Born in the heart of Canada’s cattle country, I’ve been familiar with beef for a long time. Like a Lagotto Romagnolo to truffles, my latest quest for exceptional beef brought me to Ittoryu GOZU—where Chef/Owner Marc Zimmerman’s thoughtful take on beef begins with a red-roofed château in the snowy mountains of Japan.
Read the full story on HauteLivingSF.com or download on Issuu (PDF).
Published in: Haute Living November/December 2020
Photos: Joseph Weaver, GOZU