Handroll Project, San Francisco’s First Hand Roll Sushi Bar Now Open

The team behind Michelin-starred Ju-Ni open their first casual concept in the Mission District
Handroll Project, San Francisco’s First Hand Roll Sushi Bar Now Open
Photo: Albert Law
Listen To This Post

Handroll Project, the first hand roll sushi bar in San Francisco and the first from a Michelin-starred team in the country, is now open in the Mission District. Located at 598 Guerrero Street in the former AL’s Deli space, Handroll Project is the first casual concept and third restaurant from Executive Chef Geoffrey Lee and Partner Tan Truong; they also own Hina Yakitori and Michelin-starred Ju-Ni. Handroll Project seeks to provide outstanding hospitality and food in an inviting and fun atmosphere while supporting the local San Francisco community and beyond.

Sign up now to get our Daily Breaking News Alerts

  • This field is for validation purposes and should be left unchanged.
Opt out at anytime

Handroll Project will offer a selection of approachable small plates and hand-held sushi rolls featuring a variety of seafood created by Chef Geoffrey. The menu will feature 10 different types of hand rolls, including Salmon & Sesame (ikura, bonita flakes), Spicy Tuna (shiso, shichimi aioli, cucumber, gari), Spicy Kani (tobiko, negi, miso aioli), Smoked Hamachi (shiso, negi), Chef’s Poke Hand Roll (chef’s choice poke, ikura), Creamy Scallop (tobiko, negi, spicy miso aioli, avocado), and Toro Takuan (fatty tuna, pickled radish, shiso, negi). The hand rolls will be available in sets of five, seven, and ten. Chef Lee will also offer specials including A5 Wagyu (garlic chips, shiso, chives), Smoked Uni & Ikura (smoked hokkaido uni, ikura), and Ikura & Ankimo (salmon roe, monkfish liver pate).

As with Ju-Ni and Hina Yakitori, Lee will work in collaboration with his team of chefs and focus on using high-quality ingredients and creativity to craft the menu. He works with select purveyors such as Sakasyu, which imports items including fish and nori directly from Tsukiji and is one of the only restaurants in the US using their product for nori.

General Manager and Beverage Manager Alice Lee (Fish & Bird Sousaku Izakaya) has put together a simple yet playful beverage menu. The wine list features a West + Wilder “Sparkling White” and a Sauvignon Blanc from Dark Horse. Lee sourced a high-end sake from Kuboto, the “Manju” Junmai Daiginjo, as well as a beautiful sake from Kikusui, the Junmai Ginjo, and Oka “Snow Angel” Nigori. The beer list features Japanese beers, including Yoho “Wednesday Cat” and Yoho “Nippon Citrus,” the popular yuzu and sea salt ale, and a Echigo Koshihikari premium rice lager beer. Non-alcoholic options are also available including UCC Green Tea, Calpico Soda and Fentimans Ginger Beer.

Lee and Truong updated the space with lighter colors and new fixtures and added dual counters on either side of the restaurant with seating for 16 guests. Local artist, The Apexer, has added his touch with a large mural above the dining space.

This summer, the team plans to add a robust takeaway menu, including DIY hand roll kits and other items from the menu. Located a block away from Dolores Park, the hand roll kits will make the perfect takeaway dinner to enjoy in the park or to bring home.

Handroll Project will be open Wednesday through Sunday, 5:00 p.m. – 9:00 p.m. for walk-ins only. Later this summer, Handroll Project will expand its hours to include lunch.

Photo: Albert Law
Photo: Albert Law

Lisa Hay

Lisa is a staff reporter for What Now Media Group. She covers new restaurant, retail, and real estate openings across all of our markets. A true foodie, this Air Force veteran has lived all over the world — from Aviano, Italy to Nairobi, Kenya — but her favorite spot is NOLA for its rich history, architecture, culture, and of course, its good eats.
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

Pin It on Pinterest