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Kimochi

@kimochi.us

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🍡Small batch fresh Fruit Mochi
🍓Vegan/GF/No Nuts naturally
📍preorders open on our Hotplate website

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Opened our doors early and had some good times this past weekend with @onulcoffee, @kimochi.us and @littleflourbakery_sd. Thanks to all who came by!

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We’ll be opening our doors early for you this weekend to welcome one of LA’s most well-respected pop-ups, Onul Coffee. Kenny and Maya will be here this Saturday (10/17) and Sunday (10/18) from 9:00 - 2:30, serving up the following:

Bloody Matcha Fizz with blood orange oleo saccharum, yuzu, vanilla, matcha and milk wash

Jasmine Muscat Cloud with cold steeped jasmine green tea, yuzu marmalade, muscat grape and cream top

3% with milk clarified peaches, papaya, black tea, yuzu and espresso

Plus stay for dinner to try their shochu and cantaloupe clarified cocktail! And to make the weekend even better, Kimochi will be here too on Saturday from 9am to noon and we’ll be joined by Little Flour Bakery on Sunday from 9am to 2pm.

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Coffee people, cocktail people, and people who refuse to choose, this one’s for you. Normally we’d say come for the cocktails, stay for dinner. On October 17 and 18, it’s come for the coffee, stay for the cocktails.

Onul, LA’s buzziest new coffee pop-up, is taking over our space with their signature craft coffee and a one-weekend-only cocktail collaboration with our bar team. Kimochi joins us Saturday (9am to noon) and Little Flour Bakery on Sunday (9am to 2pm). 9am to 2:30pm both days. One weekend only.

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SEASONAL CAPSULE 01
FIGS IN A BOX

Before Kimochi, there was Figs in a Box, a small blog I started back in 2015, right before I opened my first food truck.
The name never left me. Figs have always meant something. They were my Italian summers, visiting family, the fruit that showed up for a few short weeks and vanished. Here, then gone. Short and intense, like a summer fling.

Sourced from @chinofarms and @jrorganicsfarm strawberry fig, black mission, tiger stripe. The farmers have been incredible, setting aside the ripest fruit for me, even picking fig leaves by hand when I asked.
Because the real discovery this summer was the leaf.
I steeped fig leaves into the mochi dough, the same way I grew up eating sakura mochi and kashiwa mochi, where the leaf itself carries the flavor. The herbal notes came through so clearly, it felt like eating the fig itself. Not just fruit inside dough. The whole tree, somehow, in one bite.
Summer was hot, fast, and everything all at once. All the ripest fruit, all showing up at the same time, demanding to be used before it was gone.
Now it’s steadying into something cooler.
Figs in a Box, until next summer brings it all rushing back again.

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It’s August. Corn season—that hallowed dental flossian time—is upon us. Peak summer means the fruits from local farms are downright NC-17. It’s also hot-adjacent, so we search out top-notch sashimi and interesting fruit punches. But because we’re contrarians, we also find ourselves tucking into a warm lobster roll in North Park. These are the best things our editors found this month—things we’d recommend to friends who didn’t owe us money. Link in bio to read more about each pick.

🍴 Turon from Valerio’s 1979.
Valerio’s 1979 is a family story. It’s on the third generation of Valerios, and the new blood is reviving the name and place with Filipino comfort food. The turon, a deep-fried treat with caramelized sugar, is a star.

🍴 Warmed Lobster Roll from Pete’s Seafood and Sandwich.
“If my dad were to rank his favorite things,” writes San Diego Mag's content coordinator Lili Kim, “I think I’d make the podium, but there’s no way I’m outperforming this lobster roll.” 5 ounces of Maine lobster are smothered in warm butter, tucked into a grilled roll, and served with a simple coleslaw and basic fries (no need to overshadow the star).

🍴 Sesame-Torched Albacore from Glass Box.
Chef Ethan Yang shows off his skills with this albacore: it’s lightly cured in soy, mirin, and toasted sesame oil, flame-torched to caramelize, and finished with smoked shoyu, chive oil, shiso oil, house-pickled sweet peppers, and crispy rice pearls.

🍴 Cantaloupe Mochi from Kimochi.
The former pastry chef at two of the country’s top restaurants (Blue Hill at Stone Barns in New York, n/naka in LA) is making fresh, fruit-filled mochi in San Diego. Gemma Matsuyama Yamada fills her creations with peak-season fruits like strawberries, stone fruit, and cantaloupe. Get the latter; it's otherworldly.

🍴 Tiny Victories Sparkling Wine from Sipwell Wine Co.
Tiny Victories is a Champagne-style sparkling white in a 250ml can (a glass and a half—the correct amount), fermented with true Champagne yeast. Crisp apple, a little citrus, that biscuity thing good bubbles do, zero sugar.

Link in bio for more on our recent editors’ picks.

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We had an amazing time checking out this free event & trying delicious treats from local small businesses ☀️

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Our kind of weekend spread. Thank you for a beautiful time spent together in the garden today. Lots of love to our hosts & partners @olivewoodgardens & @kimochi.us!

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When conversations linger over coffee and matcha

#familymoments #coffee #matcha #sandiegoliving

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We’ll be switching our name/username over to Magnaye Coffee & Goods soon, as a heads up! The beloved One of One menu will remain the same during this pop up period and will also find its way into the shop, alongside a new selection of offerings when we open in the future.

That aside, we hope you join us for another beautiful Saturday at Olivewood Gardens with our friend Gemma from @kimochi.us ☕️

Enjoy free public tours of the garden and learn about the positive impacts of organic produce right here in our city.

Saturday August 15th, 9a-1p while supplies last | 2525 N Ave, National City
Kimochi will be there 9:30a-11:30a
—
Design by @francineathompson

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Next Wednesday, a lovely mid-week treat from @kimochi.us.

The freshest seasonal fruit Gemma can find, wrapped in her handmade mochi. Delicious, refreshing, and perfectly perfect.

Limited quantities available for pre-order now at home-ec.co

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happy end of july in san diego and comic con weekend! enjoy some fun weekend popups too & comment which one you’re going to 👀

#thingstodosandiego #sandiegopopup #sdpopup #sdsummer #thingstodosd

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When @gemnator first told me that she was going to have a pop-up at @chinofarms , I immediately knew it was one I wanted to attend. Not just because I wanted to go support her, but also because it would be a full circle moment sharing space yet again at the place where we first met 3 years ago 🥹(Gemma thinks I’m such a romantic for that LOL).

I love that we’ve grown with each other from meeting her before her first baby girl was born to seeing both her and @kimochi.us grow in so many beautiful ways. 🥰 And if there’s one thing I’ve learned about Gemma, it’s that the love and care she puts forth towards those she loves is all the same when it comes to everything that comes out of her kitchen 💝

But the thing is, you don’t have to be her friend to see that. The crazy long line at her pop-up that sold her out in less than 2hrs made that pretty clear.

And me being me, I hopped in to lend a hand 😅 It was so rewarding to see the joy Gemma and her mochi brought to everyone that had a chance to make a visit whether it was repeat customers, new faces, or those who worked at the farm ☺️

It’s been a while since I took photos out here, but I’m glad I could get small tidbits of the magic that is both the unique produce at Chino Farms and the Kimochi daifuku fruit mochi that we all know and love so so much 💖

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