The single option for dinner, served only at 5:00 pm and 7:45 pm seating. Courses include: tuna flights to taste and compare cuts, a gooey bluefin handroll, wild-caught cherry trout nigiri, custardy lobster tamago, red miso soup with clams, and A5 wagyu draped in caviar and gold shavings. The chef sits with you and drinks sake, making it feel like a Tokyo fish bar, not a formal sushi counter.
Tips from diners
The 5:00 pm seating is quieter and more intimate. The 7:45 pm slot tends to be busier and more social.
Ask the chef about each fish as it comes — you'll learn the origins and cuts. The dialogue is half the meal.
Arrive a few minutes early to settle into the counter. You'll be there for 90 minutes, so get comfortable.
Omakase sits behind shoji screens at 665 Townsend Street in SoMa, stripped of pretension. The 18-course dinner ($240) flows between seasonal nigiri, a tuna flight, tamago, miso clam soup, and a5 wagyu with gold leaf. The chef drinks sake alongside you, making it casual but precise — a format that's become rare in San Francisco.
Book well in advance through OpenTable — Omakase fills up weeks ahead, especially weekends. Weekday reservations are easier to snag.
Perfect for anniversaries and special occasions. Let them know when booking — the chef will acknowledge the moment.
Sake and wine pairings are available and highly recommended. Budget an additional $80-120 for premium pairings.
Only two seatings per night (5:00 pm and 7:45 pm) and just 8 seats total. Arrive early to claim your spot and soak in the quiet space.
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