Like everyone else, I was skeptical that an old Denny’s could be convincingly converted into an upscale Japanese restaurant. Hime, a relative newcomer to the Cow Hollow/Chestnut Street scene succeeds in the transformation; it is now a beautiful-with-flaws restaurant and bar. Many visits later, I have this to offer:
First impression: why is the bar in the back? Most restaurants locate the bar up-front for ease-of-access while waiting for friends/not-tripping-up-the-staff reasons. Hime’s bar is at the back – a difficult location to scout for your dinner companion. The room is dark with dark walls, floors and neutral seating. Curvy, colorful lamps add texture and brightness to the modern room.
Once at the bar, however, my mood quickly becomes more upbeat. The drink, sake, wine and beer list is rangy – everyone can find something to enjoy - and offers a few new twists for this jaded cocktail connoisseur. Familiar with Kissui? Neither was I. 100% distilled from rice, it is the only Japanese vodka currently imported into the United States. The amenable barkeep offered me a shot glass taste. Kissui offers a sting similar to wheat or potato distilled vodkas and a smooth finish. Yuzu, a tart citrus fruit native to Japan, could be the perfect accompaniment to vodka. Hime brought these Asian flavors together in their “Yuzu Drop” cocktail. I ordered one. Why not?
http://www.kissuivodka.com/
Once seated, the focus was on the food. Hime employs Chefs trained in the “kaiseki” or traditional cuisine style. Not familiar enough with non-Americanized Japanese food to truly understand what this means, I simply steered toward unfamiliar dishes. My rewards were ample.
Spicy scallop on crispy rice alone was worth the trip. Let me be frank: I am not a scallop fan. This over-the-top fresh, huge scallop is served with the faintest slice of jalapeño and a creamy sauce (that I scraped off) was so simple and so delicious. Japanese Garden offered 2-3 bites of Chef-selected tastes of Japanese vegetables. Selections change daily and are to be savored for their variety, freshness and presentation. Cracked King crab legs served “a brodo” and wrapped in a giant piece of seaweed offered delicate flavors and an interactive experience; I used my chopsticks to remove the meat and dip in the brodo. Sushi and sashimi quality and variety is excellent, each plate is ornate and meticulously presented.
Prices can veer into the ether – blissful wild blue fin tuna sashimi (5 pcs) runs $38 – but most dishes are comparably priced to other Japanese restaurants in San Francisco. Service varies – the maître’d is well-informed to the smallest detail, your server may lack the finer points – and timing of service can be uneven.
In sum: excellent food from Executive Chef Kunihiro Kinda. You will be rewarded for ordering less standard fare than the typical San Francisco sushi joint. Take your time, relax and enjoy. This is not your father’s sushi restaurant.
Hime
2353 Lombard St
San Francisco, CA 94123
Visited numerous times between March and June, 2007
Familiar with Kissui?
Neither was I. Like sake, Kissui is 100% distilled from rice and is the only Japanese vodka currently imported into the United States. I first sampled Kissui vodka at the bar at Hime Restaurant in San Francisco. The amenable barkeep offered me a shot glass taste.
Kissui offers a sting similar to wheat- or potato-distilled vodkas (blame it on the ethyl alcohol), a light floral aroma, and a smooth finish. Yuzu, a tart citrus fruit native to Japan, is the perfect accompaniment to vodka.
Hime brought these Asian flavors together in their “Yuzu Drop” cocktail. Too tart to be a "chick drink", not macho enough to be a "guy's drink", I hope Kissui and its San Francisco incarnation finds an audience. Yum.
http://www.kissuivodka.com/Labels: japanese restaurant sushi, kissui, vodka kaiseki