Cuisine: Ittoryu GOZU (San Francisco, CA)

Craft Cattle

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.

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Published in: Haute Living November/December 2020
Photos: Joseph Weaver, GOZU