20 Cosmo Place
San Francisco, CA 94104

Reservations: (415) 931-3600
Fax: (415) 931-2933
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Le Colonial/ Chef's Corner

Mike Yakura, Executive Chef

A native of Southern California, Mike Yakura traveled a widely varied road to his current position as executive chef at Le Colonial. He holds a Bachelor of Arts degree in Design from San Francisco State University; he has worked as the head of the graphic design department for an environmental assessment agency and the art director of a jewelry company; he has designed pop-art posters for the Fillmore and sold vintage furniture that he has re-built and restored. He co-hosted a cooking show called "Feast or Famine" and has also competed in triathlons and regattas. These days, however, in the kitchen of Le Colonial Mike oversees the celebrated Vietnamese food that has made the restaurant a favorite. His culinary career in San Francisco includes time spent at Restaurant Lu Lu, Elroy's, and Jianna Restaurant, where he developed his own style of "Asian-Italian" fusion cuisine. When away from his busy life in the kitchen, Mike enjoys spending time with his girlfriend Andrea and their two sons Miles and Davis.

The Vietnamese cuisine served at Le Colonial draws on traditional recipes blended with the bounty of fresh meat, fish, and produce the Bay Area has to offer. Among the specialty dishes prepared by Executive Chef Michael Yakura are Goi Hoa Chuoi, a crisp salad of shaved banana blossoms, prawns, Asian herbs and a spicy ginger vinaigrette, Goi Cuon Ca Hoi (soft salad rolls filled with charred salmon, dill, cucumbers, herbs, and sweet-chili sauce), Cha Gio (crispy spring rolls with shrimp, pork and woodear mushrooms, served with table salad and nuoc cham dipping Sauce). Entrée selections include Xuon Nuong an original twist to a classic Vietnamese dish is a double cut pork prime rib that is slow roasted and served with a taro root puree and sauteed sweet pea tendrils drizzled with a 5-spice and apricot reduction, Ga Roti Xa (Lemongrass roast young chicken with French bean salad and garlic Jus), and Ca Hap La Choi (steamed sea bass in banana leaf with tomato, shiitake mushrooms, ginger, scallion and glass noodles). An extensive wine and cordial list appropriately compliment the menu.