Cassava

04/30/2026

Duck confit is something Kris has made across different kitchens and every version of Cassava.

When we moved to the courtyard, people kept asking about Japanese breakfast.

Instead of bringing it back as a morning-only dish, we combined it with one of our most ordered dinner dishes, duck confit.

That’s how the bento came together.

Bento is available for lunch, and we’re now open Saturdays.

04/27/2026

We catered a university alumni reception with tea sandos and smoked salmon rillette, designed for easy conversation and movement. Light, refined, and structured for networking without interruption.

If you are planning a reception or networking event, this is exactly the kind of service we provide, thoughtful menu design paired with seamless on site ex*****on.

04/14/2026

40 strawberry matcha, all assembled on site. 🍓🍵

Kris and Darius layering each one right before service — same care as plating a dish, just in drink form. 40 drinks, one service window, everything goes out the way it should.
This is how we handle drinks when they’re part of the experience.

Full-service corporate catering in Jackson Square and FiDi.

04/10/2026

We’ll be closed tomorrow, 4/11/26 (Sat) due to ☔️☔️⛈️

See you all today and next week!

03/17/2026

What sells out first at Cassava?

Po-Tama breakfast sando on our house-baked buttermilk biscuit, made with house “spam,” egg, and cheese. (Also great with avocado🥑)

Breakfast starts at 8am Monday to Saturday in Jackson Square.

Save for your next visit!

03/14/2026

First time at Cassava San Francisco this Saturday?
Start with the strawberry matcha and egg salad milk bread sando.

Save this for your first visit.

02/27/2026

We had a pleasure of catering a cocktail reception for 60 guests at our neighbor Keker Van Nest Peters office this week.

We worked directly with the external event planner and the firm’s team, set the display, and stayed onsite through the second half of the program to manage flow and timing.

The menu included po’-tama and vegan tofu-chickpea norimaki rolls, Japanese style egg salad sando and turkey & cheese sandos as tea sandwiches, panna cotta made with vegan cream and agar.

For our corporate clients, I (Yuka) stay involved from the first email through the event itself. That continuity is part of our Executive On-Site Hospitality Management approach, so internal teams aren’t juggling vendors while hosting their guests.

Let us know if we can help your next event!

Cassava San Francisco
Jackson Square

01/29/2026

We’ll be open on Saturdays starting this week.

Breakfast and lunch in the courtyard, with bentos, sandos, matcha, and coffee, available for dine in or takeout.

Hours and details are on our website.

📍 Cassava San Francisco
Jackson Square

01/19/2026

Well be closed tomorrow for the Dr King’s Day holiday and will be back on Tuesday!

01/16/2026

Hi everyone happy holiday weekend!
Also thank you to so many of you that congratulated us for the one year anniversary at our current location!

I wrote a substack about the “radical but normal and efficient” way we hire our staff that blessed us with the amazing people that became part of the Cassava crew over the last almost 14 years!

hope it’s a fun read for the nice spring weather we are having! Link in bio and highlight😸🙏

01/16/2026

We’ve been told our hiring practice at Cassava is radical, but to us it’s just normal and efficient. We write boundaries and pay structure directly into the hiring ad, not as a statement, but as a system for how the workplace actually operates. It sets expectations clearly and avoids problems before they start.

This is part one of a new series on radical but “normal” and efficient ways to run a restaurant.

Part 1. Our Radical Hiring Practice

01/07/2026

The courtyard is finally blessed with nice weather after the rain with some sunshine!

If you are nearby in Jackson Square, it is a great time to stop by for lunch, a coffee, or matcha and enjoy a quiet moment in the courtyard. Blankets and seat cushions are out, and it has been a really comfortable way to spend part of the day.

We are open weekdays from 8am to 3:30pm for bentos, sandos, soups, and drinks. Dine in the courtyard or order online for pickup and delivery.

📍 633 Battery Street, San Francisco