Spring in every bite at Convivial Table
On a recent cool March evening, a group of happy eaters gathered at Izakaya Yuzuki for a spring-themed Slow Food dinner. Occupying three lively tables, we were welcomed by owner Yuko Hayashi and treated to five courses of exquisite Japanese fare, all made from scratch by chef Takashi Saito and his team. The restaurant specializes in dishes made with koji - a special fermentation technique made from steamed rice that renders food more nutritious, tasty and digestible. From the house-made fresh tofu to firefly squid on warm egg custard with squid ink, to yuzu soy buttered uni on grilled rice, to the strawberry mochi dessert created by Yuko Hayashi, the taste of spring was in every bite. Sake sommelier Yoshi Sako was on hand with a special sake pairing, each dish was introduced to oohs and ahhs and the entire meal lasted more than 2.5 hours – truly a Slow Food delight.
Our Convivial Table dinners introduce and celebrate San Francisco restaurants that live and propagate our values of good, clean and fair food, often using local organic ingredients, preparing all their dishes from scratch, delighting and educating their guests about the merits of a carefully considered meal. The next Convivial Table will be a potluck dinner in a private San Francisco home! Pencil in April 25th and look out for details to come in the next weeks.
Our next Convivial Table will be a potluck dinner in a private San Francisco home! Pencil in April 25th and look out for details to come in the next weeks.