Ichido

Foraged Japanese Seafood with California Roots

    • Intensely seasonal coastal cuisine

      Each evening is a transition of ocean bounty caught and harvested by the chef, to unique cuts sourced from our local butchers, and seasonal produce of our farmer's markets. The menu may change based upon what the ocean provides, what looks best at the market, and what specialized cuts the butcher provides. 

      Ocean
      Blue Sky
      Ocean

    • example Menu

      Japanese Popcorn

      Chili, nori, sesame, bonito

      Herring

      Chilled soba, charred onion wholegrain mustard, Fuji apple, fried garlic

      Halibut

      Grapefruit ponzu, fennel, red onion, basil, Sudachi kosho

      Steelhead

      Pickled ginger, wasabi, grape, green daikon, pea shoot

      Black Cod

      Sake kasu, ginger jam, strawberry, takuan

      Mushroom Dashi

      Shiitake, shimeji, enoki, wood ear, chrysanthemum, pine nut, togarashi, zest

      Lamb

      5-Spice, cabbage, roasted peppers, sesame sauce

      Coconut Panna Cotta

      Japanese Yam, kefir, pineapple, orange, lemongrass

       

      Menu finalized day of event please reach out about dietary restrictions prior to booking

    • Sequoia Sake is all about creating fresh, live and accessible sake. We believe the best way to experience sake is to drink it close to the source. That’s why we brew in the heart of San Francisco. It is our belief that the tastiest sake is the freshest sake and just like food, the fresher the better.

    • What eaters are saying...

      "Excellent meal! The menu was well balanced, the portions were generous, and the flavors were amazing. The preparation required on our end ensured it was as fresh as possible, making this meal superior to any delivery and also anything I could have prepared for myself. It felt like a restaurant experience, truly a missing experience at this time. I will definitely order again."
      Amy K.
       
      "The flavors of every dish were so incredible. We kept trying to guess what they were! The instructions are very well laid out and easy to follow. We chose to prepare and eat each course one after the other (with sake) which was very manageable, relaxing and fun. This is such a great idea for something different. Thank you!"
      Jennifer W.
       
      "What a great treat for Saturday night! My husband and I had the cod in the banana leaves. Plenty of food but it was so good there was nothing left! Best take-out I've ever had :)"
      Morgan S.
       
      "I'm absolutely astounded by how different - and yet just as incredible - this meal was to the others I've had at Ichido before. I already knew that Geoff's food was excellent, and it's such a thrill to know that it's versatile as well! This meal was bursting with zesty, bright flavor and gorgeous aromas, and after a hard, sad week we got to feel refined, indulged, and satisfied. Thank you so much for doing this, and again, please please please keep it up, I cannot wait to see what's next!"
      Carin P.

    • Private Event Request Form

      Please make request at least 7 days in advance, minimum starting at $1500.

      Submit

    • Background

      Geoffrey Reed owes much of his culinary awareness to the ocean and mountains that surrounded him as a native of McKinleyville, California. It began early on in his parent’s garden, fishing in the creek behind the house and having full reign to play in the kitchen. Geoff got his first taste of the culinary life at 12, helping with chocolate dipped strawberries and washing dishes on Valentine’s Day at a restaurant where his older brother worked. That adventure turned into a career of working his way through every position in the kitchen. Following Le Cordon Bleu training he worked with several Food & Wine top 10 best chefs and James Beard Award winners. The dive into Japanese cuisine began with Nobuo Fukuda at SeaSaw who he studied under for 10 years. Moving to San Francisco to help open a friend’s Scandinavian restaurant they were able to get on the Top 100 the first year. Realizing the inquisitive nature of those in the Bay Area he started FishinKitchen to foster that curiosity. Curating excursions to share his lifelong passion for fishing, foraging, cooking, and even fish prints of the catch. This all led to the creation of Ichido and the ever changing series of omakase pop-ups showcasing the bounty of the Bay Area with influences from 30 years of culinary training and travels.

    • Location

      Venue may vary location based upon date of event.
      Online reservations only, no walk-ins permitted.

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