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Takoba SF

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In response to our popular Sushi nights offered on Thursday and Friday as a pop-up, “Takoba SF” was launched on the mezzanine level of John Colins

Seating 20 diners in the upstairs balcony, Mark Hayashida’s “Takoba” offers a selection of fresh, made-to-order sushi, including House made sardines with avocado, beets, English peas, pickled red onion, shiso, and Meyer lemon crème fraiche; Kauai Ahi Poke with Koloa rum sea salt, furikake, hijiki seaweed, sesame teri dressing, and shaved green onions; Seasonal nigiri with daily seasonal sushi such as Umi Masu (ocean trout), Kona Kampachi (Hawaiian amberjack), Escolar, Surume Ika, Uni, Saba, Hamachi, Toro, and Iwashi (Japanese sardines). In addition, selections such as Kakuni Donburi (seasonal fish, red spring onions, ginger, konbu pickle, sous vide quail egg served over sushi rice) and Seasonal Makimono (showcasing traditional maki with creative daily selections) will be available.

Hayashida’s culinary prowess has included creating Classic French-inspired cuisine at the Ritz-Carlton Los Angeles, Blowfish San Jose, and Google. He also served on the opening team of Skool in Potrero Hill and launched HayaHon with Johnny Honda, whom he met at Google. HayaHon was in residence at Cafe Royale in the Tendernob and at the 1582 SPACE on Folsom. He also serves as a consulting chef at Southside Spirithouse, the sister venue to John Colins.

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