Close Thanksgiving day, Christmas Eve, Christmas, December 30, 31 and January 1
Japanese use Miso, Shoyu (Soy Sauce) and Sake extensively in their cuisine. Miso, Shoyu and Sake are made from a fermentation process using Koji mold. Since the Edo era in Japan, there have been specialty shops that sell Koji mold to Miso, Shoyu, and Sake making shops. It is not an overstatement to say that the Japanese food culture is mostly based on fermented products. The oldest wine making in the world was recorded about 8000 years ago by the Sumer tribe. That was fermentation. Alcohol, cheese and some beverages are all made from fermentation.
Fermentation by Koji makes food tastier with a mild flavor enhanced by amino acids. It also makes food easier to digest. We want to be the first restaurant in the US to specialize in food prepared using Koji. Koji was used mostly by the manufacturers until now. People didn’t know how to use it nor had an interest in the fermentation process.
Izakaya Yuzuki wants to introduce authentic Japanese foods to the people in San Francisco. Everything is made from scratch, even the Miso and Tofu. Where possible, we will use organic, sustainable and seasonal food to create authentic Japanese cuisine. We are so lucky to be in a state which produces an incredible variety of products.
It is our belief that the food should be appreciated and shared with joy using all our senses: vision, hearing, touching, smelling and tasting. It is luxury itself. Let's appreciate what we have and utilize our source of food to the best of our ability.
Our name Yuzuki (??) means comfort/healing moon. The moon is well admired in Japan. There are many rituals and names related to the moon. It has a soft touch of warmness of indirect light. It is our hope that our food has the same effect as the beautiful moon.