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A multi-course Japanese tasting menu located at the first and only San Francisco sake producer-Sequoia Sake.

What to expect:
•  Multi-course gourmet seafood dinner crafted with market-fresh, seasonal organic ingredients
•  Sake will be available for purchase at the brewery with no outside alcohol allowed
•  This communal table of up to 30 is located at  Sequoia Sake - the first and only producer of sake in San Francisco, specializing in small-batch, fresh, unpasteurized, Nama sake.
•  15 min from downtown

*The menu is subject to change and no vegetarian options are available.
*Unique and local selection of sake including, Nama, Genshu, and Nigori 

Japanese Tasting Menu Featuring Bay Area Seafood

Seafood dinner crafted with market-fresh, seasonal organic ingredients

Communal table of up to 30 located at Sequoia Sake 

Sake will be available for purchase at the brewery including, Nama, Genshu, and Nigori

15 min from downtown San Francisco

Japanese Popcorn

Shichimi pickled, roasted beet, basil, soba noodle

Boquerones

Meyer lemon kosho, ginger, green onion, soy, crispy garlic, hot oil

Halibut

Cherry smoked, pickled ginger, wasabi, grape, green daikon, pea shoot 

Steelhead

Sake kasu, miso, red pear, kumquat, takuan

Black Cod

Mushroom, pine nut, chrysanthemum, negi, zest

Dashi

Brussel sprouts, wholegrain mustard, apple, charred onion

5 Spice Pork Belly

Japanese Yam, pineapple, orange, lemongrass

Coconut Panna Cotta

 sample Omakase menu


Experience a diverse selection of Sequoia Brewery sake, which recently won the award of best sake outside of Japan

Nama, Genshu, Nigori, Ginjo

Award Winning Sake from Sequoia Brewery

Japanese

Spanish

Simplified Chinese

Traditional Chinese

English

French

Hebrew

Italian

Geoffrey Reed owes much of his culinary awareness to the ocean and mountains that surrounded him as a native of McKinleyville, California. It began early on in his parent’s garden, fishing in the creek behind the house and having full reign to play in the kitchen. Geoff got his first taste of the culinary life at 12, helping with chocolate dipped strawberries and washing dishes on Valentine’s Day at a restaurant where his older brother worked. That adventure turned into a career of working his way through every position in the kitchen.  Following Le Cordon Bleu training he worked with several Food & Wine top 10 best chefs and James Beard Award winners.  The dive into Japanese cuisine began with Nobuo Fukuda at SeaSaw who he studied under for 10 years.  Moving to San Francisco to help open a friend’s Scandinavian restaurant they were able to get on the Top 100 the first year.  Realizing the inquisitive nature of those in the Bay Area he started FishinKitchen to foster that curiosity.  Curating excursions to share his lifelong passion for fishing, foraging, cooking, and even fish prints of the catch.  This all led to the creation of Ichido and the ever changing series of omakase pop-ups showcasing the bounty of the Bay Area with influences from 30 years of culinary training and travels. 

Japanese Tasting Menu Featuring Bay Area Seafood

The experience in a nutshell

A word about the experience

Why we love this experience