Nagai Edomae Sushi

Dining at Nagai Edomae Sushi is a refined and memorable experience. Tucked away in Redwood City, this minimalist gem offers an elegant and serene environment that perfectly complements its omakase-style cuisine. The atmosphere is calm and considered — no excessive decor, just clean lines and soft lighting that put the focus exactly where it belongs: on the food. The quality of the fish is truly outstanding. Every piece of nigiri — from Kasugo Dai (baby red snapper) to Akami (lean tuna) and Shako (mantis shrimp) — is cut with precision and served at the ideal temperature. The texture, freshness, and balance of flavors are a testament to Chef Nagai’s craftsmanship and deep understanding of traditional Edomae techniques. I especially appreciated the Firefly Squid with Miso Vinegar Sauce and the Monkfish Liver with Ponzu Sauce, which were both delicate and flavorful. The Decaf Coffee Jelly dessert, while simple, was a gentle and pleasant finish to the meal. Service is polite and discreet — attentive without ever interrupting the quiet rhythm of the evening. The omakase menu is well-structured and offers excellent value for the quality delivered. There’s also an impressive sake selection, with thoughtful pairing recommendations. This isn’t just dinner — it’s a carefully curated experience that lingers in memory. If you’re looking for top-tier sushi in the Bay Area, Nagai is a rare and worthwhile find.

I have been to fancy sushi spots and although it feels high end, the mid week menu was not great. The restaurant is quiet and the chef is awkward. It was mostly nigiri and the first plate was good but nothing outstanding. Dessert was sort of disappointing as it was a coffee flan. The biggest pause I have with this place is they charge a 17% up charge and still ask for a tip on top. With 20% tip, it’s a lot of money. It’s like 40%. Pay your waitstaff enough or price appropriately. And the low cost of midweek… you get a lot less dishes. Go to sushi maryama.

Chef Nagai has hosted a “popup” omakase experience at Tancho Japanese Restaurant a few years back, so when I heard he was opening his own omakase bar in Redwood City, I was really excited! Nagai’s omakase tends to lean more heavily towards traditional - you aren’t going to get unique combinations of western and eastern techniques, but you will get very tasty and very fresh fish and other seafood. And that’s very good. Nagai seems to specialize in figuring out how marination, fish, and rice and combine together to give the best flavors, and it really showed with each piece he made over the course of the meal. Wow! We’ll definitely be back.

Omakase Eats 💯 I’m low key a big fan of Redwood City and happy to welcome another high end Japanese establishment to this hidden haven Located on prime Broadway Street, Nagai Edomae Sushi is the two-year in the making US debut of Chef Nagai, who has previously held stints at sushiyas in Japan and Singapore Nagai joins fellow Redwood City sushi omakase Shin Sushi as well as Japanese kaiseki restaurant Ranzan The indoor space is serene with high ceilings and the single piece of wood counter seats 9 people for two seatings a night Our meal started with appetizers and sashimi highlighted by hairy crab but the star of the meal is most definitely the traditional nigiri Fish cuts are well paced and generous in size with a pleasing rice consisting of two rice types in a 70/30 mixture and red vinegar I also loved the house made cubed ginger (always a fan) as well as the smoked pickle palate cleanser during our nigiri course Congrats to Chef Nagai and his team on their soft opening and welcome to the Bay Area! Our meal tonight and service was a treat! 📷 Omakase $270 per person Appetizer ~ Tako / Ankimo / Mozuku / Kinoki Spinach / Kabocha / Shishito Pepper Miso // Owan ~ Japanese Eggplant / Yuba / Hokkaido Uni / Maitake Mushroom / Green Beans / Chrysanthemum Flowers // Kegani ~ Hairy Crab / Wakame // Sashimi ~ Katsuo / Ginger Garlic Soy // Nigiri ~ Kinmedai / Shiro Kisu / Sumi Ika / Akami Zuke / Chutoro / Otoro / Kohada / Aji / Hokkaido Bafun Uni / Kuruma Ebi / Anago / Tamago Handroll // Nameko Mushroom Miso Soup // Dessert ~ Japanese Musk Melon / Coffee Jelly Dessert 📍Nagai Edomae Sushi (Redwood City, CA) Reservations are required on Tock and dining is indoor only.

Great omakase addition to the peninsula! Warm and welcoming space, phenomenal service, and sushi that makes you feel like you're back in Tokyo. Expect a formal, Michelin-starred dining experience.

