Sylvan Mishima Brackett
Contributor
Rintaro is owned-and-operated by chef Sylvan Mishima Brackett. Sylvan was born in Kyoto and raised in Northern California. He is the former creative director at Chez Panisse, and trained at Soba Ro in Saitama, and at a ryotei in Aoyama, Tokyo. Upon returning to California, Sylvan started Peko Peko—a Japanese catering company.
In 2015, 6 months after opening, Bon Appetit named Rintaro as one of its Top 10 New Restaurants in the United States. Rintaro has been Michelin recommended since 2016. Rintaro has also been covered by NHK Japan, The New York Times, Wall Street Journal, and many others. In 2022, Sylvan was a James Beard semifinalist for Best Chef California.
Katsudon
The magic of katsudon happens when the egg and dashi combine to form a loose custard on the bottom, but the egg yolk on the top remains bright orange and jammy.
Tonkatsu
When the pork is sweet and juicy and the panko is fluffy and crisp, tonkatsu is a real treat.
Melon Parfait
The most important part of this melon parfait is the melon jelly made from Piel de Sapo—an intensely fragrant melon—but you can use a similar green or orange melon instead.
How to Make the Juiciest, Most Flavorful Tsukune at Home
A few chef tricks for the very best, juiciest Japanese grilled chicken meatballs. Learn how to make tsukune on your grill at home.
Jidori Tsukune
The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy—and served straight off the grill.
Miso-Cured Black Cod with Chilled Cucumbers
Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.
Rintaro's Beef Curry
To develop deep, satisfying flavor in this home-style stew, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.