We've dined at Omakase SF multiple times and have always had an exceptional dinner. The food was excellent, the service amazing, and the Chef very good and informative. We'll be back again.
The food was delightfully good . The experience was very good. It is best if you seat at the bar. If you are given a table you miss out on a better experience. You are treated like an island detached from the whole experience.
Chef Koji Endo elevates breaded cutlets into a kaiseki-style tasting at SHOWA, San Francisco's tonkatsu specialty counter in SoMa. One nightly seating showcases bespoke panko, Iberico pork, and Toyosu Market seafood for diners who want focused Japanese craft.