Jump to content
Sign in to follow this  
TrelayneNYC

Izakaya Rintaro, Classic Izakaya at 82 14th Street South of Market

Recommended Posts

We've been going to Rintaro for a while now and are considered regulars.

They've been serving lunch for several months.  B and I had put that on our list but for some reason, plans kept going awry....that is, until today.

IMG_2637.JPG.7c2cd1fa3ba2e874ebd1a4c17ad9eb1b.JPG

Japanese fried chicken wings with smokey tare, sansho pepper and wasabi arugula.

There is some really stellar, excellent frying in the kitchen. The chicken was marinated and coated in a crispy, flavorful shell that literally melted in our mouths.

IMG_2641.JPG.4caa2cbf9903478778496c1379d4fc99.JPG

Berkshire pork gyoza, chicken foot jelly.

The "lace" shows you how light the batter is. 

IMG_2642.JPG.e074df678155376d225da6ad76352ef2.JPG

Hand-rolled udon, with two fishes broth, tenkasu (deep-fried flour batter) and hot spring egg.

The covered pot contains togarashi pepper and gomashio (sesame salt).

IMG_2645.JPG.6cd1071d086f66e36a49fe365a01b0fd.JPG

Kaisen mori-don.

Clockwise from center: chopped California big eye tuna, wild striped bass and kombu-cured halibut over Japanese rice with nori, tamago (egg omelette) and shiso; soy sauce; wasabi leaf pickle, narazuke (traditional pickles from the Nara region of Japan) and senmaizuke (a traditional pickle originally from Kyoto, made from turnips); carrot and daikon radish pickle; Tokyo turnips and scallions in mustard-miso; marinated cucumbers in rice vinegar with black cod; miso soup with shimeji and maitake mushrooms.

Total bill came out to $95 (with 20% tax and tip).

Rintaro
82 14th Street (Folsom Street)
South of Market

http://izakayarintaro.com/

Medium article from April 2015

SF Chronicle reviews (for those of you who like Michael Bauer; personally I detest him, but variety is what makes the world go round): Original Review and Follow-Up Review from Last Year

  • Like 1

Share this post


Link to post
Share on other sites

Rintaro is excellent.  My favorite yakitori in SF.  Go early so you can maximize your chances of the best skewers (thigh oyster, liver, hearts, tail, duck) still being available.  If you are by yourself or with just one other person, I love sitting at the counter so you can watch Koko (sp?) or one of the other yakitori chefs work their magic.

Literally the only thing I don't love about Rintaro is that their beer selection is not good, and they don't have a full liquor license.

Oh, and that the dashimaki tamago is only sometimes on the menu.  If you see it, get it.

  • Like 1

Share this post


Link to post
Share on other sites

From last night's dinner:

DSC00717-001.JPG.b3cb7cad54d0c795790567707273baad.JPG

House made tofu with scallion, bonito and daikon radish

Creamy and silken; excellent as always

DSC00719-001.JPG.ffb86ca2902e1ee75cf75b7063da6b09.JPG

Salmon sashimi

DSC00723-001.JPG.e2fad59b771f26d52a378783c9803eea.JPG

Chicken thigh and king trumpet mushroom yakitori with lemon and togarashi pepper

DSC00726-001.JPG.c78eed597019495f08a58609ab868003.JPG

Berkshire pork and scallop dumplings coated in mochi rice, with hot mustard, baby bok choy and soy sauce

It was awesome; a Japanese take on lion's head meatballs

DSC00736-001.JPG.1b5e2f55574822c766afd4c871a46f84.JPG

Fried anchovies with carrots and spicy vinegar

Someone in the kitchen knows how to fry, and this was no exception

DSC00739-001.JPG.9402d467a9e99c35ba2f435bdb782812.JPG

Chilled udon with poached farm egg, nori, heirloom cherry tomatoes and Japanese cucumber

  • Like 1

Share this post


Link to post
Share on other sites

We went on Saturday.

DSC05205-001.JPG.5f9a88d227a4c83fc1381bbebfd2ca3d.JPG

DSC05209-001.JPG.6d385315ba1f6f50d079d9b9907a1d0e.JPG

Chicken gyoza

DSC05213-001.JPG.b3cc6f811f73d0a24520bda7b1406980.JPG

Tuna, yellowtail, scallop and halibut sashimi over Japanese rice, served with shiso and wasabi

DSC05216-001.JPG.dde3296278ddc3d30ef9162a9d15a907.JPG

Miso shiru with Manila clams

DSC05217-001.JPG.4670f3e1af472fc864fab4537cd18e1f.JPG

Left - carrot and wasabi pickles

Right - long-cooked flaked tuna with lemon zest

DSC05218-001.JPG.fcbd0877ce339ffd5f58263544f2a889.JPG

Left - turnip and asparagus with Japanese mustard spinach

Right - deep-fried anchovies with pickled onion and carrot

DSC05211-001.JPG.4ec271edb01c87c32c13f43d415c35ff.JPG

 

B had the same set up except his main was a bowl of oyakodon (chicken and egg over Japanese rice

Share this post


Link to post
Share on other sites

On Tuesday, B and I were supposed to have a vegan dinner at Izakaya Rintaro cooked by Chef Daisuke Nomura, a fifth generation shojin ryori chef and owner of Sougo Shojin restaurant in Roppongi, a district of Tokyo. The meal would have been in the style of shojin cuisine, a tradition that was born in Buddhist temples in the 13th century. In accordance with the Buddhist prohibition against killing, shojin cooking uses no meat or fish, requires produce that is both local and in season and allows almost no waste. It is one of the world's most sophisticated vegetarian cuisines.

Chef Nomura was denied entry into the U.S. which essentially canceled that event. Immigration had asked him why he had visited the U.S. three previous times in the past year and what he was doing during those times. (Um, he's a chef who's in high demand...that's why.)

Congratulations to the Trump administration. Our #fakepresident is making America great again!

We had a wonderful dinner given the circumstances...

39195268_2037595452957861_476297635309813760_o.jpg.842daa1acba444660f8acf574cd183cb.jpg

Chu-toro and akami tuna sashimi, sudachi, myōga ginger

39169744_2037598852957521_3143948298696523776_o.jpg.2d17c0155f047b9170342d0f1d3657d0.jpg

Crispy-fried shrimp, cherry tomato salad

39254908_2037599736290766_1951658513969184768_o.jpg.496ff27858e77079702c60e8a74fda1c.jpg

Left: chicken gizzard, served with lemon and togarashi pepper.
Right: chicken liver, with sweet roasted garlic purée.

39203159_2037603442957062_4792737319658455040_o.jpg.3271731407df7a52ef9482ffe5ec2f2f.jpg

Soy-marinated wild bigeye and bluefin tuna over Japanese rice with raw egg, nori and scallion

Share this post


Link to post
Share on other sites

39257788_2037598056290934_8679323590258065408_o.jpg.1b8695f11f6a67d84ee52db5c20d58b1.jpg

Chrysanthemum greens, charcoal-grilled duck, apple

39261701_2037597209624352_4961166957547094016_o.jpg.d5e7bae91df5d66950933b4d7ea68d96.jpg

Konbu-cured halibut sashimi, fresh wasabi

39261844_2037601786290561_8722445104859578368_o.jpg.706de0ea50a075481553e2320e268293.jpg

Hand-rolled udon noodles, poached egg, fish broth

39287226_2037604742956932_5028666053685673984_o.jpg.04256acc9a8ca722b2c25af386aafacd.jpg

Green tea ice cream, black sesame ice cream, langues de chat

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×