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Fish from Tokyo's Toyosu market, cured and aged using Edomae techniques, is the whole point of this intimate omakase counter, where three chefs handle just twelve seats at a time. The chef adjusts each guest's rice portion and wasabi individually, which sounds fussy until you realize how much it changes things. An old-school sushi bar that takes itself seriously, without taking the fun out of the room.
The awards strongest first
- Michelin Guide Selected Restaurant
- San Francisco Chronicle Best Sushi Restaurants in San Francisco Bay Area
One number, weighted & current 79
How we scoreThe dishes from the writeups
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Chawanmushi
“A silky chawanmushi features snow crab, Hokkaido uni and house-brined ikura but the nigiri really shine”
Michelin Guide -
Braised monkfish liver
“wonderfully sweet, buttery braised monkfish liver (which fully merits its moniker of “foie gras of the sea”)”
Michelin Guide -
Japanese mackerel
“Japanese mackerel balanced with a dot of punchy chive purée”
Michelin Guide -
Kelp-cured sea bream
Michelin Guide
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