築地 すし大 新館Sushi • Tokyo, Japan
Get the Berkeley-brewed Sho Chiku Bai junmai daiginjo, produced exclusively with California rice.
Ask for pu-erh tea instead of jasmine for a more authentic experience.
Best, most authentic South Indian I've had in the Bay. The curry leaf dosa is a must...no masala filling, but you won't miss it.
Sour beers get their characteristic twang from a secondary bacterial fermentation. Think beer mixed with kombucha.
Apparently one of Richard M. Stallman's go-to spots while in Berkeley.
The home fermentation enthusiast's dream shop. An awesome perk: customers can use the shop's equipment for grain milling and such whenever they want.
Bring your Clipper Card! The Harbor Bay Ferry now accepts Clipper Card.
Get the nabeyaki udon. The broth is wonderfully scented with a slice of yuzu peel. Add lots of shichimi (it's ground and blended at a shop around the corner).
East Coast style Pizza, wine, and beer served on Friday and Saturday from 5-8:30pm.
Get the kumquat iced tea. Sweet, citrusy, and refreshing.
It's Blue Bottle. You don't need any tips.
Baked mussels, spicy hamachi roll with LIME! The lime really does the trick.
The line? You have to earn a dining experience here by waiting 30 mins to 1 hour. By the end of your meal, you'll be willing to wait a lot longer for another go. The BEST brunch in SF.
Ask for kari pakora. It's not on their menu but they'll often make it!