Let’s start with location, location, location. Yuzuki sits on the edge of a micro food zone in the Mission. Across the street, a branch of Tartine, considered by some to be the best bakery in the world. Down 18th Street, San Francisco’s favorite market Bi-Right. Across the street, Bi-Right Dairy, an ice cream dream.
OK, that’s the setting. Inside, Yuzuki is a Japanese cube, roughly as long as it is wide, as high as it is long. It‚Äôs not where you’d go for sukiyaki or tempura but for that other Japanese specialty‚Äîperfect tastes. Everything at Yuzuki is small, carefully crafted and either made on premises ‚Äî from fresh tofu to tea ice cream ‚Äî or locally sourced. Owner¬†Yuko Hayash¬†has brought her native Osaka to San Francisco.
Our¬†favorite dish is a starter‚Äîking trumpet mushroom with sesame sauce.¬†Close behind it are the marinated fried chicken and the Hokkaido squid. ¬† ¬†Portions are small but not tiny; service is efficient but not overbearing. And for sake lovers, not only is there abundant choice, there’s two sake tasting flights of four samples each.
Monday, Wednesday, Thursday and Friday from 6:00 to 10:30 p.m., Saturday, 5:30 to 10:30 p.m. and on Sunday from 5:30 to 9:30 p.m.
(415) 556-9898;  598 Guerrero Street, corner of 18th Street; yuzukisf.com
