DUNGENESS CRAB FEAST MENU
Dungeness crab is an iconic highlight of our local Bay Area fishery.
This dinner will be a celebration of this flavorful bounty in a multi-course Japanese tasting menu.
Chili, nori, sesame, bonito
Citrus hummus, charred ginger eggplant, fresh baked focaccia
Ponzu dressing, inari, cucumber, scallion
Crab & Uni Chawanmushi
Uni steamed egg custard, mitsuba, myoga, mushroom, roe
Cabbage, kewpie, okonomi sauce, aonori, pickled ginger, bonito
1/2 Dungeness Crab
Dashi poached half crab, buerre monte, nori sambal, lemon, cilantro
Seasonal Japanese sweet
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.
- BackgroundGeoffrey 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.
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