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Excellent seafood tasting menu. Though I found the meal lacked savoriness. This is a weekly popup dinner event that is hosted by a former chef of Nobu in a Sake distillery in a quiet business park about 15 minutes outside of San Francisco. The execution on all the dishes was extremely top-notch. I'll work my way down the menu. The Japanese with Chili/Nori/Bonito Flakes: I found this fairly mediocre. I'd actually prefer a normal butter popcorn. The mouthfeel was quite dry and slightly chewy (instead of the preferable crisp and ever-so-slightly burnt). The anchovies were pickled and brined. They were fresh and quite flavorful. The basil, olive oil, and buckwheat soba made this is nice fresh and clean palate starter. The halibut was served crudo with a some green onion, lemon juice, and fried garlic. I found the garlic a bit strong for the fish, but still all around some very impressive execution on the primary ingredient. The smoked salmon was so incredibly smoke-forward and perfectly mid-cuit: A very impressive dish. More was going on in many of these dishes than I can remember. The chef's incorporation of so many ingredients was reminiscent of Michelin starred fine dining. Any time there were fruits in a dish, they were mind-blowingly fresh. Like, the freshest I've EVER had in my 800+ reviews. The black cod marinated in miso was so buttery and tender. The Dashi (fish bone broth) was fairly bland. We at the table found it pretty mediocre because it didn't present the fish flavors very strongly. The lamb seemed out of place on the menu. I'm unclear why it was there. And while it was interesting, it's not the best lamb I've ever had. The Panna Cotta was fruity, creamy, smooth. It's a perfect way to end this meal. Overall, I was impressed by Ichido's wide use of fresh ingredients and skilled execution of classical Japanese and Scandinavian techniques. That said, there were a few weak points in the meal. I would have liked the introduction of more savory ingredients. Also, note the price was recently raised from $85 to $120. This was no doubt an excellent meal worth the price tag. The concept was unique and the food was outstanding.
Their food is awesome!! We had halibut course. The best one was dashi!! So yum It is match for Sequoia sake. I will be back soon:)
Ichido is definitely an experience worthy of exploring. My friend wanted to dine in for a new year's celebration and I was a little cynical due to the mediocre presentation of the food in the pictures. When we did agree to come, the experience was phenomenal. Chef Geoffrey intimately prepared our dishes right in front of us, and although the food wasn't plated extravagantly, the flavor palette was more sensational then most expensive nicely plated dishes from fancy restaurants I've tried. Chef Geoffrey creates extremely savory dishes with flavors you'll yearn and crave for even years after your experience. A favorite dish of mine was the black cod over custard. Perfect balance of creamy, salt, and sweetness. Hope you're lucky enough to show up to this pop up =)
What can I say...this is one of those experiences that will change the way you think about food. Chef Geoffrey is obviously passionate about what he does. He fishes starting from 6 am the same morning and does dinners on Fridays and Saturdays. We came on NYE and it was nothing short of an amazing experience. The communal table was fun and relaxed. You can BYOB and in general the pacing of the meal was great. We had about 5 courses, started out with an oyster amouse bouche. I really like how Chef Geoffrey takes special care to introduce each course, and also how the kitchen is open so you can see him prepare each course. The best part was when he was cutting tuna, and we were able to come up to the front, take pictures and try some of the belly. Overall, I really enjoyed each dish, although the highlights are definitely the five spice anise shortrib with a fried poached egg, as well as the miso creme brulee. We also enjoyed chatting with chef Geoff afterwards. He is very approachable. I asked him why he named his pop-up Ichido, which means "one time", as an unique experience with these unique ingredients, unique set of people dining that night, and also nothing forced, just letting things be. I really loved this experience.
We loved this warehouse experience. It's a nondescript place in an industrial zone. You sit in communal tables with everyone else. The chef explains each course. You can purchase sake separately. The most memorable dishes were the miso cod, the salmon, and the dessert.
This is a unique dining experience. The best part is not the food but the theater of being in a space with the team that's preparing your meal. Everyone's friendly and welcoming. My favorite dish was the soup but I'm assuming the menu changes daily. It's worth a try if you want something a bit different.
Dining with Ichido was one of the coolest things I've done. Thank you Chef Geoff for a memorable time. I'm telling all my Chicago friends to put Ichido on their list if they visit SF. The "garage" space was beautifully set up. We later learnt that Chef Geoff rents that space just for 2 nights a week. In fact, the next morning, there will be another chef working to serve brunch to a whole different group. Communal dining at a long table. If you feel uncomfortable with this setup, then this may not be for you. But heck, try it anyway. You will come away with such a great time. While we had the occasional chats with people around us at the table, at no time was there any awkwardness to socialize. My husband and I still were able to enjoy our private conversations during the night. The meal is BYO. We ended up letting the folks next to us try some of our nigori sake and they let us try their local craft beers. Before each course, Chef Geoff explains the origin and inspiration behind it. It's great to see that he is passionate about what he does. It all goes back to the basics about eating and sourcing local. The fish and fresh produce are local to the Bay Area. The open kitchen concept was wonderful as we could get up from the dining table and watch Chef Geoff do his magic. He invites you to feel free to walk to the kitchen as he wants you to treat the experience like he's inviting you to his "home".
