Bubble tea, sushi rolls, and inventive sushirittos fill tummies with both classic and novel takes on Japan's unique style of cuisine
Up to 45% Off Sushi Dinner at Sushi Secrets
Up to 49% Off Sushi Meal at Taki Sushi
Sushi chefs with more than 30 years combined experience compose a menu that includes sashimi and nearly 20 special rolls
Nihon Whisky Lounge – Up to 40% Off
Nihon Whisky Lounge
Izakaya-style small plates, sashimi, and sushi with a contemporary twist; choose from 500 single-malt whiskeys to store in a private locker
Live Sushi Bar—36% Off Sushi and Japanese Cuisine
Live Sushi Bar
Salmon-wrapped scallops with garlic-butter dipping sauce are only the starting point as the chefs experiment with traditional sushi flavors
Tsunami Sushi Mission Bay – 43% Off
Tsunami Sushi Mission Bay
Warm and raw seafood bites, creative veggie rolls, and bento plates at a cozy, oak-lined sushi and sake bar
30% Off at Sakesan Sushi & Bistro
Sakesan Sushi & Bistro
At this sushi-focused spot, munch on a variety of fresh rolls, including vegetarian options, or try a hot pot or donburi
Up to 42% Off Japanese Small Plates at Izakaya Roku
Sharable snacks inspired by Japanese gastropubs, such as ramen salad, baked oysters, and avocado tempura, served with sake and imported beer
2G Japanese Brasserie – Up to 42% Off
2G Japanese Brasserie
Izakaya-style restaurant serves fresh sushi, entrees such as chicken teriyaki and sake-marinated sea bass, and whole live crabs
46% Off Chef's Tasting Menu at Barracuda Japanese Restaurant
Barracuda Japanese Restaurant
Chef's tasting menu rotates based on fresh catches, but includes miso soup, edamame, tempura, cucumber salad, sushi roll, & sashimi sampling
40% Off Japanese Food at Oolong Noodles
Udon noodles made from scratch and flavored with miso, curry, and soy sauce; raw and cooked sushi rolls
Live Sushi Bistro—36% Off Sushi and Japanese Cuisine
Live Sushi Bistro
Live Sushi Mission—36% Off Sushi and Japanese Cuisine
Live Sushi Mission
Up to 46% Off Japanese Cuisine and Sushi at Mika's Sushi
Contra Costa Centre
Pairs or groups of four or more split a variety of fish-filled maki or vegetarian or vegan rolls; traditional Japanese dishes also available
Up to 43% Off Japanese Food at Hamachi Restaurant and Lounge
Hamachi Restaurant and Lounge
Downtown Walnut Creek
Brunch dishes such as coconut tuna ceviche alongside sushi rolls and Japanese dinners such as teriyaki beef and chicken katsu
$5 Buys You a Coupon for 20% Off An Order Of $50
For $5, receive a coupon for 20% off an order of $50
Up to 50% Off at Sumo Sushi House
Sumo Sushi Steak House
Hibachi grilled meats and seafood served alongside innovative sushi rolls made from fresh, seasonal ingredients
Up to 44% Off Japanese Food at Mikado
North Los Altos
Hibachi-grilled shrimp and filet mignon, stir-fried yakisoba noodles, and more than 85 types of sushi
35% Off Teriyaki at Happi House
Chicken, pork, and beef in a signature teriyaki sauce, served alongside tempura plates, noodle bowls, and the popular Asian chicken salad
Up to 44% Off at Infused Sushi & Bar
Infused Sushi & Bar
Servers pair glasses of wine, sake, or Japanese beer with sushi, bento boxes, and Asian appetizers such as eggrolls, crab rangoon, and gyoza
Up to 42% Off at Sushi Blvd
Guests clink glasses of sake over dinners of tuna, salmon, and shrimp sushi rolls, salted edamame, yakitori chicken, and pot stickers
Up to 42% Off Japanese Fusion Food and Sushi at Cherry Sushi
The chefs here go beyond your average sushi rolls, putting together original fish combinations and presenting them with artistic flair
40% Off Sushi at Kikusushi
Artfully created sushi includes rainbow roll, dragon roll, and Cholesterol Bomb
