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

Hilary Deutsch

July 20, 2015

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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.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Rina Oh.

Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.