This was a first-time experience dining in a pop up prefix menu experience for me. We were there for our birthday celebration, 6 course omakase pre fix menu and it was a pretty unique sake brewery background. Communal table was shared between 12 guests. Chef Geoff was very friendly, down-to-earth, creative, playful and artistic with his food and plating. The first course was soba noodle twirl beautifully with butter emulsion, sake, mirin, mustard seed, crab innerds, and Japanese leaf flakes. I love this sauce so much that I can drink it!! Second course was chawan mushi, very delicate, soft, top off with fresh crab Dungeness crab and ikura. Third dish was my favorite, roasted Dungeness crab that was lightly poached and then roasted with a touch of salt. It has a chili sambal with crackers, and the same soba sauce for dipping the crab, YUM!! Then we were given a soup that has rice stew with crab which to me resembled porridge and wasn't impressed. The next dish was Japanese omelette with sweet sauce which really tasted like I was in Japan but it was lacking the crunchiness of calamari. Lastly it finished off with a square dessert that resembles butter pecan and mochi. This was probably the most disappointing course since it wasn't satisfying or mind-blowing enough for us. A souffle would be more impressive :-) We also ordered a sake cocktail that have grapefruit and Ginger with peeled orange skin. Not bad but it was a small quantity and diluted with ice. Strong performance by the chef but I would expect more creativity for the desert. Hats off to chef Geoff, bravo! I hope it would be a full-time restaurant that we can always dine in soon!
I was looking for a unique dining experience when I stumbled upon Ichido here on Yelp, and after looking through some photos and descriptions, I decided on making a reservation for two. Needless to say, it was a great experience! One of the things that I love about this experience is the laid back yet interactive approach of Ichido. The dining area is just one long community table where you can mingle with other diners or just talk amongst yourselves. The kitchen area is also open to all guest to browse and what not which I thought was pretty unique. And also you're allowed or even encouraged to BYOB which is a great because you don't have to spend a fortune on some good beverages. As far as food goes, there were a couple of items which I was not too fond of but still acceptable (hence 4 stars) but almost everything tasted very well. The menu here is always changing but the chef does a very fine job of explaining the ingredients and process in which he created each dish. One of my favorite of the night was probably the sashimi which was slightly cooked by pouring hot sesame-like oil on top. So, if you're looking for a unique dining experience and you like to meet new people, Ichido is a pretty fine way to do it! I'd definitely be coming back soon!
Third time coming to Ichido, and everytime its an amazing experience. Its engaging. Dont feel hesitant to walk up and talk to the chef and ask questions. Fun interactive and delicious. You really appreciate the food even more with his narratives and even more with his hands on experience.
Geoff's omakase is a work of art! It's not only beautiful to look at but simply delicious. I could tell his dishes all have been well thought out and executed perfectly. I was pleasantly surprised at the creative flare and also his personal touches. He introduces his course and explains what it is. I love that he also allows his diners to take photos and watch him prepare food. We enjoyed dining with other fellow Feastly diners and exploring a new way to dine in the Bay Area. I hope to come back and experience more of Geoff's meals!
Went here for dinner this past weekend. We weren't sure what to expect but were super happy with the whole experience. The chefs talk to you while they are cooking and will even let you interact (blow torching fish for example). Food was delicious. Probably one of the best meals I have had in SF. I recommend arriving early to get a seat close to the kitchen if you like watching people cook. Also, 1/2 or 1 bottle of wine per person should be good, depending on how heavily you would expect to drink over the 3 hour mealtime.
Overall, I really enjoyed my meal here and recommend others try it out, especially if you're looking for a lazy bear-esque experience without the lazy bear price. Pros: -good service and pacing of courses -incredible and interesting flavors -great company at the communal table -helpful descriptions in between each course and you can see them preparing each dish Cons: -location is out of the way in Bayview -the pop up is in a sake distillery and it was cold inside. Might be nice to add some mood lighting or something to improve the ambience as well. read more
Wonderful omakase experience for a crab lover. This is a 6 course meal. My fave is the chawanmushi with fish roe, clean yet super smooth Steam crab is sweet, fresh taste with wonderful butter sweet dip ( sambal is a nice side kick to clean the palate) Cold Soba crab with zest tangerine with mustard dressing. Enough portion, not to fill u up, but to awaken your hunger to taste more of the upcoming dishes Attentive services, not rush with informative of each dishes. Truly appreciate this! I wish I can have a warm green tea to pair with the meals Am I goong to come back or bring friend? Yes! read more
