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Style Asian |
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E & O Trading Co. |
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E and O Trading Company The décor recreates a trading warehouse in South East Asia at the turn of the Twentieth Century with an open kitchen and a 35 foot Dragon Bar on the first floor blending Asian and European feel and decor. We soon found that the Cuisine rivaled the décor. |
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Hana Japanese Restaurant Prepares and Presents great Cuisine - From Sushi to Steak. Tataki of Filet Mignon- Thin slices of seared filet mignon with Ken’s miso dressing on a bed of mixed greens. For the non Sushi eater this is a must. Prepared perfectly, pink in the middle and sliced thinly, it doesn’t get better than this. |
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Hiros Shrimp tempura with unagi, avocado and tobiko on the outside, drizzled with sweet unagi sauce. This dish had a lovely presentation and a superior taste and freshness. It was Food Art. |
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Kabuki The Petaluma Roll which included Yellow tail, Tuna, green onions and carrot which was deep fried and rolled –tobiko. A Roll which was worthy of its name. It was very fresh and tasty. |
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Mantra Restaurant and Lounge |
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Metro Kathmandu San Francisco has some great casual and friendly neighborhood restaurants. We found one in the Lower Haight called Metro Kathmandu. They serve excellent Nepalese cuisine with an Indian influence prepared by their talented Executive Chef Vishnu Chuddar. |
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Osake Japanese Restaurant-Sushi Bar & Grill Osake Prawns-Lightly Battered Prawns served in a mildly spicy sauce with onions, green and red bell peppers. Another good choice for the non ‘RAW" diners. The next time I’ll ask for a hotter sauce but that’s just our preference. |
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Ozumo Restaurant There is now a “There There” in Downtown Oakland and it’s a restaurant named Ozumo. We were pleased to be invited the Grand Opening Party at Ozumo where they showcased their Contemporary Japanese Cuisine prepared by Executive Chef Jennifer Nguyen. |
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Pot de Pho |
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Roy’s Restaurant Some of our other favorite tastes were the Marinated Atlantic Salmon wrapped with Pandan Leaf and honey dipping sauce created by Executive Chef/ Owner Weerayut “Oudi” Uted from Flavor in Dallas, Texas and the Organic Chicken Liver Mousse with spiced Brioche Serrano ham apple skewers created by Executive Chef Jonnathan Leiva from Jack Falstaff in San Francisco. |
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Unicorn Pan Asian Cuisine is all the rage in San Francisco and we were happy to dine at a new restaurant called Unicorn in the Financial District that was opened recently by Proprietor Kiet Troung who is originally from Saigon, Vietnam. |
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TOQUES (MORE REVIEWS) |
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