Kin Khao

Kin Khao

San Francisco, CA 

Mushroom Hor Mok:

Curry mousse in-a-jar with mushrooms, crisp rice cakes

~

Caramelized Pork Belly:

Sweet, savory, voluptuous pork belly cooked in a clay pot

~

Plah Pla Muek:

Charred Monterey Bay squid with a tangy+spicy seafood sauce, peanuts, cilantro

~

Waiter recommended to have the squid and caramelized port belly together with sticky rice

Results = pure unami

Namprik Long Rua:

Spicy, umami-bomb Kapi shrimp paste relish, served with caramelized pork jowl, crispy Passmore ranch catfish, seasonal vegetables

~

Khun Yai’s Rabbit Green Curry:

Kiew Wan curry paste, coconut milk, rabbit leg + saddle, rabbit meatballs, apple eggplants, Thai basil

~

Black Rice Pudding

Served with strawberries in hibiscus, salty coconut cream, puffed rice+peanut+sesame praline

~

Thai Tea Soft Serve

Served with tapioca, condensed milk and toasted coconut

Food: ★★★★☆

Service: ★★☆☆☆

Ambiance: ★★★☆☆

Presentation: ★★★★☆

Sushi Yoshizumi

Sushi Yoshizumi

San Mateo, CA

Executive Chef:  Chef Akira Yoshizumi

Recipient of one Michelin Star 

After a few months of advance reservation, we finally got a table!  A cute little hole in the wall restaurant with 9 ppl seating around the bar.  

Fresh ingredients flown into the kitchen everyday! 

A true omakase experience in our neighborhood! 

Heaven and earth Sake - it was so smooth - perfect to pair with the first 3 courses 

Seaweed salad 

~

Oyster

Flown in from Oregon topped with white miso sauce and fresh smoked bonito! 

~

A cute napkin made just for your two fingers.

This sake apparently works really well with fatty fish - a sphere like palette for cleansing 

Monkfish liver, sweet fish Paste and Octopus

Octopus was cooked and poached for a few hours - it melts in your mouth! 

Monkfish liver melted in my mouth also - it was cooked for 30 mins at very low temperature

~

The sake has a rice taste to it

~

Cold custard - Caviar and crab topped with corn sauce 

~

Seabass

~

a very well balanced sake - usually served at weddings, smooth with melon and ginger taste 

~

Horse mackerel 

~

Hokkaido scallop

~

Wild king salmon

~

Wild yellowtail

~

the driest sake of all - peach taste - served at all temperature 

~

Bluefin Tuna

~

Fatty toro (Bluefin TORO)

~

Japanese Sardine

~

Roasted Seabass

~

Sweet Sake - it's been soaked in plum for 2 months.  

~

Fresh Uni

~

A more floral and less sweet sake.  Represents Longevity. 

~

Unagi

~

Tamago

~

Miso soup

~

We decided that we want MORE MORE MORE 

So, on top of our 15 course meal, we ordered an extra HAIRY CRAB handroll. 

~

Green tea crème brûlée with red bean sauce 

Amazing experience.  One of our favorites in the bay area! 

A true euphoria. 

Food: ★★★★★

Service: ★★★★★

Ambiance: ★★★★★

Presentation: ★★★★★