June 10, 2026 Breakfast - Granola. Lunch - Spaghetti, meatballs, Garlic toast and salad. Dinner - Rintaro in San Francisco’s Summer Set Menu

June 10, 2026 Breakfast - Granola. Lunch - Spaghetti, meatballs, Garlic toast and salad. Dinner - Rintaro in San Francisco’s Summer Set Menu

We woke up at 7:30 as the market opened in another down day, probably due to the Iran ceasefire heating with Iran downing a U.S. jet and the U.S. retaliating by bombing Iran military targets, which sent the price of crude up and the stock market down. Iran seems to be playing Trump, who wants a peace deal but can’t get it, so long as Israel continues bombing Lebanon and Iran is provoking the U.S. 

I ate granola with milk, mango yogurt, and blueberries for breakfast while I read a contract.

Then at 10:30 I dropped off an invitation to Macon for our 80/250 BD party and then drove to the Center in Los Lunas. Suzette and I ate the Employees’ lunch of Spaghetti, meatballs, Garlic toast and salad. There were also desserts. I ate an allspice cupcake, a piece of apricot bread, and a piece of banana nut

After lunch we drove to Sunport and flew to Oakland at 2:45.

When we arrived we rented a car and drove to Hotel Fiona in San Francisco. We were given a corner room with a semi circular bay window that I liked very much.

We rested until 8:00 when we took an Uber to Rintaro for dinner.

Luke had raved about the restaurant and gave us one of Rintaro s Cookbooks for Christmas.

 

As soon as we looked at the menu we each decided to order the Summer Set menu of eight dishes for $90.00 plus a cocktail and a flight of sakes paired with the dishes.  I will let the menu speak for the dishes. The best dis( for me was my low sodium alternative of homemade soft tofu garnished with fresh cut Bonita flakes and fresh edible flowers served with a fresh grated ginger.  The other dish that was interesting was the next to last dish, a bowl of udon. When it arrived it was cold with a sauce and an egg yolk. We could not eat it and we said we wanted a bowl of hot udon in hot broth, and that is what the kitchen did. In about twenty minutes a hot bowl of udon in broth was served. We were full but we loved it. The dark rich broth was perfect in the cool evening air on the patio where we were seated.

The sommelier explained the three sakes we were served in great detail and I felt like I understood sake for the first time.

It was a great meal at a legitimate Michelin starred restaurant worthy of the recognition. For example when the sommelier was at our table explaining the first sake served with a platter of sashimi, I asked if the univ was from Spain and he said, “No, this one is from Hokkaido.” He then identified the other sliced fish that included two types of blue fin tuna. So the best quality ingredients prepared in an interesting way and presented appealing manner.

We began at 8:15 and ended the meal at 10:30.

I drank barley tea for the first time and enjoyed it.

I slept week but Suzette did not.

I have a sleeping technique that I love that works on almost any kind of mattress. I bury my head under my goose down pillow to block out the light and my mind drifts back to imagine that I am in Paleolithic times sleeping in a warm dark cave covered with soft animal furs.

Wherever I am it seems the same, so long as the room temperature is cool, so I do not sweat.

Bon Appetit