On September 11, 2026, Kaiyō Handroll Bar opens on Union Street in San Francisco's Cow Hollow neighborhood — a place where the Japanese temari sushi technique meets Peruvian flavors in the format of handrolls prepared right at the table on a cart.
Founder John Park returns to the address where he started his first Kaiyō in 2018. Now, instead of a full-fledged restaurant, there is a handroll bar here, where rice is sometimes replaced with cilantro or chicha morada made from Peruvian purple corn. The main hit of the menu is the lomo saltado roll with A5 wagyu and shoestring potatoes, which combines juicy beef, the crunch of potatoes and the spiciness of Peruvian spices.
Chef Alex Reccio, a native of Peru, and executive sushi chef Kenji Sawada create a menu where the duck handroll arroz con pato is seasoned with sansho, while rolls with bluefin tuna, unagi and salmon are served with sauces based on Peruvian chiles. The picture is completed by ceviche, tiradito and aji gallina croquettes — dishes that bring memories of Lima and Cusco to San Francisco.
Park explains the choice of format: the city cannot sustain two similar full-fledged restaurants, so the team focused on a handroll bar with late-night cocktails. The bar stays open until midnight or one in the morning, while the kitchen closes at 22–23 o'clock. This allows guests to spend the evening over fresh rolls and drinks without rushing.
Unlike traditional sushi bars, the emphasis here is on interactivity: the chefs prepare rolls at the table, demonstrating the precision of their slicing and assembly. Rice with cilantro or chicha morada gives each piece a vivid aroma and color that you would not find in a classic Japanese establishment.
Kaiyō Handroll Bar is worth visiting in the evening, when the roll cart makes its rounds among the tables and cocktails by Danny Louie complement the spicy and fresh flavors. Reservations are recommended, especially in the first weeks after opening.
At this handroll bar, San Francisco brings together two culinary traditions in such a way that every roll becomes proof: flavor is born not only from ingredients, but also from the history of migrations and encounters on a single plate.