Unique flavors. Sushi was great. Superb services. Fantastic omakese experience. Sunny is a great host.

I mostly agree with previous reviews. The place is very nice, and the staff was friendly and efficient, without being over the top. The big disappointment is the quality of the food for the price. We had the $150/person weekly rate, and the quality was mediocre. The tamago for instance was insipid and tasted like a cheap Entenmann's cake. And like many other reviewers, I was not a fan of the 17% "surcharge". This practice should be banned. We spent about $500 for two people, and ate less well than for $200 in a regular sushi restaurant.

It was one of the best sushi experiences I’ve ever had! From the moment I walked in, the warm and inviting atmosphere set the perfect tone for our meal. The staff was incredibly friendly and attentive, ensuring that we felt welcomed and well taken care of throughout our visit. The chef was very personable and shared with us his experience with sushi making, Japanese culture and his life in the U.S. Now, let’s talk about the sushi! Each piece was a work of art—fresh, flavorful, and beautifully presented. It's clear that a lot of thought and care goes into every dish. Paring sake was delicious. To top it all off, the ambiance was soothing, with classic music playing in the background. I left feeling incredibly satisfied and eager to return! I highly recommend this restaurant to anyone craving exceptional sushi. You won’t be disappointed!

Absolutely loved our experience at Nagai Edomae. The entire team was incredibly warm and welcoming. The chef clearly knows his craft and has been doing this for a long time. You can tell by how effortlessly everything is prepared and presented. I personally love Edomae style sushi, and this place does it right. The rice was seasoned perfectly with just the right balance of vinegar, temperature, and texture. The space is small and intimate, which makes the experience feel even more special. You are close enough to see every detail being crafted, and it is clear the chef takes a lot of pride in what he serves. Bonus points for a great alcohol selection with some excellent sake and whiskey options to pair with the meal. I will definitely be back. This is one of those spots you want to keep a secret, but it is too good not to share.

Date: Thursday, July 24th, 2025 Time: 8pm Party of: 2 Meal: Dinner Reservation Made: via Tock about a week prior Nagai Omakase Weeknight Edition ($150) x2 *Sakizuke - Somen Noodles with Plum Vinegar - Baby Sardines and Summer Vegetables *Appetizer - Edamame, Steamed Abalone with Liver Sauce, Simmered Tender Octopus seasoned with sweet soy sauce, Monkfish Liver with Ponzu Sauce, Vinegared Mozuku Seaweed *Nigiri - Shima Aji, Shiro Kisu Kobujime, Sumi Ika, Akami Zuke, Chu Toro, Kohada, Aji, Anago *Egg Omelet *Akadashi Miso Soup - Red Miso soup with Tofu Skin, Green Onion and Sansho Pepper *Dessert *Decaf Coffee Jelly *Sake Pairing Exclusive ($100) *Uni ($35) x2 *O Toro ($35) x2 *Okuaizu Sparkling Water: Red ($13) *Hojicha: Hoji Tea ($8) *Mandatory Service Fee: Operation & Support, 17% ($95.37) I was looking around for an omakase to check out and stumbled upon Nagai. I couldn't find out much about this resto, but it looked like they had pretty good reviews based on a cursory search, so I thought why not check it out. Plus $150 per person is not too bad for an omakase. With us included, there were only 4 people total, so it's not too hard to get in. Our server was great. She took care of us, was attentive, etc. I don't think the sushi chef spoke much English, so he was kinda quiet. Just did his thing. Overall, the menu was fine. I did wish it included some otoro or uni, but we happily added that. My gripe with this spot is the 17% fee that isn't even a tip. We actually asked if this was considered the tip / gratuity and they said no, so we tipped on top of that. In essence, that meant the omakase was $175.50, and each additional piece of nigiri was $40.95 per. It looks like this place is now closed which is a bummer. I like supporting small businesses and this seemed like one. Tho I don't think adding a 17% operational fee on top was the way to go. Just build it into your pricing. No one wants to see all these fees when they go out to dine. REVIEW #3823

As a supposedly high-end omakase experience, this place is just okay -- but the value really falls short. For the midweek menu, you're paying $150 for a small appetizer plate and 8 pieces of sushi. That's barely enough to satisfy, so you'll likely end up ordering add-ons. Just a few extra pieces can easily push the total past $250. What's more surprising is the additional 17% "operational fee", on top of which you're still expected to tip. It feels like a sneaky menu markup. Once everything is added up, you're looking at around $300 per person before tax and tip. If you're in the Bay Area and don't want to drive far, Yoshizumi-san offers far better quality and quantity at the same price point.

