One of the best preparations of shirako I have had. Because I think it’s already one of the best: the food, the ambience are top notch, and the service will eventually find its feet. If you want to keep that up, better not order this one at all. This is a high-end sushi bar with a set menu and a delicious collection of courses. Cilantro crab mix, avocado, shrimp tempura, topped with ebi and avocado, eel sauce and spicy mayo 15, Tropical   Tropical fruit (mango or pineapple), shrimp tempura, crab mix, topped with white tuna      15        * Seasonal, please check with your server for availability, Arizona Strawberry and Mango Salsa on a Flaming Dragon Roll 15        * Seasonal, please check with your server for availability, Yellowtail Scallion Roll 8 Hand Roll 7, Soft Shell Crab Roll 12 Hand Roll 10, Mochi Ice Cream  Ice cream filled in sweet rice wraps, 3pc, choice of vanilla, strawberry, mango, green tea and chocolate 7, Sesame Ball Red bean paste filled in pounded sweet rice wraps, deep fried, 4pc 5, Soda, Coke, Diet Coke, Sprite, Lemonade, Cranberry Juice, Orange Juice, Hot Tea 3. Salty, cold fish doesn’t sound appetising, but haaaaaaaave you tried Sasaki’s Takimono? With various insanely fresh 16 nigiris, I left the restaurant for heaven. - See 5 traveler reviews, candid photos, and great deals for San Francisco, CA, at Tripadvisor. This is a terrific restaurant and one of the very top sushi restaurants in San Francisco! I greatly look forward to what is to come. This step is vital as it will allow the shari to “dance” in your mouth as it breaks apart. Completing the hat trick of vegetarian dishes is an unabashedly sensual calorie bomb of deep-fried mushrooms, soft-boiled egg yolk, soy, and an amount of cheese sauce that pretty much flips the bird to your attempted diet. Man, what was I worrying about? Went there for my birthday and thoroughly enjoyed every piece served. With various insanely fresh 16 nigiris, I left the restaurant for heaven. But after two visits? Traditional Japanese omakase, very fresh and delicious. Sasaki serves their fish in a traditional style which in opinion my does an exceptional job showcasing the flavors of the fish. Cute little spot with superb authentic Omakase. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. A must try for sushi lovers. The biggest test: juicy, well-cooked kangaroo, was passed with aplomb. And that's the name. Walk-ins only. Chef Sasaki is a true blessing for us in San Francisco!! Just eaten at Sasaki, literally just half an hour ago. Saski's omakase is a good, not great, omakase restaurant, with a beautiful offering of interesting nigiri and expertly prepared rice. I usually see this topped with tsume sauce, but this preparation was just as good and really focused on the fish. At $80, it is a steal; however, if you are a group of three or more and don’t mind sharing, you’ll get more variety for the same money by going down the a la carte route. var stg = new Object(); stg.crt="42291807808174";stg.version="1.04"; stg.id=stg.name="adgshp-751915077"; stg.width="300px"; stg.height="300px";stg.ReferenceKey="yxwogRDhdHvKfjpWmapKqg=="; stg.Layout="SquareStatic"; stg.Language="en-us";stg.Cid="1795301"; stg.City="5085";stg.OverideConf=false; new AgdSherpa(stg,3).initialize(); Tabemono Summer Vacation- Hokkaido/Tohoku 2016 Day 6 – Furano and Biei Part 3 – Cheese Factory, Furano Marche, Soup Curry, Making Ice Cream, Wow! We serve outside dinner from Tuesday to Saturday, 5 pm -8 pm. Very small 6person seating at 2 times only. There is only one dinner service on weekdays and two seatings on the weekends (Friday through Sunday). The last five pieces were worth it. *Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness especially if you have a medical condition, Reviews can only be made by diners who have eaten at this restaurant. The best sushi I have ever had, hands down. While the dish might receive little enhancements over the weeks & month, I can’t see it going off the menu any time soon. Now Master Sasaki is offering outdoor seating for less formal edomae omakase dinner. The menu stays true to the core Japanese tenet of carefully selecting ingredients at their peak, and presenting them in their purest form