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Joodooboo
Korean
Homemade tofu and rotating banchan are the whole point here, a Korean banchan shop in Emeryville where the menu moves with the seasons in a way most restaurants only claim to. Persimmon kimchi in fall, sweet corn swirled with tofu in summer, snap peas and artichoke when spring shows up. Steve Joo, a Food & Wine Best New Chef, started with tofu and has built something genuinely singular around it. The fried dooboo set is the move.
The awards strongest first
- Food & Wine Steve Joo · Best New Chefs
- Michelin Guide Bib Gourmand
- San Francisco Chronicle #14 · Top 100 Restaurants in the Bay Area
- James Beard Awards 2026 · Semifinalist · Emerging Chef · Steve Joo
- San Francisco Chronicle Best restaurants in Oakland
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Fried dooboo
“Side dishes like these play an Oscar-worthy supporting role in the fried dooboo set, an excellent way to experience Joodooboo’s dreamy homemade tofu.”
San Francisco Chronicle -
Chilled acorn noodles
“Satisfying bowls featuring chilled acorn noodles or rice, plus rotating soup and salad, round out the diminutive vegetable-focused menu.”
Michelin Guide -
Persimmon kimchi
“Banchan are conduits for the seasons: Spring brings marinated snap peas and artichoke, summer supplies sweet corn swirled with tofu, fall produces persimmon kimchi, and winter delivers braised kabocha squash.”
San Francisco Chronicle -
Braised kabocha squash
“Banchan are conduits for the seasons: Spring brings marinated snap peas and artichoke, summer supplies sweet corn swirled with tofu, fall produces persimmon kimchi, and winter delivers braised kabocha squash.”
San Francisco Chronicle
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