Four ambitious new destinations, a reinvented sustainable fish spot, a food truck and a longtime favorite with a new chef are the hottest places for sushi right now.Wako Opened in May by chef-owner Tomoharu Nakamura (ex Sanraku Metreon), Wako has been packed nightly because of its high quality and its four-course steal of an omakase ($43), including a bincho (charcoal) grilled item, nigiri, soup and small plates.Signature Dish: Silky kaisen chawanmushi (steamed egg custard) is made with eggs from jidori chickens and topped with snow crab and uni.Insider Tip: The restaurant only seats about 25 people, so call ahead for reservations. There's also a seven-course omakase for $68.211 Clement St.; 415-682-4875Pristine fish at Kusakabe [Photo credit: Virginia Miller]Kusakabe Opened in May, Kusakabe is an intimate, soothing sushi restaurant from Mitsunori Kusakabe, the highly lauded sushi master from Sushi Ran in Sausalito. Blond wood and a kaiseki-style omakase menu transports you straight to Japan.Signature Dish: $95 omakase menus change regularly, but might include beautiful nigiri bites like bonito fish (katsuo) smoked in cherry wood.

Insider Tip: Though there is a thoughtful selection of mostly French and California wines, particularly strong in the white wine category, the highlights are the sakes, available in 3-oz., 6-oz. and bottle formats. We love the green-apple crisp of Dewasansan "Green Ridge" junmai ginjo and the creamy spice of Aramasa No. 6 junmai.584 Washington St.; sushi cape town best415-757-0155PABU Sushi master and chef-owner of the long-beloved Hana Japanese Restaurant in Rohnert Park, Ken Tominaga joined forces with Michael Mina to open Pabu in July, along with neighboring The Ramen Bar. sushi near me nycWhile there are izakaya and robata-grill dishes, it's the nigiri tasting menu ($95) that produces the most "wow" moments.sushi food onlineSignature Dish: Four rounds of four different pieces of nigiri (16 cuts of fish total). best sushi home delivery london

A standout is an ethereal round of tunas, from fatty bluefin to wild bonito.Insider Tip: Sommelier Stuart Morris is one of the great sake masters in the U.S. Take advantage of his expertise — his pairings will change the way you think about sake.101 California St.; 415-668-7228Ichi Sushi + Ni Bar Since married team Tim and Erin Archuleta moved their beloved ICHI Sushi down the street into a much larger space and added izakaya-esque Ni Bar and a drinking bar in addition to their sushi bar, far more diners have been able to enjoy Tim's popular chicken wings and unusual collection of sustainable fish.Signature Dish: Go straight for the fish-of-the-day menu, which always features a number of rare sushi and sashimi offerings.Insider Tip: Check in with bar manager Ken Furusawa to see the latest cocktail creations, like his aged shochu Manhattan, he has on — or off — the menu.3282 Mission St.; 415-525-4750Nigiri tasting menu at PABU [Photo credit: Virginia Miller]Manna Japanese Comfort Food In the spirit of Downtown favorite Sushirrito (with three locations and perpetual lines), Manna is the Bay Area's first sushi mobile truck selling sushi "wraps" (or "burritos") and maki from a truck.

Though it's been around since 2012 in Brisbane, it's recently gained a bigger presence in the city, including at Off the Grid Upper Haight on Thursdays and at SoMa StrEat Food Park (check here for daily locations).Signature Dish: Creamy spicy scallop roll/burrito ($12), golden unagi grilled with fried egg burrito ($13).Insider Tip: Homesick Hawaiians will be glad to know they make their own Spam musubi ($5 for two).Check here for daily locationsSushi Ran Longtime Sausalito great Sushi Ran, still perpetually packed after over 25 years, could easily be called "classic" vs. "hottest." But it merits a new look with the promotion of Taka Toshi to executive sushi chef at the end of 2013, alongside executive chef Scott Whitman, following the departure of longtime sushi master Mitsunori Kusakabe, who opened Kusakabe (above). As offerings change with the daily catches, Toshi ensures the staple remains as much a sushi destination as ever.Signature Dish: Ten-piece sashimi or six-piece sushi platters are pristine and sustainable “when possible.”

Rolls are no afterthought, with unusual offerings like a spicy soft-shell crawfish ($14, pictured top) enhanced by spicy crab, asparagus and shiso, with crawfish legs making a dramatic vertical kick.Insider Tip: Nonsushi items are just as much a highlight as raw fish, from the ever-popular Vietnamese shaking beef ($24) to a vegetable tasting ($12) that might feature spiced roasted cauliflower, curry spaghetti squash and kimchi Brussels sprouts.107 Caledonia St., Sausalito; 415-332-3620Maruya Opened in late 2013, the omakase-only Maruya focuses on Tokyo-style Edomae sushi ($85 for full omakase, or $40-45 for moriwase sushi or sashimi platters). With its clean design and mannered service, the atmosphere matches the fine presentations.Signature Dish: Though Maruya has been a critics' darling since it opened, our omakase dinner experience was unfortunately marked by more than one piece of fish that was browned or hardened on the edges.Insider Tip: We found that the few nonsushi bites (soup, an oyster) fared better than the uninspired, standard sushi and sashimi courses.2931 16th St.;

