NoPa, San Francisco ยท restaurant
An omakase counter in NoPa with a compact dining room built entirely around the chef-to-guest exchange. Four guests per chef, two seatings a night, fourteen courses of seasonal nigiri torched, soy-brushed, and assembled around what's at its peak that day. Reservations are competitive; book well ahead.
Curated sake matched to seasonal omakase courses
90% Fish from Toyosu Market Tokyo, seasonal nigiri torched, soy-brushed, caviar-topped
Add-on seasonal nigiri after the 14-course menu, chefs daily selection