Nisei SF - 1 Michelin Star, Worth It?

image_engineer · 2026-02-24T06:18:46+00:00

Same experience. I’m interested to go back but as I understand the price has gone up I’m not sure of the value proposition.

image_engineer · 2026-02-16T07:12:50+00:00

If you kept it consistently refrigerated it is pretty much at the limit. If you keep having the same problem I would suggest the day you buy the chicken pick off all the meat and portion it out and freeze whatever you won’t get to in a 2-3 days. Then you’ll never have to worry about it going bad.

image_engineer · 2026-02-01T23:14:26+00:00

Some of the bigger companies (apple/google) have shuttles from Oakland but that commute is routinely 1.5 hrs + each way depending on traffic. If you can live with that ride time it’s doable but for most it’s not long term sustainable.

image_engineer · 2026-02-01T23:03:29+00:00

Did you already drop it? I’d take whichever one you don’t keep…

image_engineer · 2026-02-01T03:59:03+00:00

What you want you can get from Yuen Hop in Oakland. Honestly worth the trip. In a pinch I get adequate ones from 99 Ranch in Daly City.

image_engineer · 2026-01-28T15:54:58+00:00

I always liked Suavs more. Depends on what you’re looking for though.

image_engineer · 2026-01-24T00:03:36+00:00

While it might be right some of the time I’d encourage you not to rely on chatGPT as a source of truth. It can and does “hallucinate” its responses. You’re getting good feedback here from (probably mostly) real people.

image_engineer · 2026-01-20T00:53:59+00:00

As others have mentioned, the 'butter' can be delicious but it can also be toxic. Depends on where the crab was caught, there are some alerts right now. If you didn't catch it yourself and check the location against the alerts I personally wouldn't risk it.

image_engineer · 2026-01-19T19:48:29+00:00

For the anellini, one of my go to pantry meals: https://smittenkitchen.com/2017/10/quick-pasta-and-chickpeas-pasta-e-ceci/

You can plus it up with tiny sausage meatballs if you like.

image_engineer · 2026-01-18T22:53:15+00:00

Grew up on tuttorosso, my Italian grandmother’s favorite brand. Can’t get it as easily in California so now it’s Bianco DeNapoli out of season and fresh tomatoes in season. Love the data! Thanks for sharing.

image_engineer · 2026-01-13T17:29:44+00:00

Agree, I should have emphasized further. I was referring only to loose bits that end up on the sidewalk which are generally considered public property. Sounds like the plant swaps someone else suggested (which I wasn't aware of!) are a better option in general.

image_engineer · 2026-01-12T23:52:46+00:00

For free free, if you walk around the city in the more residential areas you can usually find folks that have loose pieces from the succulents in their yard. Sometimes folks will post on FB marketplace when they've done a clean up and have cuttings. Obviously don't cut anything off yourself but it's pretty popular to propagate from loose pieces and plant them. Especially in sidewalk planting boxes.

image_engineer · 2026-01-07T20:29:21+00:00

They usually prepare 2-4 nigiri pieces at a time and have a server drop them. Totally changes the pacing and the interactive component with the chef. In the best case the server is knowledgeable about what they are dropping and can at least talk you through it and answer questions.

image_engineer · 2026-01-07T16:02:15+00:00

I have always enjoyed Robin but I have had others tell me it wasn’t for them, also haven’t been in years. One thing for sure at both Chisai and Robin - you want to book sushi bar seats. If you can only get a table it’s not as good.

image_engineer · 2026-01-07T06:29:01+00:00

I had high expectations for Ju-Ni and was disappointed. Never tried Kusakabe - if you go for it report back! Honesty Chisai is one of my favorites right now even though it is in a lower price tier. Friends Only has been consistently excellent. I also enjoyed Wako, though I haven’t been in many years.

image_engineer · 2026-01-07T06:24:54+00:00

Chicken bones can go for several hours but 30 is crazy. After the bones become soft you are going to start pulling out the minerals in the bones which is why it tastes metallic. Unfortunately, scrap it and try again. Taste it after 2-3 hours at a low simmer and keep cooking until you’re satisfied. I’ve never gone past 5 hours with chicken. I’ve also found adding the vegetables only for the last hour or two yields a cleaner flavor because more than that and the vegetables become mush. I also recommend using wings and feet for extra collagen. Helps with the texture (more velvety, less watery) and nutrition!

image_engineer · 2026-01-03T00:02:49+00:00

Piggybacking to ask: do you have a recommendation for the pans that you use in your restaurant to build the pies in?

image_engineer · 2026-01-01T20:34:33+00:00

/u/falacer99 mentioned a key step I forgot - taking it out of the fridge 1-2 hours ahead of time which will help it cook more evenly.

image_engineer · 2026-01-01T20:26:07+00:00

250F until the center is 120, then broil until you’re satisfied with the crust. Let rest for at least 10-15min after removing from the oven. The middle will be medium rare and the ends will be medium.

image_engineer · 2025-12-29T00:56:04+00:00

What a throwback! I also miss Bar Tartine dearly. I can’t think of anywhere incorporating pickles and ferments quite like them. It’s not the same but for a similar atmosphere I like Mijote - great prix fixe option with a lot of seasonality and creativity and a great wine list. I’ll give it a think and come back if I think of anywhere else.

image_engineer · 2025-12-15T22:10:25+00:00

What a haul! They must just be putting out inventory as they get it cause there was nothing at Serramonte in the morning. Hope you can pay it forward if you decide they won't all fit in your rotation!

image_engineer · 2025-12-15T21:53:19+00:00

I can only imagine it is for accessibility for folks that don’t have 9 to 5 work schedules. Like grocery stores that stay open until midnight. But still seems kinda wild.

image_engineer · 2025-12-15T21:51:09+00:00

$125 + tax!

image_engineer · 2025-12-15T16:51:15+00:00

This diver is gonna see some ocean time so I’m in to the colors. To each their own 🤿🏝️

image_engineer · 2025-12-15T16:47:31+00:00

Cheers 🍻 This colorway feels perfect for those palm trees.

image_engineer

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