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The live-edge elm counter is the first thing you notice, a single dramatic slab anchored by oyster leather chairs and a slatted wood ceiling that reads Japanese-chic without trying too hard. This is an omakase sushi counter in SoMa, and the nightly progression moves through sashimi, soup, and nigiri using enough techniques to keep each course distinct. Kelp tea opens things; Santa Barbara sea urchin over Hokkaido scallop shows where the kitchen's ambitions land.
The awards strongest first
- AAA Four Diamonds
- Michelin Guide Selected Restaurant
One number, weighted & current 83
How we scoreThe dishes from the writeups
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Hokkaido sea urchin
“Standouts include the Hokkaido sea urchin and the chutoro, which melts in your mouth.”
AAA -
Chutoro
“Standouts include the Hokkaido sea urchin and the chutoro, which melts in your mouth.”
AAA -
Softshell crab soup
“Then, savor softshell crab soup in a corn and sweet miso broth before a top rendition of sushi yields Santa Barbara sea urchin atop Hokkaido scallop and snapper with cured egg yolk shavings.”
Michelin Guide -
Warm kelp tea
“Begin with warm kelp tea, before embarking on a sashimi parade of bluefin slices served with a yuzu-onion-sesame sauce.”
Michelin Guide
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