Blockchain fu aside:
In terms of the food, chef Shotaro “Sho” Kamio (also behind Berkeley’s Iyasare) explains the two levels will offer distinct dining experiences for both members and the public, who will be able to make reservations at both the fine dining restaurant and rooftop bar and lounge. On the main floor, SHŌ restaurant centers around a 12-foot by three-foot sunken irori-style grill. These charcoal grills used to serve as both a cooking apparatus and light and heating source in Japanese homes; at the restaurant he’ll use it to introduce more diners to what he calls “Japanese farmhouse” cooking. He’ll build deep umami flavors through aged fish and meats and harnesses the natural savory qualities of smoke and seaweed. Upstairs, things take a more modern turn. The bar and lounge will showcase “made in San Francisco-style sushi,” he says — think, California rolls and spicy tuna. There will also be a selection of sake for casual diners to explore.
Kamio used to be the chef at Yoshi’s, so he has experience of running a restaurant that’s part of a larger thing.