Oakland Chefs to Cook ‘Every Little Bit’ for Japanese Pop-Up in SF

A pop-up event in San Francisco’s Mission district next week will star a soba master from the Japanese countryside and two Japanese chefs from Oakland, all of whom share a penchant for cooking with offal — animal and vegetable parts that typically get thrown away.

On Thursday, February 21, from 6 p.m. until late, Oakland chefs Chikara Ono (of the Piedmont Avenue izakaya B-Dama) and Sylvan Mishima Brackett (proprietor of the Peko Peko catering company) will hold court at the Mission night club Bruno’s (2389 Mission St.) for an event they’ve dubbed “Mottainai-kai,” or “Eat Every Little Bit.”

They’ll be joined by Kanji Nakatani, who runs two small soba restaurants (Soba Ro and Soba Ra) in Japan in the Saitama prefecture to the north of Tokyo, as well as Nancy Singleton Hachisu, a writer and Slow Food educator who lives on a traditional organic farm in Japan.

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