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Tarsan I Jane


Modern Valencian Cuisine influenced by the pacific northwest 

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Tarsan I Jane


Modern Valencian Cuisine influenced by the pacific northwest 

 

Trust is a key ingredient

The dining experience at Tarsan I Jane is based on trust. We trust our diners to be open minded, adventurous, and inquisitive eaters. In return, guests can be confident our kitchen will provide a one-of-a-kind cuilinary sampling that draws on local producers, seasonal crops, and a deep passion for mixing modern techniques with traditional cuisine. 

Our ethos draws on the Japanese concept omakase or chef's choice. This means dishes are presented as the chef intends without compromise. We understand this rigidity will make some diners uncomfortable. Please know, you are in good hands. Each dish is carefully planned, lovingly crafted, and meticulously presented using the best ingredients available each day.

Know that you may not find additional salt and pepper at your table. Our staff might even advise you that a dish is best enjoyed with your hands. Oh, and you're likely to notice the kitchen doesn't do substitutions or requests. And our menu is always in flux.

We don't do it to be difficult, snobby, or spiteful.

Rather, we seek to challenge the status quo. To ask people to think of food as more than just sustenance. To seek satisfactions beyond merely having it your way. We hope to educate and encourage people to see the ingredients, preparations, and presentations of food as we do -- as art. Particularly, as  something uniquely delicious and memorable.

 
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The Food


The menu at Tarsan I Jane is ever-changing. Dishes are altered to accommodate the freshest seasonal ingredients. 

The Food


The menu at Tarsan I Jane is ever-changing. Dishes are altered to accommodate the freshest seasonal ingredients. 

Chef Perfecte Rocher’s Valencian, Catalan cuisine is  cooked on an expansive, wood-fired grill.  Dinner is served Thursday-Saturday nights. Sundays are "El dia de les Paelles"- a 5-course, family style meal highlighting authentic paella. 

As a child, Rocher grew up among the orange trees and rice fields in his small hometown of Villalonga, where, as he says, “Everyone grows fruits and vegetables in their own gardens and almost everyone makes their own sausage. I grew up with people who love food and they all know how to cook.”

That included Rocher’s grandfather, who ran a successful paella restaurant, called Tarsan, where Perfecte spent most of his youth helping in the kitchen.

 At home, his mother and grandmother taught him traditional Valencian recipes. 

I grew up with people who love food and they all know how to cook.
— Chef P. Rocher

In 2000, Rocher left Spain for London, teaching himself English, while also cooking and playing music in a successful punk band. A sage French chef recognized his culinary talent and encouraged him to follow his aptitude for cooking.

In 2003,  Rocher landed in San Francisco, where he joined the team at Gary Danko, cooking on the line, then the kitchen at Manresa, followed by apprenticeships at renowned restaurants in Spain and a short stint in New York, before settling in Los Angeles.  He became the executive chef at Lazy Ox Canteen, followed by the opening of smoke.oil.salt, where he garnered accolades for his Valencian dishes, especially his paella.

Most recently,  Rocher joined forces with butcher and cook Alia Zaine - his partner in business and life - to make a reality of his lifelong dream of paying homage to his grandfathers restaurant as well as launching a restaurant free from investor influence -- namely, Tarsan I Jane. 

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Dine With Us


 

 

tasting menu offered thur – sat, 5:30pm – close

paella menu offered sunday 11am-3pm

 

 

Dine With Us


 

 

tasting menu offered thur – sat, 5:30pm – close

paella menu offered sunday 11am-3pm

 

 

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About Us


The minds behind Tarsan I Jane

About Us


The minds behind Tarsan I Jane

PERFECTE ROCHER 

CHEF/OWNER (TARSAN)

Perfecte’s introduction to restaurants occurred early on in his own family’s wood-fire restaurant, focusing on paellas and traditional Valencian food. He has worked in some of the world’s best restaurants including  elBulli, Martin Berasategui, Manresa, Ricard Camerena, and Campton Place San Francisco to learn new techniques to apply to his ever-evolving interpretations of the food from his Valencian roots.

Alia ZAINE

MANAGER/OWNER (JANE)

Alia started her career in the front of the house before moving to the kitchen to learn to cook and butcher. She has worked on farms, in butcher shops and abattoirs, salumerias, and inside cheese rooms in CA, Ireland, England, Italy, and Spain. She has worked in such notable kitchens as Bestia and as a butcher at Belcampo Meat Co. 

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Reservations


& GIFT CARDS

Reservations


& GIFT CARDS

We serve dinner Thursday through Saturday.  We offer a seasonal twelve course tasting with optional wine pairings by reservation only. Dinner reservations are available Thursday through Saturday starting at 5:30PM. We serve a five-dish pre-set paella lunch every Sunday with our first reservation time 11:00AM and last seating at 2:00PM, reservations recommended. 

Reservations are currently taken up to three months in advance and can be booked online. By requiring pre-purchase of bookings, we minimize the frequency of no-shows, and ensure that we create the best possible dining experience at the best possible price for what we offer. Tickets are not refundable and can’t be switched to a different date or time, but they are transferable to other people. Think of it like buying a ticket to a concert, baseball game, or movie.

Guests are welcome to bring wines that are not represented on our wine list; however there will be a fee of $45 for each 750ml bottle with a limit of one bottle for every two guests at the table.

For more information, please view our FAQs.

 

TARSAN I JANE GIFT EXPERIENCE PACKAGES

all packages include tax & gratuity

 

cinc

paella tasting for 2

includes gin & tonic (sundays only) 

$200

         dotze

12 course tasting for 2
includes wine pairing
$625
 

Gift cards may be purchased in-person at the restaurant or over for phone for our out-of-area guests. Gift card orders can be processed during normal business hours or on Wednesdays from 9:00AM-12:00PM. Once the order is complete, the gift card will be mailed to your desired location.