Like a trail of breadcrumbs made from post processing Sake lees, I followed the great Yelp reviews to Ichido for my birthday dinner (not saying which one). Geoffrey Reed's Friday pop-up seems to have found a permanent home in South San Francisco's Sequoia Sake distillery (https://sequoiasake.com/). Sadly this has resulted in a phase out of BYOB however they now offer delicious Sequoia Sake made onsite. The evening began with their famous chili, seaweed, bonito popcorn, which did not disappoint. This was a good accompaniment for the Sake tasting which helps in selecting the one which best suits your individual taste. We chose the cloudy, lychee-floral Nigori which went really with the parade of dishes. Many of the dishes have been featured in previous reviews so I won't go into detail on them. Overall, I would say that the flavors, presentation and care that went into our meal was exceptional. Each dish was explained and passed with care. Highlights included the Steelhead, Mushroom Dashi and Lamb chop. There were also a few notable surprises including a Dungeness crab in curry sauce amuse Bouche (I felt the curry overpowered the delicate crab and had a slightly bitter aftertaste, a slight miss in my opinion but my companions disagreed). The other surprise course consisted of a fish trio including a jasmine tea smoked, ceviche and citrus and seaweed brined expressions of striped bass. It was stunning! The dashi deserves special mention as it was so perfectly balanced, flavor dense and enriching that we all wanted more. A true work of art. We loved the experience from beginning to end and hope to go back soon. Best to get there before the Michelin stars start rolling in. read more
Excellent seafood tasting menu. Though I found the meal lacked savoriness. This is a weekly popup dinner event that is hosted by a former chef of Nobu in a Sake distillery in a quiet business park about 15 minutes outside of San Francisco. The execution on all the dishes was extremely top-notch. I'll work my way down the menu. The Japanese with Chili/Nori/Bonito Flakes: I found this fairly mediocre. I'd actually prefer a normal butter popcorn. The mouthfeel was quite dry and slightly chewy (instead of the preferable crisp and ever-so-slightly burnt). The anchovies were pickled and brined. They were fresh and quite flavorful. The basil, olive oil, and buckwheat soba made this is nice fresh and clean palate starter. The halibut was served crudo with a some green onion, lemon juice, and fried garlic. I found the garlic a bit strong for the fish, but still all around some very impressive execution on the primary ingredient. The smoked salmon was so incredibly smoke-forward and perfectly mid-cuit: A very impressive dish. More was going on in many of these dishes than I can remember. The chef's incorporation of so many ingredients was reminiscent of Michelin starred fine dining. Any time there were fruits in a dish, they were mind-blowingly fresh. Like, the freshest I've EVER had in my 800+ reviews. The black cod marinated in miso was so buttery and tender. The Dashi (fish bone broth) was fairly bland. We at the table found it pretty mediocre because it didn't present the fish flavors very strongly. The lamb seemed out of place on the menu. I'm unclear why it was there. And while it was interesting, it's not the best lamb I've ever had. The Panna Cotta was fruity, creamy, smooth. It's a perfect way to end this meal. Overall, I was impressed by Ichido's wide use of fresh ingredients and skilled execution of classical Japanese and Scandinavian techniques. That said, there were a few weak points in the meal. I would have liked the introduction of more savory ingredients. Also, note the price was recently raised from $85 to $120. This was no doubt an excellent meal worth the price tag. The concept was unique and the food was outstanding. read more
3 years ago
6 years ago
Their food is awesome!! We had halibut course. The best one was dashi!! So yum It is match for Sequoia sake. I will be back soon:) read more
4 years ago
5 years ago
Ichido is definitely an experience worthy of exploring. My friend wanted to dine in for a new year's celebration and I was a little cynical due to the mediocre presentation of the food in the pictures. When we did agree to come, the experience was phenomenal. Chef Geoffrey intimately prepared our dishes right in front of us, and although the food wasn't plated extravagantly, the flavor palette was more sensational then most expensive nicely plated dishes from fancy restaurants I've tried. Chef Geoffrey creates extremely savory dishes with flavors you'll yearn and crave for even years after your experience. A favorite dish of mine was the black cod over custard. Perfect balance of creamy, salt, and sweetness. Hope you're lucky enough to show up to this pop up =) read more
What can I say...this is one of those experiences that will change the way you think about food. Chef Geoffrey is obviously passionate about what he does. He fishes starting from 6 am the same morning and does dinners on Fridays and Saturdays. We came on NYE and it was nothing short of an amazing experience. The communal table was fun and relaxed. You can BYOB and in general the pacing of the meal was great. We had about 5 courses, started out with an oyster amouse bouche. I really like how Chef Geoffrey takes special care to introduce each course, and also how the kitchen is open so you can see him prepare each course. The best part was when he was cutting tuna, and we were able to come up to the front, take pictures and try some of the belly. Overall, I really enjoyed each dish, although the highlights are definitely the five spice anise shortrib with a fried poached egg, as well as the miso creme brulee. We also enjoyed chatting with chef Geoff afterwards. He is very approachable. I asked him why he named his pop-up Ichido, which means "one time", as an unique experience with these unique ingredients, unique set of people dining that night, and also nothing forced, just letting things be. I really loved this experience. read more
We loved this warehouse experience. It's a nondescript place in an industrial zone. You sit in communal tables with everyone else. The chef explains each course. You can purchase sake separately. The most memorable dishes were the miso cod, the salmon, and the dessert. read more
This is a unique dining experience. The best part is not the food but the theater of being in a space with the team that's preparing your meal. Everyone's friendly and welcoming. My favorite dish was the soup but I'm assuming the menu changes daily. It's worth a try if you want something a bit different. read more
