Mayfair Sylvan Mishima Brackett
lil_lintaro Finally finished the mochi usu. I lit a fire on the stump for three nights and then carved the hole with a chisel over the course of a month. Now just need to soak it for another month to leach out the acacia tannins. 7d

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Mayfair Sylvan Mishima Brackett
lil_lintaro Fresh tofu with dashi jelly and pickled wasabi leaf! Tonight @nakedkitchen 2w

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lil_lintaro This aggravated salmon was caught just beyond the golden gate. We're serving him and his friends tomorrow night in San Francisco! Tickets here: http://tiny.cc/vssxhx 2w

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Mayfair Sylvan Mishima Brackett
lil_lintaro The plumbing is in the restaurant! Time for another preparatory dinner. San Francisco people, it'll be on Valencia and 21st @nakedkitchen this Thursday. Tickets on eventbrite: http://tiny.cc/vssxhx Beautiful photo from @ayabrackett btw. 3w

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Normal Sylvan Mishima Brackett
lil_lintaro @ayabrackett shot my favorite tools. These dashimaki pans look like serious business. 3w

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Rise Sylvan Mishima Brackett
lil_lintaro I like how sashimi looks on wet boards. 4w

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Amaro Sylvan Mishima Brackett

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lil_lintaro Wasabi to tonight's popup! A few spots left. Search Peko Peko on eventbrite for tickets. $90 with LOTS to eat and drink... 2mon
  •   hellojlo ️Thank you! The dinner was delicious! We left so satisfied and full! 2mon

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Valencia Sylvan Mishima Brackett
lil_lintaro Wow... attempting this super silky rich tofu for months. And today, it worked. 2mon

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Normal Sylvan Mishima Brackett

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Hudson Sylvan Mishima Brackett
lil_lintaro We spent the weekend with the handsome crew @scribewine. Served 1300 of these in two days. That's like a lot. 2mon

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lil_lintaro Lil Lou under the sea. 2mon
  •   jamwifey What magic, little Lou and his view of under the sea. 2mon

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Amaro Sylvan Mishima Brackett
lil_lintaro Land and sea foragers: Capt'n Kirk and Mushrooman Bischoff. 3mon

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Normal Sylvan Mishima Brackett
lil_lintaro Ahoy! Last lil' Rintaro popup for a while at the Starline this Friday. Let me know if you'd like to come. 3mon

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Normal Sylvan Mishima Brackett
lil_lintaro Junko's ichigo daifuku is sensational. 3mon

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Normal Sylvan Mishima Brackett
lil_lintaro Kombu cured halibut! Email kimmy@eatpekopeko.com for reservations tomorrow night at the Starline. Let her know your ideal time and a good number to reach you. 4mon

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Normal Sylvan Mishima Brackett
lil_lintaro The menu for tomorrow's dinner at the Starline in oak. Come in down a few spots left. Let dear kimmy@eatpekopeko.com know what time you'd like and good number to reach you. 4mon
  •   thirteenplums @hey_miya if you don't have dinner plans tomorrow this pop-up is delicious. Unfortunately I'll miss it. 4mon
  •   innajam Looks amazing! 4mon
  •   lil_lintaro @innajam We got a sample of 10 year old umeboshi today. Crazy and tasty. You might like them. 4mon
  •   innajam I could see myself liking crazy and tasty! Does it still taste like ume, or something else entirely? 4mon

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Normal Sylvan Mishima Brackett
lil_lintaro Some spring tastes at the popup on Friday: kinome (sancho leaf), wild watercress, cold rich tofu, real wasabi with its leaves... and fatty pork and fried fishes. Email kimmy@eatpekopeko.com for reservations. #yolo #oaklandisnotthatfaraway 4mon

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Earlybird Sylvan Mishima Brackett
lil_lintaro Yes yes yes. Making zillions of mother's gyoza with wings tomorrow at the Starline. Come in for a gyoza set with hot hot rice, Japanese pickles and good miso soup. $20. No reservations. 2232 MLK. Look for the blue lantern. From 5:30 until we're out. 4mon

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Normal Sylvan Mishima Brackett
lil_lintaro Achtung! Thursday we cook the future basic menu for Rintaro. Come eat and drink at the Starline in Oakland. You'll tell your friends you knew us back when. Reserve to kimmy@eatpekopeko.com. 5mon

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