It portrays a day (or few days) in the life of working in fine dining.
Bushi-Tei is a small, family owned/operated French-California fusion restaurant located in Japantown.
1638 Post Street
San Francisco, CA 94115
Ph. 415-440.4959
Bushi-Tei Restaurant offers a French-California fusion fine dining experience in Japantown.
A new menu and cocktail list are in the works at Bushi-Tei.
Owner, Tak Matsuba, works hands-on alongside bussers and servers to prepare for the dinner rush.
A server confirms a reservation.
Bushi-Tei is a small (seating capacity 40) restaurant. Attention to detail and design is the key here.
Staff finish up preparations in the back of house at Bushi-Tei.
Server waits for more supplies from storage.
New Top Chef Michael Hung assists a line cook on how to make one of Bushi-Tei's delicious signature sauces.
A busser fills the oil lamps before opening for dinner.
The first table of the dinner reservations has arrived. Let the service begin.
The owner shares a laugh with Chef. Order is in. Order fire!
Executive Chef Michael assists new Sous Chef Nicole with draining the pork "torchon" for the Tsunami and Earthquake Relief Fundraiser dinner.
Sous chef, Nicole's own signature cocktail recipes are posted in back of house to be made and served. The new drinks are Shochu, sake based blends with different ingredients such as Yuzu, sanshito mint, Umeboshi (Japanese plum), bitters, and even egg!
Mixing cocktails at Bushi-Tei.
>Marinated Ocean Trout. Line cook, Lisa.
Not a fingerprint was showing all through the house.
Chef Michael Hung leads his kitchen to smooth service.
Making the flan for the foie gras dish.
Hardworking owner of Bushi-Tei, Tak Matsuba, fixing a sign.
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