Dining with Ichido was one of the coolest things I've done. Thank you Chef Geoff for a memorable time. I'm telling all my Chicago friends to put Ichido on their list if they visit SF. The "garage" space was beautifully set up. We later learnt that Chef Geoff rents that space just for 2 nights a week. In fact, the next morning, there will be another chef working to serve brunch to a whole different group. Communal dining at a long table. If you feel uncomfortable with this setup, then this may not be for you. But heck, try it anyway. You will come away with such a great time. While we had the occasional chats with people around us at the table, at no time was there any awkwardness to socialize. My husband and I still were able to enjoy our private conversations during the night. The meal is BYO. We ended up letting the folks next to us try some of our nigori sake and they let us try their local craft beers. Before each course, Chef Geoff explains the origin and inspiration behind it. It's great to see that he is passionate about what he does. It all goes back to the basics about eating and sourcing local. The fish and fresh produce are local to the Bay Area. The open kitchen concept was wonderful as we could get up from the dining table and watch Chef Geoff do his magic. He invites you to feel free to walk to the kitchen as he wants you to treat the experience like he's inviting you to his "home". read more
This was a first-time experience dining in a pop up prefix menu experience for me. We were there for our birthday celebration, 6 course omakase pre fix menu and it was a pretty unique sake brewery background. Communal table was shared between 12 guests. Chef Geoff was very friendly, down-to-earth, creative, playful and artistic with his food and plating. The first course was soba noodle twirl beautifully with butter emulsion, sake, mirin, mustard seed, crab innerds, and Japanese leaf flakes. I love this sauce so much that I can drink it!! Second course was chawan mushi, very delicate, soft, top off with fresh crab Dungeness crab and ikura. Third dish was my favorite, roasted Dungeness crab that was lightly poached and then roasted with a touch of salt. It has a chili sambal with crackers, and the same soba sauce for dipping the crab, YUM!! Then we were given a soup that has rice stew with crab which to me resembled porridge and wasn't impressed. The next dish was Japanese omelette with sweet sauce which really tasted like I was in Japan but it was lacking the crunchiness of calamari. Lastly it finished off with a square dessert that resembles butter pecan and mochi. This was probably the most disappointing course since it wasn't satisfying or mind-blowing enough for us. A souffle would be more impressive :-) We also ordered a sake cocktail that have grapefruit and Ginger with peeled orange skin. Not bad but it was a small quantity and diluted with ice. Strong performance by the chef but I would expect more creativity for the desert. Hats off to chef Geoff, bravo! I hope it would be a full-time restaurant that we can always dine in soon! read more
I was looking for a unique dining experience when I stumbled upon Ichido here on Yelp, and after looking through some photos and descriptions, I decided on making a reservation for two. Needless to say, it was a great experience! One of the things that I love about this experience is the laid back yet interactive approach of Ichido. The dining area is just one long community table where you can mingle with other diners or just talk amongst yourselves. The kitchen area is also open to all guest to browse and what not which I thought was pretty unique. And also you're allowed or even encouraged to BYOB which is a great because you don't have to spend a fortune on some good beverages. As far as food goes, there were a couple of items which I was not too fond of but still acceptable (hence 4 stars) but almost everything tasted very well. The menu here is always changing but the chef does a very fine job of explaining the ingredients and process in which he created each dish. One of my favorite of the night was probably the sashimi which was slightly cooked by pouring hot sesame-like oil on top. So, if you're looking for a unique dining experience and you like to meet new people, Ichido is a pretty fine way to do it! I'd definitely be coming back soon! read more
8 years ago
7 years ago
Third time coming to Ichido, and everytime its an amazing experience. Its engaging. Dont feel hesitant to walk up and talk to the chef and ask questions. Fun interactive and delicious. You really appreciate the food even more with his narratives and even more with his hands on experience. read more
10 years ago
Geoff's omakase is a work of art! It's not only beautiful to look at but simply delicious. I could tell his dishes all have been well thought out and executed perfectly. I was pleasantly surprised at the creative flare and also his personal touches. He introduces his course and explains what it is. I love that he also allows his diners to take photos and watch him prepare food. We enjoyed dining with other fellow Feastly diners and exploring a new way to dine in the Bay Area. I hope to come back and experience more of Geoff's meals! read more
Went here for dinner this past weekend. We weren't sure what to expect but were super happy with the whole experience. The chefs talk to you while they are cooking and will even let you interact (blow torching fish for example). Food was delicious. Probably one of the best meals I have had in SF. I recommend arriving early to get a seat close to the kitchen if you like watching people cook. Also, 1/2 or 1 bottle of wine per person should be good, depending on how heavily you would expect to drink over the 3 hour mealtime. read more
