San Francisco, California
$$$$

The menu at Rintaro changes each night and usually takes some explanation. On one recent evening, the through-line was niboshi (tiny dried sardines). It was mixed with candied walnuts and chile powder as a bar snack, incorporated into a cloud of bonito shavings on top of flanlike tofu, and presented in an antique blue porcelain dish. The Mission District restaurant—all warm wood and comfy booths—is inspired by the izakaya tradition: charcoal grilled meat accompanied by lots of beer and sake and laughter. Although the skewers here live up to that tradition, the atmosphere isn’t so much raucous after-work blowing-off-steam as it is genteel, nice dinner-out. Which shouldn’t be surprising, given the credentials of chef-owner Sylvan Mishima Brackett, who started out at Chez Panisse as Alice Waters’s assistant, then made his name with his Peko Peko pop-ups.

Last Reviewed
239 2016

Address

82 14th St.
San Francisco, CA

Contact

415/589-7022

Rintaro

San Francisco, California
$$$$

The menu at Rintaro changes each night and usually takes some explanation. On one recent evening, the through-line was niboshi (tiny dried sardines). It was mixed with candied walnuts and chile powder as a bar snack, incorporated into a cloud of bonito shavings on top of flanlike tofu, and presented in an antique blue porcelain dish. The Mission District restaurant—all warm wood and comfy booths—is inspired by the izakaya tradition: charcoal grilled meat accompanied by lots of beer and sake and laughter. Although the skewers here live up to that tradition, the atmosphere isn’t so much raucous after-work blowing-off-steam as it is genteel, nice dinner-out. Which shouldn’t be surprising, given the credentials of chef-owner Sylvan Mishima Brackett, who started out at Chez Panisse as Alice Waters’s assistant, then made his name with his Peko Peko pop-ups.

Last Reviewed
April 2016

Address

82 14th St.
San Francisco, CA

Contact

415/589-7022