Katsuo & Kombu, “a casual Japanese udon and curry shop,” will soon debut in San Francisco. According to a recent report by Tablehopper, the restaurant is planned for 559 Divisadero Street, previously home to Pizzadero Slice House. Eateries in the vicinity include New American-style restaurants Nopa and Horsefeather, the Ethiopian restaurant Club Waziema, and Souvla, a “hip haunt featuring roasted meat sandwiches and salads, plus Greek yogurt, beer, and wine.”
The project is the brainchild of Chef Jiro Lin of Hamano, Chef Takashi “Taka” Saito, who previously worked at Hashiri and Izakaya Yuzuki, and silent partner Todd Gottula. Its name comes from Japanese ingredients katsuo, dried fish flakes made from skipjack tuna, and kombu, also known as edible kelp.
While Katsuo & Kombu’s menu has not yet been announced, in addition to sushi, Hamano’s menu includes bowls of udon and Japanese curries like chicken katsu, even combining them for its Curry Udon. Hamano’s vast beverage menu includes house sake, premium sake, ginjo, daiginjo, and beer.
According to Tablehopper, Katsuo & Kombu is predicted to open by February 1 and will be open from lunch to “late night.”
