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Hashibiro Kou

Hashibiro KouNamed after an endangered Japanese stork (because, why not), Hashibiro Kou is already lighting up the block with izakaya-style dining. A transformation of the former Nan California Korean Kitchen has brought wood-paneling in for some serious design changes, coupled with sprawling lithographs and a contemporary Japanese vibe. The menu—courtesy of Chef Nick Yoon—is largely Japanese-influenced, though hints at Korean flavors. Cases in point: Boneless Short Ribs with vegetables and sesame ponzu, and Tender Pork with housemade kimchee. Sake-based cocktails round out the experience, and we’d expect no less—it is a social drinking-and-dining concept, after all. If you’re just ambling in, try this: Hamachi Carpaccio with a touch of chile and mint. Pair with the fragrant Love Hotel libation. Repeat. 1560 Fillmore Street; 415.441.9294; facebook.com/IzakayaKou