Yuzuki Japanese Eatery offers authentic Japanese cuisine in San Francisco, served with gracious hospitality.
Here in Northern California, we are fortunate to be able to access an incredible variety of fresh, local, organic, sustainable and seasonal produce to create our cuisine. We pride ourselves on our commitment to quality, sustainability, freshness as well as authenticity to the food and culinary traditions of our Japanese ancestors.
Our name Yuzuki (癒月) means healing moon. In Japan, many festivals, rituals and names honor the moon as it provides a healing presence and bestows warmth to your life. It is our hope that our food has this same nurturing effect.
About our Food
All of our dishes are made from scratch using traditional methods and recipes of our ancestors. Preparation of “Washoku” or authentic traditional Japanese cuisine is painstakingly labor intensive but it is our passion and our desire to introduce real Washoku to our patrons in San Francisco. Washoku is delicately flavored and gentle on your body. Washoku was recenty added to UNESCO’s cultural heritage list.
Historically, fermented foods are an essential element of Japanese cuisine. Seasonings such as soy sauce (Shoyu), su (vinegar), katsuo-bushi and miso are all delicious outcomes of traditional fermentation methods that arguably define Japan’s unique food culture.
Yuzuki Japanese Eatery is the first restaurant in the United States to specialize in food prepared using Koji. This process of natural fermentation makes our food more palatable and easier to digest, with a mild flavor enhanced by naturally-occurring amino acids.
In keeping with our environmentally conscious philosophy, at Yuzuki we use Japanese cedar chopsticks from specific Japanese plantations. The cedar has been methodically sown for over 75 years in an environmentally sustainable manner, ensuring our chopsticks are eco-friendly and possess a refreshing, all-natural cedar aroma. Chopsticks used in most establishments today are made from bamboo, which is chemically treated, or Brazilian wood, the demand for which encourages deforestation.
All of the water we use at the restaurant (for cooking and drinking) passes through a special all natural carbon, stone and ceramic water filtration and purification system. No plastic bottles!
We recycle of our cooking oil and we also recycle the bonito flakes that we use to make our “dashi” broth base into dog treats called “Mission Dog”.
We also use soy wax candles to protect you from inhaling the harsh dangerous chemical fumes emitted from many regular tea candles.