Nagai Edomae Sushi

Happy 2025 - first Yelp review of the year here. We came here for a Saturday date night, because we needed a night out after the holidays. We enjoyed the nigiri experience, and I feel that is where his expertise lies. Honestly, I feel his kitchen is weak, and should cut out the extra dishes and focus on elevating the nigiri experience. I would say one of the best sushi rice that I have tasted - you feel each grain of rice. The ambiance is casual. But you are paying a prime price, use that opportunity to dress up! And one tip - sushi-making is an art. Look at the sushi chef and appreciate what he is doing. Don't be on your phones guys. Their pricing is a bit tricky. There is an upfront 17% for service charge (not tip), which can be higher $$$$ than you originally imagined. But overall, we enjoyed our experience there.

We had the absolute pleasure and honor of dining with Chef Nagai on Thanksgiving Day, as we were unable to make it down to be with family in SoCal this year. Newly opened since October, this omakase is honestly a hidden gem. Upon entering, you can already tell you are about to be treated to a special experience with its intimate 8-seat setting and serene ambiance.With beautiful presentations, we were served a refreshing cold appetizer of small bites, elegant owan soup, seasonal delicacy female snow crab, filetfish sashimi with liver, and 12 pieces of Edomae style nigiri - each prepared with such finesse and care. Then we ended our meal with a comforting red miso soup and a very special Japanese musk melon with decaf coffee jelly. I was pleasantly surprised by the tenderness of the sumi ika (young squid), which became one of my favorites of the night, along with the classic chu toro and Hokkaido uni. Chef Nagai's special approach to elevating the natural flavors of the fish, especially the silver skinned fishes like gizzard shad and mackerel, showcases his craftsmanship and masterful skill.From start to finish we could not have been better treated with the excellent service, as each dish was expertly explained and we were provided with an impressive selection of sake (a new favorite is Hatsuyume First Dream). It was really delightful getting to meet the team behind Nagai including Sunny, who treated us so warmly and kindly throughout the night.We are so excited to come back again and support this wonderful addition to the community. Wishing you much success in the months to come!

Nagai just opened in early October, and things are already running smoothly. Bonus: they're offering 10% off for the soft opening. They had lots of nice touches like a quiet and clean waiting area, all the amenities in the bathroom, a special card for celebrating a birthday, and the little basket under the chair for your purse.My husband came here last month and wanted to come back, so I was happy to join this time around. For alcohol, it's pretty much just sake (a thoughtfully curated list), but I like champagne, so we brought our own.Appetizer:- Deep fried "Mehikari" with pickled carrots, onions, peppers - Grilled fresh water eel with lotus root chip, one piece seasoned with yuzu and the other with wasabi - Sweet potato with yuzu juice- Apple vinegar seaweed Owan:Flavorful broth with scallop, dried mullet roe, Hokkaido uni, zucchini, yuzu skin. The scallop texture was great because it was grilled slightly, and it had extra firmness outside while maintaining super sweet flavor insideKobako Kani:Seasonal female snow crab with roe, seasonal flowers, cucumber, limeSashimi:Filefish with liver in ponzu sauce with chrysanthemum flower with sweet vinegar and shisoChefs special: Bak Kut Teh - with bluefin tuna instead of pork - an homage to his time in Singapore Nigiri: With baby Japanese ginger and fresh wasabi - Barracuda - Flounder marinated with kelp - Akami zuke: my favorite - interesting because there is a piece of nori between the rice and fish- Chu toro- Oh toro- Kohada: cured, beautifully braided for the presentation- Aji: nicely marinated - Mackerel marinated in balsamic vinegar topped with marinated sea kelp: super interesting to use the balsamic, which adds extra richness and sweetness- Hokkaido uni: wrapped in nori- Ebi: grilled, great flavor, topped with cured egg yolk - so much better than amaebi!- Anago: one with yuzu kosho, one with unagi sauce, then the deep fried spine. I love anago, so this was a great way to finish Tamago: In futo maki with cucumber, carrot, daikon, and the ebi from aboveAkadashi: Red miso soup with Japanese eggplant and maitakesTamago: With Japanese yam and shrimp paste Dessert:Japanese musk melon and decaf coffee jellyThe sushi is traditional edomae style - no torches or gold flakes. Sizing on the pieces is generous, and the shari is great.Staff are very gracious, and the chef is quiet but also has a good sense of humor. There are only 8 seats, and only 6 were filled for the 8pm seating on the Saturday night after Thanksgiving (they have a 5pm and an 8pm). Reservations are via Tock, and it's not that busy yet, so you should take advantage of the ease of booking!

Omakase Eats I'm low key a big fan of Redwood City and happy to welcome another high end Japanese establishment to this hidden havenLocated on prime Broadway Street, Nagai Edomae Sushi is the two-year in the making US debut of Chef Nagai, who has previously held stints at sushiyas in Japan and Singapore Nagai joins fellow Redwood City sushi omakase Shin Sushi as well as Japanese kaiseki restaurant RanzanThe indoor space is serene with high ceilings and the single piece of wood counter seats 9 people for two seatings a nightOur meal started with appetizers and sashimi highlighted by hairy crab but the star of the meal is most definitely the nigiriFish cuts are well paced and generous in size with a pleasing rice consisting of two rice types in a 70/30 mixture and red vinegarI also loved the house made cubed ginger (always a fan) as well as the smoked pickle palate cleanser during our traditional nigiri courseCongrats to Chef Nagai and his team on their soft opening and welcome to the Bay Area! Our meal tonight and service was a treat! Omakase $270 per person Appetizer ~ Tako / Ankimo / Mozuku / Kinoki Spinach / Kabocha / Shishito Pepper Miso // Owan ~ Japanese Eggplant / Yuba / Hokkaido Uni / Maitake Mushroom / Green Beans / Chrysanthemum Flowers // Kegani ~ Hairy Crab / Wakame // Sashimi ~ Katsuo / Ginger Garlic Soy // Nigiri ~ Kinmedai / Shiro Kisu / Sumi Ika / Akami Zuke / Chutoro / Otoro / Kohada / Aji / Hokkaido Bafun Uni / Kuruma Ebi / Anago / Tamago Handroll // Nameko Mushroom Miso Soup // Dessert ~ Japanese Musk Melon / Coffee Jelly DessertNagai Edomae Sushi (Redwood City, CA)Reservations are required on Tock and dining is indoor only.

Nagai Edomae is a brand-new hidden gem in Redwood City, and I can already tell it won't stay under the radar for long! The intimate atmosphere, paired with the incredible food, makes for a memorable dining experience. The star of the show, though, is the chef, who brings an extraordinary level of passion and expertise to every dish.The omakase is truly something special. Each course felt like an artful masterpiece, thoughtfully curated and bursting with flavor. The chef's attention to detail is evident in everything from the delicate knife work to the way each piece of sushi is seasoned to perfection. The toro practically melted in my mouth, and the uni was among the best I've ever had.What makes this place stand out even more is the exceptional service. The staff are not only attentive and friendly, but they go above and beyond to ensure your experience is flawless. Every aspect, from the timing of each dish to the recommendations for sake pairings, is done with care and precision. Their knowledge of the sake menu is impressive, and they provided spot-on recommendations that perfectly complemented the flavors of each course. If you're a fan of sake or just curious, I highly recommend trusting their suggestions.I have a feeling that once word gets out about this place, it'll be tough to snag a reservation! So, if you're a omakase lover, make sure to visit soon before it becomes impossible to get in. Whether you're celebrating a special occasion or just want to treat yourself to some of the best omakase in the Bay Area, Nagai Edomae is the place to go. I can't wait to come back!!

Nagai Edomae Sushi embodies authenticity every step of the way, from Chef Nagai's attire to the delicate precision he handles every piece of fish. The location is beautifully set up, with a waiting room that is thoughtfully decorated and a well lit, immaculately clean dining area that features expansive ceilings and a clear view of the preparation. Chef Nagai is super fun to talk to, and offers amazing insight into his choice of ingredients. I appreciated the waitress and her attention to detail, cleanly wiping the plate after every nigiri. The fish was extremely fresh (flown from Japan on a regular schedule). My personal favorite from the night was the chutoro and it's melt in your mouth texture. The cooked dishes also felt very intentional, and featured ingredients that were in season at the time. The biggest surprise of the night was the dessert, consisting of a coffee jelly and a piece of super sweet melon. My friends and I couldn't stop commenting on how insanely juicy and yummy it was!!Nagai Edomae Sushi is one of those places where you'll never get bored of coming back to, since the menu changes so frequently based on what is available. I can't wait to be back so I can relive the experience again!

