Nisei brings together refined cooking technique, Japanese American flavors, and California’s finest local ingredients to create an experience unlike any other. The restaurant reflects Chef David Yoshimura’s journey as both a chef and a second-generation Japanese American, or “Nisei.” Nestled in San Francisco’s Russian Hill, the restaurant sits proudly beside its sister bar, Iris.

Within the first year of opening, Chef Yoshimura and his team earned one Michelin Star, Michelin’s “Young Chef Award,” a James Beard nomination, and several other honors. Master Sommelier Andrey Ivanov leads an inventive beverage program that pairs wines and sakes from around the globe with the cuisine at Nisei.

Sustainability is central to Nisei’s philosophy. Seasonal sourcing, waste-conscious cooking, and partnerships with farmers, fishermen, and artisans who honor the land and sea guide everything we do. Each meal is crafted to be as thoughtful as it is memorable, inspiring a more sustainable future.