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Hina Yakitori opened in September with a 16-course $110 tasting menu utilizing the entirety of a pasture-raised, parted half-chicken grilled over binchotan along with other dishes. Chef-owner Tommy Cleary is partnered with the owners of Ju-Ni, the Michelin-starred sushi bar around the corner.
Then Covid-19 hit. Hina pivoted to a take-out model and reopened a month ago offering a yakitori bento box, pastries from Oui Oui Macaron, sake and beer. Available for pick-up or in-house delivery, the bbot online ordering system worked smoothly on mobile. I liked that ApplePay popped up automatically for payment and the tracking of the order from restaurant acceptance through ready for pick-up. I was able to fetch my order a few minutes early when I was notified that it was done.
The yakitori box, $25, is a set of five straightforward and unadorned skewers (tsukune, momo, teba, negima, mini tomato), chicken soboro, takuan daikon pickle, and sushi rice. Prepared simply with salt seasoning, the kiss of charcoal smoke and expert grilling technique were highlighted. The tsukune (ground meatball skewer) was a bit dry, but other than that, no complaints at all. This was enough to share with my brother for a light lunch, and I polished off the remaining rice with ground chicken as leftovers the next day. The bento box is a terrific deal.
I also picked up a box of assorted macarons, six for $13 and a matcha snickerdoodle, $3. This was a good snickerdoodle, moist and chewy, but only a whisper of matcha flavor. Similarly, we found the macarons quite mild too, so light that I wouldn't be able to tell you what flavor half of them were supposed to be.
San Francisco, CA
Tuesday-Saturday, Noon to 7pm
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