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izakaya madness

Probing The Izakaya Trend: Two Local Japanese Chefs Get Deep

A few years ago, nobody around here knew what an izakaya was. The Japanese word literally means "sitting in a sake shop," but it's evolved to encompasses all manner of casual Japanese eating and drinking establishment. Now San Francisco has been hit with a slew of izakayas in the past year or two. We've got Nombe, Nojo, Hecho and Chotto. All of them have simply grilled, seasoned meats that are served on skewers; some have traditional sushi as well. There's also a sustainably minded izakaya called Ki on the way in the Mission. And Sebo, a sushi spot that's long been devoted to the highest quality raw fish, has recently expanded its menu to include cooked items, making it more of an izakaya-type hangout.

 

So by now, even those who don't have a clue what "izakaya" means, have probably eaten at one. We sat down with two of our city's successful Japanese chefs, Hiro Sone of Ame and Mari Takahashi of Nombe, for a long-overdue schooling in all things izakaya. Here you'll get the male and female perspective on what it all means.

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