INDEPENDENTLY OURS. SINCE 2012.
SAN FRANCISCO, CALIFORNIA
A full-service hospitality company
Cassava, beyond
the restaurant.
Food. People. A place in the city.
And more ways to come together.
FOUNDED BY YUKA IOROI
& KRISTOFFER TOLIAO.
One company.
Many ways to gather.
A café in Jackson Square. Lunch at your office.
A reception. A private table. A dinner that becomes something new.
01 / THE EVERYDAY
633 BATTERY STREET COURTYARD
Meet us
at the café.
Our everyday home in Jackson Square.
A courtyard café restaurant in the historic
One Jackson Place building.
Come for lunch, coffee and matcha break,
in this urban oasis.
Come by.
Monday - Friday
8am - 3pm
Saturday
(Resuming on 10/31/26)
8am - 2pm
Sunday & holidays
Closed
02 / AT YOUR PLACE
CATERING & EVENTS
From a working
lunch to a
room full of people.
For San Francisco companies and organizations, Cassava brings Japanese-Californian food and beverage to office lunches, client gatherings, and events.
We offer drop-off catering, staffed service, and beverage programs tailored to your occasion.
October is fully booked.
Now accepting November and December inquiries.
Yuka leads the hospitality. Kris leads the kitchen.
You work with the people behind Cassava.
03 / AT THE TABLE
DINNERS & EVENTS
Cassava
at the table.
Cassava’s dinner service continues through a series of hosted evenings, with seasonal menus by Executive Chef Kristoffer Toliao and beverage pairings by Yuka Ioroi.
Join us for the cooking and hospitality you know, at a new table.
October 24 · Continuum Nº1 · Sold out
04 / THE PEOPLE BEHIND IT
FOUNDED IN SAN FRANCISCO, 2012
Always Yuka.
Always Kris.
Cassava has lived several chapters.
The two people behind it have remained.
Yuka Ioroi and Kristoffer Toliao founded Cassava in San Francisco in 2012. Through changing spaces and new ways of working, Cassava has remained independently owned and personally led.
Today, it is a café, catering and executive hospitality, private dinners, events and collaborations. The form keeps evolving. Yuka and Kris are still here, doing the work.
Yuka Ioroi
C0-FOUNDER & CEO
Hospitality, client relationships, events, beverage and presentation. Yuka shapes how Cassava feels, from the first conversation to the last guest.
Kristoffer Toliao
C0-FOUNDER & EXECUTIVE CHEF
The food and culinary direction. Kris brings his training, experience and point of view to every part of Cassava.