Restaurant: Rintaro
Location: 82 14th St, San Francisco, CA 94103. 415-589-7022
Date: June 25, 2025
Cuisine: Japanese, Izakaya
Chef: Sylvan Mishima Brackett
Rating: Great Izakaya
Tucked away in the heart of San Francisco, Rintaro offers an authentic slice of Japan in the form of its Izakaya cuisine. Located at 82 14th St, this hidden gem is a culinary haven for those seeking a unique dining experience. The concept of Rintaro is deeply rooted in the traditional Japanese Izakaya style of dining, where food is served to share, and dishes are brought to the table in no particular order. This encourages a relaxed, convivial atmosphere, where the focus is as much on the enjoyment of the company as it is on the food.
Stepping into Rintaro is like being transported to a tranquil Japanese courtyard. The interior, crafted from reclaimed Monterey cypress, exudes a warm, rustic charm, while the open kitchen adds a touch of modernity and allows diners to witness the culinary artistry in action. What sets Rintaro apart is its commitment to using locally sourced, organic ingredients to create its dishes. From handmade soba noodles to yakitori grilled over binchotan charcoal, each dish is a testament to the restaurant’s dedication to preserving the integrity of traditional Japanese cuisine while embracing the bounty of California’s produce. This harmonious blend of authenticity and innovation makes Rintaro a must-visit destination for food lovers in San Francisco.
Chef Sylvan Mishima Brackett is the mastermind behind Rintaro, a renowned Japanese restaurant located in San Francisco. Born and raised in California, Brackett spent his early years in the culinary world working as an assistant to Alice Waters at Chez Panisse, a restaurant famous for its organic, locally-grown ingredients and for pioneering California cuisine. After spending a year in Japan learning traditional Japanese cooking techniques, Brackett returned to San Francisco and opened Rintaro in 2014.
Brackett’s philosophy is deeply rooted in the principles of traditional Japanese cuisine, with a focus on simplicity, seasonality, and quality of ingredients. He sources most of his ingredients locally, often from his own backyard, and prepares them using time-honored Japanese techniques. His dedication to authenticity and quality has earned him widespread acclaim. In 2015, Rintaro was named one of the best new restaurants in America by Bon Appétit magazine, and in 2018, Brackett was nominated for the James Beard Award for Best Chef: West. His unique blend of traditional Japanese cooking with California’s bounty of fresh, local ingredients has made Rintaro a standout in San Francisco’s vibrant culinary scene.
The menu at Rintaro features a contemporary take on Japanese cuisine, offering a selection of dishes that highlight fresh seafood and seasonal ingredients. Signature items include sashimi, yakitori, and comforting rice dishes, all presented with a creative flair that celebrates traditional flavors.
The Sawahime Daiginjo hails from Japan’s Tochigi Prefecture, showcasing the meticulous craftsmanship of the Sawahime Brewery. This premium sake, produced in 2021, is characterized by its delicate balance of fruity and floral notes, making it an exquisite choice for those seeking a refined experience. Pair it with light seafood dishes or fresh sushi to enhance its intricate flavors.
With its elegant profile, this Daiginjo sake boasts a crisp yet subtly sweet finish, reflecting the high polishing ratio of the rice used. This style is perfect for warm summer evenings or celebratory gatherings, where it can be enjoyed chilled to truly appreciate its nuanced complexity.
House-made silken tofu. Feather-light and custardy, it carries a clean soy sweetness, trembling on the spoon before melting away.
Served with an understated elegance, the dish known as Silken Tofu with Bonito Flakes captivates with its porcelain-white hues, gently glistening under the soft restaurant lights. The aroma is a delicate ballet of umami, heightened by the savory kiss of soy sauce and the fleeting smokiness of the bonito flakes. Upon the first bite, the creamy texture of the tofu yields effortlessly, giving way to a lush mouthfeel that cloaks the palate in silken warmth. Each flavor reveals layers: the umami depth harmonizing with the piquant hints of scallions, and the dressing’s subtle sweetness enveloping the dish, making for an exquisite culinary experience that lingers long after the last taste.
Miso-glazed cod. Classic. Silky, flaky fish with a sweet-salty umami lacquer and gently caramelized edges, glossy and deeply satisfying.
Lightly fried sardines. Crisp at the edges with tender, meaty centers, they keep their bright, briny sweetness.
Ground chicken ball yakitori. Juicy, lightly charred, and glazed in tare, with a tender, savory-sweet finish.
The dish, Yakitori, presents an elegant array of skewered chicken, its golden-brown skin kissed by the flames of the grill, exuding a smoky aroma that tantalizes the senses. Each tender morsel boasts a crisp, caramelized exterior that yields to a succulent, juicy interior, harmoniously blended with a whisper of umami. A wedge of lemon invites a zestful brightness that cuts through the richness, while a hint of chili spice offers an exhilarating kick, creating an exquisite interplay of warmth and acidity that lingers long after the last bite.
Chicken oyster. The two hidden nuggets by the backbone are tender, juicy, and deeply savory dark meat with a buttery texture and concentrated roast-chicken flavor. Often overlooked, they’re the cook’s prize.
Katsu-style yam. Crunchy panko on the outside, tender and sweet within, it fries up golden and satisfying—especially with a tangy tonkatsu-style sauce.
At the heart of this culinary creation lies the humble yet splendid Oden, a vibrant tapestry of color and texture that beckons the senses. The rich amber broth mingles with delicate notes of umami, creating an inviting aroma that envelops the dish like a warm embrace. Each component—plump shiitake mushrooms, silky tofu, and tender boiled eggs—offers a unique mouthfeel, with the contrast of the velvety broth against the firm, subtly sweet daikon and hearty fish cakes. As you savor each bite, layers of flavor unfold, revealing the harmony of spices steeped into the broth, and inviting you to delve deeper into this winter warm-up that is both nourishing and comforting.
Roasted green tea panna cotta. Silky and gently wobbly, with toasty hojicha aromatics and a subtle caramel-bitter edge. Creamy yet clean on the finish.
The dimly lit space, adorned with rustic wooden accents and soft, warm hues, invites an intimate dining experience, where every corner whispers stories of culinary artistry and unhurried conversation.
Haha. anyway, this was some very good if slightly “gentrified” Izakaya. Similar in tone if not style to MTN. It’s not that the food itself is exactly whitewashed, but the feel has that elevated Kitsch and not all of the employees are Japanese. So unlike a place like Hero it doesn’t feel like a mom and pop Japanese restaurant.
