Rintaro

Rintaro

San Francisco, CA

82 14th St, San Francisco 94103, CA
Born in Japan and trained everywhere from a Tokyo soba spot to Chez Panisse, chef Sylvan Brackett melds traditional Japanese technique with Alice Waters–level dedication to California ingredients at this one-of-a-kind izakaya. The space, which feels like a hybrid of a Shinto shrine and a tree house, was built with a similar thoughtfulness by Brackett’s father who trained as a shrine carpenter (the bar is made out of a single century-old cedar tree). Even the simplicity of the dishes is deceptive: The bamboo shoots served with asparagus in a dashi broth are hand-dug locally. Rice is made every 45 minutes—in a clay donabe pot. And the chicken skewers—threaded with every part from the knee to the neck to, yes, the butt—are grilled over two types of charcoal because, well, that is the kind of detail that Rintaro is built on.
82 14th St, San Francisco 94103, CA
Rintaro, Restaurants, Interior Design
Rintaro, Restaurants, Interior Design
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Born in Japan and trained everywhere from a Tokyo soba spot to Chez Panisse, chef Sylvan Brackett melds traditional Japanese technique with Alice Waters–level dedication to California ingredients at this one-of-a-kind izakaya. The space, which feels like a hybrid of a Shinto shrine and a tree house, was built with a similar thoughtfulness by Brackett’s father who trained as a shrine carpenter (the bar is made out of a single century-old cedar tree). Even the simplicity of the dishes is deceptive: The bamboo shoots served with asparagus in a dashi broth are hand-dug locally. Rice is made every 45 minutes—in a clay donabe pot. And the chicken skewers—threaded with every part from the knee to the neck to, yes, the butt—are grilled over two types of charcoal because, well, that is the kind of detail that Rintaro is built on.

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