Cassava, a restaurant that has evolved significantly since its 2012 debut in San Francisco, recently reopened in Jackson Square after a stint in North Beach. Initially focusing on Japanese breakfasts, the new location pays homage to its roots by including konbini-inspired sandwiches, such as egg and tuna salad on Japanese milk bread. The menu also features an array of soups, salads, pastries, and onigirazu, offering a fresh take on familiar flavors while maintaining a modern California influence. The transition reflects the owners' commitment to their Japanese identity within a continually evolving culinary landscape.
"The original concept is that we wanted to expand on our Japanese identity," says co-owner Yuka Ioroi, reflecting on Cassava's evolving menu and identity.
"The Japanese breakfast is very popular, so we wanted to definitely have things around, like Japanese konbini-inspired sandwiches," Ioroi explains, underscoring their culinary roots.
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