Sasaki

A minimalist and quite reasonable omakase restaurant! The nigiri sushi are handcrafted with great attention to detail and balance in all components. The selection and quality of fish is compelling and the seasoning of the shari is perfect in my opinion - it is evident that a high grade red rice vinegar was used. The temaki course was mindblowing, not just because of the negitoro but also because of the world class nori choice. Bravo!

1. Don’t be surprised that they don’t have a fancy entry door. 2. During Covid the price of omakase is $85 which is pretty good for 10 nigiri and 1 tamagoyaki. Food is premium. But they didn’t give the best portion yet. The toro given in the omakase was like medium fatty, which was not the best. I can take a star off for this but based on price I didn’t. One suggestion is they can make less sushi but improve the fish grade. I can accept 8 sushi pieces with same price, but in better quality. 3. Try the additional order, amazing. The uni, toro were blowing my mind. 4. Their sea bream was really good. A bit chewy but full of texture. Just different than toro which melts in your mouth, it is a different feeling , but pretty good. 5. Service was decent.

A Michelin-starred chef for a reason, omakase at Sasaki was an excellent experience. Despite being a finer-dining establishment, don't feel pressure to dress up, the sushi will speak for itself and probably won't judge you for your t-shirt. I'd strongly encourage anyone to try the sea urchin if you have any apprehension about it because it was easily one of the best items on the menu for the evening.

TL:DR Overall, it’s a good sushi omakase place to go, but I was expecting more. Today’s Omakase menu has really good taste compared to its such valuable price $85… though the fish cut was a bit rough and one nigiri’s fish was detached from the rice. The uni handroll is tasty and with great amount of uni, even it’s California uni. However, I ordered nearly all additional nigiris below the omakase menu (as shown in the photos attached) but none of them was quite tasty or remarkable, except from the uni from Japan. The raw tako has no flavor and was hard to bite and the hotate got too much wasabi which covered its flavor (though I doubt it’s good quality hotate neither) With all additional, I ended up with $180+ instead. For today’s menu I really don’t recommend you to order additional nigiris.

This omakase spot has a delicious and fresh menu. My favorite recommendation from the waitress was the toro - fatty tuna. It melted in your mouth good. The chef carefully prepared each dish in a timely fashion as we ate away. There were dividers between each table and masks and gloves were worn by staff. Definitely a safe and friendly experience.

It has been a while visiting Sasaki due to the virus. Well balanced shari and neta overall! I think that Sasakisan's shari to tane ratio is off a little bit. He doesn't always use enough shari when forming the nigiri, and on some pieces it felt as if the balance of the nigiri suffered because of it but still normally B+ ~ A+ range. Sasaki is the only sushiya that I'm aware of in the Bay Area that prepares two batches of rice, each seasoned differently, to best complement whatever tane is being served (Sushi Sho style). This is no small task and it indicates the level of care that the chefs are willing to put in to deliver a great dining experience. Always one of my favorite omakase lists.

This was our second time dining here, waiting a year in between, and is a bit of a hidden gem in the Mission. It's more of a traditional place and the chef is definitely a master of his craft. There are a lot more omakase places in the city now and this one is up there in price. But it's well executed, you are definitely full at the end and would be a nice place to take a date or for a quiet celebratory dinner.