Sake Gumi
Bay Eats Japan

Teishoku Lunch at Stonemill Matcha (SF)

Last May, Stonemill Matcha opened in the former Tartine space in the Mission. My brother, Keisuke Akabori, was hired as the executive chef of the cafe – a concept from Japan to introduce matcha culture to the Bay Area, complete with sweets and savory dishes for breakfast and lunch. ...

Event Recap

Event Recap: Tohoku Springs Back!

I'm happy to report that we had a successful fundraising event for Tohoku last month. This was our first collaboration with UC Berkeley's Center for Japanese Studies, and we'd all agree that it was awesome. Despite the massive rain that...

Casa de Kei

Casa de Kei in Kauai

Let's be real: when my brother Keisuke said he would join us for our First Annual Kauai Trip, I hoped (really hard) that he would cook for us. Ah hell, we all did. Have you seen Casa de Kei? His midnight creations are totally...

Casa de Kei

Casa de Kei: Kampachi Kama Soup

INGREDIENTS 1 kampachi kama (or any other desired fish collar like yellowtail, red snapper, or salmon) make sure to clean it thoroughly for scales and grit, it is not pleasant to eat 1 bunch komatsuna (or spinich) 5 small matsutake mushrooms (or any other mushroom...

Casa de Kei

Casa de Kei: Kimchi Omurice

INGREDIENTS Serves 2 1 small chicken breast, cut into small cubes 10 green beans, diced small 1/4 medium yellow onion, diced small 1/2 cup kimchi, diced medium 4 shiitake mushrooms, thinly sliced 1 fresno chili or jalapeño, diced extra small 3 eggs, whisked...

Casa de Kei

Casa de Kei: Asari Garlic Butter

INGREDIENTS 1 pound Manila clams (I used fresh ones from the Farmer's Market) 1/4 yellow onion, diced small 2 Santa Fe peppers or jalepenos, de-seeded, diced small 2 stalks of lemongrass, cut bottom part off, diced small 1 cup white wine...