Wagyu Will Rain Down Upon SoMa by the End of the Year | Eater SF

"I'm intrigued that Marc Zimmerman is striking out on his own with Gozu, a kappo-style restaurant slated to open this year in SoMa that will primarily serve wagyu beef cooked robata-style. The kappo approach promises a more sedate, progressive, interactive meal than an izakaya, creating a fully balanced dining experience using the five primary techniques—grilling, steaming, frying, simmering, and raw preparations—and the menu will place heavy emphasis on tender Wagyu as well as seafood and other California ingredients. Though the lease is still being negotiated, the space will be designed by James Beard–winning firm alm project (behind In Situ and Benu), and Gozu will join Hitachino Beer & Wagyu as one of San Francisco’s only examples of this format; in the meantime fans can catch Zimmerman at the upcoming Eat Drink SF festival (Aug 24–26) or at future test dinners." - Ellen Fort