JOHN COLINS in SoMa has some new additions coming, taking it beyond just a bar. First, they are launching a permanent sushi concept (The Dojo) on the mezzanine level from Mark Hayashida. There will be a 20-seat sushi bar, but you’ll be able to order sushi throughout the entire space every evening. Hawaii-raised Hayashida’s background includes the sushi bar at the San Jose branch of Blowfish, Google, Skool in Potrero Hill, and HayaHon Catering with Johnny Honda at Cafe Royale (they also partner on Street Food Dojo in the former Zog’s Dogs at 1 Post St.).
Sample dishes include sardines with avocado, beets, English peas, pickled red onion, shiso, and Meyer lemon crème fraîche; Kauai ahi poke (Koloa rum sea salt, furikake, hijiki seaweed, sesame teriyaki dressing, shaved green onions); seasonal nigiri like umi masu (ocean trout), saba, iwashi (Japanese sardines), and many others; kakuni donburi (seasonal fish, red spring onions, ginger, kombu pickle, sous-vide quail egg served over sushi rice); and seasonal makimono. It should open in late May-June; stand by.
Also opening soon (downstairs) in John Colins will be another SPECIAL XTRA from Kirk Harper. It will be similar to the other Special Xtra location at Harlot (at 46 Minna), serving Blue Bottle coffee drinks Mon-Fri 7:30am-4pm. Look for an opening in mid-May. 138 Minna St. at New Montgomery.
One of Mark Hayashida’s creations. Photo courtesy of Mark Hayashida.
