Homie Handrolls
Homie Handrolls
Handrolls from our Homies
At Yonsei, Chef Kyle Itani is collaborating with fellow chefs & friends to create a rotating handroll special we’re calling the Homie Handroll. Building on a base of rice and nori, collaborating chefs create their own handroll filling inspired by their heritage, their travels, or their current obsession. Don’t miss these limited edition sushi collabs, which take cues from a rocky ocean coastline, a Jewish deli, and the markets of Mexico.
Below is the upcoming lineup with more to come!
THE LINE UP
July 30 - August 18
Chef Sydney Adamu & Chef Carmen Berzatto
We’re thrilled to feature two chefs we are huge fans of…I mean, who are dear friends of ours - the always talented and sometimes chaotic chefs of Chicago’s famed restaurant, The Bear. IYKYK.
King Crab Handroll, shoyu butter, garlic chives
PAST
February 23 - March 17
Chef James Syhabout
Thai-born and Oakland-raised, James Syhabout is chef/owner of Commis, Oakland’s only restaurant with two Michelin stars. A Food & Wine magazine “Best New Chef” who has been nominated for multiple James Beard awards, Syhabout appeared on an episode of Anthony Bourdain’s “Parts Unknown” in which he cooked his family’s native Laotian food for Bourdain.
Chef James Syhabout’s Abalone Handroll is composed of briny and buttery abalone, scallion rice, and savory XO sauce.
MARCH 26 - APRIL 14
Chef Daniel Holzman
From working at famed restaurant Le Bernardin to attending the Culinary Institute of America with a full scholarship from the James Beard Foundation, Daniel Holzman is an established player in the national culinary scene. He’s cooked in some of the finest kitchens in the country, authored two cookbooks, co-founded The Meatball Shop in NYC, and owns Danny Boy’s Famous Original Pizza in downtown L.A.
Chef Holzman’s Smoked Salmon Handroll — a classic combo of smoked salmon and schmear with everything bagel seasoning — is a nod to his Jewish heritage and cultural immersion in NYC and LA.
April 23 - May 11
Jennifer Reichardt
Author of the cookbook, The Whole Duck, COO of Sonoma County Poultry, owner & winemaker of Raft Wines, and a fifth generation duck farmer. Most chefs know Jennifer & her family business for their Liberty Ducks, a strain of Pekin Duck that was developed in Denmark and is suited to a slower, less stressful style of rearing. In 2019, Jennifer was recognized as a Top 40 Under 40 by Wine Enthusiast and has been involved with numerous organizations championing women in the wine industry.
Jennifer’s Seared Duck Handroll is seasoned with the Love Rub recipe from her cookbook, with scallion & duck fat sushi rice, topped with pickled wasabi stem.
MAY 21 - June 9
Chef Daniel Sharp
Chopped champion, Chez Panisse alumnus, and master meatballer Daniel Sharp has cooked across the continents. From foraging truffles in Umbria to exploring the food markets of Oaxaca (his current home), he’s always game for a new food adventure.
Chef Sharp’s Shrimp Agua Chile Handroll brings bright and refreshing Mexican flavors of lime-marinated shrimp, cucumber, pickled red onion, avocado, radishes, and tortilla crisps. Highly recommend enjoying with a Yonsei-rita cocktail made with tequila or mezcal, passionfruit, lychee, and a li hing rim.
June 27 - July 14
Chef Nelson German
You might recognize Chef Nelson German from Bravo TV’s Top Chef (Season 18) or from his Oakland restaurants Sobre Mesa and alaMar Dominican Kitchen where he celebrates his Dominican Republic lineage. The NYC-style Dominican restaurant is inspired by his upbringing in Washington Heights, Manhattan and the foods he ate with his family at home and the local street fare in the neighborhood. Chef Nelson has operating his restaurants in Oakland for 10 years now and we were super excited to highlight his incredible food in a Homie Handroll.
Chef Nelson prepared a Torched Salmon Escabeche Handroll with Latin spiced sushi rice, jerk aioli, cucumber, and cilantro.