Best of Bay: Izakaya Rintaro
$190 per person
Instructor
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.
Menu
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).
Details
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 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. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 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 to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
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.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
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.