ICHI and Sprig

Chef Archuleta's Hodo Soy Yuba with Organic Vegetables & Green Olive Dressing

Chef Archuleta's Hodo Soy Yuba with Organic Vegetables & Green Olive Dressing

Tonight I’m thrilled to continue our Guest Chef Dinner Series with one of the greatest chefs and restaurateurs in San Francisco — who also happens to be one of my closest friends — Chef Tim Archuleta of ICHI Sushi + Ni Bar.

Tim and I first met several years back in our hometown of Sacramento, CA and became immediate friends. I’ve been a big supporter of ICHI since its inception in 2006 and when I was still at Google, brought his sushi in to serve to employees. Tim has also been a dedicated supporter of Sprig: ordering our meals regularly for himself and his family. But our relationship also transcends cooking: we built a commissary kitchen together (doing most of the construction ourselves!) and I even worked as a waiter for Tim when he was doing sushi pop-ups in bars around the city.

But let’s get back to the food! Our dinner service tonight reflects Tim’s style of Japanese cooking. These are the sorts of dishes that Tim and Erin (his wife and partner in ICHI) like to cook in their own home for themselves and guests:

  • Mabo Tofu over Haiga rice with sukiyaki lotus root
  • Hodo Soy Yuba with Organic Vegetables & Green Olive Dressing
  • Grilled Chicken Thighs with Tare and toasted sesame-ponzu kale.

A portion of Tim’s dinner service will go towards San Francisco non-profit CUESA to help educate urban consumers about sustainable agriculture and to create links between urban dwellers and local farmers. They also run the Ferry Building farmers’ market!

As always, dinner service starts at 5pm — so get your phones charged and your tapping thumbs ready, because as Michael Bauer of The San Francisco Chronicle said in his review of ICHI Sushi + Ni Bar, “We kept eating and eating because we were so intrigued by what Archuleta was doing.” Based on what Tim’s cooked up for Sprig, we won’t be surprised if you want to keep ordering and ordering…