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TBD Is the New Union Square Izakaya Clawing for Your Attention
TBD · 431 Bush Street, San Francisco, California 94108, United States · https://www.instagram.com/tbd.izakaya/. See More: Dining Reports. Most …
A sushi master and yakitori pro join forces near Union Square
Next month, two high-profile San Francisco chefs will open the doors to a modern izakaya that feels like an alliance of equals. Called TBD …
TBD Is the New Union Square Izakaya Clawing for Your Attention
The result of their partnership? An izakaya that zips between modern and traditional, from karaage featuring an SF-coded fried chicken claw to a …
Reviews
Ann S.
After a crazy long work stretch, my boss decided to treat me to a nice dinner.
He brought me to a wonderful new restaurant here in SF called TBD, headed by Chef Ray Lee of Akiko’s as well as yakitori mastermind, Tommy Cleary.
I arrive at the opening of dinner. Lights warm, intimate seating, and staff whizzing around with methodical intention. I could tell that every single detail was taken into account.
Now for me, all sushi experiences and yakitori experiences have always been about textural execution. After my dinner here at TBD, they left no stone unturned. I had the crispy, the crunchy, the delightfully chewy, the milky, the flaky, the delicate, the hearty.
Oh let me tell the ways:
Sashimi tasting – Chutoro, Ora King Salmon, Madai. My goodness. I’ve never had such firm, yet silky, deeper cleaner taste out of fish. The thoughtfulness and skill that is taken to the dry aging process comes through and through, not to mention the accompaniments of every single bite of sashimi. This was a work of art.
Tuna Tataki – I think I could’ve easily ordered 3 rounds of this. The depth and layers of flavor from the seared bluefin tuna, garlic, and chives were so heightened. One of my most favorite bites of the night. THIS IS A MUST
Okonomiyaki – Do not sleep on this dish. The king crab alone makes it an act of pure luxury. You get the lightly sweet, dense, bready texture of the pancake, beautifully offset by tangy sauerkraut and satisfying little pops of saltiness from the smoked trout roe. Filling, inventive, and unlike anything else.
Kakuni Mochi – This is as much the interpretation of Asian comfort food as it gets, all in about 2 bites. What got me most was that although the dish was modernly presented and crafted, it truly did transport me back home with the classic braised pork. The mochi was perfection; crispy on the outside, sticky and soft on the inside.
Hot Karaage aka “The Claw” – Their most playful dish, in both presentation and flavor. Perfectly moist chicken with flawlessly crispy skin, seasoned with a nod to the beloved Hawaiian Hurricane Mix — honey sweetness, sesame nuttiness, and the saltiness of nori furikake. Pure joy on a plate.
Tuna Wellington – Possibly the most unique dish I’ve ever tasted. A stunning riff on the classic Beef Wellington, gorgeous bluefin tuna wrapped in nori, tender baby bok choy, and shiitake negi, all encased in sweet puff pastry. But the true slam dunk? The beef tare sauce. Rich, deeply layered, and the result of hours of careful work. Without it, this dish would be extraordinary. With it, it’s transcendent. And that pickled carrot as a palate cleanser? We’re already lobbying for it to be sold by the jar.
Yakimono – Kawa Set – Fried chicken skin may sound simple, but TBD takes it somewhere else entirely. Shatteringly crisp on the outside, with a chewy, fatty bite within. The textural contrast here was my favorite of the night. Plated with micro floral arrangements in true California style. A dish after my own heart.
Yakimono – Assorted Set – Wing Drummete, Thigh, Negima. Most people think they’ve experienced chicken. They haven’t, not like this. A wing drummette stuffed with shiitake and cheese. Thigh with tare and sansho. Chicken breast with Tokyo negi. I was speechless.
Hojicha Tiramisu – Creamy, deep, and gently sweet with a beautiful hint of herbaceousness. I don’t normally have a sweet tooth, but this was impossible to resist. A gorgeous finish.
By now, you might be thinking: small courses, I’ll leave hungry. Not a chance. The quality, the textural range, and the well-timed palate cleansers made this feel like poetry in motion. Service was prompt, warm, and attentive throughout.
Tucked into Union Square in a discreet setting with seating for just 15-20 guests, TBD is the kind of place where reservations are a smart move, word travels fast. The energy is intimate, the music is modern, and though you’re in the heart of a bustling city, the room invites real conversation. An unsuspecting gem. 5 stars!
… moreHe brought me to a wonderful new restaurant here in SF called TBD, headed by Chef Ray Lee of Akiko’s as well as yakitori mastermind, Tommy Cleary.
