Last Updated: June 12, 2020
A longtime chef at Yoshi’s in Oakland, Shotaro Kamio’s first restaurant is modern and welcoming. Buttery sea urchin, salmon roe, and scallops come together for an explosion of seafood flavor in ocean umami. The broth in the silken agedashi tofu is sublime, and the okonomi pancake is Japanese comfort food at its best. Lunch and dinner daily.
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