We were back at the doorsteps of Negai Edomae Sushi after a lackluster experience at a sushi restaurant in SF last month. We just missed the consistent and reliable nigiri experience that we had gotten here. But there are fewer and fewer omakase restaurants that we can turn to these days (is it just me?!). I will have to say since our return in early May, compared to January when we last came, the menu has not changed a great deal. I hear they will be soon be changing out their menu in time for the summer (but it is a harder season to stock good fish, so it will be interesting to see what they do). I have disclosed pictures of the dessert items that was a great treat and a refreshing experience since the last time! We booked an 8 pm Saturday night dinner and were pleasantly surprised most people opted for the earlier option. We got the full attention of the chef and waiting staff. Ambience is casual, but you are dropping $$$, use the opportunity to dress up in the Bay :)

My partner and I had our anniversary dinner on a Sunday night here. I recommend showing up 10 mins early to check in before getting seated as they do start on time. For $150/person, the price tag isn't cheap and the menu is pretty extensive with explanation of what cut of fish you're eating. We added the uni nigiri for $35/person. From the menu, I really enjoyed the grilled Tako, Chu toro, green tea soba noodles and the uni. The other cuts of fish were a bit lackluster and had a lot of flavoring going on with the sauce and seasoning that didn't compliment the fish as much as I thought it would. Additionally, it felt a bit rushed that Chef Nagai was serving 10 guests at his bar alone. There wasn't much conversation with him as he was focused on prepping the next nigiri. I do wish he interacted and talked about himself with us all as the purpose of an intimate dinner is to interact with the chef. I also didn't know a lot of the ingredients used for each fish as it wasn't listed in the menu. It was My partners first time having omakase so I was disappointed with the interaction we got. The waiter was extremely attentive so I did appreciate that! The overall bill was expensive. They do charge $8 for hot tea even when it's not listed in the menu! There is also a 17% mandate operational fee applied as well so tipping is optional!

Do not sleep on this hidden gem! Nagai Edomae is a much needed and excellent Edo-style omakase spot on the Peninsula! As soon as you walk in, you feel like you're transported to Japan. The interior wood aesthetic is bright, clean, and simple. There are about 10 counter seats to enjoy watching Chef Nagai's craft, which stays true to tradition. We had front row seats and could see all of the precision and care he puts into his work. As for the dishes, I was really surprised and pleased to see that Chef Nagai's menu includes things you don't typically see here in the states. For example, our menu included try Mantis shrimp nigiri which I've not seen on other omakase menus. He also offers Japanese muskmelon grown in the one-tree one-fruit method! Really enjoyed this experience!

If you're looking for a beautifully crafted omakase experience on the Peninsula, Nagai delivers on quality and presentation in spades. Every dish we had--from the delicately prepared sashimi to the perfectly seasoned nigiri--was absolutely delicious. The chef's attention to detail and the flow of the meal made for a memorable night, and the service was warm and attentive throughout. That said, the experience leans toward the premium side not just in flavor, but also in pricing. For the number of dishes we received, it did feel a bit steep compared to other omakase spots we've tried. Still, the freshness of the fish and the overall execution help justify the splurge--just something to keep in mind if you're expecting a more extended tasting menu. All in all, Nagai is a gem for a special night out. Go in for the quality, stay for the experience--but bring your appetite and your wallet.

The food and the staff's attention to detail was everything. We did the omakase tasting. Started off with a very pretty appetizer box. It was my first time having monkfish liver and I was actually surprised that there was no fishiness at all. My favorite bites were: Hairy crab with vinagered sauce - 10/10. Big chunks of shelled crab meat paired with vinagered sauce and shiso flowers made the whole dish super refreshing. Bak kut teh - 8/10. Chef stayed in SG for about 4 years and wanted to incorporate Japanese cuisine with SG. So he made this bak kut teh (traditionally made with pork belly) with bluefin tuna instead. Akami, Chu-toro and toro - 11/10. Every bite was heavenly and melts in your mouth. My fave was obviously the toro with a touch of salt. The akami also surprised me, even though it was a lean cut, there was no bloodiness or sinew (very typical with this cut) Uni - 15/10. When I thought the tuna would top it all, the Uni came in with a strong finish. The Uni and sushi rice were served at the perfect temperature. The Uni was delicate and sweet, melts in your mouth. Musk melon and coffee jelly - juiciest melon I've ever had here in the US. This had a crisp sweetness.

