Ox & Tiger

Filipino and Japanese Dining Make This Tiny Tenderloin Restaurant a Star | Eater SF

"Up the block from the legendary Shalimar, San Francisco’s top Japanese and Filipino restaurant lies in plain sight: a pop-up-turned-restaurant from EJ Macayan (who cooked at Rich Table) and Hitomi Wada that pairs top-tier cooking with friendly, small environs. On Sundays and Mondays there are two seatings for three-course prix fixe menus ($108), with reservations on Tock; convenient for the decision-paralyzed, your only real choice is whether to add $23 chirashi bowl-inspired dishes of hamachi and coconut (definitely should). The dishes work best for those with few dietary restrictions—think beef cheek doused in nasu miso and nori- and grape-topped ice cream—though there is a pescatarian version. Sake pairings are worth the extra $23, with three half-pours of cloudy and sparkling sakes; to order any sakes on their own is $15 per glass, so make the smart move at the top of the meal. The mains are meaty, saucy affairs. The vibe is hella homey and welcoming, like your friend is cooking for you at the kitchen island, doting on you with a drink while they flit to the stove and back. After the two took time off to have their first child, Mamushi, the return menu’s theme is "OnlyFam," each course an homage to their young family, with local print copies of Filipino newspaper Mahalaya and Bay Area art on the walls. Insider tip: park in the garage across the street; for a special affair, spending another $20 for essentially valet is smart, and leave your foodfluencing aspirations at the door—the space is so intimate you’ll feel silly setting up the tripod." - Paolo Bicchieri