The Bay Area Guide to Sushi Omakase For Every Occasion

Chef Chi Hang Ngai — a.k.a. chef Ken — worked at Sushi Ran and Kusakabe before striking off on his own with this Divisadero spot. The counter seats just six people at a time, and there are only two seatings per night. You did the math right: KEN serves just 12 lucky people per night. There’s only one option here: the 14-course omakase, which features fish flown in from Toyosu Market in Tokyo combined with local seasonal components.

Konbu-cured sea bream with pluots and finger lime. Amberjack with Granny Smith apples. Scallops with pears. Potato chip nigiri topped with caviar (!). The list goes on and on, and the interesting and inventive flavor combinations are endless at Adam Tortosa’s Robin in Hayes Valley. You get to set the omakase price range here, and are given the appropriate quantity based on your choice.

Utzutzu is a tiny, seven-seat hideaway located upstairs through an unmarked doorway off of Park Street in Alameda. It’s a little difficult to find, but chef Joji Nonaka’s fare is worth it. There are only seven seats and two seatings here. Get here early and hang out in the waiting area lounge and sip on some sake — it’s like you’re in someone’s living room overlooking the busy street.

Chef Erik Alpin has worked at Ichi years ago, so it’s fitting that he was the one to take over the space and continue the sushi legacy. The small 22-seat space offers both a nine- and a 12-piece menu, as well as The Yasai options for your vegetarian friends (they can accommodate vegans, too). If you’re down with uni, though, consider the creamy carbonara supplement — it’s a nice last savory finish before you head into dessert.

Rintaro regulars might visit the restaurant for any number of reasons: tasty charred chicken parts from their yakitori section, hand-rolled udon carbonara, the zen-like presence of proprietor Sylvan Mishima Brackett — the list goes on. But on Mondays, the lively restaurants transforms into Kappo Rintaro, a more intimate restaurant within a restaurant that serves a special seasonal omakase menu executed with finesse, luxe ingredients, and sake pairings.

The team behind Michelin-starred Ju-Ni  opened Handroll Project earlier this year, where diners get their fill of five, seven, or ten coursed out handrolls, prepared to order. The special handrolls are indeed special, featuring monkfish liver pâté with salmon roe, A5 wagyu with garlic chips and shiso, and smoked uni with salmon roe. Pro tip: the pickled kizami wasabi is a nasal-clearing must.

Continuing in the temaki theme, head to Kyle Itani’s Yonsei Handrolls in Uptown Oakland. Here you can get a curated Omaka-set that features a progression of five chef-selected handrolls. There are three options — the OG, Yonsei, and the Baller, which features top-shelf ingredients like wagyu, king crab, and lobster. A couple highballs and you’ll be ready for your show across the street at The Fox.

From the outside, one wouldn’t necessarily peg the weathered Noe Valley storefront as home to one of San Francisco’s finer omakase menus. Even on the inside, you’ll see families chowing down on rainbow rolls and chicken teriyaki in the back. But that’s the beauty of Hamano — because if you sit at the counter, you’ll be taken on a two-hour journey with chef Jiro, who trained in Tokyo for 15 years and also served as Saison’s sushi chef once upon a time. More info here.

Chef owner Tomo Nakamura has been running his Michelin-starred Wako since 2014, and here you can find a $98 sushi omakase. But before starting, consider adding on the appetizer set, which starts you off right with a few special bites, including cod milt if it’s in season. It’s also said to be an aphrodisiac — perfect for date night. More info here.