From June 18 – June 29, 'āina is offering a special delivery-only popup called 'āina Bento. This will be offered exclusively via Caviar during lunch hours (1030am-1pm) on weekdays Monday-Friday only. Preorders strongly encouraged.
*Named one of the Bay Area's Top 100 Restaurants by San Francisco Chronicle.
*We love hosting special and private events. As a small restaurant, we need a good amount of notice. Reach us: reservations@ainasf.com.
*Lunch available Wed-Fri and Brunch on weekends. We recommend the NoWait app to join our waitlist remotely.
*Dinner reservations highly recommended. For large groups (over 5 people), email: reservations@ainasf.com.
*Gift certificates available online under our Store tab, as well as at our restaurant.
Aloha! ‘āina is a modern Hawaiian food concept that serves food with a distinct Hawaiian influence with a breath of the classics. Everything we serve is from the land and rooted in what the land has given to us. We cook with the seasons and with love, using fine dining techniques and local ingredients from the Bay Area as well as specially imported ingredients from Hawai'i. The ‘āina concept strives to be a love letter to the islands, by merging the attraction of Hawaiian-inspired cuisine, the warmth and hospitality of the island spirit with a refined sensibility and great service in a casual and welcoming atmosphere.
*Because our menus are based on local and seasonal produce, items and prices may change.
Mo’olelo translates to story. This is our story of Hawai’i, honoring its rich traditions while showcasing the farmers, specialty ingredients, flavors and experiences only found in Hawai’i.
Our Tasting Menu is a unique six-course experience offered only at our Chef's Counter. We offer seatings at 7pm on Thursdays and 6 and 8pm on Fridays and Saturdays. Bookings are available in multiples of 2 only, up to 6 people. They are non-refundable but fully transferable.
Our tasting menu is priced at $80 per person plus 8.5% in SF taxes, 5% SF surcharge, a 20% gratuity and a 3% Resy booking fee, totaling $112.65 per seat all inclusive, pre-paid in full at the time of booking. At the end of your dinner, you will only receive a bill if you order any additional items. A beverage pairing may be added.
Our chefs will begin serving the mo'olelo menu promptly, please plan your arrival time accordingly to ensure the highest quality experience for yourself and out of consideration to other guests.
To book, please select the option for CHEF'S COUNTER on Resy. Reservations open up 30 days in advance.
We are not able to offer any substitutions, please review the menu carefully.
Email us: reservations@ainasf.com with any questions.
We look forward to sharing our story with you!
JORDAN KEAO
CHEF/OWNER
CHERYL LIEW
CFO/OWNER
CHRIS YANG
CHEF DE CUISINE
KELLY LENNON
SOUS CHEF
RAI CALMA
GENERAL MANAGER
'āina is proud to partner with the following providers:
Aloha! 'āina is excited to share a special delivery-only popup called 'āina bento between June 18-June 29 - offered exclusively via Caviar during lunch hours (1030am-1pm) on weekdays Monday-Friday only, within San Francisco.
Pre-orders are highly encouraged. In order to maintain the highest standards of food quality, we currently accept a maximum number of orders per day before hitting capacity.
First time users of Caviar - use this code to set up your account and get $10 off each of your first two orders: https://bnc.lt/W9Qc/D0IZixxXQN
For updates, follow us @ainarestaurant on Instagram and join our mailing list.
'āina bento is inspired by the iconic Hawai’i plate lunch shops offering Hawaiian BBQ with Japanese sensibilities. 'āina bento is a reflection of the people and cultures of Hawai'i through food, which make Hawai’i such a fascinating melting pot. Our goal is to bring a little more Aloha to the Bay Area by sharing our food and love for all that is Hawai’i. All our food is sourced responsibly with respect for the land that feeds us and all containers and utensils are 100% compostable.
Our bento is inspired by the Japanese influence in Hawai’i along with the BBQ culture of Korean, Filipino, Chinese, Portuguese among many others. This has evolved into a beloved multi-layered food culture.
'āina restaurant will continue to evolve as a story with depth and focus on Hawai’i and the Hawaiian culture as well as its unique ingredients and rich traditions.
*June 2018: Currently hiring for an AM Sous/AM Line Cook and Lead Pastry Cook.
We are also hiring an Operations Manager and AM Line Cook for a new separate concept we are launching. Please send us a resume and a few words about yourself to: info@ainasf.com if you are interested to meet.
'āina looks for motivated and genuine people to join our team, who can support the vision and direction of our brand by providing excellent hospitality and a friendly positive attitude to coworkers and customers alike. We serve food inspired by Hawaii. We provide competitive salaries and staff meals, as well as health, dental and vision benefits.
POSITIONS
AM Sous/AM Line Cook/Lead Pastry Cook for 'āina restaurant
Looking for with good work ethic and attitudes, who are looking to grow and expand their knowledge base. They will have exciting opportunities to work with whole animal butchery, fresh seasonal and local ingredients, and cooking everything from scratch. Cooks need to be team players, and communicate well with co-workers & customers. Strong emphasis on food quality and presentation, great knife skills, cleanliness, organization, and attention to detail are a must, Also responsible for setting up, organizing, cleaning & sanitizing stations and the kitchen.
Operations Manager & AM Line Cook for new 'āina concept
Please refer to our Craigs List posting for more info:
https://sfbay.craigslist.org/sfc/fbh/d/aina-modern-hawaiian-new/6612839770.html
Front of House Positions for 'āina restaurant
Looking for genuine and friendly front of house staff that are passionate about food and hospitality. We want a team that works well together to help each other realize a wonderful dining experience for our guests. Knowledge of food and wine; and willingness to understand ingredients, and where they come from, is very important to our concept. Servers should be hospitable, organized, a sense of humor, and a willingness to learn and grow. This will be a fast paced environment so keeping calm under pressure and multi-tasking is key.
