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(Images belong to junichi_mitsubori's Instagram) Some beautiful '' WAGASHI '', Japanese confectionery artworks by Junichi Mitsubori KADOU ICHIKA-RYU. #New #Style #Japanese #Tea #Ceremony #Evolving #Culture #KADOU

Thank you everyone for attending! #SushiClasses #CasualDining #Style #Hospitality

A good introductory video for those who want to explore how to add finishing touches to your sushi. This video shows some traditional Japanese food decor techniques using cucumber and carrots. #Video #HowTo #Sushi #JapaneseFood

If you love sushi and Japanese food, you probably heard of, or like Mochi Ice cream. In case you ate unfamiliar with Mochi Ice, it's gooey outside and ice cream inside, kinda like a marshmallow. Mochi Ice comes in a variety of flavors: green tea, strawberry, mango, chocolate, red bean, and even black sesame. But there was no Pumpkin flavor until now. Yes, Trader Joe's have done it again - creating their own brand of Mochi Ice. It's very close to the ones by Mikawaya, the original Mochi maker and the one by Trader Joe's has more natural pumpkin flavor, which tasted like real pumpkin puree inside. #Recommendations #EarlyAutumn

As a business partner of the Seafood Watch program at Monterey Bay Aquarium, we frequently visit the museum to see what's taking place. At "Rocky Shore Touch Pool," we saw many children touching fish and seaweed including some kelp and Purple Sea Urchin - Uni. Lunch at Cafe offers sustainable fish. This is Soup(clam chowder) and Salad combination. #MontereyBayAquarium #SustainableFish

Dungeness Cran California Roll, Rainbow Roll, Salmon, and Kampachi Sashimi. All sustainable seafood! #SushiClasses #TeamBuilding

(Photo by Ko Song) Many of our clients have told us how delicious our complimentary Sake Mojito was. So, we decided to share our recipe with you! Ingredients: Momokawa Organic Jynmai Ginjo Sake, 3oz. (available at Whole Foods or BevMo.) Agave nectar 1oz. Lime Juice 1oz. Sparkling Water 3oz. Shiso leaf 1 Mint leaf 2 Ice Instructions: In a shaker, muddle shiso and mint leaf with Agave nectar and lime juice Add sake and ice and shake it well. Strain into a glass filled with ice followed by sparkling water. Garnish with a mint leaf #Recipes

The story of sushi is a combination of real stories at a Sushi school in Los Angles packed with some great information about the history and science behind sushi. The main focus of the book is the owner of the sushi school, the instructor, and the class students, most of who never made sushi before. At the same time, the Author Trevor Carson provides solid information on the science behind sushi-like what happens to fish when it's cured in salt and vinegar like the Shime technique, used to marinate fish like Saba at sushi restaurants. The Story of Sushi is available on Amazon. #Recommendations #Sushi #Books

We mentioned about eatsa in Berkeley and YAYOI in Palo Alto offers the same ordering system using iPad type interface. It's a "Teishoku" style restaurant, which means "a set-meal" in Japanese. Similar to many Kaiten Sushi restaurant chains in Japan, customers can order their food through the small pad interface located at each table. When you walk in first, you may feel "strange" because no one will come to your table to take your orders. Instead, you need to look at their printed menu or go through the menu on a screen. When you decide, just click and put your orders in the cart, then press "order." After placing the order, the screen will tell you if your food is being "cooked" and finished. Grilled Saba and Miso Eggplant and Pork Dinner Clam cooked in Sake #Restaurants #Recommendations #Services #Japanese #CasualDining

Thank you everyone for attending the sushi class! Our next class is on July, 8. To register, click here. #SushiClasses #Photos

From our monthly, "Sushi Making Class & Saturday Brunch "PRIME." We had Dungeness Crab, Yellowfin Tuna, White Shrimp, King Salmon, and Swordfish for participants to make many types of rolls. #SushiClasses #SustainableFish #SaturdayBrunch #Journey #Season #Love

