Discover cuisines from around the world at these new restaurants now open in the City by the Bay.
Maison Nico’s brioche
San Francisco’s first yakitori omakase restaurant is introducing the Japanese method of grilling skewers to the Bay Area. This spot serves menus consisting entirely of chicken, and although eating 16 courses of the same thing might seem like it could get old, every dish at Hina Yakitori has an original taste. The popular chicken skewers are carefully grilled over coals, topped with everything from a squeeze of lime to pink peppercorns. A glass display allows Hina customers to watch acclaimed chef Tommy Cleary roast skewers over Wakayama Kishu binchotan, a specific white oak charcoal shipped in from Japan.
Azalina Eusope’s Mahila serves Malaysian classics with a Californian twist in the heart of Noe Valley. Some of Mahila’s signature dishes are the spicy turmeric noodles with shrimp, the coconut roti covered with mustard seeds and peanuts, and the sweet potato puffs with onion chutney. The Malay restaurant also offers beer and wine options, including drinks such as teh tarik, a hot pulled-milk tea.
French-inspired market and cafe Maison Nico specializes in the traditional French culinary arts of pate en croûte, brioche feuilletée, terrines, seasonal tarts and many other Parisian-style treats. “Growing up in France, you can find incredible épiceries everywhere and tiny artisanal shops with perfect pates and some of the best brioche and pastries you’ve ever tasted,” says Michelin-starred chef Nicolas Delaroque, who is teaming up with Paul Einbund, a James Beard Foundation Award-nominated sommelier. “We have always felt there was an opportunity in San Francisco to create a European-style market, blending the craftsmanship of pates and patisserie with a specialty shop.” On the restaurant’s shelves, diners can discover a selection of items, such as brioche and pastries, all inspired by the team’s travels in France. Many of those products cannot be found anywhere else in the United States.
Located in the heart of the Mission District, Prubechu is San Francisco’s one and only Chamorro/Guamanian restaurant. Prubechu artfully retains flavors from Guam and the Mariana Islands, while it uses the finest ingredients from California’s farmers markets and incorporates a contemporary twist to traditional dishes. Don’t skip the Chammoro sweet roll and tuba butter, the tinaktak and the mushroom empanadas.
Photography by: Portrait by David Kim/courtesy of Azalina’s; all photos courtesy of brands