I had the pleasure of dining at Nagai Edomae, and I can confidently say this is a true gem in Redwood City. Even though they've only been open for less than a year, the quality and precision of their sushi is good The restaurant is all wood and give me cozy feeling not too uptight. Chef Nagai is incredibly skilled his craftsmanship and attention to detail shine through in every bite. I was especially impressed to learn he previously lived in Singapore, and you can see that international influence subtly woven into the experience, while staying true to the roots of Edomae-style sushi. The service was warm, attentive, and professional just the right balance of hospitality without being overbearing. Every course was beautifully presented and absolutely delicious. If you're a sushi lover or looking for an elevated dining experience on the Peninsula, Nagai Edomae is a must-try. I'm excited to see how this place continues to grow.

We happen to be the only guest during a Sunday night late seating and had a great experience. Chef Nagai offers traditional Japanese Edomae-era sushi, no flame torch, fancy foams and micro greens, just old traditional techniques to bring out the best flavors. Highlights for me are the lean tuna piece (akami), golden cuttlefish piece (better than lots of the other places I have tried!), Japanese tiger prawn with egg yolk was a great idea, and love the Anago two ways (one with the thicker bitter sauce and one with light citrus sauce) to fully experience the varying flavor profile. The dessert menu was also crafted to maximize the sweetness of the Japanese melon (one melon per tree to concentrate the sugar!) with the guests having the slightly bitter coffee bean jelly first. Service is on par with similar level restaurants - the sushi plate was maintained clean meticulously all the time by our lovely server. With the fancy location, the omakase menu came with a steep price tag (the 17% surcharge should just go into the price I think ) but would fully recommend for a celebratory experience :-)))

We had the absolute pleasure and honor of dining with Chef Nagai on Thanksgiving Day, as we were unable to make it down to be with family in SoCal this year. Newly opened since October, this omakase is honestly a hidden gem. Upon entering, you can already tell you are about to be treated to a special experience with its intimate 8-seat setting and serene ambiance. With beautiful presentations, we were served a refreshing cold appetizer of small bites, elegant owan soup, seasonal delicacy female snow crab, filetfish sashimi with liver, and 12 pieces of Edomae style nigiri - each prepared with such finesse and care. Then we ended our meal with a comforting red miso soup and a very special Japanese musk melon with decaf coffee jelly. I was pleasantly surprised by the tenderness of the sumi ika (young squid), which became one of my favorites of the night, along with the classic chu toro and Hokkaido uni. Chef Nagai's special approach to elevating the natural flavors of the fish, especially the silver skinned fishes like gizzard shad and mackerel, showcases his craftsmanship and masterful skill. From start to finish we could not have been better treated with the excellent service, as each dish was expertly explained and we were provided with an impressive selection of sake (a new favorite is Hatsuyume First Dream). It was really delightful getting to meet the team behind Nagai including Sunny, who treated us so warmly and kindly throughout the night. We are so excited to come back again and support this wonderful addition to the community. Wishing you much success in the months to come!

service is amazing. love the sushi here! I tried to go to Yoshizumi but they were not open the day I was in the area so I decided to try Nagai. very intimate atmosphere, chef is awesome and funny. service is also great. truly a masterful experience. only small nits are - inconsistent rice portions and seasoning. some pieces simply had too much :) (of course I can't complain too much because I was hungry but it was a bit tough to eat and overpowered the fish too much). another nit was the menu said japanese melons but I didn't get any :( id recommend people to give it a try.

17% mandatory operations fees, really? Food: 4 / 5 Service: 5+ / 5 Ambiance: 5+ / 5 - love the seatings * Price: 2 / 5 good price for $150 weekdays omakase but lots over price on the options - alcohol least expensive sake $21, hot tea $8 per person, toro or Uni not including $150 omakase $35 each piece + 17% ridiculous mandatory operation fees. Location: 3.5 / 5 Parking: 1 / 5 Going back - maybe not until taking that 17% out, I rather pay $175 on course

tried their truncated weekday omakase. omakase itself was fine but the hard hitters (otoro, uni, nodoguro) were all a la carte (and very pricey). service was a lil haphazard and groups were all eating at their own pace. liked their ginger though

