This is the luxury course that defines Robin's approach—prime Japanese A5 wagyu is placed over compressed sushi rice, then finished with a thin shaving of melting foie gras on top. The wagyu's marbling means each bite is rich and buttery, the foie gras adds a velvety richness, and the rice provides the structure. This is decadence done with restraint and precision. It's often the highlight of the omakase experience.
Tips from diners
This course typically arrives around the middle of the omakase. Eat it immediately—the foie gras melts quickly and texturally it's best when still crisp on the edges.
Playful and luxury-forward, this nigiri replaces traditional rice with a crispy, thin potato chip that shatters in the mouth. The base is topped with either uni (sea urchin) or an aged fish depending on Tortosa's choice, then finished with a substantial amount of caviar. The contrast of textures—crispy chip, silky fish, and briny caviar—creates an interesting composition that feels both modern and respectful of traditional omakase.
Tips from diners
This course is Instagram-worthy. Take a photo before eating to capture the drama of the presentation.
Robin's soup course is warm and comforting, made from roasted kabocha squash that's blended into a silky puree, then combined with miso and dashi stock. The squash's natural sweetness is balanced by the umami-rich miso and the delicate dashi broth. This appears early in the omakase, warming the palate for the fish courses to follow.
Tips from diners
This warming course is especially welcome in San Francisco's chilly evenings. Sip it slowly to appreciate the flavors.
The bulk of the omakase experience consists of fresh, individually crafted nigiri. Tortosa selects fish based on seasonal availability—expect pieces like maguro (bluefin tuna), chu-toro (medium fatty tuna), uni (sea urchin), hotate (scallop), and other premium pieces. Each is sized generously and topped with the appropriate amount of wasabi and neta (topping). The rice is warm and perfectly seasoned—a crucial foundation that many omakase restaurants overlook.
Tips from diners
Let Tortosa lead. Ask him to tell you about each piece as it arrives—his knowledge and passion are part of the experience.
These noodles appear mid-omakase as a palate cleanser—a departure from traditional nigiri that shows Tortosa's playful creativity. The noodles are chilled and coated in nutty sesame oil with shavings of black truffle. They're refreshing, aromatic, and unexpected, providing a textural break while preparing the palate for the next course. Reviewers consistently cite this as a memorable touch.
Tips from diners
This course is a signature of Robin's contemporary approach. Ask Tortosa about the inspiration when it arrives.
Chef Adam Tortosa opened Robin in Hayes Valley in 2017, creating a contemporary take on traditional omakase with a transparent sliding scale pricing model. Diners specify their budget ($119-$219), and Tortosa crafts an experience proportional to that price point, sourcing fish from Japan, Canada, New Zealand, and California. The menu features playful touches alongside luxury ingredients: potato chip nigiri topped with caviar, A5 wagyu dusted in melty foie gras, and delicate truffle sesame noodles. The restaurant is recognized in the Michelin Guide.
Expect to spend $119-219 per person depending on your budget choice. The staff will confirm your price point at reservation. This is a transparent model that respects all budgets.
This is an excellent choice for a memorable celebration. Tell the restaurant about birthdays or anniversaries at reservation—they acknowledge the occasion gracefully.
Omakase is best experienced seated at the chef's counter, face-to-face with Tortosa. Solo diners get an intimate, engaging experience.
Page last updated: