San Francisco’s My Tofu House Closes After 25 Years

📌 Key Takeaways

• My Tofu House at 4627 Geary Boulevard permanently closed its doors after nearly 25 years.
• Owner Jae Hyo Sa retired while his son Myung Jin Sa cited an expired lease as the primary reason.
• The restaurant was a recognized Inner Richmond staple known for sundubu-jjigae and homemade kimchi.
• Major publications including the San Francisco Examiner and Chronicle praised the establishment over the years.
• Diners seeking similar dishes can visit nearby locations or explore other Bay Area alternatives.

Introduction

A quiet chapter closes in San Francisco's culinary landscape as My Tofu House shuts down after a quarter century. The Inner Richmond favorite leaves behind a loyal following and a legacy of authentic Korean comfort food.

A Quarter Century of Signature Stews

The family-owned eatery served its final customers on August 4. Owner Jae Hyo Sa decided to retire after watching his son navigate daily operations. Myung Jin Sa confirmed that an expired lease sealed the restaurant's fate. A handwritten notice taped to the windows expressed deep gratitude to decades of patrons. The menu centered around sundubu-jjigae, a traditional soft tofu stew cooked in earthenware bowls. Customers often cracked raw eggs into the simmering broth themselves. The establishment also gained acclaim for its house-made kimchi and pork bibimbap that crisped rice at the bottom of hot stone bowls. Regular visitors praised the affordable pricing and consistent quality. Jack Gallagher noted the storefront remained consistently busy even as neighboring shops struggled. Chiemi Uchiyama relied on takeout orders for years specifically because of the exceptional fermented vegetables.

Local California Context

The closure highlights broader shifts in San Francisco's commercial corridors. Geary Boulevard has seen significant turnover among retail and dining spaces over the past decade. Longstanding businesses that maintain steady foot traffic often become anchors for their neighborhoods. My Tofu House successfully weathered these changes by prioritizing traditional recipes and community rapport. Other Korean barbecue and soup spots remain active on the same block, offering immediate alternatives for locals who miss the original concept.

Background

The restaurant first opened its doors in December 2001. It quickly established itself as one of the few dedicated soft tofu stew providers in the city. Critics highlighted the spot in major publications, cementing its reputation across the Bay Area. The establishment built its success on simplicity, focusing heavily on two core dishes rather than expanding into a complex menu.

Conclusion

While the physical location no longer serves diners, the recipe legacy continues through former staff and inspired home cooks. Residents who want to experience comparable flavors should visit Wooden Charcoal Korean Village Barbecue House just steps away. Others might explore Joodooboo in Oakland or Dae Jang Geum Tofu House in Daly City. The end of an era marks both a personal milestone for the founding family and a shift in the city's diverse food map.

Sources and Materials

• richmondsunsetnews