Pearl, Utzutzu, Al’s Place, Now on the Resy Hit List

Because hidden gems are always worth the hunt—and chef Chikara Ono’s omakase is no exception. Tucked away in Alameda, the restaurant seats only seven guests, promising an intimate setting, fresh nigiri, and perfectly executed vegetables.

Because the namesake Pearl Martini—made with Sea gin, chamomile, bianco vermouth di Torino, pickled sea bean, and a pearl onion—is on the money and alone worthy of the trip. Spring for the wood-fired oven roasted cauliflower (read: a flavor bomb), served with black hummus and sultanas.

Because pull up a seat the chef’s counter and watch the mastery of chef Aaron London’s cooking IRL. Here, seasonal ingredients shine– highlights include blistered padrons dressed in Korean chili and green peach mayo, heirloom tomatoes served with green peaches and corn pudding, and eggplant served with Jimmy Nardello sweet peppers.

Because when done well, a homemade loaf of bread is just too good to pass up. Savor the freshly-baked goodness sandwiched around a crispy piece of fried chicken—and, for dessert, opt for a peach fritter with Bing cherry glaze for good measure.

Because start your day the Scandinavian way: plum danishes, baryleyotto (barley porridge served with fennel, apple, and crispy pork belly), and bubbles, natch. Beyond the staples, Kantine’s smørrebrød menu features a classic pan-fried pickled herring with onions and currants. Skaal!

Walk-ins only.

Because come for the jerk chicken, stay for the expansive rum varieties and legit soft-serve (think chocolate habanero with pomegranate, molasses, and lime). Alongside Daniel Patterson, Jamaican-born chef Nigel Jones brings his roots to the Bay — and we’re better for it.

For reservations, contact the restaurant at (415) 590-2585.

Because sushi meets art at Iyasare. Chef Shotaro Kamio creates masterful dishes, with preparations that hail from his hometown in Japan’s Tohoku region. With mainstays ranging from the bacon-wrapped mochi to the Okonomi pancake with Dungeness crab, you can’t go wrong; any dish speaks to the chef’s heritage.

Because set your sights on a grand seafood platter, complete with a dozen oysters, shrimp cocktail, halibut crudo, and half lobster with all the fixings. Come late-night, enjoy a special menu, including snacks alongside a tavern burger, and happy hour specials.

For reservations, contact the restaurant.

Because who knew gluten-free pizza could be so delicious? Chef Sharon Ardiana (Gialina, Ragazza) knows Mediterranean food and her namesake restaurant is primed for family-style dining. The turmeric-and-coriander roast chicken, with its trio of house sauces, will have you weak in the knees.

Because first comes the wine, then comes the pairing, or at least that’s the Parigo way. With a wine list of over 50 small-production vintners, the three-course menu, complete with tastings from the South of France, is a sure thing.