“I definitely thought it was excellent - from going a la carte or doing the omakase - everything here is optimal.” “Our server Allan, who was absolutely fantastic, recommended a great sake choice.” “The sashimi platter came with sea bass, sea trout, katsuo, chu toro, hamachi, and shima aji.” Show more review highlights“Cheap, Great Food, Tiny Place I've probably been to Akikos 20 or 30 times now so I thought I should write a review.” “the rolls are creative and delicious (try the lizzy roll if u haven't already) and pretty inexpensive too!” “The miso soup ($1.50) was very flavorful and the perfect way to warm up on a cold summer night in San Francisco.” Show more review highlights You Might Also Consider When out-of-towners ask me for the best sushi in San Francisco, I send them to Sushi Ran in Sausalito. I tell them how great it is to cross the bay in a ferry or to drive across the Golden Gate Bridge. For the most part, I haven't been impressed with what we have in our 49 square miles.

Now 27 years old, Sushi Ran has continued to be my favorite year after year. Recently, however, I'd been hearing about Akiko's on Bush Street, so I decided to stop in, not knowing anything more than that people I trusted liked it a lot. I was immediately impressed by the passion and voice given to the food. Akiko's, at 431 Bush and not related to the restaurant of the same name on Mason Street, is a cult hit in the making because it has all the intriguing elements that provide cachet: There's no sign on or over the door, so it's easy to miss. If you call the restaurant you're likely to encounter a full voice-mail box; fortunately, you can book on OpenTable, or show up and hope for a table or a seat at the sushi bar. The restaurant has been around for 18 years, but, four years ago, Ray Lee bought out his parents and brought in Ricky Yap as chef. In the last few months, they've ramped up the menu, hired more staff, remodeled and expanded the sushi bar and took out some tables.

All told, the restaurant seats 38. The dining room, next to the sushi bar in a connected storefront, has thick plaster lower walls and exposed brick above, making it feel cave-like. The close tables and two ceiling fans don't do much to circulate the air when the temperature rises above 70 degrees outdoors, so it can get stuffy. Once inside, diners are greeted by a friendly host, but if you have a reservation after 7 or so you may still have to wait a half hour for a table. People don't seem to be in a rush to leave. It doesn't take long to realize that this place is special - stacks of various Heath pottery pieces fill the shelves behind the bar; chunks of fish glisten like jewels in the case in front. Behind the counter, you can also see such modern equipment as a sous-vide circulator and blowtorches for giving a final sear to some fish dishes. On two visits I maneuvered through the long menu and its many combinations, which include sashimi and miso soup with tempura ($19) or beef teriyaki ($21), traditions left over from Lee's parents.

The soul of the place lies in the nightly changing Nama menu, where the more unusual preparations reside. The menu can be daunting, but the waiters are always good at pointing diners in the best direction. Frankly you can't go wrong whichever direction you take. The pork tonkatsu ($20) is excellent, with a rough coating of panko and a deep golden color; tempura is light and brightly flavored. jiro dreams of sushi lifehackerI'm also in love with the yellowtail collar ($11); jiro dreams of sushi introthe flesh is warm and juicy, with a texture so delicate it's nearly spreadable. sushi grade fish st lawrence marketIt almost goes without saying that the sashimi and nigiri preparations are excellent. jiro dreams of sushi seattle restaurant

At one point, when they were out of the particular fish we ordered, our waiter suggested the hirame ($38.40 for eight pieces), sliced so thin you could see the slate tile below each piece. On the last visit, I left it to the chef and ordered the omakase menu ($80-$100), which really shows off Yap's skill behind the counter. In all, I had 15 dishes, with a momentum that built from the first presentation - bright coral-colored cubes of tuna poke on a bed of seaweed - to the last. how to roll sushi ehowThe poke was followed by sashimi: albacore tuna, slices of blue fin tuna shoulder and king salmon. ichiban sushi menu vancouverThe waiter poured thick house-aged soy sauce into an accompanying dish, and brought a small cutting board arranged with the fresh wasabi root and a pile of its pungent grated flesh. sushi grade fish market sacramento

That was the only time we needed these condiments; on subsequent courses, the knowledgeable waiter told us the chef had pre-seasoned the items. The soy and wasabi remained, but we followed instructions and learned that Yap did know best. I still continued to sneak a few sinus-clearing bites of wasabi in between courses. That course was followed by isaki, which sounds much better than its English name, grunt. sushi tei bandung jalan sumateraSlices of fish were displayed on pads of rice that barely held together, topped with salted cherry blossoms. sushi online conconThen came deep-sea grouper with a dab of earthy pate on top, and Japanese abalone cooked sous-vide style for six hours. where to buy sushi grade fish in dublin

