Simply Good, Simply Japanese
This November, Edible LA x Edible SF paired up for a revolutionary collaboration of six California chefs and three Japanese ingredients
BTS Photography—Melody Saradpon
Videography—Alejandro Hernandez & Paul Guintu
FEATURED SAN FRANCISCO CHEFS
Giovanni Luciani of Che Fico
Giovanni Luciani honors his heritage at Che Fico, a seasonally-driven Italian restaurant serving house-made pizza, pasta, and salumi in a vibrant space.
Che Fico was named one of Bon Appétit’s Top 10 Best New Restaurants in America, as well as one of Esquire Magazine’s Best New Restaurants. In the fall of 2023, Che Fico Parco Menlo, an evolution of Che Fico created for the Peninsula, opened at Springline, a new 6.4-acre mixed-use development in Menlo Park, California.
Make this at home with his Japanese Wagyu Bistecca with Arugula Salad recipe and watch Giovanni’s best cooking techniques below.
Francis Ang of Abaca
Chef Francis Ang is a Filipino-American chef known for his personal, innovative approach to Filipino cuisine. Born in San Francisco and raised in the Philippines, Ang’s culinary journey bridges two worlds—blending classical technique with the storytelling of his heritage.
In 2021, Ang and his wife' s longtime dream became a reality with the opening of Abacá, a contemporary Filipino-Californian restaurant located in San Francisco’s Fisherman’s Wharf. Since opening, Abacá has received national and international recognition, including being named one of Esquire’s Best New Restaurants in America (2021), one of the New York Times’ Top 50 Restaurants (2022), and a James Beard Award semifinalist for Best New Restaurant. Most recently, Abacá was selected for the World’s 50 Best Discovery list as one of San Francisco’s top culinary destinations.
Abacá continues to honor Ang’s heritage while celebrating California’s seasonal bounty — all rooted in community, culture, and craft.
Grab his famous Sisig Fried Rice with Japanese Koshihikari recipe and see how he makes it below.
Nelson German of Meski
Chef Nelson German is the Executive Chef and Partner at Meski—the Afro-Ethiopian-Latin restaurant in San Francisco co-founded by Draymond Green and Guma Fassil—and the Executive Chef and Owner of Oakland’s acclaimed Sobre Mesa and alaMar Dominican Kitchen & Bar. A proud Dominican-American born in Manhattan’s Washington Heights, Chef Nelson tells the story of the African and Caribbean diasporas through soulful, modern cuisine that blends ancestral flavors with global technique.
Trained in some of New York City’s top kitchens, Chef Nelson has become a leading voice in Afro-Latin cooking since relocating to the Bay Area. He competed on Top Chef Season 18 and has been featured in Food & Wine, The Washington Post, Glamour, and more.
A James Beard Foundation-recognized chef and one of Plate Magazine’s “Chefs to Watch,” he is also known for his community-driven approach — using his platform to uplift others, foster connection, and bring people together through food. Whether through a cocktail, a tasting menu, or a neighborhood gathering, Chef Nelson’s work invites guests to experience culture, story, and belonging in every bite.
View his recipe for Hokkaido Scallops with Yucca, Sweet Platano, Plantains, Berbere Sofrito Cream Sauce and watch him make his magic below.
