Osipenko has quietly transformed the bar with a new 20-page menu that features some of the most ambitious cocktails in San Francisco, if not the U.S.
At Iris, Nisei chef David Yoshimura and team's more casual but still perfected Japanese food is draw enough.
House tsukemono - seasonal pickles from Nisei's fermentation project - showcases three Japanese fermentation styles: shiozuke, misozuke and nukazuke.
Appetizers shine, from shrimp shiso tempura to ever-beloved Japanese fried chicken karaage. But temaki and those hearty rice bowls make a gratifying meal.
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