The longtime Bay Area fave has leveled up.
Chef Ray Lee is serving up high-quality ingredients from Japan using a unique dry-aging method.
The team from the Michelin-starred Noda is behind the new spot.
Jōji offers two seatings per evening, with a $375 menu.
“My life was hip hop music—cooking yakitori, in tempo, felt very natural. My brain and body is always on beat.”
Combining ingredients from Japan with seafood from California’s Central Coast.
Tetsuya Wakuda makes his US debut.
Oishii’s Omakase Berry used to sell for $5 a piece. Now one can be had for $2.50. We call that progress.
Chef Kaze Chan wants the meal to be a fun conversation.