Owner and sushi chef Michael Black has created a unique sushi restaurant in San Francisco, and you could walk right by if you didn't have the address. There is a small counter in the back, which is where you'll want a seat if it's available. The case is full of only the most fresh, seasonal, and sustainable seafood—so no unagi or bluefin tuna here. You also won't find Americanized sushi like spicy tuna hand rolls; this is a place for more traditional nigiri, along with some California flair on some presentations. You'll probably try some fish you've never even had before, all very artfully cut and presented. The dining room has beautiful wood tables with a natural-modern look to them. Enjoy the sake selections by Beau Timken, who has his sake shop (True Sake) just up the street.
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