Up to 40% Off at Sushi Boat Town
Sushi Boat Town
Rolls of tuna, salmon, and squid emerge from the sushi bar on a wooden boat, served alongside entrees such as chicken and beef teriyaki
Up to 35% Off Traditional Japanese Cuisine at Hachi Ju Hachi
Hachi Ju Hachi
Innovative eatery that earned Michelin nods for Best Value and Charming Restaurant serves up dishes such as pork-belly stew and sushi
Half Off at Jojo Restaurant & Sushi Bar
Jojo Restaurant & Sushi Bar
Chefs artistically plate specialty rolls with colorful roe & torch-seared sauces
40% Off Dinner at Yamamori Sushi & Grill
Yamamori Sushi & Grill
Along with sashimi, nigiri sushi, and a variety of rolls, Yamamori also has choices for vegetarians and those without a palate for raw fish
Asian food is a familiar part of California's culinary scene, but Nombe Restaurant’s Japanese-style tapas and brunch still manage to surprise. At dinner, parties can share small plates of deep-fried brussels sprouts with oranges and fish sauce, or they can indulge in a seven-course Kaiseki meal. The brunch menu hits sweeter notes; beignets with chocolate-orange sauce, and nori and wasabi hollandaise color a Japanese-style benedict.
Nombe actually translates to “someone who likes to drink heartily,” so of course the restaurant features a thoughtful selection of libations. In addition to 90 kinds of sake and 8 Japanese beers, patrons can sip on blood-orange mimosas and bloody marys spiced with shichimi togarashi. Onsite sake classes help diners avoid an embarrassing mix-up between rice wine and rice vinegar, and traditional Japanese sushi-making/team-building classes give them a turn inside the kitchen.
Mas Sake performs its fusion of Japanese and Mexican cuisines from its perch in the Marina district. Within the high-energy establishment, chefs craft both traditional Japanese fare, including teriyaki dishes and sashimi, as well as sushi that twists in flavors of preserved lemon, Cajun shrimp, jalapeno, and piñata. Conversely, chefs roll hand-made tortillas around sushi-grade ahi to render Japanese-tinged tacos.
Mas Sake hosts a festive whappy hour on weekdays, when libation lovers can slake thirst on cocktails, beers, and sake bombs. The restaurant's dim lighting swathes plush booths and wooden fixtures in a large dining room fit for both intimate dinners and celebrations.
InsiderPagers give Tachibana Sushi Bar & Grill an average of four stars. Yelpers and Citysearchers give it an average of 3.5 stars.
O Chamé’s lunch and dinner menus blend traditional Japanese flavors with California cuisine’s penchant for local produce, showcasing “everything that’s right about ‘fusion’ cuisine,” according to San Francisco Chronicle food critic Michael Bauer. Pass through O Chamé’s entryway, where bamboo stalks and other foliage snuggle up to amorous walls, before sitting down to sample one of more than 20 appetizers in a golden-hued dining area decorated with Eastern-themed scenes. Rafts of fried tofu drift in a sea of fish broth and fresh hijiki seaweed (lunch only), and chefs dress fashion-forward seared yellowtail sashimi in braised-leek and horseradish-sauce garments. For the main course, cooks fill big bowls with steaming broth and udon noodles, crafting eight varieties of the “bracing elixir” Bauer calls one of San Francisco’s finest. Patrons can slurp up such ingredients as grilled oysters or braised beef shoulder with spinach and takuan, a Japanese pickle. Desserts such as poached bosc pear with fresh blueberries cap off dinners with a dazzling mélange of fruits one wouldn’t wear for a night on the town, unlike banana hats or pumpkin daisy dukes.
