Fish Tales

Omakase's Japanese conch and sweet shrimp sashimi

Omakase’s Japanese conch and sweet shrimp sashimi is beautifully presented. Photo credit – Peter Sukonik


San Francisco’s Omakase brings innovation, artistry, and genius to one of the world’s most traditional cuisines.

“Food before romance”, is not just a Japanese proverb but a venerated dining philosophy. At San Francisco’s Michelin-starred Omakase, they adamantly adhere to this pearl of wisdom and take it one better by seamlessly combining the two to create food that is true romance. It starts with quality. Just as you wouldn’t expend your romantic energies on just anyone, restaurant partner Kash Feng and Chef Jackson Yu won’t work with just any ingredient. Every item that makes its way onto Chef Jackson’s beautifully assembled plates is of superior quality. The fish comes directly from the Tsukiji Fish Market in Tokyo three times a week or is locally sourced from vendors with whom he has had a long-standing relationship. And just as spontaneity heightens the excitement of romance, the always changing menu of sensual fare created by Chef Yu and his team showcases the imaginative use and quality of the ingredients available each day. The offerings are presented via two fixed-price tasting menus – one for $150 and the other at $200 – each offering a selection of Edomae sushi (dishes prepared in the traditional Tokyo style.)

Chef Jackson Yu of Omakase restaurant

Part culinary wizard and part entertainer, Chef Jackson Yu delicately slices pristine fish. Photo credit – Peter Sukonik



Adding to the food/romance combination is the Omakase saké collection — one of the finest outside of Japan. Choices range from Junmai, the first tier of “premium” sakés that are fragrant, clean, and distinctive; to Ginjo, renowned for their fruity aromas and lightness; to Daiginjo the A-lister of the trio and are considered by experts to be the highest expression of the saké brewer’s arPart of the daily menu creation is the saké pairing. At a recent Omakase anniversary saké pairing dinner Chef Yu collaborated with Chris Pearce, a designated expert saké appraiser by the Japan National Research Institute of Brewing, to create harmonious pairings that enhance the flavors and in some instances combine to create wholly new taste sensations. Notable pairings are legendary, like the Alaskan King Crab with the Kokuryu Daiginjo Shizukuand saké and the Wagyu Beef filet with black truffle and radish served with the Nishida Denshu saké. Looking to reveal your true heart another way? The Omakase wine selection includes some of the most coveted wines from Bordeaux, Burgundy, and California.

Evoking Game of Thrones, the Hakkaku (Sailfin Poacher) is presented to awed guests before becoming a delicious tartare by the masterful hands of Chef Jackson Yu.

Evoking Game of Thrones, the Hakkaku (Sailfin Poacher) is presented to awed guests before becoming a delicious tartare by the masterful hands of Chef Jackson Yu. Photo credit – Peter Sukonik



There are few destination restaurants anywhere that are as intimate as Omakase.   The interior is gorgeous and small (they do two seatings nightly, capacity is 16 people) and harkens to back to the days of old Tokyo when artisans thrived and the importance of the dining ritual grew to its highest significance. The table settings are contemporary interpretations of that bygone era — with a delightfully modern twist.  Each of the hand-crafted plates and saké cups has been sourced by ceramists in Japan and each bears the unique stamp of their creator meaning no two plates or vessels are alike. Omakase is special among the world’s sushi restaurants and was created for those who truly understand and crave, the finest representations of Japanese cuisine.


Pewter sake vessels

Pewter sake vessels, designed to keep the liquid cold, complement Omakase’s expertly curated rare sake collection. Photo credit – Peter Sukonik


Assorted Sashimi

Assorted buttery sashimi arrives on individual plates created specially for Omakase by ceramists in Japan. Photo credit – Peter Sukonik


Omakase Foie Gras

Ankimo, delicate monkfish liver, is gorgeously composed with dried cherries and Yamaimo (mountain yam). Photo credit – Peter Sukonik


665 Townsend St
San Francisco CA
(415) 865-0633