415-503-0702 Omakase at Maruya [Photo credit: Virginia Miller]San Francisco's Top Sushi Restaurants San Francisco is a town full of amazing eats, and sushi is no exception. But it can be difficult to sift through the never ending maze of mediocre raw fish around this city. It is too easy to fall into the trap of crazy fusion fried rolls and overused spicy mayo, which is a true shame especially when there is so much pristine nigiri and sashimi to be found. Luxe ingredients like uni, belly albacore, roe, and more are all waiting for you instead. If you're going to drop some serious money on the delicacy, it better be worth it — something every restaurant on this map is. Let this list be your guide to the city's must-eat spots of essential sushi restaurants. Some are omakase, while others are slightly less structured — but all are delicious. Need some help finding other essential eats in San Francisco? Check out essential , , and . 1 Akiko’s Restaurant & Sushi Bar

With chefs who have worked at some of the country's best sushi meccas (Sushi Ran, Ota, etc.) and details such as Japanese applewood-aged soy sauce, Akiko's takes its sushi very seriously. The menu pleases everyone from the California roll lover to the seasoned omakase hound. Tell your server what kind of meal you're in the mood for (all-nigiri or a mixture of hot and cold dishes, for example) and what price you'd like to pay, and just put yourself into the hands of those experienced chefs. The modern Japanese-style decor and extensive and interesting sake selection take it all to the next level. Venture out into the outer avenues for Daigo, a small spot with expertly-prepared nigiri to make the trip well worth it. The relaxed environs are a refreshing change from some of the city's higher-end, hushed atmospheres. 3 ICHI Sushi + NI Bar ICHI Sushi offers a lovely omakase that incorporates both classic and new sushi offerings from chef Tim Archuleta. The chef focuses on sustainability, offering a variety of fresh options that are as sea-friendly as possible.

Stop by for happy hour at NI Bar, including plenty of grilled robata items along the way. A cozy, 12-seat affair, KISS Seafood offers fresh sushi to Japantown at a very small scale. The husband-and-wife team that runs the restaurant has it down to a science, making for efficient service that doesn't distract from the chef's offerings. Omakase is the move here, as the chef knows best. Chef Mitsunori Kusakabe (Sushi Ran) offers his particular style of tasting menu, described as "omakase sushi, kaiseki style," in an intimate, minimalist space. The 11-course menu is not strictly traditional — but definitely delicious — incorporating everything from trout with cilantro-flavored rice to caramelized bluefin tuna. It also includes the occasional soup or warm dish; after the tasting menu, there is the opportunity to order more pieces a la carte, like sea urchin or uni. The price tag is stiff, but this is some seriously fresh fish, prepared with care. Check out Eater's 60 Second Tasting menu at Kusakabe for an inside look.

This upscale, 14-seat sushi spot from co-owners Kash Feng and chef Jackson Yu (Live Sushi, Okane) has earned a Michelin stars in the first year after opening, for its Edomae-style sushi and hushed, authentic experience. There's no set menu here; instead, diners choose from $150 or $200 chef's choice menus, which come with an ever-changing variety of excellent appetizers, sashimi, nigiri, and more. A collaboration between chefs Michael Mina and Ken Tominaga (who owns the renowned Hana in Rohnert Park), Pabu is the expense account sushi destination — you'll see a lot of suits and corporate cards around the room. You get what you pay for though: The fish quality here is very high, and the sake list is unparalleled in this city. Plus, you can round out your meal with skewers, shabu shabu and more. 8 Saru Sushi Bar Tucked into a cranny in Noe Valley, Saru Sushi has a cult following (and long wait list, starting when it opens). One of the crowd favorites is the hamachi with truffle oil, which can turn a truffle-doubter into a truffle-believer.

Its tasting spoons are also a popular option, though the traditional nigiri is always a crowd-pleaser. Sushi Ran has long been a destination for Bay Area sushi connoisseurs (since 1986, in fact). Many of the expertly-sliced, premium ingredients come directly from Japan's Tsukiji market, including an a5 wagyu striploin. The small, six-seat sushi bar is in high demand, so arrive early if you want a front row seat — otherwise there is regular seating available. Omakase is on the menu at this tiny Clement Street restaurant, but Wako offers more food than your average sushi restaurant. Chefs Atsushi-san and Tomo-san send out a parade of Japanese small plates, like housemade sesame tofu and mountain yam with spicy cod roe, followed by sashimi, tempura, and dessert; the whole thing is an elegant study in textures and temperatures. The sparse-but-elegant sushi bar is small, so reservations are recommended. Chef Roger Chong and his wife are the force behind this funky Marina sushi spot, which has a devoted following of regulars who ensure you have to make a reservation to get in on any given night.