rintaro_izakaya This afternoon Rintaro evolved from a construction site into a restaurant. We will see you very soon. 20h

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rintaro_izakaya We'll sell whole katsuobushi, good soy sauce and Yuko's ceramics from these shelves. Erickson the Younger installing. @ericksonwoodworking 3w

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rintaro_izakaya Our restaurant is starting to look like a restaurant. 3mon

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Mayfair Sylvan Mishima Brackett
rintaro_izakaya Finally finished the mochi usu. I lit a fire on the stump for three nights and then carved the hole with a chisel over the course of a month. Now just need to soak it for another month to leach out the acacia tannins. 4mon
  •   jamieisenstein Beautiful! Lenny must be proud! 4mon
  •   normalistman Stunning!!! 4mon
  •   traciairim すごい! 3mon
  •   zsazsarose @kiyomikimble This is Aya Bracketts brother. Can't wait for this restaurant to open. His father, Lenny, built the tansu in our LR. Tor is Ericksons son. He built the rocking chair. A real ridge happening in SF. 9h

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Mayfair Sylvan Mishima Brackett
rintaro_izakaya Fresh tofu with dashi jelly and pickled wasabi leaf! Tonight @nakedkitchen 4mon

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Mayfair Sylvan Mishima Brackett
rintaro_izakaya This aggravated salmon was caught just beyond the golden gate. We're serving him and his friends tomorrow night in San Francisco! Tickets here: http://tiny.cc/vssxhx 4mon

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Mayfair Sylvan Mishima Brackett
rintaro_izakaya The plumbing is in the restaurant! Time for another preparatory dinner. San Francisco people, it'll be on Valencia and 21st @nakedkitchen this Thursday. Tickets on eventbrite: http://tiny.cc/vssxhx Beautiful photo from @ayabrackett btw. 4mon

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Normal Sylvan Mishima Brackett
rintaro_izakaya @ayabrackett shot my favorite tools. These dashimaki pans look like serious business. 4mon

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Rise Sylvan Mishima Brackett
rintaro_izakaya I like how sashimi looks on wet boards. 4mon

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Amaro Sylvan Mishima Brackett

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rintaro_izakaya Wasabi to tonight's popup! A few spots left. Search Peko Peko on eventbrite for tickets. $90 with LOTS to eat and drink... 5mon
  •   hellojlo ️Thank you! The dinner was delicious! We left so satisfied and full! 5mon

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Valencia Sylvan Mishima Brackett
rintaro_izakaya Wow... attempting this super silky rich tofu for months. And today, it worked. 5mon

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Normal Sylvan Mishima Brackett

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rintaro_izakaya We spent the weekend with the handsome crew @scribewine. Served 1300 of these in two days. That's like a lot. 5mon

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rintaro_izakaya Lil Lou under the sea. 6mon
  •   jamwifey What magic, little Lou and his view of under the sea. 6mon

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Amaro Sylvan Mishima Brackett
rintaro_izakaya Land and sea foragers: Capt'n Kirk and Mushrooman Bischoff. 6mon

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Normal Sylvan Mishima Brackett
rintaro_izakaya Ahoy! Last lil' Rintaro popup for a while at the Starline this Friday. Let me know if you'd like to come. 7mon

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Normal Sylvan Mishima Brackett
rintaro_izakaya Junko's ichigo daifuku is sensational. 7mon

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Normal Sylvan Mishima Brackett
rintaro_izakaya Kombu cured halibut! Email kimmy@eatpekopeko.com for reservations tomorrow night at the Starline. Let her know your ideal time and a good number to reach you. 7mon

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Normal Sylvan Mishima Brackett
rintaro_izakaya The menu for tomorrow's dinner at the Starline in oak. Come in down a few spots left. Let dear kimmy@eatpekopeko.com know what time you'd like and good number to reach you. 7mon
  •   thirteenplums @hey_miya if you don't have dinner plans tomorrow this pop-up is delicious. Unfortunately I'll miss it. 7mon
  •   innajam Looks amazing! 7mon
  •   rintaro_izakaya @innajam We got a sample of 10 year old umeboshi today. Crazy and tasty. You might like them. 7mon
  •   innajam I could see myself liking crazy and tasty! Does it still taste like ume, or something else entirely? 7mon

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