this time of night.

Unless you want to get a blow job.

Voted- Wait, wait,

wait, wait, wait.

Who want's a blow job?

Voted- By whom?

Voted best blow job by a stranger.

In SF best of the base.

Really? Really?

Award winning.

My name is Jesse Koide.

I'm the chef founder of Pink Zebra SF.

We're located inside of Tao Yin restaurant,

which is a Chinese restaurant here in

the Mission District in San Francisco.

But we operate in their restaurant, and

we share the space with them,

we share the kitchen, we share the dining room.

The way we operate is based on the way

Mission Chinese operates.

I was there for about four and

a half years and Anthony Min helped me

strike the relationship here with the owners.

Runner. It's really expensive to

open and operate a restaurant,

which is mainly why we're doing this this way.

You kinda have to plate all over the place and

when it gets crazy it's pretty chaotic in here.

It's definitely different.

But everyone's pretty cool.

We all get along and cooks are cooks.

The food we're making here,

my mom would say to call it Mediterrasian.

Basically it roots Japanese.

But I have a lot of Mediterranean experience,

and influence, and interest.

Look at these clams, they're from Washington.

These are spot prawns from Half Moon Bay, for

Rio for the omakase.

When we first came to check out the space,

the owner was like, and

you can use the sushi counter.

I looked at it and the first thing I thought was

like, you could do really sick tastings there,

like simple, awesome omakase.

And that's where Ryo came into place because he and

I worked together in the past.

I needed someone that I could really trust,

who's really good with sushi.

Technically we are offering two different

services and two different menus.

And when you sit at the counter,

you can eat off the kitchen menu but

when you sit at a table,

you can't necessarily eat from the counter.

People love it, it's fun.

I started working in Japanese restaurants when

I was younger.

Then I just kind of wanted to learn other

styles of food and so I kind of branched out and

worked at a bunch of different places.

I don't know.

I feel like those experiences end up kind

of coming through in the concept of what I do.

Menchi Katsu is usually like ground or

minced chopped pork and it's breaded and fried.

But we slice pork loin and layer it in whole

slices and there's cheese in between.

So we take scallions and

cure them in miso paste, and then blaze that and

just blend it in with some katsu sauce.

We'll do a little chilled brussel sprout salad.

It's a play on like you usually get in tonkatsu

plate, it's some kind of thinly shredded cabbage.

So that was the intention of this.

This is my version of beni shoga.

We just cured ginger with sugar and salt.

So this is the citrus braised endive.

It's for a little contrast in flavor and

balance out the richness.

We're just making food and having fun and

feeding people and serving them.

And the core of being a restaurateur is,

you are here to provide.

And what you provide varies.

But the baseline of it is

you're here to make people feel good,

to relax, to feed them, to nurture them.

And hopefully they have a good time.

That would be a bonus part of it.

And then

the best part would be they want to come back.

We're here to stoke you out.

So we went out on my day off, last night.

My wife, Angela, came and Ryo, and we went to go

pickup Reilly, who's a friend of mine.

What up?

We picked him up at Summer Street Food where

he works, and

then we went to House of Prime Rib.

So our first stop tonight, everyone,

is House of Prime Rib?

Which we've probably all, you've been.

I've never been.

Really?

I've never been this is my first time.

Awesome.

We're gonna break your rib cherry right now.

It's an awesome place to go.

It's just so old school and continental.

You really feel like you're chilling out.

Service is always really good.

They totally know what they're doing cuz

they've been doing it forever.

They offer one thing basically,

which is prime rib.

And they do it really well.

It's all about the prime rib.

So who's getting the fish?

I think it's like- I thought we all were.

I bet it's like- I'm always

curious about the fish, though, and

I always forget to ask what it is,

like what they're serving.

And I've never seen anybody eating it, ever.

There's probably one portion of fish in

the whole restaurant just sitting there all night

like, eat me.

Everything is tableside.

They'll make the salad tableside.

And spin the salad, and dress it and serve it.

I think that's part of,

well it's definitely apart of the allure.

But it's definitely what I like about it.

Oh, my God.

Perfect man.

Look at how red you look.

Wow.

This is a surprisingly good salad, though.

Right? It's really good.

Yeah.

On paper, it's really simple,

but no, it's really satisfying.

Agreed.

Like with the prime rib, the cart comes around to

your section and they'll cut for all the tables.

Oh my God, the Zeppelin has arrived,

the Zeppelin is here.

Beef Hindenburg.

Wow.

That's some meat for you.

Oh my God.

That's the size of a man hole cover.

It's beautiful.

This is why I come here.

It's usually, you want baked potato or

mashed potato.

You want creamed corn or creamed spinach.

And then you get Yorkshire pudding,

to mop up all the juice.

Cheers guys.

Cheers.

Ganbei.

Holy shit this is really good.

I think I might just jump into a pool.

I don't know how he did that.

You were quick about it.

You want a bonus slice?

Yeah, let him take a bonus slice, yeah.

Awesome.

They do this thing,

where you can get just get another slice.

And, so Rio ate his really fast.

I don't know it was kind of crazy, and

then he got another slice,

and just totally took that whole thing down.

I only got half through mine.

The little team of two dudes comes over with