Medium 406a95c2 be1b 470f 992f a5134d4aeb68
Mon 11:30 am - 2:00 pm, 5:30 pm - 9:00 pm
Tue 11:30 am - 2:00 pm, 5:30 pm - 9:00 pm
Wed 11:30 am - 2:00 pm, 5:30 pm - 9:00 pm
Thu 11:30 am - 2:00 pm, 5:30 pm - 9:00 pm
Fri 11:30 am - 2:00 pm, 5:30 pm - 10:00 pm
Sat 11:30 am - 2:00 pm, 5:30 pm - 10:00 pm
Sun 11:30 am - 2:00 pm, 5:30 pm - 9:00 pm

Dishes

Reviews & Posts

Chef Ricky Yap reviews Saka mushi at
"Veteran Japanese chef Shotaro from Yoshi's and Ozumo has done it again. Here at his newest restaurant in the old O Chame location in Berkeley, you can watch him in his element cooking food he enjoys."
Chef Kyle Itani reviews Abura Soba at
"Sho Kamio is putting out amazing Japanese Food at his new 4th Street Restaurant in Berkeley. Recently he made for me Abura Soba. It is a hot noodle dish, but served without broth. Instead he tosses the buckwheat noodles with chicken schmaltz, sesame oil, vinegar, and soy. Mixed all together the flavors blend perfectly and like the rest of his food, one leaves feeling clean and satiated."
Chef Kyle Itani reviews Ika maruyaki at
"Chef Sho promises foods from his hometown region of Miyagi, Japan, and he delivers with this version of whole grilled squid. The spicy mentaiko aioli and his signature kara miso are the perfect condiments that elevate this Sendai street food to new heights."
Chef Staffan Terje reviews Sendai gyutan at
"The food at chef Shotaro Kamio's new restaurant in Berkeley is a direct reflection of his life as a great chef. If the beef tongue with garlic, miso, and lemon is on the menu, you must have it."
Chef Geoffrey Lee reviews Kakiage tempura with black tiger shrimp at
"This dish is one of the most interesting takes on tempura that I have ever experienced. Rather than cooking each piece individually, they julienne the ingredients and incorporate them into a fritter-like tempura. It produces wonderful textures and flavors. "