Specialty artisan shop featuring seasonal local vegetables and unique, flavorful fermentation techniques. Gut-friendly.
Serving pickle bowls: Sat 11am-3pm & Sun 10am-2pm
During the week, pre-order from an array of seasonal artisan ferments, specialty sauerkrauts, kombuchas, and fruit butters.
Don’t miss weekend brown rice & pickle bowls with supplemental courses available Saturdays 11am – 3pm and Sundays 10am – 2pm. ($22 for dashi, bowl, and sweet bite)
Outdoor picnic tables and limited indoor seating available for the full experience. Call or email to reserve seating
Best cultured food in the Bay Area? Decide for yourself…
Per SF food critic Soleil Ho, “Each bowl is a symphony of seasonal flavors and fermenting techniques, from coriander carrot pickles to cherry tomatoes marinated in koji.”
What to Order:
- Donabe-steamed brown rice and pickle bowls (Sat/Sun only) make an excellent brunch – you can add a cured egg*! (*contains soy)
- Umeboshi plums
- Specialty seasonal kombuchas (e.g. Meyer lemon, fennel strawberry, etc)
- Super sauerkraut salad
- Specialty ferments in stock, e.g. beets with fennel, coriander purple carrots, cucumber & arame kimchi, etc.