Best of Bay: Izakaya Rintaro
$190 per person
Our Best of Bay classes bring notable, local food talents into our teaching kitchens to share their expertise in a hands-on cooking class.
What You'll Learn
By the end of the class, you will:
- Be introduced to Japanese knife skills and fish butchery techniques
- Know how to make tofu from scratch
- Be able to prepare perfect Japanese rice
About This Class
Named one of America’s Best Restaurants by Bon Appétit, Izikaya Rintaro transports diners to Tokyo. Chef Sylvan Brackett is a master at integrating the best seasonal ingredients from Northern California and using them in traditional Japanese preparations. He will walk you though some of his favorite dishes off the restaurant’s menu and share his pro tips for some classics, like homemade tofu and perfect Japanese rice.
Yosedofu (House-made silken tofu with meiji soy milk, scallion, ginger and shoyu), Gohan (Rice cooked in a clay pot), San Ten Mori Sashimi (Seasonal Sashimi), Kinki No Nitsuke (Whole Monterey rock cod simmered in sake, shoyu and ginger with komatsuna greens).
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Sylvan Mishima Brackett
Sylvan Mishima Brackett is the chef and owner of Izakaya Rintaro in San Francisco’s Mission district. Born in Kyoto and raised in California, Chef Brackett worked for years as Alice Waters’ assistant before returning to Japan to train. He opened Rintaro in 2014 to acclaim and his restaurant was included in Bon Appetit’s Top 10 New Restaurant list for 2015. Rintaro, now in it’s forth year, continues to evolve and is a favorite of cooks and chefs in the Bay Area.