TBD is OMG. What is definitely determined is the food is insane. I am fully aware that I may never be able to get a reservation here again once people understand how incredible it is, and I am grateful I had the chance. The karaage is a signature dish, and it does not disappoint. The batter is so crispy that it shatters in your mouth, creating an explosion of flavors. We were trying to guess all the different spices: Szechuan peppercorn? White pepper? Kaffir lime leaves? Furikake? Who knows. What is known is that it's outta sight tasty, and the chicken is deliciously tender. We also did two of the yakitori flights: the offal and the chicken skin. They were notable: perfectly cooked, and simply seasoned, with contrasting flavors that popped. The chicken heart with citrus was incredible: the lemon was very subtle, and was a nice acidic counter to the rich minerality of the chicken heart. The chicken skin flight was a decadent treat: they take care to select different pieces of skin from different parts of the chicken, and the crispy, rich, and savory result is outstanding. I loved the umami bombs they created, pairing the skin with bottarga or ikura. The okonomiyaki was a real treat: a delicious cake topped with lumps of crab on a delicate kewpie mayo sauce. It wasn't like okonomiyaki I've had before (the green onion was subtle and it wasn't griddle fried), but I was really pleased and pleasantly surprised. Finally, the chicken meatball was a real surprise hit. Rather than a yakitori skewer, it's like a mini burger, topped with a yolk sauce and served on a crispy almost hollow bun (I think it was made with rice flour). The meatball is indescribably juicy and perfectly seasoned. The contrast with the crispy bun and the way the rich yolk sauce pulls the flavor of the whole thing together was delightful. Again, I'm sad if I can't ever get in here again. But even if so, I'm so very grateful that I got to try it. read more

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After some disappointing visits to trendy restaurants, I am pleased to say that this one actually exceeded my expectations. The space itself is small and tight but also intimate and cozy with original details. Noise levels were low and we could hear each other talk quite easily. They don't have a full liquor license so they only have sake and a selection of beers (and one bottle of wine.....not by the glass) to choose from. Food: Sashimi sampler - 9/10. We ordered all of the varieties of fish they had. All were delicious but the Ora king salmon was probably my favorite....it was like butter. Tuna tataki - 8/10. Great flavors going on in this dish. Excellent quality fish. Lobster potato salad - 8/10. I actually really loved this but I would agree with the rest of the table that the lobster itself was pretty scant and hard to detect. Miso ceasar salad - 7/10. Nothing remarkable but the roughage was nice. Veggie set - 7/10. The veggies that came out were not the veggies that were advertised. The white asparagus was fantastic, the broccoli was good, but everyone said that the caramelized daikon was forgettable (my piece fell on the floor so didn't get to sample) Salmon crudo with strawberry relish and mint - 10/10. Really loved the flavors going on here. Every component was fully conceptualized. Mochi with pork belly - 10/10. Super crisp on the outside and chewy on the inside. Pork belly on top had wonderful flavor. Tuna Wellington - 10/10. I don't know how they managed to get that pastry cooked but still managed to keep the tuna perfectly rare inside. The beef tare sauce was absolutely delicious. Rich with warm spices. We thought it tasted kind of like pho mole. Karaage - 12/10. Impossibly shatteringly crisp crust. Chicken itself had amazing texture and was super juicy and flavorful. Chicken oyster with duck liver - 10/10. It's clear chicken is where this restaurant shines. King crab okonomiyaki - 10/10. Not your traditional okonomiyaki, but the flavors were all there. Hojicha tiramisu - 10/10. It was more like a cheesecake custard with tea woven throughout. Really incredible. Overall, I can't recommend this place enough. It's not cheap, but it's worth it imho. With drinks, tax and tip, we ended up spending about $150 a head. Plates are small and we actually ended up ordering more than we expected. They don't seem to have much of an online presence or even a phone number, but I was able to get a link to an open table by DMing them on instagram. Enjoy! read more

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Has a recent birthday dinner here and both food and service was a delight. Angthika was our server and very patient with the ten million questions we asked. She guided us to a delicious sake that was very complex on the tongue. I can't wait to come back. read more

