The wild sf

Savor the height of summer with our Heirloom Tomato Salad, featuring wild sea buckthorn berries, coastal succulents, and oyster leaf.

Uni Miso Noodles: Ramen noodles, celtuse, fermented garlic and creen onion are topped with wild California urchin and finished with a sauce of lobster, uni, and house made miso.

Meet Mark Lieuw - Pastry Chef for The Wild

Born and raised in San Francisco, Mark’s love for cooking started as a kid going grocery shopping with his grandma in Oakland’s Chinatown and helping her cook family dinners on Saturdays. Mark started his pastry career as an extern at Eleven Madison Park in New York City and went on to work at Le Bernardin before returning home to work at The Restaurant at Meadowood, Atelier Crenn, Sorrel, Saison, Gozu and now The Wild. Mark prides himself on creating desserts that are unexpected and balanced.

Experience our à la carte offerings or indulge in a five-course chef’s menu featuring dishes like Ember Roasted Venison, complemented by bitter chocolate, wild fennel, sour cherry, and wild mushroom.

Meet Peggy Tan - Chef de Cuisine at The Wild

It was during a trip overseas while she was a student at CIA in Singapore that Peggy Tan found her calling. “My mind was blown learning about seasonality and meeting people who were passionate about a farm-to-table philosophy”, she explains, and which remains the most important and meaningful part of her work. In 2018, Tan was part of a small team of five who assisted Michelin-starred Chef Claude Le Tohic open his French restaurant ONE65 in downtown San Francisco. In 2020, Peggy returned to Singapore and worked as Senior Sous Chef under legendary Three Michelin-starred Chef Anne-Sophie Pic’s La Dame de Pic. It wasn’t long before she was enticed to return back to California—and once again work for Chef Marc Zimmerman at Gozu and now The Wild. Peggy was drawn to his whole animal philosophy, along with fermentation and experimental techniques, which became the hallmark of the restaurant. “Learning how to use the brisket, the neck, and render trimmings for broth is a new point of view for me; I am very impressed with Chef Marc’s vision.”

Heirloom tomato salad with sea buckthorn, geranium, and oyster leaf.

https://www.thewildsf.com/reservations

In celebration of the opening of The wild sf, we'd love to reintroduce our team and give you a glimpse of the wonderful faces behind The Wild SF.

Meet Marc Zimmerman - Owner/Chef of The Wild and Yokaisf

Chef Zimmerman’s cooking can be described as relaxed precision with highly developed flavors and animal proteins taking center stage. Fermentation, live fire, and a relentless pursuit of deliciousness drive the culinary program. Intentful, down-to-earth hospitality and a warm, inviting team atmosphere are staples in each of his restaurants. Travel in California, Asia, and Europe, including opening restaurants in both Taipei and Tokyo, greatly influence his culinary frame of reference in Gozu, Yokai, and now The Wild.

Please join us at The Wild and enjoy an a la carte menu or a chef's choice option, each thoughtfully curated to highlight the best of our ingredients.

https://www.thewildsf.com

The Wild is now open.

At The Wild, our culinary philosophy begins with the meticulous sourcing of pristine wild and cultivated ingredients from California and the western coast. Central to our kitchen is a live fire hearth, where we craft intentional and delicious food that echoes our commitment to returning to our roots and embracing the essence of nature.

Gozu has evolved into The Wild.

Led by renowned chefs Marc Zimmerman, Peggy Tan, and Mark Lieuw, this evolution marks the beginning of an extraordinary journey that delves into a reconnection with the natural world, emphasizing a return to our roots and the simplicity of nature.

"Everybody needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul alike." - John Muir.

“The ghostly winter silence had given way to the great spring murmur of awakening life. This murmur arose from all the land, fraught with the joy of living.” - Jack London.

"The ocean is a wilderness reaching round the globe, wilder than a Belgian jungle and fuller of monsters, washing the very wharves of our cities and the gardens of our sea-side residences. Serpents, bears, hyenas, tigers rapidly vanish as civilization advances but the most populous and civilized city cannot scare a shark from its wharves."- Henry David Thoreau.

Tonight is our final service before a month-long summer break for our staff. Thank you to everyone who joined us this month. We look forward to seeing you all in August.

Beef Shoyu: Made from lean beef trim, house-made koji, salt, and water. The ingredients are blended and transferred to a jar, which is kept at a constant temperature of 140°F for 28 days. This process creates a deep roasted Maillard reaction flavor from the beef, complemented by a strong umami flavor from the koji. A staple seasoning sauce at Gozu, it's a great gluten-free alternative to traditional shoyu.

Just a few more days until our final service before the summer break.

See our link below to make a reservation.

https://www.exploretock.com/gozu

At GOZU, we celebrate the versatility, intricacies, and nuances of the Wagyu breed through the art of robata and a commitment to utilizing the entire animal.

Just one more week left to enjoy the GOZU Teishoku tray for the Summer. It features two wagyu skewers, Koshihikari rice, wagyu broth, grilled spring vegetables, charcoal-seared wagyu, and more.

Throughout the month of June, we are offering an additional course featuring The Caviar Co.'s Kaluga caviar, oysters, grilled Tokyo scallion, sunchoke, and a sauce made with cultured butter, koji, and bonito.

GOZU will be on a hiatus for July and welcomes a new pop-up concept from Chefs Peggy Tan and Marc Zimmerman beginning in August.

Join our mailing list to learn more.

https://www.gozusf.com/contact

Pastry Chef Mark Lieuw's vision of spring; Herbs: lemon balm mousse, olive oil chiffon cake, lemon thyme, citrus geranium, and basil.

Join us this June as we look back over the past four years with a special $165 five-course menu featuring more wagyu than ever before

Menu items include:

Wagyu tartare with smoked crème fraîche, seaweed crisp
Browned butter chawanmushi with local English peas, toasted rice
Our famous wagyu toast with barbecued wagyu and uni
The teishoku tray featuring two wagyu skewers, koshihikari rice, wagyu broth, grilled spring vegetables, charcoal seared wagyu and more
Pastry Chef Mark Lieuw's vision of spring; Herbs: lemon balm mousse, olive oil chiffon cake, lemon thyme, citrus geranium, and basil
Caviar and additional wagyu supplements will be available as well.

See our link below to book a reservation.

https://www.exploretock.com/gozu

Browned butter-washed custard paired with Dungeness crab, espelette oil and fresh kinome—the buds of a Japanese pepper tree—brings a vibrant spring flavor to the dish.

Lacto-Fermented Caper Berries

Foraged by Bryan Jessop from Morchella Wild Foods, these wild caper berries are a rare find. We ferment them in a 3% kosher salt and filtered water brine for 5 days. At GOZU, we believe in capturing and preserving unique ingredients like these, so we can enjoy them even when they are out of season.

Dry-aged beef is a premium cut aged in a controlled environment to enhance tenderness and flavor. This process breaks down connective tissues and concentrates natural sugars, resulting in a beefy, nutty, and sometimes sweet or mineral-like flavor profile, with hints of umami and notes reminiscent of blue cheese in longer-aged cuts. The result is a steak that's not only tender but also richly complex in taste, offering a culinary experience that can't be replicated by any other cooking method.

At GOZU, we cultivate our Koji in-house. In the same jar, we combine it with Perigord winter truffles and a 3% kosher salt brine, allowing the mixture to ferment at room temperature for five days. This process develops a fruity, sweet aroma, enhancing black truffles’ distinctive, robust flavor. Lacto fermentation is a fundamental technique at GOZU, forming the foundation for many of our sauce bases.

Sawara sashimi with heirloom radishes, sea grapes and a seaweed emulsion.