Omakase

The story

Omakase San Francisco: Edomae-Style Sushi at a 12-Seat Counter

An Intimate SoMa Hideaway

Behind shoji screen doors on Townsend Street, Omakase offers a quiet escape from the San Francisco bustle. The 12-seat counter centers the experience around the chef’s craft, with each detail carefully considered to evoke a Tokyo sushi-ya. The dining room is air-conditioned and a private room is available for those seeking even more seclusion.

Chef Yoichi Hiejima’s Edomae Philosophy

Head chef Yoichi Hiejima brings his kaiseki training to the counter, crafting a menu that balances seasonal Japanese flavors with California’s best produce. The approach is strictly Edomae style: fish is aged, cured with kombu or salt, or lightly smoked over charcoal. The team brainstorms daily to add courses not traditionally found in Edomae menus, reflecting an adventurous spirit.

The Omakase Experience

The menu changes nightly, always showcasing fish flown in from Toyosu Market. Each piece is presented like a delicate work of art. The San Francisco Chronicle calls it “among the best fish offered in the city,” and SF Weekly singles out the uni as a standout. The meal is priced at $270 per person, with an optional beverage pairing available at booking. The restaurant’s dedication to pure, traditional Japanese cuisine earned it a Michelin Recommended award, a fitting nod to its quiet excellence.