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I found TBD through instagram and was able to make a reservation through their instagram story on OpenTable. We came by on a Saturday night to try their skewers and aged-chicken and really enjoyed our experience. The izakaya is dimly lit, with a nice ambiance perfect for date night. We wanted to try a variety of dishes so started with the tuna tataki and then the okonomiyaki, hot karaage, chicken oyster, finishing with the hojicha tiramisu. My favorite was definitely the hot karaage which was nicely spiced without being salty and I loved the thick crunchy coating. The chicken is presented with the claw (really the showstopper of the night) and our server offered to cut the chicken for us which was super helpful. The yuzu hot sauce they provide on the side was really tasty as well for an added punch of flavor. The chicken oyster was a delicious bite as well and I enjoyed the okonomiyaki with roe for a more substantial app. We were definitely full by the end of the night as our dishes were pretty protein heavy. I do wish they had a vegetable on their menu as we could have used a lighter dish to balance out the chicken but overall really enjoyable meal and I'll have to be back to try more of the menu! read more

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TBD was such a fantastic experience from start to finish. The service from the beginning was impeccable. Every staff member was warm, inviting, helpful and on top of every aspect of the service. The food transported me back to Japan. Honestly some of the best bites of sashimi and karaage ive ever had. The tuna tataki and the karaage are must gets. Love the vibes inside. Dimly lit with great music playing. Really fosters an environment to eat, drink and yap. Highly recommend for your next get together read more

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Right now, reservations are open if you click through their instagram story but are not available otherwise. Enjoyed the experience here, service was great, and the food was all tasty. Portions are tiny even by izakaya standards so expect to order at least 5-7 dishes for 2 people. Everything was tasty. We started with sashimi - everything is dry aged and more intensely flavored without being fishy. Really enjoyed the flavors here but the pieces of fish were fairly small for the $$. The chicken oyster was a delicious bite, although I generally don't like foam, it worked here. The kawa set was delicious, although a tiny taste - it was chicken skin so rich (and crispy!). The tsukune was inventive and delicious - I especially liked how the shiso leaf balanced the savory chicken patty/meatball. The karaage was delicious but take the server up on their offer to carve, the "shattering" coating was pretty messy but good. Their hot honey sauce was delicious - it was decently spicy but had an awesome flavor. The kakuni might have been my favorite bite - definitely not traditional but delicious on the mochi donut I enjoyed myself but could have eaten more - probably taking a star off for $$$ to portion size read more

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Solid izakaya spot in SF. We ordered a pretty big spread, but the absolute highlight was the hot karage - a bit unique with the leg attached but perfectly executed and packed with spicy and tangy flavor that comes with a great crunch. The tuna sashimi was fresh and wellington right amount of kick. We rounded things out with the okonomiyaki. Highly recommend snagging a reservation and even then, expect a wait (our seating was for 8pm but didn't get the table until 8:25pm). Optional: you can grab a drink at the Harlan Records that's around the corner while you wait. Staff will text you when the table is ready. read more

