Best Sushi in San Francisco (2025)
For more than a decade I've regarded Akikos as one of San Francisco’s go-to destinations for pristine sushi, and Ray Lee—who took over his parents' Bush Street restaurant in 2009—has now elevated it again with a spacious new 2,700-square-foot dining room on the ground floor of a luxury high-rise. Designed by AvroKO, the dining room is anchored by a dramatic 24-seat Chef’s Stage where diners can watch Lee, head sushi chef Shinsuke Hayashi, and the team at work; the omakase remains the focal point (about $250) and features a mix of otsumami and nigiri that marries high-end ingredients like sea urchin, caviar, and wagyu with local, seasonal flavors and contemporary techniques such as time and smoke. The tasting begins with small bites—sashimi, wagyu-filled dumplings, and a nostalgic chawanmushi that Lee perfects for delicate, silky texture and dresses with snow crab, roasted scallion oil, and black truffles—then moves through showstopping bites like his shokupan: charcoal-toasted milk bread topped with toro, golden Kaluga caviar, and gold flakes. Lee sources much of his fish from Japan and ages specimens in a dry ager (he stresses he uses it to control temperature and humidity rather than to “dry age” in the traditional sense), checking them daily and aging pieces anywhere from roughly four to ten days—or in the case of otoro, 21 to 28 days—to hit each fish’s apex of flavor; his philosophy is to take the best quality he can find and age it until it’s ready to serve. Highlights include akamutsu (single-line-caught, fatty deep-sea perch that he cures, dresses in a vinegar wash and light sear, and often serves simply with Meyer lemon and salt or with ponzu and onion jam), kinmedai aged about seven days and seared, and zuke (soy-cured bluefin dressed in fermented jalapeño soy and chiles). All nigiri builds on the family rice recipe using a 10-year-aged red vinegar to balance the fattier fish. Beyond the omakase (and their exclusive Friends Only counter where they've been refining the menu), Akikos now offers a full bar led by Beverage Director Quade Marshall with an emphasis on Japanese whisky and flavors—examples include the Cocomelon Manhattan (Suntory Toki) and the Foreign Delegate—and will operate Tuesday through Saturday with weekday lunch and evening dinner seatings; reservations are available via OpenTable on the Akikos website. "I promise you this is something special," Lee says, and the new space and refined approach make a compelling case.
Owner-chef Mitsunori Kusakabe’s serene Jackson Square counter merges Kyoto kaiseki finesse with Edomae technique. Recognized by the Michelin Guide and respected critics for a seasonal omakase that feels deeply rooted in traditional craft.
A 12-seat counter where chefs guide guests through a precise, lively omakase that showcases Toyosu-market fish. Recognized by the Michelin Guide and frequently cited by Eater SF among the city’s top sushi experiences.
In the Richmond District, this softly lit counter focuses on meticulous nigiri and quietly luxurious details. Long celebrated by the Michelin Guide and highlighted by Eater SF for refined chawanmushi and pristine fish.
SoMa’s jewel-box counter focuses on traditional Edomae methods—curing, aging, and precise rice—to let top-tier fish shine. Recognized by the Michelin Guide and regularly praised by critics for a polished, transportive tasting.
Chef Adam Tortosa’s Hayes Valley counter tailors menus to each guest, weaving California ingredients and luxury touches into a modern omakase. Recommended by the Michelin Guide and widely featured by Eater SF.
A Mission standout proving sushi can be plant-based and thrilling. Chefs apply classic technique to vegetables and yuba with style. Listed by the Michelin Guide and celebrated by local press for creativity and sustainability.
Noe Valley’s tiny, beloved bar turns out excellent nigiri at approachable prices. Noted by the Michelin Guide and praised by The Infatuation; walk-in lines are part of its neighborhood ritual.
Since 1987, this lively basement spot has fueled late-night sushi cravings with strong sake lists and reliable nigiri. Featured by nightlife and dining editors; a true local institution run by the founding family.
A minimalist counter tucked inside Japantown’s mall delivering clean, well-seasoned nigiri flights at multiple price points. Recognized by the Michelin Guide and a favorite in recent Japantown roundups.
A Sunset District landmark for over four decades, still drawing lines for generous sashimi, chirashi, and rolls. Frequently recommended by local guides for its welcoming service and steadfast quality.
