Omakase

Had a wonderful time at Omakase while they were hosting guest chef Hiroyuki Sato. The quality and diversity of fish, presentation and plating, ambience, and service were all first rate. The omakase experience here is deeply intimate, from the chef counter seating to the instructions to receive freshly made sushi with one's hands. I loved being front and center watching Chef Sato concentrate on his art, and Chef Yu helped make the experience delightful for everyone. Our server Jonathan was engaging as well - we really enjoyed the explanations of each sake during the pairing.The fish was exquisite (I didn't think I liked saba and uni before this, and each unique tuna was on a different level than the sashimi I'm used to!), the tamagoyaki and panna cotta were delicate, balanced, and not cloying, and I appreciated all the attention paid to details like sake/sushi temperature and the fresh ginger and wasabi.The experience was a bit of a splurge, but I feel that it was absolutely worth it for fancy omakase. For more of an everyday meal, I'm looking forward to trying sushi at their attached sister restaurant (Okane) sometime soon.

Very disappointed with our visit today to Omakase. The food itself was fine, but definitely not worth the $330 per person due to the mandatory 20% tip you pay upon booking. While most of the fish tasted high grade, there were a few dishes that were not good. The first dish was an "edamame tofu" that was essentially mashed edamame shaped into a solid block paired some boiled shrimp and some flavorless sauce. Easily the least enjoyable dish at an omakase style restaurant we've had. The mackerel was a bit too fishy for my taste. The O-toro was chewy. There was also a broth with mushroom, daikon, and fish that was lacking in flavor and salt. The pickled ginger was oddly salty and chunky. The dessert custard was dense and paired with chocolate that was too bitter, and it was served on a piece of plastic that slid around as you tried to scoop up the food. Frequently, the fish was too cold and the rice to fish ratio was much too low. Nigiri is best eaten immediately after it's prepared, and because these chefs will make the sushi for all 14 people before serving it, by the time it gets to your plate the rice was already cold. What irked me the most however was the service. There were three sushi chefs and the one serving us must have been in training. I could see and hear that he (the newbie) was getting guidance from the other two. Several times I saw that he either made too many pieces or too little to serve the 14 seated guests. He also forgot to paint the hand roll with soy sauce before rolling it, instead only putting it on one end of it. One of the sushi chefs wasn't even prepping food or supervising the newbie. The third sushi chef and the newbie was making all the food. The worst of it was how the party of four next to us was obviously getting special treatment but the other 10 of us were not. I saw the chef bring them an extra dish of miso cod from the back that no one else got, and when there were two extra pieces of wagyu that the newbie accidentally made, this same chef just gave it to this party as well. I'm pretty sure they also got a free bottle of sake too. I'd overheard that they had a mutual friend with the chef, but at such a small restaurant that costs so much, seeing that they were getting more than the rest of us felt disrespectful. Especially since of the 5 remaining parties of 2, four of them had people who were celebrating birthdays, INCLUDING MY WIFE. All the birthday people got was a candle stuck to a dish. Not even on a sweet treat of some type. Just a cold porcelain dish. Too bad they force you to pay the tip when you make the reservation. Not deserving of the 20%. Makes sense why they lost their Michelin star - they certainly do not match the standards you'd expect from a Michelin star restaurant. It feels to me like they lost the star and just said "Screw it, no need to try earn it back but we'll still charge the same prices." Would not recommend to anyone. ju-ni is much better

Incredible experience! My favorite Michelin star restaurant in San Francisco. It is a classic Japanese omakase with an elevated presentation. Loved the chutoro and otoro (tuna) cuts and the monkfish liver. I am not an uni girl but they get their premium uni shipped in from Hokkaido. The chefs are so charismatic and make the whole evening that much more special. I took my dad here for his birthday and he loved it! He even got a photo after with the tuna sword and chef!

For sure the best sushi I've ever had in the States. All the fish is imported from Japan and the chefs have extensive culinary experience. The restaurant has a very intimate setting with only up to 12 guests at a time. Each course was a culinary work of art and blew us away. My partner also did the sake pairing and really enjoyed it. The fresh ginger was strong but really added to the experience. I don't typically go for wasabi but the authentic wasabi here was different. It was also fun to watch the chef grind it in front of you! Definitely a spot to consider if you're looking for a once-in-a-lifetime dining experience!

I took my girlfriend and I here for Valentine's Day and had an amazing experience! It was the best sushi I ever had and the owner/chef Jackson was a real pleasure. He made everyone in the intimate restaurant loosen up and have a great time. He also shared his OWN spaghetti dinner with me and it was very tasty! If you want both an extremely elevated dining experience as well as a great social experience, be sure to give this place a try

I hadn't visited since 2017, but despite the restaurant losing its star, the food remains outstanding. My top picks were the Kurumai Ebi (shrimp), Hokkaido Uni, and Ankimo (monkfish liver) -- all beautifully prepared and incredibly flavorful.We were fortunate to have Yuri as our chef, and he was exceptional. His detailed explanations of each dish, paired with his warm, natural conversation, elevated the entire dining experience. It was truly a memorable evening.

Was this dinner a splurge? Yes. Was every piece of food masterfully crafted? Yes. Was the service Michelin-level? Yes. Would I come back? Yes. Omakase is by far the best omakase I've had in San Francisco. From the quality of food to the attentiveness of the service to the relaxed ambiance of the dining room, I was blown away by my meal. The meal is a bit pricey at $245 per plate, but everything that we experienced throughout our 2+ hour meal was well worth it. It was almost magical watching Chef Alan beautifully craft each part of our meal. From torching our wagyu nigiri to topping our o-toro with caviar, the standard of what I should expect at future omakases was blown through the roof. Additionally because the dining room was so intimate, it was so easy to chat with the chef and other parties seated during our dinner. I will let the pictures speak for themselves for how high quality the meal was, but i definitely encourage to try this place out if you're looking for a quality omakase in San Francisco.

A 17-course meal with AMAZING service. I cannot understate how attentive, funny, and professional the chefs, servers, and staff are.For the steep price, I didn't think the seafood was the quality I was expecting. There were some dishes that we LOVED and others that I thought were kind of meh. Out of the 17 courses we received, I think around 40% of them were at the level of freshness and umami that I expected, and the others were probably akin to ones I could find at higher-level sushi restaurants.Some of the highlights I remember:+ Wagyu Beef+ Toro Cuts+ Fried Shrimp+ Yuzu Panna Cotta - absolutely loved, would've taken more home :)The ambiance of the facility is beautiful. It's very intimate with only about 10-15 seats in the restaurant total. A very memorable meal indeed!

My fiancee took me here for my bday dinner. Everything was fresh, delicious, and amazing quality. Every bite was magnificent and I was really full at the end. The servers and chefs were very attentive. They made the experience more fun. Everyone's water and gingers were never empty.The chef drew fishies in my birthday card which was a super personable touch. They even helped every party take a picture at the end of the dinner.Overall, experience was a 10/10. Highly recommend.

Came here for my partner's birthday dinner and boy it did not disappoint! I'm not a sushi connoisseur by any means so I thought I'd be completely out of my comfort zone. But, the chef we had for the night (a Bay Area local) was funny, welcoming, and took the time to explain each and every part of the 20 item menu. Not only did he explain the specifics of the fish, but he also explained the region of Japan it was sourced from and culinary history behind why he prepared it the way he did. He really made our night! Needless to say the food was delightful, fresh, and full of little enjoyable surprises.It was totally worth the $$$