Kaiyo Handroll Bar Opens in San Francisco's Cow Hollow

Kaiyo Handroll Bar opens on Friday, September 11, at 1838 Union Street in San Francisco's Cow Hollow neighborhood. The new restaurant is a revival of the original Kaiyo space, which closed two years ago, and focuses on Japanese-Peruvian Nikkei cuisine in the form of hand rolls and a cocktail lounge.

According to restaurateur John Park, the original Kaiyo closed because his Brick by Brick Hospitality Group felt the city could not support two similar restaurants as it recovered from the pandemic. With office workers returning, the group has refocused on Union Street. Chef Alex Reccio and chef de cuisine Kenji Sawada lead the kitchen, while hospitality veteran Danny Louie heads the drinks program.

The Nikkei Hand Roll Menu

The menu centers on hand rolls that blend Japanese sushi techniques with Peruvian ingredients. Instead of traditional sushi rice, the kitchen uses cilantro rice and chicha morada rice infused with Peruvian purple corn. Proteins and preparations are inspired by Peruvian dishes.

Park describes the approach as re-imagining Peruvian cuisine. Chef Reccio notes the cuisine's evolving nature. "To me, that's what nikkei is all about," Reccio says. "It's a very organic type of cuisine; it's not set yet. It's still growing, still expanding."

Alongside the Nikkei creations, the menu includes more classic Japanese-style hand rolls featuring bluefin tuna, uni, and salmon. The restaurant also offers ceviche, tiradito, and comfort food dishes. One example is aji gallina croquettes, based on a Peruvian chicken stew. Chef Reccio highlights the scallop udon with mentaiko sauce, which incorporates Peruvian chiles.

Cocktails and Late-Night Lounge

Danny Louie's cocktail menu features both returning favorites and new creations. One new drink, the Deiji, is a margarita variation combining tequila, shiso, and sakura. The Orenji cocktail mixes rum with fresh orange juice, condensed milk, vanilla syrup, and sencha tea. Savory options include the Chuhai, with Granny Smith apple, basil, coconut, and Japanese whisky, and the Katakana, with tomato, gin, black pepper, lime, and cilantro.

The bar will also serve alcoholic and non-alcoholic soft serve. A selection of zero-proof drinks includes the Kukki, which pairs matcha with pineapple juice, Oreo milk, and vanilla syrup.

After the kitchen closes, the space aims to operate as a cocktail lounge with limited bites and DJs. Park emphasizes the dual identity. "We wanted to bring a great cocktail program and bar program together here because we don't just want to be known for our hand roll," he says. The goal is a sophisticated late-night destination.

Hours and Location

The restaurant's opening hours are as follows:

Kaiyo Handroll Bar occupies the ground floor of the building at 1838 Union Street.