Kaiyo Handroll Bar opened Friday, Sept. 11, at 1838 Union St. in Cow Hollow, the same storefront where restaurateur John Park launched the first Kaiyo in 2018. Park closed that original location two years ago; he told Eater SF the city wasn't busy enough then for two similar restaurants.
What's a Nikkei hand roll?
Nikkei cooking blends Japanese and Peruvian food. At Kaiyo Handroll Bar, that means a lomo saltado hand roll with A5 wagyu and shoestring potatoes and an arroz con pato roll with flash-seared duck and sansho pepper, according to Eater SF. Instead of standard sushi rice, the rolls use cilantro rice or chicha morada rice tinted with Peruvian purple corn. More classic rolls use bluefin tuna, uni and salmon.
Beyond hand rolls
Eater lists ceviche and tiradito, aji de gallina croquettes and a scallop udon with a chile dashi cream and mentaiko. Drinks are by Danny Louie and include the Deiji (tequila, shiso, sakura, lime and agave). There's also boozy and nonalcoholic soft serve. Hoodline notes Louie previously led bar programs at Mister Jiu's.
Hours
Per Eater SF: Tuesday through Thursday 4 p.m. to midnight (kitchen until 10 p.m.), Friday and Saturday 4 p.m. to 1 a.m. (kitchen until 11 p.m.) and Sunday 4 to 9 p.m. After the kitchen closes, the room turns into a cocktail lounge with DJs.