A wise man once said: Be the change you want to see in the world. After interviewing Natalia Bushyager, the chef and the co-owner of Picnic on Third, those words of wisdom popped up to me, because Natalia and her team are changing every day. No, it’s not “them” who are changing; rather, it’s their menu that changes every day. Since their opening in November 2014, Natalia and her partner Leigh Loper, and all the staff at Picnic on Third have been the daily change in San Francisco. When they say the daily changing menu, they mean a complete change. One day, they have Braised Brisket with Prunes, Potato, Thyme & Olive Oil Gratin, Carrots with Horseradish & Honey, and the next day, they have Rainbow Carrot Tart Tatin with Goat Cheese, Israeli Cous Cous “Tabbouli” with Lots of Herbs, Green Garlic Hummus, Roasted Rapini with Romesco. I grew up in Japan eating lunches at Teishoku Restaurant, whose menu changes every day, so what Natalia told me made perfect sense. However, that was not the case with many of the city’s clients, at least in the beginning. "It was confusing to the people because we are changing the menu every day, not just a little bit but a lot of it. We had one of the front staff stands and say, this is our menu and this is how our plate works. You don’t just have to get the same composition – you can mix and match. It’s not something people are used to," Natalia said. She made sure people are welcomed by plating the sample plate. People only see that in the Cafeteria and people weren’t used to the quality of the food, so they didn’t know how to engage. There is nothing like that in the City, at least a restaurant that serves in the same style as Picnic on Third. Besides, Picnic on Third has no sandwiches (and no soup in the beginning.) Yes, that is right. No sandwiches for lunch. "What we do here is similar to Google and Air B&B cafeteria, where they change the menu every day. I haven’t seen restaurants that do it. I’ve worked for a restaurant that changes the menu, but not drastically." Natalia has an impressive resume, working at Bay Area’s well-respected establishments like Chez Panisse, Foreign Cinema, and Quince. So does her chef partner, Leigh. When asked why she decided to change the menu every day, Natalia said, jokingly, "Just to make it hard for me." Seriously, she said this: "We had to make up something that was interesting enough, within the reasonable price point. So, that’s what we came up with. We also wanted our clients to eat here multiple times a week. That was our initial goal, so if we had the same menu, they won’t. We had to keep them enticed. The city demands so much creativity. You have to make it all – bread, butter, everything. We made everything from scratch and we love doing all that, but we had to balance all that. So, changing the menu every day was our way of doing that. We know it’s fresh, we make it every morning, and it may not be your favorite thing. But you can eat here every day." Her brings influenced her cooking style. Natalia grew up in South Carolina and everyone in her family cooked. "My grandparents both cooked. My Dad’s side is German and Mom side is Hungarian and Italian, so they did all the pasta and at Christmas time, we ate pasta and fish. Soul food from different regions. Our parents both liked to cook. My father always picked the most difficult recipe from a book and we always had to get ingredients. We always cooked as a family, and sat down and eat. It was hard then, but now, I appreciate that we worked together through cooking." Though Natalia never dreamed of becoming a chef, her family always knew she would become one. After graduating from college, she became an intern at Chez Panisse with no prior professional experience, and she has been sticking to it ever since. "I like chopping vegetables for eight hours. I have no problem with that," Natalia says. The idea of opening the restaurant came to her through some unexpected business advice. So, Natalia asked herself: “What can I do now?” She always wanted to open a Bed & Breakfast place, but Hotel taxes are too expensive, but she realized she could open a café. So, Natalia decided to open Picnic on Third with Leigh. The restaurant ended up being a lot bigger than she expected. “I thought it was just Leigh and me, and we ended up 14 staff, so I never expected any of that and that is fine, I will take it." Since its opening, the restaurant has been busy; people lined up to grab their daily lunch menu. "Lots of the challenges we handled well. Staffing has never been a problem, which is nice. After three months or so, people waiting in the line started to explain to those behind the line. Now we have enough people who bring in their friends and explain to them, becoming advocates. That is nice." When asked if Natalia has any plans for the next project, a BBQ place. "People say that there is No good BBQ here. It’s just an idea now. I have a dream to open a BBQ place named Cackalacky.” Maybe one day, we see an authentic Southern BBQ place in San Francisco. Maybe. Picnic on Third 493 3rd St, San Francisco, CA 94107 Monday – Friday 7AM-5PM #Interviews #Style #Culture #Dream #Stories #CasualDining #LunchTrip