• Complimentary sommelier's choice welcome toast when you dine at the restaurant

Chef Kyle Itani is a genuine American "yonsei," fourth-generation Japanese-American (with a bit of Sicilian mixed in). This mix bodes well for food, you might think—and you’d be entirely correct. At Hopscotch, established in 2012, Chef Itani, a graduate of Yoshi’s where he rose to Chef de Cuisine, serves regional American fare with subtle Japanese influences. Imagine, if you will, a pork chop served over a foundation of thinly sliced Fuyu persimmons, with bamboo shoots and shaved pickled turnips on the side. Some call it “Asian soul food”: a tantalizing mash-up of street food and haute cuisine, old country flavors and cutting-edge cooking techniques. Hopscotch has been widely acclaimed, with the San Francisco Chronicle naming it one of the Top 100 Bay Area Restaurants and naming Chef Itani as a Rising Star Chef and SFGate proclaiming that, “Hopscotch deserves a huge following.” Hopscotch co-owner Jenny Schwarz leads the front of house and beverage program serving up some of Oakland’s best cocktails as well as a careful selection of local beer and wines. The wine list is an impressive collection from small producers all over the world, many of them women. Here you will find sustainably made, thoughtful chosen and often rare to come by bottles.

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