09/11/2026
🙌 Thanks to Eater SF and Dianne de Guzman for the feature! Hit the link in our bio or visit sf.eater.com to read the full article.
“Kaiyo’s hand rolls, in a Nikkei context, combine elements of Japanese sushi with Peruvian ingredients and dishes. How this plays out at the restaurant is via third-culture, Latin-inspired methods and ingredients in the rice and proteins; think a lomo saltado hand roll made with A5 wagyu and shoestring potatoes, or the hand roll take on arroz con pato made with tataki-style, flash-seared roast duck with sansho pepper. As Sawada shares, rather than using traditional sushi rice across the hand rolls, the team instead implements more flavorful cilantro rice and chicha morada rice, infused with Peruvian purple corn.” — Dianne de Guzman, Dianne de Guzman
