Tag Archives: Sho Kamio
It’s as if Bay Area diners have finally caught up with Shotaro Kamio’s imagination.
Kamio, chef and owner of 2-year-old Iyasare on Berkeley’s Fourth Street, wows diners nightly with his intricately plated and delicious food at the Japanese restaurant that has garnered three stars from the San Francisco Chronicle and raves from the NOSH team. Each plate is like a composed poem reflecting California, the season, and Kamio’s approach to cooking. … Continue reading »
One bite of Ocean Umami and I was hooked.
This dish, a highlight on the stellar menu at the new Iyasare on Berkeley’s Fourth street, is indicative of chef Shotaro Kamio’s intricate Japanese-American cuisine. Its appearance alone is stunning—each colorful element comes together into a bold, oceanic painting. Yet nothing feels arbitrary or decorative. This plate is artistic “tweezer food” at its best: a single bite brings forth the scent of the ocean and the rich, lingering flavor of seaweed. Tart umeboshi plum gel and salty bursts of soy-marinated ikura salmon roe provide a drumbeat of brightness to the tender, fresh scallops. Slivers of rich uni are matched with brilliantly green chive and extra-virgin olive oils. Pickled wasabi leaf and nori-infused ponzu ground the dish. Even after finishing off each individual orb of roe, I wanted to lick the plate clean. … Continue reading »
Shotaro “Sho” Kamio, the head chef at Yoshi’s in both San Francisco and Oakland, is set to open his own restaurant in the O Chamé space at 1830 Fourth Street in Berkeley. O Chamé, owned by David and Hiromi Vardy, closed its doors last Sunday after serving a loyal customer base for 23 years.
Kamio gave his notice at Yoshi’s this week, according to Inside Scoop SF which broke the news. He said working there had been a “wonderful experience,” but that it was time to move on to his own project.
Kamio said the wanted to live up to O Chamé’s “amazing history and spirit’ and that he had been collaborating closely with David Vardy on the takeover the the past few weeks. … Continue reading »