Secrets of Seafood
S01:E10 - Sotto Mare
S01:E01 - Omakase
At San Francisco’s Omakase sushi bar, chefs discuss discipline, knife technique, and the pursuit of authenticity.
S01:E02 - Niku Steakhouse
At Niku Steakhouse in San Francisco’s SoMa district, chefs center the menu on Japanese Wagyu.
S01:E03 - Dumpling Time
In Mission Bay, Chef Leo Leong brings a modern approach to Chinese cuisine at Dumpling Time.
S01:E04 - Flying Fish
In Half Moon Bay, Suzanne and David run Flying Fish & Grill, blending Basque traditions with California seafood.
S01:E05 - Otoro Sushi
In San Francisco’s Hayes Valley, Otoro Sushi has built a following through long-standing partnerships.
S01:E06 - Anchovy Bar
At The Anchovy Bar in San Francisco’s Fillmore District, chefs highlight locally caught anchovies.
S01:E07 - 25 Lusk
In San Francisco’s SoMa district, 25 Lusk blends seafood-driven dishes with hospitality rooted in teamwork and kitchen tradition.
S01:E08 - The Marshall Store
In Marshall, California, The Marshall Store centers its menu on local oysters. The episode follows a family-run business.
S01:E09 - Hog Island
Hog Island Oyster Company in Marshall, California, traces its roots from shellfish farming to operating multiple restaurants.
S01:E10 - Sotto Mare
Owner Richie Azzolino recounts opening the restaurant with his wife and building a menu centered on seafood and pasta.
S01:E11 - Tony's Seafood
Chef John Lyell discusses the restaurant’s Croatian roots, bay sourcing, and how a former dockside operation evolved into a waterfront destination.
S01:E12 - Chez Maman
Chez Maman, with locations in Potrero Hill and Hayes Valley, blends French bistro traditions with seafood-focused dishes.
S01:E13 - TwoXSea Fish
In Sausalito, TwoXSea and Fish Restaurant focus on traceable, sustainably sourced seafood.
S01:E14 - Ettan
Chef Sri and owner Ayesha Thapar discuss reimagining Indian food in an upscale setting, blending regional traditions with seasonal ingredients.
S01:E15 - Water2Table & Lord Stanley
At Pier 45 in San Francisco, Water2Table Fish Company unloads hook-and-line catch from local boats.
S01:E16 - Kakui Sushi
In Oakland’s Montclair district, Kakui Sushi rotates seasonal seafood from Japan, Baja, and beyond.
S01:E17 - Shin Mai Oakland
In Uptown Oakland, Shin Mai expands on the team behind Kakui Sushi with a ramen and izakaya concept.
S01:E18 - Tribune Restaurant
In downtown Oakland, Tribune blends French technique with North African, Mediterranean, and California influences.
S01:E19 - Barrio
In San Francisco, Barrio blends Mexican cuisine with Peruvian influences at its North Beach and Ghirardelli Square locations.
S01:E20 - Quinto Sol
Alexa Sol and Chef Rafael Vallon prepare shrimp cocktail, sea bass in chile negro cream sauce, and crab tostadas.