Izakaya Yuzuki owner Yuko Hayashi has been slow to give up many of the details surrounding her plans for the former Ebb & Flow space on Guerrero St., but today chef Takashi Saito shares a little more with Eater regarding his "more traditional izakaya," "very Japanese" menu plan. He starts by sharing what he won't have: no sushi, noodles, udon or teriyaki in the house. Saito is very focused on fermented ingredients like aged miso. There will be some yakitori, homemade tofu, and "simple," "healthy" dishes like sea urchin with dashi, lotus root dumplings, and the very traditional onsen (slow-poached) egg accompanied with fresh yuba. Saito explains that his ingredients are expensive, so Izakaya Yuzuki is not necessarily going to be on your cheap eats list. No big remodel of the space is planned, just some tweaks here and there. As of today, they're shooting to open around the middle of November.
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