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Some lose their sh*t when they see a pink... A proper steak should be pink in the center...same with a pork chop. To each and their own but the keyboard warriors are going to go cray when they see chicken with a fleshy, moist pink center at TBD. OFC, there's a risk with everything but TBD carefully sources their poultry and use specific handling techniques to reduce risk. Ippuku (Berkeley) has been serving chicken tartare, tataki, and etc. for years and I haven't heard of any crazy bubble gut stories. From the owner of Akiko (and Friends Only) and Chef Tommy Cleary (Hina Yakitori) comes TBD. They took over the original Akiko's location. Currently in soft opening phase with special access rezzies on OpenTable. Dinner only. M E N U Small, curated menu of izakaya (Japanese tapas) and dry-aged heritage chicken grilled over binchōtan (Japanese white charcoal). Beer and sake available. 6% SF mandate. F O O D * Ora King Salmon w/ strawberry relish, charred jus, mint (5 pc-$18): https://tinyurl.com/3dxdy2mw Nice palate opener with fresh, buttery slices of salmon sashimi with a bright tangy sweetness. * Sasami: Chicken tenderloin duo medium-rare tataki w/ ponzu-wasabi + cherrywood-smoked jerky: https://tinyurl.com/58u2wjvu The rare chicken tataki was silky smooth and delicate. Clean flavor and tangy punch from the ponzu and kiss of smoke from the grill. No funky aftertaste or slimy texture. The smoked jerky had the familiar flavor of traditional meat jerky, but was softer and easy on the teeth. I haven't had a chance to visit Ippuku so I'm glad I tried this Japanese delicacy once out of curiosity. * Okonomiyaki: King Crab Pancake w/ sauerkraut, kewpie, aonori, smoked trout roe (4 pc-$17) The thick, savory pancake was soft and very mild in flavor. * Kakuni Mochi Donut: Slow-braised pork belly, mochi donut, cured egg yolk ($10 each): https://tinyurl.com/3sp8yzyr A creative canapé, my fav part was the meltingly soft, umami rich braised pork belly. If the mochi donut had more of that signature bouncy QQ chew, it would have perfect. * Hot Karaage: Chicken Leg w/ honey-butter chili glaze, sesame-nori furikake ($24): https://tinyurl.com/rx3ucfe3 A Hapa baby with Japanese, Korean, and American elements, the fried chicken leg featured a shatteringly crunchy crust with juicy meat that squirted into my face. The honey butter glaze was subtle so the yuzu hot sauce did the heavy lifting with a bright, citrusy kick of heat. It was messy to eat so it would be great if they offered hand wipes to guests. * Kawa Set: Crisp Chicken Skin Trio w/ ikura, bonjiri tail, karasumi ($18): https://tinyurl.com/3nppxrv7 You can't really go wrong with crispy chicken skin and rich, juicy chicken booty. * Tsukune: Chicken Meatball glazed w/ tare, egg yolk jam, monaka wafer ($10): https://tinyurl.com/yjau95e9 Typically, a skewer with a raw yolk for dipping, I liked their unique twist of serving it as sandwich between two rice crackers. The meatball ran on the salty side and the cracker softens quickly so eat this ASAP. * Chicken Oyster: Oyster of Chicken w/ duck liver, ponzu (2 pc-$18): https://tinyurl.com/3vbrejhd Fav bite of the night! A prized cut found near the thigh of the bird, the morsel of chicken is rich and savory, elevated by the crown of luxe foie (like buttah). * Hōjicha Tiramisu w/ homemade ladyfingers, premium hōjicha, mascarpone-yogurt whip, honey cream ($11): https://tinyurl.com/v7yw6dvs Light layers of soft ladyfingers and tangy yogurt whip with a hint of sweetness. I was hoping for more roasty hōjicha flavor tho. S E R V I C E Polite and prompt. A M B I A N C E Sophisticated, intimate space with exposed brick walls. There's about eight tables and counter seats at the bar. Overall, TBD is off to a solid start and we had an enjoyable meal. If you're looking for creative and unique izakaya dishes, TBD will be your jam. read more

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This highly-anticipated Japanese restaurant from two superstar chefs (Akikos and Hina Yakitori) is still in a soft-opening stage, with reservations available only through Instagram stories, and it adds a new izakaya option for SF foodies. I liked it more than Rintaro; the meatball and the tuna Wellington were perfection. The karaage is beautifully-presented, but the yuzu hot sauce steals the show. You'll be crowded in, either at the bar or in the crammed restaurant. Service is quick; my meal (five courses à la carte) lasted about 80 minutes, but i never felt rushed. In time, this will be getting the same kind of attention as other trendy restaurants, so might as well book it now. read more

As a huge fan of Akiko's (both past and present), Friends Only, and Hina Yakitori (such a unique and incredible concept!), I was super excited to try this new joint venture from the respective owners. Unfortunately, the experience and overall menu fell a bit flat for our party of five. Starting with arrival, our table wasn't ready until 15-20 minutes past our reservation, which wasn't a huge deal but not off to a great start. We got seated, ordered drinks, and asked our server how best to order. They recommended 3-4 items from each section (Cold, Hot, Yakimono) for our group size, but when we asked if that would let everyone try each dish, they couldn't give a clear answer, which was frustrating. As soon as the courses came out, it was clear that most were designed for 2-3 people at most so we were left cutting dishes into tiny pieces just so everyone could get a taste, or some people opted to skip altogether because it was too much of a pain. It was especially evident in the yakimono courses, where we asked multiple times if one order would be enough for each person to try a bite of everything and were not given a clear answer, so it was doubling frustrating once they arrived. These courses in particular each person only tried some of each dish as there just isn't enough to share (I would say each order serves 2 people at most). We also tried to order some items and were told they were sold out, which is fine but it would have been great to lead with that, especially for popular dishes like the Tuna Wellington. There were a few bites that were good and a few very good ones, like the Chicken Karaage with its stunning presentation and ultra-crackly skin, and the Salmon Crudo was delicious, but unfortunately a lot of so-so dishes (or ones we didn't even get to try). We were starving after we finished, so we actually went to Pie Punks down the street and had another full meal there. I know it's still early days and they're working out kinks, but I hope they address the myriad of service issues and better balance the price-to-quantity on many dishes as it seems a bit out of whack. When I think of an izakaya, it evokes plentiful, delicious food with good friends over drinks in a convivial atmosphere, but the vibe here just feels like it's trying too hard to be upscale. High hopes, but needs a lot of refinement in my opinion. read more