with minimal processing. A fish with rather pale flesh, the sight of sliced gurnard doesn’t exactly engenders feelings of lust. Quite authentic. Easily the most authentic Japanese sushi course menu in the Bay Area. There aren't enough food, service, value or atmosphere ratings for Sasaki, California yet. Some pomelo mixed in provides a bit of an extra zing. Service not up to par to other restaurants charging less or the same price. Ironically, Maruya lost their star the following year when both Chef Masaki Sasaki and Chef Hide Sueyoshi left. However, the differences are made known in short order: the use of tofu mayo with its creamy soy flavour, and light sweetness & custard-like texture of persimmon together elevate this dish beyond what could easily have been “yet another salad”; Sasaki has made this dish his own. My only criticism of the dish is that flavour was somewhat one-dimensional. Desserts at Sasaki fall into single serves labelled on the menu as hitokuchigashi (single-mouthful desserts). Fantastic place if you're looking for a top tier sushi experience. The last five pieces were worth it. Aka (red) miso soup with manila clam and mitsubishi leaf wrapped up the dinner portion of our meal. Very intimate small restaurant where you are served directly by the chef. Many techniques were developed to prevent the raw ingredient from spoiling. The tender, succulent and tender the flesh is pretty much sous-vide level; I had to slow down just to savour it properly. This site uses cookies to improve your experience, to enhance site security and to show you personalised advertising. You cannot top the quality of the fish and the skill of the sushi chef. Chef Sasaki and his staff are a Blessing to us in San Francisco! These days, chefs with profile pieces written on them exhibit two common traits: a rich and colourful pedigree of experience, and they are on a mission to bring something different to our fair city. I just had my second Omakase last evening and I am so looking forward to my next visit. O-toro nigiri which is the fatty portion of the tuna was delicious. Unassuming exterior leads into a beautifully spartan sushi counter. Kohada is my favorite nigiri in general. The day’s only started but I think you’ve made mine . Great meal and wonderful service, albeit a bit pricey from what you get. I would go again for sure. Ironically, Maruya lost their star the following year when both Chef Masaki Sasaki and Chef Hide Sueyoshi left. Fish was fresh, staff was very nice and attentive. Food was outstanding, I like the atmosphere inside. Please sign in to record your input. But that was May 3. The tea we ordered was dreamy too, as was the Saki. This was my second time back at Sasaki and I must say, the experience was better than the first. It’s dangerous.”. This is a prix-fixe menu starting at $80 per person. Room got a little too hot (it’s rare in SF, so they didn’t plan on it). Many bites in and it is effectively salty pork. OpenTable is part of Booking Holdings, the world leader in online travel and related services. He is a true master though, and watching him cut & prepare the sashimi and nigiri was an unforgettable experience. A pure delight every time. Chef Sasaki made some mad tasty sushi for us. Then there’s also the chewy duck sausages which, stuffed with shimeji mushrooms and yam bean, wrapped by an ingenious duck skin ‘casing’, made for an incredibly moreish textural hit. Very special experience. Great service great food. I struggle at times when rating a restaurant, especially if the food is off the charts but everything else is really average. The style is takikomi gohan: rice that is cooked with its ever-changing ingredients in a dashi. Note: your question will be posted publicly on the Questions & Answers page. The food is absolutely pristine and the ambiance is serene! Never had horse mackerel sushi with ume (plum sauce) but it worked. Explore our menu full of specialty rolls, poki bowls, soups, salads, and appetizers. On May 31? Namero is a type of tataki where finely minced meat is mixed with seasoning and secondary ingredients, not unlike a Japanese version of tartare. During dinner service, I was able to talk with Chef Sasaki throughout our meal.