Ravi Kapur at Liholiho Yacht Club

Bio

Chef Ravi Kapur began in 2012 by popping up under the LYC banner at friends’ restaurants, including Citizen’s Band. After a somewhat regular series of pop-ups for a year or so at Citizen’s Band, he moved his mobile eats to other venues. He did a couple of events at the underrated Contigo in Noe Valley and a series of dinners at State Bird Provisions. After gathering a loyal customer following, he became the chef/co-founder of Liholiho Yacht Club.

Accolades

  • Nominee for Best New Restaurant (Prospect)
    James Beard Foundation
  • Three and a Half Stars (Prospect)
    San Francisco Chronicle
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Matthew Accarrino reviews Coconut mochi at Liholiho Yacht Club
$$$ | Japanese | Hawaiian | Full Bar | Asian | Modern | Takes Reservations
Lower Nob Hill
"All the food at Liholiho Yacht Club is delicious. I went to Hawaii for the first time last year and loved all the local foods there. At Liholiho, they finish the meal with coconut mochi, and they are some of the best I've tried. This is not the ice cream-filled type; instead, they bake the mochi. Soft, chewy, and a family recipe, I hear Ravi's mother bakes them when she is in town."
Chef Marisa Churchill reviews Lamb ribs at Liholiho Yacht Club
$$$ | Japanese | Hawaiian | Full Bar | Asian | Modern | Takes Reservations
Lower Nob Hill
"The lamb is perfectly flavored and falling off the bone—and the addition of black vinegar, dates, almonds and watermelon radish makes this a must try dish!"
Chef Marisa Churchill reviews Tuna poke at Liholiho Yacht Club
$$$ | Japanese | Hawaiian | Full Bar | Asian | Modern | Takes Reservations
Lower Nob Hill
"Love this tuna poke! They serve it on a crispy, tempura battered and lightly fried piece of nori that's the perfect "cracker" for the chunks of fresh tuna, sesame and radish. This is a must try."
Chef Marisa Churchill reviews Octopus at Liholiho Yacht Club
$$$ | Japanese | Hawaiian | Full Bar | Asian | Modern | Takes Reservations
Lower Nob Hill
"The octopus flavors remind me of one of my favorite Greek dishes, psari plaki, which combines fish with golden raisins and olives. The sweet and salty combination of the raisins and olives pairs beautifully with the octopus, and the curry and cilantro takes the dish to another level."
Chef Yoni Levy reviews House-made spam at Liholiho Yacht Club
$$$ | Japanese | Hawaiian | Full Bar | Asian | Modern | Takes Reservations
Lower Nob Hill
"I am pretty sure that chef Ravi will take over the world with this spam. I love everything about it. The texture and flavor is right on. I have never had a better version. The dish as a whole is so comforting and makes me really happy when I eat it. Every now and then you have to close your eyes when you take a bite from a dish—this is one of them for me."
Chef Joanne Weir reviews Baked Hawaii at Liholiho Yacht Club
$$$ | Japanese | Hawaiian | Full Bar | Asian | Modern | Takes Reservations
Lower Nob Hill
"This is chef Ravi's take on a baked Alaska, and it comes with caramelized pineapple ice cream and vanilla chiffon."

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