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After a crazy long work stretch, my boss decided to treat me to a nice dinner. He brought me to a wonderful new restaurant here in SF called TBD, headed by Chef Ray Lee of Akiko's as well as yakitori mastermind, Tommy Cleary. I arrive at the opening of dinner. Lights warm, intimate seating, and staff whizzing around with methodical intention. I could tell that every single detail was taken into account. Now for me, all sushi experiences and yakitori experiences have always been about textural execution. After my dinner here at TBD, they left no stone unturned. I had the crispy, the crunchy, the delightfully chewy, the milky, the flaky, the delicate, the hearty. Oh let me tell the ways: Sashimi tasting - Chutoro, Ora King Salmon, Madai. My goodness. I've never had such firm, yet silky, deeper cleaner taste out of fish. The thoughtfulness and skill that is taken to the dry aging process comes through and through, not to mention the accompaniments of every single bite of sashimi. This was a work of art. Tuna Tataki - I think I could've easily ordered 3 rounds of this. The depth and layers of flavor from the seared bluefin tuna, garlic, and chives were so heightened. One of my most favorite bites of the night. THIS IS A MUST Okonomiyaki - Do not sleep on this dish. The king crab alone makes it an act of pure luxury. You get the lightly sweet, dense, bready texture of the pancake, beautifully offset by tangy sauerkraut and satisfying little pops of saltiness from the smoked trout roe. Filling, inventive, and unlike anything else. Kakuni Mochi - This is as much the interpretation of Asian comfort food as it gets, all in about 2 bites. What got me most was that although the dish was modernly presented and crafted, it truly did transport me back home with the classic braised pork. The mochi was perfection; crispy on the outside, sticky and soft on the inside. Hot Karaage aka "The Claw" - Their most playful dish, in both presentation and flavor. Perfectly moist chicken with flawlessly crispy skin, seasoned with a nod to the beloved Hawaiian Hurricane Mix -- honey sweetness, sesame nuttiness, and the saltiness of nori furikake. Pure joy on a plate. Tuna Wellington - Possibly the most unique dish I've ever tasted. A stunning riff on the classic Beef Wellington, gorgeous bluefin tuna wrapped in nori, tender baby bok choy, and shiitake negi, all encased in sweet puff pastry. But the true slam dunk? The beef tare sauce. Rich, deeply layered, and the result of hours of careful work. Without it, this dish would be extraordinary. With it, it's transcendent. And that pickled carrot as a palate cleanser? We're already lobbying for it to be sold by the jar. Yakimono - Kawa Set - Fried chicken skin may sound simple, but TBD takes it somewhere else entirely. Shatteringly crisp on the outside, with a chewy, fatty bite within. The textural contrast here was my favorite of the night. Plated with micro floral arrangements in true California style. A dish after my own heart. Yakimono - Assorted Set - Wing Drummete, Thigh, Negima. Most people think they've experienced chicken. They haven't, not like this. A wing drummette stuffed with shiitake and cheese. Thigh with tare and sansho. Chicken breast with Tokyo negi. I was speechless. Hojicha Tiramisu - Creamy, deep, and gently sweet with a beautiful hint of herbaceousness. I don't normally have a sweet tooth, but this was impossible to resist. A gorgeous finish. By now, you might be thinking: small courses, I'll leave hungry. Not a chance. The quality, the textural range, and the well-timed palate cleansers made this feel like poetry in motion. Service was prompt, warm, and attentive throughout. Tucked into Union Square in a discreet setting with seating for just 15-20 guests, TBD is the kind of place where reservations are a smart move, word travels fast. The energy is intimate, the music is modern, and though you're in the heart of a bustling city, the room invites real conversation. An unsuspecting gem. 5 stars! read more