Fantastic meal, ambiance, staff, and experience. We had a private dinner here for business with the wine pairing and everyone was glowing the day after. Many others said this was one of the top 5 meals they've had. Our meal was located in Feastly's headquarters so it had a great dinner party feel, as if you were just in someone's loft with soft lighting and simple decor. Chef Geoff was busy in the kitchen but was happy to talk to anyone interested in learn more about his past experiences. He was super genuine and you could tell he took a lot of care in selecting and prepping the food. As each course was served, he turned off the music to explain the concept behind the dish and introduce the ingredients, which was very helpful. I also want to give him props because that night, everything seemed to be working against him as the stove wouldn't catch fire and the sous vide machine wouldn't heat up. He made do with what he had and still managed to present the majority of his planned menu. 5 courses: Rockfish - three different types of fish were served "raw". They were topped with ginger, green onion and some meyer lemon. Before being served, Chef Geoff ladled on hot soy and garlic oil which caused most of the fish to cook just a tad. The season was fresh and packed with flavor. He also had a edamame focaccia served on the side to soak up the rest of the oil in the plate. While the focaccia was fluffy and moist, I think it could have had a bit more of that edamame flavor to it. Steelhead trio - delightful dish jam packed with flavor. The seared trout was savory and paired with a cool ginger cream cheese. The fish tasted fresh and wasn't overly fatty. The fried trout felt light despite having full chunks of fish and left me wanting more with a sweet tangy blood orange miso glaze. And lastly, the smoked trout was simple and topped with ume drizzle and nori to help cleanse the palate. Braised pork belly - braised for 6 hrs at 3 different temperatures, this was anything but dry. The pork belly fell into shreds as I attempted to get a small piece. The meat was tender and while seasoned well, still retained some of the natural pork flavors. This was paired with some udon in a savory broth, green beans with a peanut-y miso glaze, and what was supposed to be a poached egg. Chef Geoff ended up having to bake our eggs in a muffin tin, which was quite disappointing because I was looking forward to that soft boiled yolk oozing onto the udon....which we ended up not having. Regardless, the dish was still fantastic given what he had. Chocolate Tofu - O-M-G! one of the most decadent chocolate mousses I've ever had. Forget heavy cream, this tofu was silky, creamy, and rich with chocolate flavors. Chef Geoff explained that the use of sake kasu gives the tofu that extra umph to set it in place and be more equivalent to a custard. I loved the pairing with the green tea pocky and pistachios because it really did help to cut down on the richness. I loved this so much, that I ended up eating someone else's too.... =D Almost everything was perfect! The third dish was the Dashi, which I really wanted to enjoy. This was a steamed mussel soup, but it just fell short for many of us. I think this partially had to do with the ordering of the dishes. In comparison to the Rockfish and Steelhead, the broth was lacking a bit in flavor and failed to excite my taste buds. It was also a bit to gritty for me, as if the mussels were cleaned all the way and so there was residual sand. Because I loved everything else SO much, I've decided to just forget the dashi ever existed and that the meal was perfect. The wine pairing was also quite good and paired nicely. We even had an interesting sauvignon blanc with a dash of rye that was paired with the steelhead trio. This has certainly been one of my favorite dinners in SF, which means that you definitely need to check this out. =D read more
11 years ago
I can't even begin to tell you how out of this world, delicious, unforgettable, and flavorful our five course meal was. Geoffrey has some serious talent and not only could I not stop eating, I couldn't stop talking about how amazing his meal was while I was eating it. Chef Geoffrey covers all bases: flavors, textures, colors, freshness, the whole shebang; it's ALL there. We started off with an okonomiyaki which Chef Geoff made SO well, every ingredient had a purpose. So delicious! Next up was the monkeyface eel (which if you've ever seen pictures of one, the little guys always look so worried and it's probably because they know they are super delicious). The presentation was beyond stunning and each buttery and flakey piece of the eel dipped in a homemade ponzu sauce was everything you can imagine and more. Freaking delicious. Friend and I visited Chef Geoffrey in the kitchen and chatted with him a bit on his background and passion for food. I'm always fascinated by what drives someone and how their background influences their cooking and lifestyle. The main course was stingray with crispy brussels sprouts, and mushroom rice. I know I already said this, but I can't even tell you how delicious this meal was. One bite after another, I stuffed myself until it hurt. The strawberry miso creme brulee was fantastic, so savory, subtly sweet, and a great flavor profile. I wished I had another even though I probably couldn't have eaten another (my eyes are always significantly bigger than my stomach). What a wonderful dinner, I can't wait to sign up for his other meals and repeat this one a hundred times. Since I can't give him ten hundred bajillion stars on yelp, I'll have to settle for five :) read more
I had been wanting to try out Ichido for months and I finally recruited some friends to go with me. We booked tickets a few weeks in advance and we were excited to try it out. We all arrived at 7pm and found seats at the communal table. I appreciate that there was both a drinks pairing option as well as a BYOB option. I brought 2 bottles of sake to dinner. I know that Ichido is not a full-service restaurant and we cannot expect the same type of experience, which is what makes it fun and charming. I like Geoff's story and passion for Japanese food and creativity. At one point, he even came out to show all of the diners the fish he caught that he was about to transform into our next dish. The dinner was fun and the food was good. It's not "As good as it gets" so to be fair, I have to rate it 4 stars. Don't get me wrong; I really am a fan of the concept and general experience. My general feeling is that there were too many courses that were served cold or at room temperature. I understand the challenge of cooking hot food for 25 diners and I can empathize but I do enjoy my meals warm. We started with room temperature popcorn. Then we were served a medley of pickles. Off the menu, we were served a one-bite room temperature sardine preparation that was delicious. Next were a trio of yellowtail rockfish preparations (all cold). I liked the ceviche the best. The following course was the lingcod Geoff brought out to show everyone. It seemed lightly seared and served at room temperature. We were happy to see that bread was provided for us to enjoy the sauce from this course. Finally we got to the soup course and it was a warm dashi with a delicious rockfish fritter. The next course was the "entree": 5-spice short rib pastrami. The meat was a bit tough and just didn't work for me. My friends and I all liked the fried egg, though. To end the meal was an mind-blowingly delicious miso creme brulee. It had just the right amount of miso flavor without being overwhelming. The creme brulee had the perfect crisp top. To me, this was the standout course. I had a great time and would certainly recommend this experience to others. read more
