Okane, now open in San Francisco, California, specializes in izakaya and sushi, providing the Bay Area with an engaging new dining and drinking option that affords guests one of the City's most authentic Japanese izakaya experiences with an emphasis on traditional dishes. Okane is the latest venture from veteran restaurateur Kash Feng, owner of the Michelin starred Omakase. Working with Feng is Co
nsulting Chef Shin Aoki formally at the Michelin starred Kaigetsu in Menlo Park. Among the signature items on Okane's debut dinner menu are Jidori Egg Chawan Mushi (with crab and mitsuba/$8.00); Ontama Udon (softly cooked egg/$8.00); Tai Chazuke (sashimi sea bream with sesame sauce over rice, served with savory tea soup/$12.00); and Anago Tempura (salt water eel, burdock root, tentsuyu/$19.00). Various ingredients are flown in from Tokyo's renowned Tsukiji Fish Market. The beverage list at Okane includes a selection of Japanese sake and beer, plus a small but select wine list, and with a special focus on cupped sake and 300 and 720 ml. The design, by Aya Jessani (also did Omakase), of the 46-seat Okane dining room (plus four seats at the full service sushi bar) reflects the casual, engaging nature of the restaurant. Highlights include raw wood walls, custom seating, hand-dyed upholstery, and ceremonial masks and lanterns, all evocative of classic izakaya dining.