I arrive at the opening of dinner. Lights warm, intimate seating, and staff whizzing around with methodical intention. I could tell that every single detail was taken into account.
Now for me, all sushi experiences and yakitori experiences have always been about textural execution. After my dinner here at TBD, they left no stone unturned. I had the crispy, the crunchy, the delightfully chewy, the milky, the flaky, the delicate, the hearty.
Oh let me tell the ways:
Sashimi tasting – Chutoro, Ora King Salmon, Madai. My goodness. I’ve never had such firm, yet silky, deeper cleaner taste out of fish. The thoughtfulness and skill that is taken to the dry aging process comes through and through, not to mention the accompaniments of every single bite of sashimi. This was a work of art.
Tuna Tataki – I think I could’ve easily ordered 3 rounds of this. The depth and layers of flavor from the seared bluefin tuna, garlic, and chives were so heightened. One of my most favorite bites of the night. THIS IS A MUST
Okonomiyaki – Do not sleep on this dish. The king crab alone makes it an act of pure luxury. You get the lightly sweet, dense, bready texture of the pancake, beautifully offset by tangy sauerkraut and satisfying little pops of saltiness from the smoked trout roe. Filling, inventive, and unlike anything else.
Kakuni Mochi – This is as much the interpretation of Asian comfort food as it gets, all in about 2 bites. What got me most was that although the dish was modernly presented and crafted, it truly did transport me back home with the classic braised pork. The mochi was perfection; crispy on the outside, sticky and soft on the inside.
Hot Karaage aka “The Claw” – Their most playful dish, in both presentation and flavor. Perfectly moist chicken with flawlessly crispy skin, seasoned with a nod to the beloved Hawaiian Hurricane Mix — honey sweetness, sesame nuttiness, and the saltiness of nori furikake. Pure joy on a plate.
Tuna Wellington – Possibly the most unique dish I’ve ever tasted. A stunning riff on the classic Beef Wellington, gorgeous bluefin tuna wrapped in nori, tender baby bok choy, and shiitake negi, all encased in sweet puff pastry. But the true slam dunk? The beef tare sauce. Rich, deeply layered, and the result of hours of careful work. Without it, this dish would be extraordinary. With it, it’s transcendent. And that pickled carrot as a palate cleanser? We’re already lobbying for it to be sold by the jar.
Yakimono – Kawa Set – Fried chicken skin may sound simple, but TBD takes it somewhere else entirely. Shatteringly crisp on the outside, with a chewy, fatty bite within. The textural contrast here was my favorite of the night. Plated with micro floral arrangements in true California style. A dish after my own heart.
Yakimono – Assorted Set – Wing Drummete, Thigh, Negima. Most people think they’ve experienced chicken. They haven’t, not like this. A wing drummette stuffed with shiitake and cheese. Thigh with tare and sansho. Chicken breast with Tokyo negi. I was speechless.
Hojicha Tiramisu – Creamy, deep, and gently sweet with a beautiful hint of herbaceousness. I don’t normally have a sweet tooth, but this was impossible to resist. A gorgeous finish.
By now, you might be thinking: small courses, I’ll leave hungry. Not a chance. The quality, the textural range, and the well-timed palate cleansers made this feel like poetry in motion. Service was prompt, warm, and attentive throughout.
Tucked into Union Square in a discreet setting with seating for just 15-20 guests, TBD is the kind of place where reservations are a smart move, word travels fast. The energy is intimate, the music is modern, and though you’re in the heart of a bustling city, the room invites real conversation. An unsuspecting gem. 5 stars!
Rachel Entwistle
French Japanese?!!! must tryyy! Tuna tataki super good it tastes like french onion soup flavor it’s so good. Wagyu hot stone unreal. My boyfriend is a meat lover and enjoyed the chicken oyster we got another ~ Service soooo good.
Owner and chef Tommy Cleary (on insta @hinayakitori) this is his new place soft opening killing it! He was on the floor interesting guy just back in the states with his wife 🙂
June, Ray, Jerry, Antica, Cat top notch service ~ loved being at the sushi bar perfect date night, Cresent moon sake was gooddd
… moreOwner and chef Tommy Cleary (on insta @hinayakitori) this is his new place soft opening killing it! He was on the floor interesting guy just back in the states with his wife 🙂
June, Ray, Jerry, Antica, Cat top notch service ~ loved being at the sushi bar perfect date night, Cresent moon sake was gooddd