With a dinner of Japanese-influenced seasonal cuisine by Chef GeorgeMeza (Oro, Ame) — think rice porridge with house kimchi, maitakedumplings with cabbage, sweet yam, mushroom broth and dill, and a dailysashimi offering. The plates are presented like a piece of art and really express the Japanese flavors of the now.
Of course their drinks are also on point, with teas from Taiwan, China, and Japan, including straightforward andmedicinal varieties, plus single-herb tisanes, kombucha, and infusedhoney and herbs. The alcohol list focuses mainly on Japanese sakes (withthree on tap), as well as a limited amount of beer and wine.
// 466 Eddy St., Tenderloin, onsensf.com — $25 for a 3 hour soak.
Written by Anthony Rogers, photography by Grace Sager — Want to know more what’s happening in your neighborhood? Subscribe to the Bob Cut newsletter and always stay in the know.