Sushi California sates eager bellies with a suite of delectable Asian cuisine. Non-seafood nosh-seekers feast upon succulent specials such as the chicken teriyaki, served with rice, soup, and salad ($7.75 at lunch, $11.95 at dinner), and ice-cream-chapped esophagi can defrost with warm, brothy udon soup ($7.95). Sushi offerings span raw-fish styles, with humbly unadorned sashimi arriving in chirashi ($16.50) and hamachi ($19.75) platters with small, rice-bound nigiri balls bearing loads of green mussels ($3.75), scallops ($4.75), salmon ($4.25), and mackerel ($3.95). Eclectic six-piece rolls range from the classic california ($4.50), which ensnares crab cake and avocado within its rice-and-seaweed tractor beam, to the unhinged crazy roll, which smuggles in yellow tail, fish roe, tuna, avocado, and cucumber ($8.95). Veggie-friendly options abound, from inari pieces ($2.75) to squash rolls ($3.95).
Inside Tip: Though customizable rolls are the top seller, you can also opt for signature selections such as the miso sushi roll with salmon, tuna, fish cake, seaweed salad, and pickled radish.
Kimchi: a spicy-and-sour mix of fermented veggies such as cabbage, radish, and cucumber that’s popular in Korea
Tobiko: flying fish roe; its red-orange color and crunchy texture make it a popular garnish for sushi
While You’re in the Neighborhood: After dinner, sip a drink while listening to a live DJ at EZ5 (684 Commerical Street).
Live Sushi Bar, Live Sushi Bistro, and Live Sushi Mission blend tradition with innovation in the rice-wrapped fish arts at all three welcoming restaurants. All three distinct locations share lunch, dinner, and drink menus, as well as experienced staff and sushi chefs who demonstrate their skills at a sushi bar outfitted with seats for dining spectators.
A Sampling of Sushi
Some Not-Sushi Options
Perhaps Frommer’s put it best when describing what sets Ace Wasabi's Rock-N-Roll Sushi apart “from the usual sushi spots around town,” citing “the unique combinations, the varied menu, and the young, hip atmosphere.” Indeed, this restaurant has stood out since 1995 thanks to inventive dishes that feature seasonal fish flown in from Tokyo's Tsukiji Fish Market. The tuna, scallops, crabs, and salmon are paired with accouterments such as maine lobster and Niman Ranch bacon bits. Nearly 40 maki rolls fill up the dinner menu––with options named after famous bands, movies, lingerie shops, and even Elvis¬¬––many of which can be wrapped in organic quinoa instead of sushi rice. No matter the selection, there’s something to complement its flavors on the drink menu, which includes six beers on tap, wines from around the globe, seven signature cocktails, and an extensive list of cold and hot sake.
Not surprisingly, posters and album covers from rock-and-roll bands such as U2 and The Pretenders bedeck the walls, which are illuminated by studio lighting. Bottles of sake and candles line display cases, and an open sushi bar gives diners a chance to watch the masters at work.
Over the last five years, the chefs at Barracuda Japanese Restaurant have continually tinkered with their sushi, teriyaki, and noodle dishes, customizing the menu to fit each Barracuda location’s neighborhood and clientele. Using fresh fish and fruit sourced locally and sustainably whenever possible, the team crafts more than a dozen specialty rolls, including the Japanese Cowboy Roll, which matches crabmeat with mango, avocado, and thinly sliced Kobe beef. Staples such as chicken teriyaki rest side by side with more intricately prepared eats including pan-seared rib eye with mashed potatoes. Lit from underneath, the dining room’s dim orange walls surround potted plants and wooden tables that can accommodate groups of all sizes.
After the sushi chefs at Yuubi Japanese Restaurant packed fresh scallops and salmon underneath a layer of tobiko and spicy mayo, they realized the seafood duo clung together not unlike star-crossed lovers and dubbed the roll Romeo & Juliet. The Shakespearean treat is one of nearly 30 fresh seafood rolls gracing the traditional Japanese eatery's menu. Aside from the fresh, quality seafood, Yuubi’s master chefs send tender beef short ribs, lamb chops, and asparagus-wrapped beef to the grill, and they deep-fry succulent chicken for the classic chicken katsu dish. Dessert offers up cross-cultural treats, such as mochi from Japan, crème brûlée from the French, and cheesecake from the moon.
