Do the Rice Thing
The new Ichi Sushi + Ni Bar shows you how to eat sushi
OK, serious question: Does anyone really know how you're supposed to eat that giant shrimp tempura hand roll?
Tim and Erin Archuleta, the power couple behind SF’s wildly popular and newly expanded Ichi Sushi + Ni Bar, not only know how to churn out some of the best spicy scallop rolls and salmon roe nigiri in town but also teach you how to dig in properly.
Faced with a blank 50-foot wall in their new Bernal Heights spot (situated across Mission from their original shoebox-sized location), the duo called on kickass designer Erik Marinovich to illustrate the do’s and don’ts of sushi-eating etiquette. The result: a playful hand-painted graphic mural.
Rule one: Eat sushi in one bite. Rule two: Hold sushi rice side up. Rule three: Put down the chopsticks, use your hands. Rule four: Drop the soy sauce.
To put your new skills to work, order the Fort Bragg uni from chef Erik Aplin, who will get you to change your mind about the notoriously squishy sea urchin. Follow it with the maguro nori (a bite-sized dish of red tuna, tare and ginger served on a bed of nori) and the sizzling charcoal-grilled chicken-thigh skewers.
Next up, a beer and sake happy hour with Ichi’s famed yuzu fried chicken wings and pork tonkatsu sliders--for which no explanation for devouring is necessary.
3282 Mission St.; ichisushi.com