10 years ago
The concept that Goeffrey has executed here is amazing. He spends his time before each pop up fishing and foraging for the freshest, local ingredients. The night I attended, he was using a fish his girlfriend, who was also the hostess/waitress, caught. You can purchase wine pairings, which I did, or you can bring your own. I noticed most couples brought and finished 2 bottles of wine over the course of dinner. If you bring only one bottle and decide you need another, there is a convenience store right down the street. The space is small and you sit at communal tables, really cozy. It encourages everyone to talk together. At the table of 12 I sat at, me and my friend were the only ones from the Bay Area. It was really cool to talk to people from all over the country (Arizona & Florida) and world (England & Austria) who love food and great experiences. Before each course Geoff comes to the front to explain where he collected ingredients and how he was inspired to create the dish. The first course was pickles and popcorn, as snacks while everyone was settling in and getting to know each other. Can I just say that the popcorn was ridiculously tasty!?! It was popped in sesame oil and tossed with togarashi, just yum! Next, the pickles were all delicious and the knife skills on the sunomono were insanely precise. Then we moved on to a dish called predator and prey. He used the anchovies that he uses for bait to catch the lingcod and fried them. Then on the opposite side of the dish he served the caught lingcod as ceviche. In between was nori paper to use like taco shells. The dish was fresh and bright and the anchovies brought a needed crunch to the ceviche. Next was the lingcod carpaccio. This was heavenly. The sauce was so perfect with the tender, delicate fish that melted in your mouth. I could eat this everyday. This dish was a masterpiece in balance between salt, tart, spice, & umami. The next course was the dashi broth with cherry wood smoked rockfish. Geoff cooked down the bones of the rockfish all day to make the broth, so there was a nice depth of flavor. He took the meat of the fish and battered it with puréed fish and starch, which made little clouds of fish goodness that went into the broth. There were also mushrooms, pine nuts, chrysanthemum greens and sweet lime. This was delicious and quite light. The following course was pork belly. This was the dish. The pork belly was cooked for hours, rendering it completely tender. This was served with a perfectly oozy poached egg, udon noodles, roasted broccoli with spicy miso and pickled onions. Once the egg was cracked into, it mixed with the little bit of broth in the bottom of the dish and became this divine sauce to coat the udon in. The pickled onions brought some much needed brightest and acidity to the very umami heavy dish. Man, oh man, this was killer! The dessert course was a perfect crème brûlée with strawberries, honey, shiso, & almond matcha cake on top. This was light on sweetness and creamy in texture, really a beautiful way to end the meal. The strawberries provided a nice tart/sweet note to clean the palate. Overall, if you are contemplating attending one of Geoff's pop ups, definitely do it! He cooks with incredible skill, attention to detail, and passion for ingredients. The meal is one of my favorite dining experiences. read more
8 years ago
Ichidio is an dinner and an experience I've been to 3 times in SF, and one I would recommend to anyone, local or visiting (provided you like eating fish). Everything about the food and experience is well planned, never feels rushed, and more intimate than a restaurant could be, which is surprising with the communal format. The chef introduces each course including where the fish was caught or purchased, how the dish is prepared and how it relates to traditional Japanese cooking, and in what ways it departs from tradition. For some dishes that require less prep time you can watch him prepare in the kitchen, including breaking down whole fish like you've never seen. And it's not just the seafood! The chef makes delicious popcorn, short rib, lamb chop, and desserts. I will continue to bring visitors to Ichidio - I know the food and atmosphere will be excellent, and I don't have to worry about accidentally over-hyping the meal and have it falling a bit short, which unfortunately sometimes happens at some restaurants in SF. Highly recommended, and BYOB! read more
My husband and I had a great experience at our first Feastly pop-up event at Ichido, by Chef Geoffrey. First off, for those who have not been to a feastly/pop-up event, Ichido provides a communal eating experience that allows you to meet and share a fabulous meal with strangers as well as the people in your parties. The concept is great for big party celebration, company events, singles, dates or just because you love food and meeting new friends. It's really neat way to swap stories, and makes for a very enjoyable and unique culinary experience. Secondly, eating at Ichido provides the chance to personally know the chef and his story with food. Chef Geoffrey introduces his training history, inspirations, and welcomes guests to his station to observe him break down ingredients and cooking method. This was a real treat. Reservations are easy to make through Ichido, as Ichido is open on Friday's and Saturday's night dinners from 7-10pm. You don't need to plan much in advance as each sitting is 20 people. We were able to get a reservation the