Someone in Brooklyn has a crush on Domo.
We recently discovered an interview by Impose Magazine with Ryo Sakai, the head chef at Domo [511 Laguna]. Impose is "an independent media outlet based in Brooklyn" founded in 2002. The author, George Corona, reached out to us and we couldn't help but enjoy the casual interview about favorite ingredients and what it's like being located in San Francisco. Check out a few of our favorite questions and answers: Q: You're in a neighborhood with a lot of other shit. "Hot spots" like Absinthe and Boxing Room, not to mention other sushi spots like Sebo and O-toro. Are you cool with that? A: It's actually pretty well-balanced. Sebo is expensive, you could easily spend a significant amount per person there. Sure you could splurge for a special occasion, they get all of their fish from Japan, etc etc. But the thing is, if you actually look at what we do beyond the rolls and all that, we also carry a lot of things from Japan too, but at half the price. Q: Michelin bib gourmand two years in a row. That's kind of baller, no? A: Haha. I'm pretty surprised. Our check averages fit that criteria though so, yeah it makes sense. Sales dipped a little it initially when I took over, but the locals keep coming and ultimately the regulars came back too. Beyond that, being in Hayes Valley, there's just a lot going on too so it attracts people. Other than that though, we don't advertise, we don't do deals, we don't do any press. We have basically Zagat, Michelin, and Yelp and that's been doing pretty well for us.
To read more about Koshihikari rice and what Ryo Sakai feels is Domo's "must-have" dish, check out the entire interview here.
We recently discovered an interview by Impose Magazine with Ryo Sakai, the head chef at Domo [511 Laguna]. Impose is "an independent media outlet based in Brooklyn" founded in 2002. The author, George Corona, reached out to us and we couldn't help but enjoy the casual interview about favorite ingredients and what it's like being located in San Francisco. Check out a few of our favorite questions and answers: Q: You're in a neighborhood with a lot of other shit. "Hot spots" like Absinthe and Boxing Room, not to mention other sushi spots like Sebo and O-toro. Are you cool with that? A: It's actually pretty well-balanced. Sebo is expensive, you could easily spend a significant amount per person there. Sure you could splurge for a special occasion, they get all of their fish from Japan, etc etc. But the thing is, if you actually look at what we do beyond the rolls and all that, we also carry a lot of things from Japan too, but at half the price. Q: Michelin bib gourmand two years in a row. That's kind of baller, no? A: Haha. I'm pretty surprised. Our check averages fit that criteria though so, yeah it makes sense. Sales dipped a little it initially when I took over, but the locals keep coming and ultimately the regulars came back too. Beyond that, being in Hayes Valley, there's just a lot going on too so it attracts people. Other than that though, we don't advertise, we don't do deals, we don't do any press. We have basically Zagat, Michelin, and Yelp and that's been doing pretty well for us.
To read more about Koshihikari rice and what Ryo Sakai feels is Domo's "must-have" dish, check out the entire interview here.
