 
 
                
                International- Japanese Cuisine 
                
              By 
                Carol & Joe Davis
                Dining Detectives
              San 
                Francisco continues to be the city where dreams of owning a world 
                class restaurant can be realized. Skool which was recently opened 
                by Restaurateur Andy Mirabell and Executive 
                Chef Toshihiro Nagano in the Design District is the perfect 
                example. It has a stylish interior featuring an exhibition kitchen, 
                bar, stunning custom wood tables and chairs and a beautiful outdoor 
                patio with beautiful decor. The menu which is fish focused International 
                Cuisine with Japanese flair has some exotic dishes which truly 
                set it apart from most restaurants!
              
              You 
                must have the Hotati Ravioli which was a Hokkaido scallop stuffed 
                with roasted golden beets, topped with micro greens, kiwi yogurt 
                vinaigrette and vanilla oil. The Shishito Peppers with black sesame, 
                miso kelp salt and dried bonito flakes were also fabulous. Next, 
                we had the light and flavorful Skool Salad with cured sardines, 
                shungiku leaf, green apple, parmesan cheese and ginger mustard. 
                The Uni Flan is another unique and delicious dish which was light 
                sea urchin flan topped with ikura, fresh uni, and fleur de sel. 
                The seafood flavor was wonderful and we can't wait to enjoy this 
                unique dish again.
              
              Our 
                entrees were both amazing! The sautéed marinated Monterey 
                Black Cod with cumin was prepared perfectly and came with seasonal 
                vegetables and tomato pineapple gazpacho. We also loved the Squid 
                Ink Spaghettina made with Monterey squid, white shrimp, garlic 
                tomato compote, lemongrass dashi broth, enoki mushrooms, seaweed 
                butter and Japanese red curry. Desserts are also a must. We really 
                enjoyed the Lavender Panna Cota with lavender citrus honey sauce 
                and the Japanese Flan followed by double espressos. Skool has 
                a full bar and locally focused wine list and is open for dinner 
                nightly, lunch weekdays and weekend brunch. We expect that there 
                will be many accolades as best new restaurant and star ratings 
                to follow. We will be happy to return to Skool soon. You will 
                be very happy to go to Skool!
              
              Skool 
                Restaurant
                1725 Alameda Street (at DeHaro0
                San Francisco, CA. 94103
                415.255.8800 
                www.SkoolSF.com