San Francisco Steakhouse Opening a Japanese Whisky and Wagyu Bar
Yokai will be opened early next year by Marc Zimmerman, owner of the hot Bay Area restaurant Gozu.
Using Wagyu beef as the centerpiece of his 10-course tasting menu at Gozu in San Francisco, chef Marc Zimmerman has created a stunning restaurant experience.
Rich Report reported that Zimmerman is planning a low-key bar that will showcase Japanese beef and whiskey. Yokai, which means spirit in Japanese, is a place where Gozu's talents will be put to use in a setting similar to Japan's afterwork bars. Shareable plates and yakitori skewers cooked over binchotan charcoal will be available on the menu, along with large plates like slow-roasted Wagyu necks and coal-seared Wagyu carpaccio.
Although the main focus will be on meat, Yokai will also prepare fish and seafood, such as whole Japanese sea bream steamed with matcha, buttermilk and dill and King salmon belly skewers with matcha and buttermilk. Tenbrink Farms will provide the vegetables and produce. Japanese whiskey and cocktails will be prominent on the beverage menu, alongside brandy, Cognac, and Japanese gin. For drinks, which will be as important as the food, the menu will focus on Japanese whiskey and cocktails.
An ALM Design Studio team will renovate the pre-Prohibition space, which has high ceilings and exposed brick. An extensive vinyl collection owned by the bar will be listened to by guests on a vintage McIntosh sound system, which will emphasize the Japanese-listening-bar vibe.
In addition to Yokai's Jessie Lugo, Jordan Abraham, and Molly Mueller, Gozu's Jessie Lugo, Jordan Abraham, and Molly Mueller will split their time between Yokai and Gozu. Yokai's popularity seems to be a good sign given how much people love the steakhouse.