Omakase Eats I'm low key a big fan of Redwood City and happy to welcome another high end Japanese establishment to this hidden haven Located on prime Broadway Street, Nagai Edomae Sushi is the two-year in the making US debut of Chef Nagai, who has previously held stints at sushiyas in Japan and Singapore Nagai joins fellow Redwood City sushi omakase Shin Sushi as well as Japanese kaiseki restaurant Ranzan The indoor space is serene with high ceilings and the single piece of wood counter seats 9 people for two seatings a night Our meal started with appetizers and sashimi highlighted by hairy crab but the star of the meal is most definitely the nigiri Fish cuts are well paced and generous in size with a pleasing rice consisting of two rice types in a 70/30 mixture and red vinegar I also loved the house made cubed ginger (always a fan) as well as the smoked pickle palate cleanser during our traditional nigiri course Congrats to Chef Nagai and his team on their soft opening and welcome to the Bay Area! Our meal tonight and service was a treat! Omakase $270 per person Appetizer ~ Tako / Ankimo / Mozuku / Kinoki Spinach / Kabocha / Shishito Pepper Miso // Owan ~ Japanese Eggplant / Yuba / Hokkaido Uni / Maitake Mushroom / Green Beans / Chrysanthemum Flowers // Kegani ~ Hairy Crab / Wakame // Sashimi ~ Katsuo / Ginger Garlic Soy // Nigiri ~ Kinmedai / Shiro Kisu / Sumi Ika / Akami Zuke / Chutoro / Otoro / Kohada / Aji / Hokkaido Bafun Uni / Kuruma Ebi / Anago / Tamago Handroll // Nameko Mushroom Miso Soup // Dessert ~ Japanese Musk Melon / Coffee Jelly Dessert Nagai Edomae Sushi (Redwood City, CA) Reservations are required on Tock and dining is indoor only.

Nagai Edomae Sushi embodies authenticity every step of the way, from Chef Nagai's attire to the delicate precision he handles every piece of fish. The location is beautifully set up, with a waiting room that is thoughtfully decorated and a well lit, immaculately clean dining area that features expansive ceilings and a clear view of the preparation. Chef Nagai is super fun to talk to, and offers amazing insight into his choice of ingredients. I appreciated the waitress and her attention to detail, cleanly wiping the plate after every nigiri. The fish was extremely fresh (flown from Japan on a regular schedule). My personal favorite from the night was the chutoro and it's melt in your mouth texture. The cooked dishes also felt very intentional, and featured ingredients that were in season at the time. The biggest surprise of the night was the dessert, consisting of a coffee jelly and a piece of super sweet melon. My friends and I couldn't stop commenting on how insanely juicy and yummy it was!! Nagai Edomae Sushi is one of those places where you'll never get bored of coming back to, since the menu changes so frequently based on what is available. I can't wait to be back so I can relive the experience again!

New menu for the summer? Loved it and willing to say if they keep delivering at this level we will have another Michelin star sushi restaurant in the Bay Area. The Peninsula is on fire (thanks primarily to Sunny Noah if I had to put a finger on it). In any case - the opening set of starters are clean, beautiful and tasty. While I loved the hairy crab in the winter, the in-season firefly squid was delicious and the marinated octopus fantastic. If one just had those you could be happy but it gets better. The nigiri builds and was perfect. The room and the rice were cooler than before (maybe because it's hotter outside and he wants things cooler) and it makes sense with the weather. When was the last time cuttlefish was a "damn this is good" talk track at the table? The fish is great quality presented in a traditional way. Sure there are some nuances (cherry blossom wrap, a seaweed under fish kicker, an occasional yuzu hint) but it's just great fish that shines because it's that good. If you like sake get the pairing. They are very generous pours of nice sake. Lot of fun. The service is excellent. The chef is quiet but happy to tell you more about the fish, his journey or information about the many places he has lived - just ask. The setting is roomy and beautiful. It's just a great place with great food.

I mostly agree with previous reviews. The place is very nice, and the staff was friendly and efficient, without being over the top. The big disappointment is the quality of the food for the price. We had the $150/person weekly rate, and the quality was mediocre. The tamago for instance was insipid and tasted like a cheap Entenmann's cake. And like many other reviewers, I was not a fan of the 17% "surcharge". This practice should be banned. We spent about $500 for two people, and ate less well than for $200 in a regular sushi restaurant.