A Tootsie Roll is known for its chewiness and cocoa flavor. But at Chin Sushi Bar and Restaurant, the Tootsie roll takes on a different form: a sushi roll in which crisp shrimp tempura, spicy tuna, and salmon lay snugly against one another. Or try the Joey roll—the miso-marinated tuna, unagi, and avocado combination has nothing to do with a baby kangaroo. Chin Sushi's chefs turn out such catchy-named specialty rolls—more than 30 in all—inside a brightly colored eatery whose walls are dotted with colorful landscape prints. Signature maki rolls also make an appearance on the extensive menu, as do dinner entrees such as pan-seared salmon, vegetable udon, and grilled chicken teriyaki.
Time is of the essence at Angel Fish Restaurant. Every season, its chefs change up their selection of small plates. Fresh fish arrive daily. And for one hour during the week, Angel Fish treats its visitors to a combination of early-bird specials and happy hour sake.
On any given day, though, there are some things you can count on. The kitchen produces sushi, sashimi, and complex but comforting entrees such as nabeyaki-udon noodles
with clams, chicken, vegetables, and a poached egg beneath a shrimp tempura topping. For each bite, diners can thank Chef Takao Minatoya, who has been experimenting with traditional and contemporary flavors since man started eating fish way back in 1998.
A 20-year career prepared Chef Tomo Owada for the opening of Tomo’s Japanese Cuisine, one that taught him to prepare every meal “thoughtfully and artfully.” He gained this attention to detail by first training as an assistant sushi chef for four years in Japan, as well as learning how to manage a kitchen. In 1999, he emigrated to California and has worked in other kitchens ever since.
Chef Tomo’s cuisine reflects both his traditional training in Japan and the sustainable values he found in California, where he learned that food also needs to be “prepared consciously.” Following this philosophy, Chef Tomo incorporates organic ingredients from farmers markets and locally sourced fish into a seasonal menu that includes sushi rolls, chicken teriyaki, and vegan ohitashi—Napa cabbage rolls stuffed with spinach. To prepare these small dishes and sushi, the kitchen makes everything from scratch without the use of a microwave, freezer, or hot laptop battery.
When Skates on the Bay says its seating is on the water, it really means it. The restaurant juts out from the shore and extends on stilts into the bay, its
floor-to-ceiling windows framing a landscape of sun, sea, and sailboats gracefully toward the marina or away from sea monsters' mouths.
Naturally, Skates' chefs specialize in local seafood. Alongside classics such as fresh oysters on the half shell and chowder made with Pacific Northwest clams, the chefs get creative. Here, for instance, nigiri might mean Applewood-perfumed scallops with smoked sea salt, or flame-charred halibut with shredded daikon. The menu also includes land-based options, such as char-grilled pork chops stuffed with Bing cherries and wild mushroom and grilled filet medallions oscar style, served with asparagus and crab with b?arnaise sauce
Teppanyaki chefs twirl their knives and ignite towers of flame while cooking meals tableside inside Hana Japan Steak & Seafood. They slice new york steaks, chicken, and salmon and toss scallops onto the grill alongside chopped veggies and mounds of rice, all without ruffling their tomato-red toques. Each hibachi dinner comes with a shrimp appetizer, a bowl of soup, and a salad with organic Hana dressing imported from the organic part of Japan.
The atmosphere at Edoko contrasts sharply with what you might expect from a buffet. The walls are lined with natural wood accents and overhead, paper lanterns hang from thin wooden beams that slant at angles. The family-owned restaurant serves sushi buffet and traditional sashimi and Japanese cuisine, using natural ingredients including organic greens and fresh seafood from local shrimp forests.
Master chef Kaz Sasaki has spent more than 15 years behind a sushi bar. But his roots in the craft extend much deeper than that. Chef Sasaki learned his skills from his father, Master Yuzo Sasaki, a man who was required to spend the first three years of his sushi apprenticeship perfecting his rice-making techniques before he was allowed to even touch a piece of fish. Chef Kaz also learned that great sushi not only looks good, but also has the right consistency?it's not too hard to chew or too soft and falling apart like a magician performing without his smoke bombs.
At Taki Sushi, chef Kaz composes a menu that includes sashimi, nigiri, and nearly 20 different special rolls. He also crafts other Japanese favorites, including shabu-shabu hot pots, sukiyaki, and udon.