohol free instead of a standalone menu.

This was an amazing meal and we will definitely be back here to celebrate another special occasion!

#michelinstar #nisei #onlyinsf #sanfrancisco #sanfranciscofood #michelinstarrestaurant