Trust the Chef at Omakase in SF to Guide You Through an Exceptional Culinary Journey of Japanese Cuisine

Regardless of whether you are a local or a visitor in San Francisco, you will want to plan ahead to grab one of only 14 highly coveted seats at Omakase, the hottest Japanese restaurant in town. Just 7 months into operation (the restaurant opened in June 2015), Omakase has already garnered numerous accolades, including a 1-Michelin star and a 3 stars rating from the SF Chronicle.

The menu at Omakase is quite simple: you choose either the Hideaki Omakase ($150) or the Yamato Omakase ($200), whose difference in price is mainly due to the number of courses and the rarity of fish. For both options, you will be guided by the chef as he takes you on a unique journey that highlights the simple yet complex flavors of Japanese cuisine. I opted for the Hideaki Omakase, which included Hideaki Omakase, which included 2 appetizers, 1 sashimi, 10 pieces nigiri, and 1 owan. Some of the highlights include:

Ocean Trout with Vinegar

The lightly fried ocean trout was crispy on the outside and moist on the inside. I loved the contrast between the sharp vinegar and the sweet trout. The greens and halved tomatoes provided a nice variety of textures to the dish.

Maguro (Tuna) and Saba (King Mackerel)

This truly melt-in-your-mouth platter of sashimi featured tuna and king mackerel. Omakase sources most of its fish from the famous Tsukiji Market in Japan. 

Chawanmushi (Egg Custard)

Hiding underneath the sweet egg custard was a piece of steamed, savory mackerel. The grated ginger on top added a kick of spiciness to the custard.

Chutoro (Medium Fatty Tuna)

Slightly less fatty than toro, the chutoro was seared with a torcher right before being served to provide a smokey flavor. It looked and tasted like rare Wagyu beef...but only better.

Japanese Halibut

As though the light, delicate halibut wasn't delicious enough, the chef enhanced the flavor even further by topping it with creamy uni liver and roe.

 King Salmon

Perhaps the most familiar and well-known nigiri, the King Salmon at Omakase had a rich, buttery taste that lasted in my mouth until the final swallow.

Uni with Ebi

The creamy uni was topped with ebi and freshly grated wasabi for an interesting interplay of texture and flavor.

Lobster Miso Soup with Tofu

  
Whereas most Japanese restaurants would start a meal with miso soup, Omakase ended its savory course with lobster miso soup with chives and tofu. 
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Mango Sorbet 

A combination of icy dessert and liquid, this dessert was a Japanese version of affogato or root beer float. Instead of ice cream, you get a scoop of mango sorbet topped with Yuzu. Instead of coffee or root beer, you get rice wine. Combine them together and you have a surprisingly delicious concoction and a refreshing way to end the omakase experience.



Because the nature of omakase is designed to highlight the freshest ingredient of the day, everyone's experience will be different and no single night will be the same - but one thing for sure is that you will certainly leave the restaurant extremely satisfied and wanting to return ASAP to experience the magic of Omakase again.