Chef Nagai has hosted a "popup" omakase experience at Tancho Japanese Restaurant a few years back, so when I heard he was opening his own omakase bar in Redwood City, I was really excited! Nagai Edomae Sushi is set in a smaller but cozy space, with seating for about 8. It is very thoughtfully decorated with a lot of lighter cypress wood. Nagai's omakase tends to lean more heavily traditional - you aren't going to get unique combinations of western and eastern techniques, but you will get very tasty and very fresh fish (and other seafood as well). And that's very good! Nagai seems to specialize in figuring out how marination, fish, and rice and combine together to give the best flavors, and it really showed with each piece he made over the course of the meal. We will definitely be back again soon - it was truly a lovely meal.

An omakase at Nagai Edomae Sushi is like being in a high-end omakase in Tokyo (based on my recent personal experience at the omakase that is currently the top-ranked omakase in Tokyo and currently the most difficult to get into). Your menu will not be the same as what I had because Nagai-San will only serve the freshest fish he picked from the market that day or received from Japan. The sake pairing was perfectly matched. Jean, the server at Nagai Edomae Sushi, provided the right amount of sake for each course and always poured the sake just on time. Additional special touches included lots of details about each course described on the menu and the decorative crane and turtle figures provided with one of the courses. All of which made great souvenirs. I highly recommend Nagai Edomae Sushi if you want to have an experience that rivals the best traditional omakases in Tokyo.

Amazing experience! Went to dinner with my husband for my birthday celebration . Love every single course . I love the baby ginger ! so good ! Fish so fresh & crab superised me , we end up add one more crab for supplement, some of the fish I don't even know but tasted so good . We Tried couple omakase restaurants in Bay Area recently , Nagai Edomae is my favorite so far . Services were excellent, but I think the frequency to ask hot tea refill is a little too much . Other than that, everything was perfect!

Congratulations on your grand opening of your new restaurant Nagai-San & Sunny! Our foodie group decided to come show our support for such an achievement. We opted to park in a parking structure located nearby and walked a block down to the front entrance marked by Nagai-san's family crest. Our party was promptly greeted at the appointed reservation time scheduled via tock and was guided inside where the atmosphere suddenly changed to a warm luxurious Japanese vibe. Imported Japanese wood and curtains partially obscured the main seating area as we waited on comfortable plush bench sofas surrounded by culturally appropriate artifacts and beautiful lantern style lights. I noticed that with the absence of background music sometimes there would be tense moments of silence when banter among our friends would come to a halt followed by faint traces of noise from the outside which detracts from the dining experience ever so slightly. The bar seating was comfortable and the wooden slab bar counter was so fresh and smooth that it satisfied my tactile needs. The minimalistic styling of the interior brought focus to the magnificence of the tableware. You feel like royalty with the intricacies of each dish brought forth with utmost care (there was a minor accident with broken glass but usually does not happen) by the servers and through meticulous preparation by chef Nagai-san and Sunny. Each plating came out like works of art and was a breathtaking spectacle to say the least. My tea order got mixed up but was corrected promptly. The menu here demonstrates a pure traditional edomae approach with no compromise as opposed to more modern style dishes which focus on extravagant sauces, garnishes and the like to more experimental preparation and ingredients. The quality of fish and the freshness of ingredients is what you would expect under Sunny's care and expertise when it comes to ingredient procurement and fine dining. I will not delve in too deep with each dish as that will take too long to explain in words. Instead, I will note some highlights and impressions that I experienced during this meal. Starting with Chef Nagai's knife-work; each piece of nigiri and sashimi was cut in such a way that left no doubt of his years honing his craft. Each cut was consistent perfection. Not too big, not too wide, not too thin, not too long. The rice in the nigiri consisted of two different types of rice (long grain & short grain) compacted together creating a solidarity unlike any other I have tried prior. None of the nigiri fell apart on me upon picking it up and the glutinous texture was a marvel with each chew accompanied by just the right amount of topping/sauce that would not overpower the flavor of the fish. My friend's commented that there was a little too much garlic garnishing on the sashimi but that did not bother me as I love garlic. The bread however was a little too dry in my opinion. The eel was cooked in a way that left just the outside flaky and the inside tender which is really hard to pull off. There were maybe 2 pieces of shell that i noticed in the crab seaweed salad. The choice of young ginger was fantastic as the bitterness of cleansing my pallet was avoided as opposed to more mature ginger. Those pickles are dangerously addicting as I could chew on those all day with how much crunch they have. The price of entry is very steep at around $260pp with the VIP discount applied which is a shame as that will limit some folks from being able to afford a traditional edomae meal here that makes you say "Ah yes, so this is how it is meant to be." At this price I was expecting to see wagyu or caviar but was disappointed it was not on the menu. The desserts were just too good! The melon took me by surprise with its sweetness and that coffee jelly was a chef's kiss moment. I am excited to see how this restaurant will evolve in the future as the first rendition of the menu was solid yet maybe too safe? Will traditional aspects limit inspirational breakthroughs? Thank you for a delightful evening!

