The raw beef salad at My Canh.
The Chef: Ichi Sushi master Tim Archuleta is working on an as-yet-unnamed Ichi spin-off, which (Planning Commission willing) should open later this year—complete with Archuleta’s beloved omakase and nigiri menus, a full bar, and expanded hot offerings.
His Specialty: Nigiri of Icelandic ocean trout, with shiso, yuzu juice, and yuzu kosho ($6.50 for two pieces). Archuleta describes the latter as “an addictive blend of fermented yuzu rind and green chili.”
His Indulgence: On his days off, Archuleta goes for noodles: “When I can’t get to Ramen Dojo in San Mateo, I hit up Muracci’s for their curry ramen. I get the chicken version ($7.95), which comes in a stewlike curry broth made with dashi. It’s richer and thicker than normal ramen broth, and very unusual.”
Originally published in the March issue of San Francisco