The heart of the menu — meaty chicken thighs and tender tsukune (minced chicken thighs formed into balls) grilled over charcoal until caramelized. The house tare — a reduced soy-based glaze — is applied near the end, creating a sticky, glossy finish. Multiple reviews call out the smoke flavor and the balance between char and tenderness.
Tips from diners
Order yakitori early in your meal — they arrive hot from the grill and lose quality if they sit.
The menu changes daily. Ask your server what's best tonight — Brackett sources what's optimal that day.
Rintaro makes tofu in-house. The silken variety arrives in a shallow bowl with warm sauce, a sprinkle of sesame, and crispy nori. Reviewers say it's one of the best tofu dishes in the city.
Tips from diners
Start with tofu as a first course — its delicate flavor prepares your palate for yakitori.
Large, meaty mushrooms grilled until caramelized on the edges. The glaze and sesame seed topping add umami depth. Surprisingly satisfying as a main-course vegetable.
Tips from diners
Order this alongside yakitori — the vegetable and protein balance makes a well-rounded meal.
Rintaro makes udon in-house daily. The noodles are chewy and thick, served either in warm dashi (kake udon) or cold with dipping sauce (tsukemen). The dashi is delicate and lets the noodle quality shine.
Tips from diners
Order kake udon (warm) if it's cold outside; tsukemen (cold dipping) if warm. The contrast depends on weather.
These courses shift nightly based on what Brackett sources. Expect pristine, high-grade fish in small, refined portions, often served with delicate vegetable sides or light dashi ponzu.
Tips from diners
Ask the server what's optimal tonight — these dishes are meant for sharing but work beautifully as a personal course.
Izakaya Rintaro opened in 2015 at 82 14th Street in the Mission, founded by chef-owner Sylvan Mishima Brackett (a former Chez Panisse creative director trained in Saitama and Aoyama, Tokyo). The restaurant sources pasture-raised California proteins and produces house-made udon, tofu, and pickles daily. The building is noteworthy: Brackett's father hand-built it with post-and-beam carpentry, and the booths are crafted from 100-year-old redwood wine barrels. Recognized as a Bib Gourmand in the 2025 Michelin Guide.
Book through Resy up to 28 days in advance at 10:00 a.m. The restaurant is popular — weekends fill quickly.
Closed Tuesdays. Last seating at 10:00 p.m. Walk-in seating is very limited — reservations are strongly recommended.
The redwood booths create an intimate, warm atmosphere. Perfect for small groups and couples. The space feels like a Tokyo living room.
The Mission location on 14th Street has street-facing windows, but seating is mostly in cozy booths. Request a booth when you book.
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