Scott Whitman at Village Sake

Bio

Scott Whitman is the chef/co-owner of Village Sake. His passion for Japanese food began while opening a restaurant in Osaka, Japan. He’s travelled through Thailand, Hong Kong, Singapore, and Taiwan exploring culture and cuisine and developing his unique cooking style. He earned a Michelin Star in 2007 & 2008 and was featured at the famed James Beard House in 2010 and 2014.

Accolades

  • One Star
    Michelin Guide
  • Three Stars
    San Francisco Chronicle
  • Silver medal
    World Culinary Competition
  • Top 100 Restaurants
    San Francisco Chronicle
  • Bib Gourmand
    Michelin Guide

My Restaurants

Where I Eat

Behind the Scenes

"I'm opening my own place! Village Sake is coming to Fairfax this summer. Please checkout our kickstarter campaign and help us get there. Www.kickstarter.com/projects/1521677451/village-sake"
Chef Scott Whitman reviews  at post.venue.name
Seasonal menu
"I appreciate chef Mark Liberman's approach to his creative seasonal menu and dining room changes. One of my favorite dishes was from the winter menu, which offered leeks and venison with eucalyptus, molasses, and granola, a wicked combination of aromas, deep flavors, and textures."
Chef Scott Whitman reviews  at post.venue.name
Chicken liver mousse
"This is probably one of the best chicken liver preparations I've had. It is thinly spread around the bottom of a small bowl and then topped with expertly puffed rice and domes of puréed cranberry. I'm not sure if it's a regular on their "bites" offerings, but it should be."
Chef Scott Whitman reviews  at post.venue.name
Tasting menu
"The chef's tasting menu is always fun and inventive with its combinations of flavors, textures, and techniques."
Chef Scott Whitman reviews  at post.venue.name
Shanghai dumplings
"These dumplings rule—silky, rich, and gushing hot. I have tried many in my travels, and these are right there at the top. They're addictively good."
Chef Scott Whitman reviews  at post.venue.name
Beef tendon salad
"I love the texture here. Thin strips of beef tendon are combined with kaiware, watermelon radishes, and sesame. It's soul-satisfying."