Kibatsu

Kibatsu is a really special place, one of SF’s best sushi restaurants. We’ve come here multiple times now and the food is always spectacular with overflowing pieces of fresh fish. Some of their dishes are super creative - most recently we had a skewer with tempura lion’s mane mushroom that tasted like steak! Chanel (the owner) is SO kind. We can’t wait to come back!

We did the omakase experience and it was great! Some unique dishes, all were delicious though and we left VERY full. The pace is kind of strange, they were replacing our dishes with the next course quite quickly at first (we were one of the few ones there) and then there were some lulls later when it got more crowded. However the ambience is easygoing and we enjoyed good conversation while we waited- I also appreciate the intimate setting and that you don't have to yell to talk to your company. The most unique part was that when we got our ice cream dessert, it game with a piece of seared wagyu which was random but fun! Will definitely be back.

Kibatsu's intimate ambiance and ambitious omakase drew us in, but the experience left us feeling like we had walked a tightrope - some moments exhilarating, others a little wobbly. One man show: Our entire restaurant relied on a single server. While her enthusiasm was undeniable, it stretched thin. Long waits between courses and forgotten requests detracted from the flow. It felt like a charming solo performance occasionally needing an understudy. Speed demons and sleepy snails: Dishes arrived at a puzzling pace. The melt-in-your-mouth tuna came swiftly, while the delicate wagyu languished. Some nigiri arrived lightning-fast, and others took ages, leaving us wondering if they'd gotten lost in the kitchen labyrinth. Fishy tales: The nigiri itself was a mixed bag. Some pieces were divine. Others, however, had a distinct fishiness and slightly chewy texture that left us wanting more freshness. Like a magic act, some bites disappeared in a delightful puff, while others required more chewing than anticipated. Wasabi woes: The liberal use of wasabi was another inconsistency. Some pieces had a perfect kiss of heat, while others were overpowered, drowning out the delicate flavors of the fish. Perhaps a lighter hand would allow the natural sweetness of the fish to shine through. Missed opportunity: All the uni dishes that were served missed the mark. Instead of highlighting the creamy and buttery uni flavors, the dishes were overpowered by other flavors. Course overload (in a good way): The $158 omakase was certainly generous, offering a plethora of dishes. The whole experience consisted of small plates, nigiri pieces, sashimi and a dessert. Cozy charm: Despite the service hiccups and inconsistencies, the intimate setting and warm lighting created a unique atmosphere. It's a place where you can easily get lost in conversation. Final verdict: With some attention to service consistency, pace, and flavor balance, Kibatsu has the potential to be a great dining experience. For now, it sits at a 3-star tightrope walk - charming, ambitious, but needing a few tweaks.

Great space with some delicious and unique sashimi options. Really enjoyed the salmon "new sashimi" and the daybreak roll.

My absolute favorite sushi restaurant in SF. Best quality salmon. Could come here over and over.

Chef Jimmy in the photo hands down the best sushi chef you can find in SF, I been to Japan but Jimmy will treat you way beyond. Recommend this place to all of my friends, family, etc. Bummers: we weren’t able to do Omakase but Jimmy had our back! They only could give us one Tamago, but again Jimmy came through to make us happy! Like i am about to sleep tonight and i will probably wake up thinking of how Jimmy was such a homie!

This is a long overdue review for my first in-person omakase experience in the past two years. I had my fair share of takeout/delivery sushi during the pandemic, but the nature of omakase is arguably one of the hardest to translate to takeout. There is something about enjoying a piece of nigiri that is still warm from the chef’s hand. When I dined back in July 2021, the chef’s counter was unfortunately still closed, but I was able to sit indoors. The omakase was 15 courses, with total dinner time just over 90 minutes at a leisurely pace. Chef Roy created a modern interpretation of omakase, incorporating dishes such as uni risotto, deep fried wagyu ice cream cones, and a glorious maitake and fig topped seared toro. The nigiri and sashimi were very good that day. A highlight was lean bluefin tuna sashimi that had fruity notes and the toro with caviar nigiri. The afore-mentioned modern dishes were also a standout, especially the sweet and savory dessert course with black sesame ice cream and yuzu sorbet cones, topped with a juicy, warm cube of deep fried wagyu. I felt comfortable dining indoors in the smaller space, and service was polite and efficient. I thought the price point was also very reasonable for SF.

Pls follow me on IG @ssindyeats to see the reel for kibatsu, more foodie bites and travels. 🍣 @kibatsusushi is a little hidden gem in the Haight area of San Francisco with no signs. We love their dark and rustic interior, it’s very intimate and romantic. What a meal!! This was our first omakase experience, and it won’t be our last. We enjoyed the chef’s selection, it was fun to be surprised by the dishes the chef selected for us. The food was simple but beautifully presented. Everything was incredibly fresh & the sushi was melt-in-your-mouth delicious, especially the toro, Wagyu, and uni. So good. Thank you kibatsusushi for the wonderful dining experience, everything was perfectly balanced, unique, and delicious with the perfect amount of food. If you need an intimate and delicious place for date night or just a delicious meal, you gotta come to Kibatsu.