Edomasa, the Tokyo-based yakitori restaurant with a history that spans back to 1924, is set to open its doors in San Francisco's Japantown on October 25.
(Edomasa - Yelp)
For its San Francisco debut, Edomasa is offering a $30 set menu which includes a bowl of chicken soup, a chicken meatball, four pieces of chicken yakitori, and a bowl of seasoned rice. Additional skewers with a variety of chicken cuts can be ordered á la carte for $4.50 each.
Despite a strategically curated menu to appeal to an American audience, Edomasa maintains a firm connection with its heritage, insists Daiki Sekiguchi, General Manager of EK Food Services. He particularly recommends the "Heart Stamina" skewer, a combination of chicken breast, skin, and heart, as advised by the SF Standard.
A historical stalwart near Tokyo's Ryōgoku Bridge, Edomasa had to cease operations in 2022 due to a controversy over its signature dish's usage of raw or undercooked chicken.
Yet, EK Food Services successfully facilitated Edomasa's leap to San Francisco under the direction of chef Hisatoshi Hamana, while eliminating the contentious dish. A significant element of the restaurant's transition to U.S. soil involves the use of specialized electronic heating equipment imported from Japan, which replaces traditional charcoal grilling mentioned by SF Standard. The switch was motivated by the belief that the unique flavor profile of the chicken is preserved better with this technology.
Veggie enthusiasts will be catered for with future additions of grilled vegetable options and other chicken dishes, promises Sekiguchi. Presently, the non-alcoholic iced matcha drink is on the menu as an admired vegetarian-friendly item.
In adherence to its tradition, the San Francisco outlet pays homage to its origins by incorporating the original counter from its early food stall days. Adored not just for its delicious yakitori but also for its historic allure, Edomasa seeks to replicate its Tokyo success by garnering a devoted base of local patrons in San Francisco as per the restaurant's website.
