Restaurant Nisei

The summer months come with limited access to special seasonal sake from Japan. A guest favorite has been the stunning ‘Summer’s Arrival’ Junmai Daiginjo from Ohmine Shuzo. Enjoy these arrivals for a short time with our current menu.

It was truly an honor to host and collaborate with Hiroyasu Kawate of Florilege, most recently named 21st in the World’s 50 Best Awards. Our team feels invigorated to push ourselves to similarly ambitious heights. Thank you team Florilege for the inspirational weekend.

The Nisei Uni Tart—the transition course between savory and sweet. Chef David’s philosophy on the progression and degression of flavor is best represented in this dish. Evolving the menu to a final savory dish and dropping into a palate cleanser has never been appealing to Chef David. He believes the evolution of the flavor should resemble a parabola or natural arc, rather than a stark contrast of flavors.

The Nisei uni tart does just that, offering the natural sweetness from Hokkaido sea urchin, coupled with a custard of soy-cured eggs, presented on sweetened crispy nori.

Join us for dinner at 6pm on Sunday, June 23rd as we explore the wines of Akiko Freeman through the lens of Nisei cuisine over a special 7-course menu.

A native to Tokyo, Akiko attributes her love of wine to her grandfather, whose influence imbued her with a lifelong passion for the enigmatic beauty of great Pinot Noir and Chardonnay. Her vision and refined palate have positioned Freeman as one of the great benchmarks for cool-climate New World wines, while establishing Akiko as a winemaking talent in her own right.

Guests for the evening will have an opportunity to dialogue with the winemaker as we pour 6 selections from the Freeman cellar.

Only 20 seats available! Reservations via OpenTable, or link in bio.

What an inspiring night for the AAPI Community! It was incredibly special to see the best of the Bay come together to cook for a good cause. Thank you to everyone who joined us May 27th for the inaugural Nisei AAPI Dinner. Through your efforts, we were able to raise over $20,000 towards our favorite non-profits , , .

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Reintroducing Danielle Day, Operations Manager of Nisei. Danielle has diligently worked for years in the industry and is a true example of hospitlitarian. Starting as a reservationist at Nisei, she quickly proved herself as an asset to Nisei’s operational success. Every day, Danielle displays a level of organization and professional and we are truly proud to have her as part of our team.

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Practicing the art of Ikebana for several years under Jane Naito of the Sogetsu School, this dish pays homage to not only Chef David’s fondness for Ikebana, but also a nod to the seasons of the Bay Area. We work closely with the farm at Meadowood, who sends us seasonal greens from its farm.

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Chef David has been a familiar face at the Ferry Plaza Farmer’s Market for almost a decade. As of late, you may have seen him purchasing fresh bamboo from Green Gulch Farms.

Join Chef David at the farmers market, and experience what it’s like to source ingredients, cook with professionals, and enjoy our Nisei menu, through our “Day in the Life of Chef David Yoshimura” option on OpenTable. Link in bio.

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Amadai is one of Chef David’s favorite fishes to enjoy, as almost every part of the fish is edible. Coming to us from the Toyosu market in Japan, we marinate the Amadai in sake lees from Den Sake, and fry it to crisp up the scales. We finish it on the grill before adding asparagus, fennel oil, and a smoked oyster sauce to complete the dish.

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If you're a frequent diner with us, or interested in dining with privileges at Nisei multiple times a year, we highly recommend signing up for a House Account with us. House Accounts are granted 10% off all purchases made through the account at both Nisei & Bar Iris, and include an automatic upgrade to VIP status, ensuring you are the first to be contacted about upcoming events at Nisei.

Please see the House Accounts tab on our website, or reach out to us for further details.

A simple Instagram post can not encapsulate the gratitude we have for Ian Cobb. He has been essential to the success of Nisei since day one. The ambition, drive and professionalism Ian has shown over the last 3 years will truly be missed. We wish him all the best in his next venture. Cheers Big Red.

To celebrate Ian’s time here at Nisei, we’ll be offering 50% off all bottles of wine/sake on his last night. Join us Friday, May 17th. Reservations at the link in our bio.

In honor of AAPI Heritage Month, we’re proud to host 8 AAPI chefs from the SF Bay Area for an extravagant 8 course tasting menu.

At this event we’ll be offering a special “Silent Auction Room” where several items will be available for bid from various Bay Area AAPI industry veterans. This event is more than just a feast for the senses—it’s an opportunity to make a difference. All proceeds from the evening will be split between our two favorite AAPI non-profits: Asians are Strong and The Asian American Fund (TAAF).

Join us on May 27th — link in our bio.

Ichi-go Ichi-e is a Japanese idiom that reminds us to cherish our gatherings as once-in-a-lifetime moments. Here we have Chef Ellie’s take on Ichi-go Ichi-e, embracing the ever-fleeting cherry blossom season. Sakura-vermouth-poached rhubarb and a crème fraîche and honey ice cream sit atop rhubarb sakura snow. Dotted with lavender honey from Marshall Farms and dusted with rhubarb powder, this dish is a wonderful appreciation of our Spring season. 🌸

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We’re delighted to announce the release of our Florilège x Nisei collaboration dinner tickets, opening today at 6:00pm PT. At Florilège, each dish is a testament to Chef ’s philosophy, the essence of Japanese terroir, and an unwavering commitment to sustainable cuisine.

“As a chef, I have always admired Chef Kawate & florilege’s ideology of sustainability and vegetable-forward food. Kawate-san has always been a personal inspiration of mine as someone with an open mind.” -

Join us June 3rd for a dining experience that promises to awaken your palate and nourish your heart.

Spring is blossoming all around us in the Bay Area. We’re excited to feature the best of this bountiful season’s harvest in our Spring Menu. This year we are captivated by cherry blossoms and seasonal greens from Meadowood Farms.

Make a reservation with us at the link in our bio!

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Chef Artesio proved indispensable to our team precisely when we needed him most. Diligent and constantly striving for improvement, he dedicates himself to refining both his skills and our cuisine, going the extra mile every single day. Currently, you'll find him meticulously tending to the binchotan, ensuring every dish reaches perfection.

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