day before we ate here, and there was room for 2-3 more people after us. So wonderful for a creative impromptu date night idea or going out with friends. If you have a party of 5 or more, it might be better to plan a little more in advance. The entry is about $85 pp with feastly fee, $10 for a glass of wine or $30-40 for your own bottle. Champagne is an option as well! You're also welcome to BYOB your own wine or beer. This a great idea for anniversary, like bringing a bottle of wine from your wedding or something you're aging at home. Because of the seafood-heavy menu, for wine, I recommend ordering or bringing a crisp white wine or rose; and maybe a Bordeaux's or Cab for the land animal, which for us was a perfectly seared lamb. Now, onto the food. Chef Geoffrey is Caucasian but trained very heavily with Nobu-san in Japanese cuisine. Because of his background, your meal will likely be seafood based, with Japanese fusion tone. His menu does rotate based on what the chef and his team tested and foraged this week. There will usually 3-4 fishes and 1 land animal. So in a sense, the menu is seasonally created but might not be that different within a month or so. So if you're planning to come here multiple times in a year, it may be best to plan for a couple months in between. The flavors are clean, refreshing, balanced, with wonderful textural contrast. My favorite was the Chef's unique take on summer soba (starter), paired with marinated sardines, roasted beet and basil oil sauce that replaces the usual soba dashi. Another star was the cod and mushroom soup- excellently cooked black cod with a fragrant shiitake soup with seasonal veggies. Finally the panna cotta also stood out to me as being unique. Overall, the food is on par with 1-Michelin starred restaurants with price point being fairly reasonable for that range. However, anywhere else you go probably wouldn't be granted the opportunity to personally get to know a chef. So for just that, the experience is priceless. Overall everything was skillfully prepared and cooked. Literally, we had great new company and shared fun stories throughout the night. My husband and I hooked and will definitely be back for another dining experience or going a full-day foraging and cooking expedition with Chef Geoffrey. Definitely would recommend as a unique SF experience! read more
This was an amazing experience. I was lucky enough to snag the last two tickets for a dinner in the two short days we were in San Fran. My husband and I were visiting from Seattle. I was little worried as my husband does not have a very adventurous pallet. Geoff prepared every course in front of us. He invited us up to watch take pictures ask questions and be a big part of the dinner. The environment was very intimate and beautiful. We enjoyed visiting with the other table mates. We enjoyed the six course meal and loved the entire (3 to 4 hour) experience. My husband not being very adventurous also loved the dinner and the experience of the drop in restaurant. We quickly have become big fans and definitely want to do it again! I would encourage anyone to purchase tickets right away and enjoy this amazing meal and night out. It is definitely one for the memory banks. Thank you! read more
11 years ago
The pop up restaurant concept is so interesting to me, and I think Feastly does a great job with it. I attended a "dinner party" with Geoff in Dogpatch. The location spot was lovely and intimate. The food was exquisite. I highly recommend doing the wine pairing, it truly did enhance some of the dishes we had that night. Pros: the entire experience itself is what made me feel it deserves five stars. The fact that Geoff prepares what he catches earlier that day and spends the entire day with his team preparing these dishes for us is mind-blowing! You can see his dedication to his work from miles away. All the dishes were cooked to perfection. My favorite was the striped sea bass- it was, hands down, the best fish I have ever had in my entire life. Cons: truly bummed when I saw pork was one of the dishes of the night. I don't eat pork and so I had to waste an entire dish because of that. I wish there was option on Feastly to check off dietary restrictions, but I suppose the concept is that if you are attending an event like this, you are expected to be open to trying everything. It was still a disappointment. Would I go again? Absolutely. I'm hoping Feastly expands nation-wide! read more
8 years ago
Price and logistics: $93.50 per person for a 6 course dinner (technically $85 per person but once the Feastly service fee is factored in, this becomes the final price). Drinks can be purchased on top of this, or you can just BYOB. No additional tipping needed on the day of the actual dinner. Advance meal purchase is required through the Feastly website, so plan ahead if you want to eat here. There are 20 seats available at each of his meals. Ichido is both a fabulous dinner and experience. It's a pop up style restaurant that's only open on Fridays and Saturdays. It's been running for about 3 years now, and I hope it continues to run for many more. It wouldn't be particularly helpful for me to give a rundown of the food as the menu changes every night depending on what the chef has managed to acquire in the course of the week. It does consistently heavily feature fish though, so leave your non seafood eating companions at home. What I can tell you about the food though, is that each dish is marvelously creative, beautifully crafted, and delicious. Not a single course out of the 6 fell flat. The combinations of flavors were inventive, bold, and surprising. If you love good food, you need to check out this place. Food at this level in San Francisco can cost you an arm and a leg. While Ichido isn't a cheap casual dinner you swing by on your way home from work, the quality is right up there with some of the top notch SF fine dining establishments while costing a lot less. Ichido isn't just about the food though. The set up is for communal dining. The seating arrangement is for 20 people at a long table. It's all one room so you can watch each of the courses being prepared and plated. In fact, the chef welcomes guests to come into the kitchen space and watch him cook, ask questions, and take pictures. He even came around and introduced us to the giant sea bass that ended up being part of our dinner. He had caught it himself during a fishing trip earlier in the week. Ichido was a fantastic dinner. San Francisco is chock full of wonderful places to eat, but this one deserves to be up high on your restaurant bucket list. read more
