About ERIK
Erik Sun is a freedive spearfisher, hunter, and chef/owner of San Francisco restaurants - Oxblood (Asian BBQ), Oxblood Noodle, and The Hunted. A native of Los Angeles, Erik was drawn to San Francisco for its vibrant restaurant scene and its ethos of valuing farm to table. Prior to creating restaurants, he owned a South African spearfishing company that captured over 10 spearfishing world records. During this time he discovered the need to connect the prize with food and the whole process from nature through the entire meal. Respecting the animal and the ingredients is very much at the heart of Erik’s cooking and overall philosophy about food. He is the Chairman of Zabuton Restaurant Group, a restaurant and food investment group. And an owner in downtown Los Angeles Restaurants Bestia and Bavel.
Current Projects
OXBLOOD
THE HUNTED
PURSUIT FARMS
ZABUTON
VIDEO
Blog Posts
I’ve added a few videos
I’ve added a few cooking videos specifically on beef for www.pursuitfarms.com and will continue to add recipes and blog about food, state of our industry and ways forward for those in need- i started in my early 20’s with Midnight Mission, then later St. Vincent Meals on Wheels, I’m looking forward to getting more into[…]
Hanging Birds
I spoke with a chef who worked at the world famous faviken restaurant and a few other european restaurants on how they age birds along with Eleven Madison Park. Here were the takeaways: -guts in -hung by the feet -few days for small birds. A week or more for ducks -no blanching/no water for feather[…]
Pursuit Farms
Well, I started going with Pursuit Farms in light of the Lockdown. I meant to launch this before last year, but with construction at the restaurant, it wasn’t the right time. They wrote about it here: https://furthermore.equinox.com/articles/2018/06/allbirds-keep-priorities-in-check https://www.outsideonline.com/2411888/home-cooking-ingredients-upgrade But I really started this about 5 weeks ago though we’ve been supplying restaurants for a bit[…]
Not the Flu
Harvard to move out all students within 5 days. some of the best doctors and minds in the world. No, it’s not just the flu. -Received information from my cousin who’s a Harvard Med doctor whose colleague was on the CDC calls. – We are severely underprepared. -Numbers underreported. We’re behind by 3-4 weeks even[…]
Food or Health?
Personally I hate going to the doctor, to the dentist, and even get a haircut. But in times like these, I think that there are few more important things than our health – not just my health or my family’s health but the health of our neighbors and fellow citizens of America and of the[…]
Missed diving! and blogging.
I forgot how much I love diving, having lived in Norcal where the diving is cold and far in distance from my house. Mexico, 2018. I’m back Wahoo colors Day 1 me with the capitan
few noodles
cold noodle w/ cold spicy tendons and hot chili oil two types of chicken broth, 5 types of fermented bean paste,
Brooklyn Fare
3 star michelin restaurants… Price to value ratio and taste, Brooklyn Fare tops them all in the US. Along with food execution, you get Truffles Foie a lot of Sashimi Uni Lobster and no stupid fucking supplements! and the pace of the meal is superb.
Korea, Japan
I’m going to start to write about Korea and Japan trip that happened at the end of October this year (2016). Give me a few days. Here’s a dog I ran across in the country. No, not dinner 🙂
More noodle
Going back to the city to make more right now!
This Chef Takes Sustainable Food Sourcing to a Whole New Level
Ha! Love the title. Got a chance to do a little video with Uproxx, Woven and Coors. Link below: This Chef Takes Sustainable Food Sourcing To A Whole New Level
GALLERY
HUNTING - DIVING - COOKING - TRAVEL
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HUNTING
HUNTING
Hunting -
DIVING
DIVING
Diving -
COOKING
COOKING
Cooking -
TRAVELING
TRAVELING
travel