Adam Tortosa's previously announced Hayes Valley sushi spot Robin (whose original name was Starling before he got served with a cease and desist order by a bar with that name in Sonoma) is just two weeks away from opening, and now Tablehopper brings us some further details.
On the menu will be some "creative" nigiri options, such as salmon belly topped with whipped tofu, confit of Japanese tomato, and Thai basil, and other Japanese-inspired dishes like seared A5 wagyu with foie snow, lemon-soy, and Half Moon Bay wasabi; and uni with shiro dashi egg emulsion and Meyer lemon. In addition to the a la carte menu in the dining room, Tortosa will be offering an omakase experience at the sushi bar.
Hoodline also shares details about local ingredients Tortosa will be using, like Monterey uni and rosy rockfish from Fort Bragg.
The restaurant's Instagram announces an opening date of July 6, and provides a few design details, including the cool tile work below by FireClay Tile.
Tortosa cut his teeth working at Michael Voltaggio's ink and sushi spot Kiwami in Los Angeles, and Akiko's here in SF, and most recently served as the opening chef at 1760 on Polk.
At Robin, sake expert Anna Nguyen is putting together a fancy list, in including Wakatake "Onna Nakase - Makes Woman Cry" Junmai Daiginjo, which the team says on Instagram is "So delicious it will bring a tear to your eye."
