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Kaiyo, Peruvian Nikkei, is an exploration of two cultures, immersed in flavors and ingredients, prepared to delight your senses. Kaiyo seeks to share a story of immigration and embracing a new culture, while conveying the passion of one's roots. Join us and we will share this story with you.  

You’ve probably had Japanese food, and maybe even Peruvian (ceviche, anyone?), but how about Peruvian-Japanese? When Japanese immigrants arrived in Peru, they adapted to local ingredients and called the new style Nikkei, capturing the best of both worlds. If that sounds intriguing, make a beeline for Kaiyō in Cow Hollow, a 60-seat spot where restaurateur John Park, one of the forces behind cocktail spots Novela and Whitechapel, sheds light on the fascinating cuisine. The dining room is edgy yet refined, with handmade Parisian lanterns, leopard-embossed wallpaper, and a 35-foot moss wall. The dishes are eye-catching too, like the Hokkaido scallop tiradito (Peru’s version of sashimi) marinated in a golden passion-fruit leche de tigre and garnished with flower petals. You’ll also find delicious versions of anticuchos, yakitori-like skewers kissed with an appetizing char. Add to that a roster of cocktails incorporating Peru’s traditional spirit, pisco, and you’ve got a place that works equally well for after-work bites, a relaxed dinner date, or a nightcap.
— Sunset Magazine
Fresh, flavorful Japanese-Peruvian food in a fun, friendly environment.
We’re often asked for restaurant recommendations and, though it has only been open since September of this year, the place we’ve gushed about more than any other is Kaiyo. And we are well aware that there’s a whole faction of San Franciscans who are wary of venturing to Cow Hollow, but we promise this Nikkei-inspired dishes and cocktails at this vibrant and colorful restaurant with a heated patio are well worth the trip. What to order? Go often enough to order everything, but start with Hokkaido scallop tiradito, the Japanese bluefin tuna, the smoked duck breast sashimi with shaved foie gras torchon, the Japanese mentaiko pasta with clams and pork, and the cusquena-brined Mary’s chicken.
— Thrillest SF
At Kaiyo, chef Michelle Matthews (Whitechapel, 15 Romolo) is leading the kitchen, with a menu of Japanese dishes heavily influenced by Peru, but with California ingredients woven throughout. For example, Hokkaido scallop dish incorporates leche de tigre (a classic marinade used in Peruvian ceviche) with passionfruit and sweet potato purees. The menu is composed of crudos with both ceviches and tiraditos (very similar to ceviche, but with sashimi), oysters, nigiri sushi and rolls, and an izakaya section of fried and hot items. There’s also a large format selection for four to six people, and a section of anticuchos, Peruvian street snacks like beef heart skewers.
Cow Hollow newcomer Kaiyo has expanded its nikkei-style menu to brunch on Saturday and Sunday from 10:30 a.m.-3 p.m. Its covered patio will be the perfect place to feast on kakuni braised pork belly hash with Peruvian potatoes and a fried egg, or the wagyu steak and eggs with crispy potatoes. There’ll be plenty of sassy brunch cocktails on hand, too, like a bloody mary variation with roasted tomato and bell pepper, leche de tigre, rocoto, and choice of mezcal, gin, or Nikka Coffey vodka.
— Eater SF
Union Street just got quite the new looker (and taster!): meet KAIYŌ, a unique concept that features a spin on Nikkei cuisine, a Japanese-inspired style of Peruvian cuisine. A perfect example of this culinary crossover is the Hokkaido scallop tiradito (served raw), with passionfruit leche de tigre, sweet potato purée, chia, and pickled red onion. The appealing menu includes crudos, a variety of sushi-style rolls, nigiri, and sashimi (with exquisitely sourced and prepared seafood); a variety of 12 small plates (like rock shrimp tempura and rich Japanese mentaiko pasta with clams, Kurobuta pork, Parmesan, lime, and spicy cured fish roe), anticuchos (skewers from the grill, including classic beef heart) and shareable dishes like lobster paella and grilled chicken (half or whole). The menu has more than enough to appeal to all kinds of diners.
Colorful, creative, and flavorful Japanese-Peruvian (just don’t call it “fusion”) cuisine. Kaiyo, the new Nikkei-inspired restaurant on Union Street, may very well be putting out the best (and most beautiful) food we’ve eaten in all of 2018. Nikkei is Japanese-inflected Peruvian food that first came about when Japanese workers went to Peru to build railroads in the 1880s, although Kaiyo’s version feels very California thanks to the focus on amazing local ingredients.

Truly, everything on the menu is worth ordering, but you absolutely cannot skip the Hokkaido scallop tiradito, the Japanese bluefin tuna, the smoked duck breast sashimi with shaved foie gras torchon, the Japanese mentaiko pasta with clams and pork, or the cusquena-brined Mary’s chicken. Kaiyo’s vibrant interior perfectly pairs with the colorful dishes and cocktails, and though we do love the bright green living wall and yellow leather banquettes, it’s hard to resist the heated patio if seats are available.
— Thrillest SF