Chef of Hopscotch
Chef Kyle Itani credits his Japanese-American heritage for instilling in him a passion for fresh ingredients and diverse cooking techniques at an early age. He has honed his culinary skills on both the West and East coasts including Yoshi's in San Francisco and Oakland and New York City's Meatball Shop as well as a stage tour in Japan. In 2012, Itani struck out on his own and debuted Hopscotch in Oakland’s revitalized Uptown District to critical and popular acclaim.
Hopscotch is an updated diner concept showcasing Japanese techniques woven into American classics featuring ingredients sourced from the Bay Area as well as a curated craft beer and wine selection with a thoughtful focus on local varieties as well as small-batch spirits, particularly scotch. Chef Itani’s riffs on Americana dishes with Japanese nuances earned Hopscotch a glowing three star review from the San Francisco Chronicle’s esteemed food critic Michael Bauer as well as a coveted place on Bauer's 'Best New Restaurants of 2012' list. In March of 2013, Itani was named one of the San Francisco Chronicle’s 'Rising Star Chefs and Hopscotch was a new addition to the Chronicle’s Top 100 Bay Area Restaurants list. In 2014, Hopscotch retained their spot of the Chronicle’s Top 100 and Chef Kyle was the victorious chef on an episode of Esquire Network’s Knife Fight.