Off The Menu: Onsen’s Seasonal Bites Will Transport You To A Faraway Land

early October, we were VERY excited for Onsen’s grand opening and with much hype, the newly renovated spa and restaurant delivered.

With a dinner of Japanese-influenced seasonal cuisine by Chef George
Meza (Oro, Ame) — think rice porridge with house kimchi, maitake
dumplings with cabbage, sweet yam, mushroom broth and dill, and a daily
sashimi offering. The plates are presented like a piece of art and really express the Japanese flavors of the now.

Of course their drinks are also on point, with teas from Taiwan, China, and Japan, including straightforward and
medicinal varieties, plus single-herb tisanes, kombucha, and infused
honey and herbs. The alcohol list focuses mainly on Japanese sakes (with
three on tap), as well as a limited amount of beer and wine.

// 466 Eddy St., Tenderloin, onsensf.com — $25 for a 3 hour soak.


Written by Anthony Rogers, photography by Grace Sager — Want to know more what’s happening in your neighborhood? Subscribe to the Bob Cut newsletter and always stay in the know.

Off The Menu: Onsen’s Seasonal Bites Will Transport You To A Faraway Land

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