Amazing experience! Went to dinner with my husband for my birthday celebration . Love every single course . I love the baby ginger ! so good ! Fish so fresh & crab superised me , we end up add one more crab for supplement, some of the fish I don't even know but tasted so good . We Tried couple omakase restaurants in Bay Area recently , Nagai Edomae is my favorite so far . Services were excellent, but I think the frequency to ask hot tea refill is a little too much . Other than that, everything was perfect!

Chef Nagai has hosted a "popup" omakase experience at Tancho Japanese Restaurant a few years back, so when I heard he was opening his own omakase bar in Redwood City, I was really excited! Nagai Edomae Sushi is set in a smaller but cozy space, with seating for about 8. It is very thoughtfully decorated with a lot of lighter cypress wood.Nagai's omakase tends to lean more heavily traditional - you aren't going to get unique combinations of western and eastern techniques, but you will get very tasty and very fresh fish (and other seafood as well). And that's very good! Nagai seems to specialize in figuring out how marination, fish, and rice and combine together to give the best flavors, and it really showed with each piece he made over the course of the meal. We will definitely be back again soon - it was truly a lovely meal.

Congratulations on your grand opening of your new restaurant Nagai-San & Sunny! Our foodie group decided to come show our support for such an achievement. We opted to park in a parking structure located nearby and walked a block down to the front entrance marked by Nagai-san's family crest. Our party was promptly greeted at the appointed reservation time scheduled via tock and was guided inside where the atmosphere suddenly changed to a warm luxurious Japanese vibe. Imported Japanese wood and curtains partially obscured the main seating area as we waited on comfortable plush bench sofas surrounded by culturally appropriate artifacts and beautiful lantern style lights. I noticed that with the absence of background music sometimes there would be tense moments of silence when banter among our friends would come to a halt followed by faint traces of noise from the outside which detracts from the dining experience ever so slightly. The bar seating was comfortable and the wooden slab bar counter was so fresh and smooth that it satisfied my tactile needs. The minimalistic styling of the interior brought focus to the magnificence of the tableware. You feel like royalty with the intricacies of each dish brought forth with utmost care (there was a minor accident with broken glass but usually does not happen) by the servers and through meticulous preparation by chef Nagai-san and Sunny. Each plating came out like works of art and was a breathtaking spectacle to say the least. My tea order got mixed up but was corrected promptly. The menu here demonstrates a pure traditional edomae approach with no compromise as opposed to more modern style dishes which focus on extravagant sauces, garnishes and the like to more experimental preparation and ingredients. The quality of fish and the freshness of ingredients is what you would expect under Sunny's care and expertise when it comes to ingredient procurement and fine dining. I will not delve in too deep with each dish as that will take too long to explain in words. Instead, I will note some highlights and impressions that I experienced during this meal. Starting with Chef Nagai's knife-work; each piece of nigiri and sashimi was cut in such a way that left no doubt of his years honing his craft. Each cut was consistent perfection. Not too big, not too wide, not too thin, not too long. The rice in the nigiri consisted of two different types of rice (long grain & short grain) compacted together creating a solidarity unlike any other I have tried prior. None of the nigiri fell apart on me upon picking it up and the glutinous texture was a marvel with each chew accompanied by just the right amount of topping/sauce that would not overpower the flavor of the fish. My friend's commented that there was a little too much garlic garnishing on the sashimi but that did not bother me as I love garlic. The bread however was a little too dry in my opinion. The eel was cooked in a way that left just the outside flaky and the inside tender which is really hard to pull off. There were maybe 2 pieces of shell that i noticed in the crab seaweed salad. The choice of young ginger was fantastic as the bitterness of cleansing my pallet was avoided as opposed to more mature ginger. Those pickles are dangerously addicting as I could chew on those all day with how much crunch they have. The price of entry is very steep at around $260pp with the VIP discount applied which is a shame as that will limit some folks from being able to afford a traditional edomae meal here that makes you say "Ah yes, so this is how it is meant to be." At this price I was expecting to see wagyu or caviar but was disappointed it was not on the menu. The desserts were just too good! The melon took me by surprise with its sweetness and that coffee jelly was a chef's kiss moment. I am excited to see how this restaurant will evolve in the future as the first rendition of the menu was solid yet maybe too safe? Will traditional aspects limit inspirational breakthroughs? Thank you for a delightful evening!

Experience the finest sushi in the Peninsular Bay Area. Chef Nagai combines creativity with artistry to deliver authentic dishes. Beyond traditional sushi, he masterfully blends French and Singaporean influences into his creations.