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 current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
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.