Accolades

  • Nominee for Best New Restaurant
    James Beard Foundation
  • Three Stars
    San Francisco Chronicle
  • Best New Restaurant
    Esquire magazine
  • Best New Restaurant
    San Francisco Bay Guardian
  • Restaurant of the Year
    Eater SF
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

Where I Eat

Behind the Scenes

Chef Mark Liberman reviews  at post.venue.name
"A very unique and delicious cocktail tasting @bar_gen_yamamoto in Tokyo showcasing fresh juices, constraint and beautiful glassware. Cocktail #1- gooseberry and sake/ #2-soju and ripe pear/ #3-grape juice and kirsch/ #4-tart Apple and Spanish gin/ #5-plum, fresh wasabi and vodka/ #6- Roasted pumpkin, aged Yamazaki whiskey and sugar. It was also nice to share the experience with some local industry folk from @alsplacesf @theriddlersf #japanesecocktail #nextchapter #onemanarmy"
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Chef Mark Liberman reviews  at post.venue.name
"Pickling green walnuts from our tree, picked them 1 month ago while still very tender. Cleaned, pierced with a skewer and placed into a 5% brine for 2 weeks. They were then sun-dried for 3 days, bottled and I poured over cider vinegar, sugar, fennel seeds and coriander- see you in 4 months. #nextchapter #popup #fermentation #mago"
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Chef Mark Liberman reviews  at post.venue.name
"Snack detour for some delicious lamb kabobs grilled over charcoal and then dipped in spice mixture of cumin seed, paprika, salt and sesame. Thanks @beiyangles for bringing us here. #nextchapter #streetfood"
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Chef Mark Liberman reviews  at post.venue.name
"Started work on first batch of gochujang, (hot chilies, malt, sweet rice, sea salt & soybean) 4-6 months outside, looking forward to seeing the transformation. #nextchapter"
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