Eye Candy: Yonsei Oysters with Uni, Ikura, and Ponzu


Chef Kyle Itani honed his skills at Yoshi’s in San Francisco before moving across the Bay to open Hopscotch Oakland, where he serves simple but artfully conceived American fare with Japanese touches. The cozy restaurant earned a three-star review from San Francisco Chronicle food critic Michael Bauer, who raved that Hopscotch “deserves a huge following.” And after his recent Beard House dinner, you can count us in as one of his many fans. We were wowed by his signature Yonsei oysters with creamy uni, briny ikura, and citrusy ponzu. A hit amongst many, chef Itani's regional American fare was replete with surprising and inviting Asian flavors.


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Staff Picks: Condiments

JBF staff picks their favorite condiments


We don’t usually spend a lot of time talking about condiments, but the right one can completely transform a dish. Add a splash of soy sauce to chicken soup and it’s a whole different ballgame. Want to perk up a chicken and avocado club? Slather on a dollop of sriracha mayo. Tired of plain scrambled eggs? Give them a spicy, soulful kick with a spoonful of harissa. In the spirit of celebrating these unsung heroes, we put together a list of the condiments our staff is crazy about right now.  




“I like to spoon it over steak and chicken (and it’s super delicious on a cheeseburger!), and I’ve been adding it to soups and rice dishes too. It’s perfect for this time of year because of all of the fresh herbs, and it brings me back to when I traveled to Argentina with my husband in 2007.”

-Michelle Santoro, Project Manager... Read more >

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JBF Kitchen Cam