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Joodooboo
Korean, Californian
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.
Five honors, in evidence:
The record 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
- Marinated snap peas and artichoke San Francisco Chronicle
- Sweet corn swirled with tofu San Francisco Chronicle
- Persimmon kimchi San Francisco Chronicle
Nearby in the record closest first
- Wally's Cafe Lebanese Eat · 65
- Tallboy Drink · 75
- Daytrip Counter Californian New American Eat · 67
- Ok's Deli Vietnamese Eat · 69
- Bird & Buffalo Thai Eat · 69
- Burdell Soul food Eat · 93
- Snail Bar Natural Wine Bar Eat · 79
- Hawking Bird Thai Eat · 67
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