7 years ago
10 years ago
This review for Chef Geoffrey's Japanese Tasting of Local Flavors from Land and Sea. Chef Geoffrey prepared the best dinner I've had in SF yet. Each course was better than the last. The highlight was the delicious pork belly, which was cooked to perfection in a savory broth. The dashi broth course was light and perfectly flavored. The salmon 3 ways was also excellent. I went with 2 friends and we all opted for the drink pairings, special thanks for the heavy pours and prosecco top off :) Given the high quality of the food and beautiful presentation, we all agreed that it was a good value at around $75 per person. What a perfect evening. Can't wait to try the chef's other meals! read more
10 years ago
One line summary: awesome food, great atmosphere, unforgettable experience We booked two seats recently on Ichido for Geoffrey Omakase sushi. Having arrived an hour early , they were still extremely accommodating and welcomed us. Each dish is expertly made from freshly caught fish by the chef himself and amazingly presented to everyone's delight. The experience easily rivals any Michelin starred restaurant for a fraction of the price. Overall it's a must-try if you like sashimi. I am not a food critic so I will instead share some of the amazing dishes using photo uploads. Thanks for reading! read more
10 years ago
The experience last night at ICHIDO was, in one word, memorable. This is the type of place that my girlfriend and I will bring friends and family and tell everyone about because the experience was warm, inclusive and unique in its design and hospitality. That's just who Geoff and Desiree (his friend/server/helper) are. And it was that way from the start. The food that Geoff prepared was delicious and inspired, fresh and lively, satisfying and complete. We were impressed with his items on the menu and delighted by a few items arriving our places that were not on the menu. The ambience enhanced the flavors and textures. This is not a place to eat and bounce; this is a place to enjoy, savor and learn about the food, meal and process surrounding it. A novelty in that regard, this experience may not be for everyone. It requires more patience and relaxation. That pace of the meal is slower, despite Geoff and Desiree's efficiency with service. You'll see the chef's name "Geoff" a lot in reviews of this restaurant because we talked with him a lot throughout the night, sitting at the chef's counter and after dinner. Even if we didn't sit at the chef's counter, we would have talked with him...he invited all guests to join him in the kitchen throughout his preparation of our meal. The meal was long, six courses over three hours, but well worth it. At the end of it, Geoff offered us some sake from the sake microbrewery Sequoia Sake down the street, and it was so clean and fresh. He told us stories of diners who now go out fishing with him and learn his passion, only to barbeque with them or cook with them afterward. He's the yin to the oft pretentious yang of chefs who hold themselves in high regard and separate themselves from. And we're looking forward to sharing another experience with him and our friends and family. read more
Dinner for you and your 29 friends makes for a unique and awesome experience, especially when you have the whole (garage) space to yourselves!! I have never been to a place like this where everything is so up close and personal. Chef Geoffrey cooks the 6 course menu one dish at a time and even talks to the group about the preparation of it. Time goes by at a great pace and you are able to mingle with your friends and DRINK (your own booze- how awesome is that?!?!) at the same time!! By far my fav dish was the Hiramasa and when the hot oil is poured on it, it makes for a great presentation. It was soooo flavorful yet simple at the same time! I normally don't eat lamb, but this one tasted delicious and I wouldn't have known it was lamb. I didn't need any no utensils and it was so tender to eat right off the bone! My least favorite was the black cod congee. Not sure if it normally doesn't have flavors but it was bland. Overall, our group had a great time. I was thankful to be able to experience this place and for the popcorn to snack on in between courses! Lol. read more
8 years ago
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More info about Ichido
50 Apparel Way
San Francisco, CA 94124
Bayview-Hunters Point
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https://www.ichidosf.com
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Ask the Community - Ichido
How long does the Friday evening dinner take? Is it possible to finish within 2 - 2 1/2 hours?
It usually finishes up around 930 at the latest
Will the chef change out the lamb if you don't eat red meat? Pescatarian here. Thank you
Wer would be happy to do a pescetarian menu. Just make a note of it when you book. Thank you for reaching out,…
Are they open only on Fridays now, no longer on Saturdays? I was hoping for a Saturday reservation and didn't see any available.
The sake brewery has tastings and tours on Saturdays making it difficult to switch over for the dinners. So right now Ichido is just hosting on Fridays
Can you BYOB?
With the type of liquor license at the brewery there is no outside alcohol allowed besides what is brewed on the premise.
Do they accommodate dietary restrictions (gluten free)?
Tamari is used in many of the preparations and sauces to accommodate such dietary needs. Other dishes with gluten can be modified and adjusted as well.
Is this a good place for a party of one?
If you don't mind meeting new people, yeah! It's all one big communal dinner.
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Why does Yelp recommend reviews?
38 reviews that are not currently recommended
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