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Jul 24, 2018 2 min read

Coming Soon: Three New Omakase Restaurant Group Projects, Breadbelly, Luke's Lobster

Coming Soon: Three New Omakase Restaurant Group Projects, Breadbelly, Luke's Lobster
A rendering of the upcoming Udon Time. Courtesy of Omakase Restaurant Group.
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Details have emerged about the Omakase Restaurant Group’s upcoming projects coming to One Henry Adams this fall, let’s review.

UDON TIME will be a fast-casual udon shop, featuring housemade noodles and customizable toppings under the direction of Dumpling Time’s chef Edgar Agbayani, and is due to open first, followed by THE BUTCHER SHOP BY NIKU STEAK HOUSE, a certified wagyu butcher shop that will be SF’s only Kobe beef retailer (selling A5 Kobe beef), and also offer domestically farmed beef, pork, and lamb.

And then there’s NIKU STEAK HOUSE, a 60-seat restaurant featuring kappo-style counter dining with a custom-made binchotan charcoal grill and a wood-fired yakiniku grill in the center of the restaurant. Chef Steve Brown from Cosecha SD in San Diego will be the chef, and Guy Crims is the head butcher for both the steak house and the butcher shop. All three businesses will have a separate entrance and their own distinct space. I’ll keep you posted.

I’ve been hungrily watching the BREADBELLY “bake sale” pop-ups on Instagram, offering some incredible Flilipino baked goods like ensaymada and Malaysian kaya toast, plus char siu sandwiches, and rotating kinds of Asian baked tasty goodness. Great news: according to an ABC license transfer, Breadbelly is opening in the former Heartbaker on Clement, and according to a post on Instagram, they hope to open this fall. I’ll follow up with more in-depth details soon! 1408 Clement St. at 15th Ave.

Also opening this fall will be a location of the East Coast’s LUKE’S LOBSTER, opening in SoMa, their first West Coast location (there are 10 in the U.S.). This Maine-based seafood company was founded by third-generation lobsterman Luke Holden and partner Ben Conniff, and is committed to sustainable sourcing practices. They’ll be serving lobster rolls, crab rolls, shrimp rolls, clam chowder, lobster bisque, salads, poppy seed slaw, and exclusive items from local partners. Stand by for more soon. 92 2nd St. at Mission.

And a quick switcheroo: according to tablehopper reader Thomas L., the Burmese RANGOON RUBY has vacated their location at 1608 Polk and have reopened in the former Sprig meal assembly location at 500 Van Ness (they were also cited recently for underpaying hundreds of workers). Taking over their Polk address will be a second location of ELLA’S AMERICAN KITCHEN, the famed brunch spot on Presidio. Will let you know when I hear back on timing. UPDATE: ELLA’S ON POLK ST. has a target opening date of Wednesday August 1st, with seating for 100 people. The hours of operation will be daily 7am-9:30pm.

A rendering of the upcoming Udon Time. Courtesy of Omakase Restaurant Group.

A rendering of the upcoming Niku Steak House. Courtesy of Omakase Restaurant Group.
Breadbelly’s beef bun. Instagram photo via @breadbellysf.
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