While the chefs at Akiko's use all the latest equipment and mix together unlikely ingredients, it all works. The next course was Madagascar shrimp, accompanied by the fried heads. I had a similar dish on an earlier visit but the tails were raw; on the omakase menu they were cooked sous vide for about 10 minutes, which firmed up the flesh and intensified the flavor. Japanese horsehair crab wrapped in nori came next, followed by more bluefin tuna - this time thick, buttery slices from the mid-belly.jiro dreams of sushi mozart River trout nigiri was accompanied by the fish's fried carcass, flavored with ginger. sushi cat 2 kizi onlineYap smoked golden eye snapper, then gave it a quick sear with a blow torch before sending it out; sushi grade fish memphis

it was meaty and firm. Next up: pads of uni, topped with sauteed crab innards, followed by wagyu beef. Thin slices of meat came draped over rice, surrounded by a white snow that looks like grated cheese but is actually wagyu fat, processed and dried to a fine powder that melted when it hit my tongue. Waiters also use a Microplane to grate truffles on top of the beef, which I soon learned is the best way to highlight this coveted ingredient. jiro dreams of sushi camera usedGrating releases the aromas, and the shavings remain moister than they do at most other places. where to buy sushi grade fish columbus ohioYou could almost hear the trumpets of heaven blowing; sushi grade fish columbus ohio

if this was your last bite on earth, you'd feel complete. The menu concluded with a delicate chawan mushi; the rich loose custard was flavored with uni and shiitake mushrooms. We also added in mocha mochi ice cream, a cooling way to end the meal, along with sake. The restaurant offers a well-selected list of 27 sakes and the same number of wines, many offered by the glass. Ingredients are key here. jiro dreams of sushi rentOn other visits, I had six thick tender-creamy slices of kuro maguro ($48), Pacific bluefin tuna, arranged on a leaf that gently arches over the top. where to buy sashimi grade salmon vancouverYou can also see Yap carefully open a wood box with fresh uni from Japan that looks like an expensive hand-packed box of candies. orez sushi online

It has a fresh briny taste, enhanced with a swipe of fresh wasabi and a spear of dried nori; it's like the A5 wagyu of seafood, and almost as expensive: three pieces are $37.50. At the end of one visit, after we seemed to order something from every category, Yap came over to chat. He mentioned the tuna and the fact the only other place to order it in the Bay Area is at Sushi Ran, a restaurant that he said was partly responsible for his inspiration.sushi roll maker murah Akiko's is a worthy alternative to Sushi Ran. yo sushi menu dubai marina mallI appreciated that Yap gives credit to a long-time benchmark, while paving his own road to distinction.where to buy sushi mat ottawa Open for lunch 11:30 a.m.-2:30 p.m. Monday-Friday. jiro dreams of sushi rent online

Dinner Monday-Saturday 5:30-9:30 p.m. Beer, wine and sake. Reservations and credit cards accepted. Overall: Rating: THREE STARSFood: Rating: THREE STARSService: Rating: THREE STARSAtmosphere: Rating: TWO STARSPrices: $$$ (Most main courses less than $25)Noise rating: Noise Rating: FOUR BELLS Can only talk in raised voices (75-80 decibels)Rating: FOUR STARS Extraordinary Rating: THREE STARS Excellent Rating: TWO STARS Good Rating: ONE STAR Fair Noise Rating: BOMB Poorsushi grade tuna sacramento RATINGS KEY FOUR STARS = Extraordinary; sushi conveyor belt philippinesTHREE STARS = Excellent; where to buy sushi grade fish nashvilleTWO STARS = Good; sushi grade fish at costco

ONE STAR = Fair; NO STARS = Poor$ = Inexpensive: entrees $10 and under; $$ = Moderate: $11-$17; $$$ = Expensive: $18-$24; $$$$ = Very Expensive: more than $25ONE BELL = Pleasantly quiet (less than 65 decibels); TWO BELLS = Can talk easily (65-70); THREE BELLS = Talking normally gets difficult (70-75); FOUR BELLS = Can talk only in raised voices (75-80); BOMB = Too noisy for normal conversation (80+)Prices are based on main courses. full version of youda sushi chef onlineWhen entrees fall between these categories, the prices of appetizers help determine the dollar ratings. sushi grade fish new hampshireChronicle critics make every attempt to remain anonymous. yo sushi menu martinez caAll meals are paid for by The Chronicle. jiro dreams of sushi youtube english