San Francisco: Omakase

In June, my family and I had the pleasure of venturing out to San Francisco.  We were in town to attend and celebrate my cousin’s graduation from Stanford University (yes, we’re super proud).

After graduation, my husband and I went back to the city to try Michelin Star sushi!

I was a little hesitant because I am not the biggest fan of wasabi, and was afraid that the chefs would layer on the green devilishly spiced paste, but to my surprise, the wasabi was very mild and light!  Loved this place.

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We went with the Yamato Omakase.

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This was a complimentary small salad.  I believe it was a mountain radish with tuna.

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The restaurant is rather small; it can fit maybe a dozen people.  The majority of the capacity is sat around the chef’s table/sushi bar, where there are 3 chefs that serve you directly.

As soon as a dish is made, it is placed directly in front of you by the chef, with the intention that you eat it immediately while it is fresh.

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This is what was listed as the “Sakizuke”, which was like an appetizer salad.  I believe it was mashed up tomato on the bottom, with fresh greens on the top.

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The Sashimi.

Super fresh, mild fishiness, top quality..

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Chawanmushi.
This was a Japanese savory egg custard with Uni.  My mother used to make a similar dish when I was young (without the sea urchin), so this tasted like home to me.  Delicious.
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Live Sashimi: Raw clam and lobster.
The sweetness of both the clam and lobster were insane!  So fresh, crunchy, sweet, juicy, this was fantastic!

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Crab and cucumber intermezzo salad.

 

Now starts the 12 pieces of Nigiri:

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Golden Snapper

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Striped Jack

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Mackerel

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Fatty Tuna

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Aji Horse Mackerel

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Cold Smoked Amber Jack with smoked salt and lemon

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Spanish Mackerel

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Young Sea Bream with Shiso salt

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Toro Aburi
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Hokkaido Scallop

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Hokkaido Uni and Ikura

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Anago

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The “Osusume” aka chef’s recommendation: Kobe Beef with salt variety and dipping jus.

YUM.  Holy cow, this was so tender and flavorful, and those salts were ridiculous.  One of them made my tongue numb.

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The “Owan”: Mushroom broth.

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Dessert: Sake sorbet.

Everything here was top notch, start to finish.  The chefs really know what they’re doing.  Every single dish, every single delicately prepared fish was so excellently and perfectly executed.  Everything had so much flavor that not a drop of soy sauce is ever needed (I’m pretty sure they wouldn’t provide any, even if you ask).

Was this $200/person sushi dinner worth it?  Absolutely!

 

 

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