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If you're looking for a spot that blends classic izakaya vibes with some truly creative, high-end twists, TBD Izakaya is it. We sat at the counter and had a front-row seat to some incredible dishes. Here is the breakdown of the hits: The Highlights * Tuna Tataki & Chutoro: You can tell they take their fish quality seriously. Both were incredibly fresh, buttery, and delicious. * Potato Salad w/ Lobster: I'll be honest, I didn't expect to be "wowed" by potato salad, but this was surprisingly delicious. The lobster adds a level of luxury that makes it a must-order. * Hot Karaage: If you like a little kick, this is for you. It was very yummy and perfectly fried. * Tuna Wellington: melted in my mouth. It's a bit of a messy eat - don't expect to stay perfectly neat - but the richness of the tuna wrapped in that pastry was worth every napkin. * Tsukune. On its own, it was nothing special compared to the other dishes, but dipping it in the yuzu hot sauce that comes with the fried chicken definitely elevated the flavors. Overall, a fantastic experience. Great atmosphere, attentive service, and some very memorable bites! read more

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I like this place. Good ambience and services. Food is great as I expected. I'll definitely comeback read more

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Just went to the soft launch of TBD and I'm already thinking about when I can go back. The menu is pretty simple, but everything we tried was executed so well. The chicken karaage was easily one of the best versions I've had in a while -- super crunchy on the outside, insanely juicy inside. The dipping sauce was ridiculously addictive. Also loved the tsukune -- smoky, juicy, and packed with flavor. One of those dishes where everyone at the table immediately agrees it's a reorder. But the dish that really got me was the slow-braised pork belly over a mochi donut topped with cured egg yolk. It sounds a little wild but somehow works perfectly -- rich pork, chewy mochi donut, salty cured yolk. One bite and I just paused. Everything was so good and we were so excited to dig in that I completely forgot to take photos... which basically means I'll just have to go back next time. read more

had high hopes for a good izakaya within walking distance but unfortunately they have been dashed. tbd is a collab between tommy cleary of hina yakitori and ray lee of akikos. unfortunately this spot suffers from the same issues as hina and akikos - intricate food but unnecessarily high prices and small portions. ordered the sasami, okonomiyaki, tsukune, kawa set, and chicken oyster. the jerky in the sasami is the most interesting but otherwise dish was forgettable. okonomiyaki is not bad but i wish it was bigger, it was the size of my palm though it was piled high. tsukune was forgettable, monaka wafer does nothing save for not give any crunch whatsoever and slightly stick to your teeth. best bite in the kawa set was the bonjiri but overall it was just small bits of crisped chicken skin - a single skewer of chicken skin at any other yakitori place has more skin than this set. chicken oyster was probably my favorite dish only because it was an actual hunk of meat with duck liver and some citrus (?) foam. every dish was egregiously overpriced for the size, even sake was $20 for a skimpy pour. read more

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Sasami: 5/5. Tender chicken, beef jerkey like and strong ginger flavors Okonomiyaki: 5/5 light and fluffy Japanese pancake with mayo sauce and sauerkraut i Hot karage: 3/5 very spicy and it has more crispy skin than meat. A bit over spiced for a nice fancy main course Chicken oyster: 5/5. Solid flavors. Could eat 10 of these Kakuni mochi: 4/5 solid crunchy doughnut . Tasted more of the crunchy bread than the pork belly Tsukune: shell is a little stale but the meatball was very good 4/5 Hojicha tiramisu: 5/5 love this read more

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The team at TBD have really knocked it out of the park. Every single bite was insanely delicious and we ate almost the whole menu. The biggest challenge you will face here is picking what not to eat. It's is also a gorgeous space appointed with lovely decor which created for us a casual but high end feeling experience. Absolutely will return many times! Stand out menu items for us were: -Hot chicken karaage with house hot sauce -Crab okonomiyaki -Hot pot was an unexpected absolute banger -chicken yaki sampler, particularly the shoulder piece with pomelo! read more