The level of Edomae sushi on the peninsula is picking up big time. Just a few years ago there was not a whole lot but with I Yoshizumi, Shin, Jin, Katsu, etc popping up in the South Bay. Nagai maybe one of the more traditional leaning establishments (more lakin to Yoshizumi) as chef Nagai did sone time in sone traditional establishments). If you've had an edomae meal you'll know what I'm talking about but,. if not the intricacies of the netta , shari, the slicing of the fish etc is more than I care to explain as much as I want to. I'll relay that it is extremely delicious and that the technique leans toward traditional (not funezushi traditional but classic for sure ) inklings. I'll let the pictures tell the rest of the story.. in the realmmof flavormprofiçesmthe shari, and. Gingwr wiill lean more salt than acid. Neta arw mostly veey classic with the kohada and akami being the modt classic of then all. Gain çook at the pics and if youve experienced and love edomae style this is for you

Nagai just opened in early October, and things are already running smoothly. Bonus: they're offering 10% off for the soft opening. They had lots of nice touches like a quiet and clean waiting area, all the amenities in the bathroom, a special card for celebrating a birthday, and the little basket under the chair for your purse. My husband came here last month and wanted to come back, so I was happy to join this time around. For alcohol, it's pretty much just sake (a thoughtfully curated list), but I like champagne, so we brought our own. Appetizer: - Deep fried "Mehikari" with pickled carrots, onions, peppers - Grilled fresh water eel with lotus root chip, one piece seasoned with yuzu and the other with wasabi - Sweet potato with yuzu juice - Apple vinegar seaweed Owan: Flavorful broth with scallop, dried mullet roe, Hokkaido uni, zucchini, yuzu skin. The scallop texture was great because it was grilled slightly, and it had extra firmness outside while maintaining super sweet flavor inside Kobako Kani: Seasonal female snow crab with roe, seasonal flowers, cucumber, lime Sashimi: Filefish with liver in ponzu sauce with chrysanthemum flower with sweet vinegar and shiso Chefs special: Bak Kut Teh - with bluefin tuna instead of pork - an homage to his time in Singapore Nigiri: With baby Japanese ginger and fresh wasabi - Barracuda - Flounder marinated with kelp - Akami zuke: my favorite - interesting because there is a piece of nori between the rice and fish - Chu toro - Oh toro - Kohada: cured, beautifully braided for the presentation - Aji: nicely marinated - Mackerel marinated in balsamic vinegar topped with marinated sea kelp: super interesting to use the balsamic, which adds extra richness and sweetness - Hokkaido uni: wrapped in nori - Ebi: grilled, great flavor, topped with cured egg yolk - so much better than amaebi! - Anago: one with yuzu kosho, one with unagi sauce, then the deep fried spine. I love anago, so this was a great way to finish Tamago: In futo maki with cucumber, carrot, daikon, and the ebi from above Akadashi: Red miso soup with Japanese eggplant and maitakes Tamago: With Japanese yam and shrimp paste Dessert: Japanese musk melon and decaf coffee jelly The sushi is traditional edomae style - no torches or gold flakes. Sizing on the pieces is generous, and the shari is great. Staff are very gracious, and the chef is quiet but also has a good sense of humor. There are only 8 seats, and only 6 were filled for the 8pm seating on the Saturday night after Thanksgiving (they have a 5pm and an 8pm). Reservations are via Tock, and it's not that busy yet, so you should take advantage of the ease of booking!

Great night!! Food was amazing. Every bite was thoughtfully crafted and unique. Fish was incredibly high quality. Simple yet beautiful bites. The chef prepares it all right in front of you. He was very nice we got to talk with him the whole meal. He told us stories from early in his career and we got to learn the ins and outs of everything he did. We tried this delicious sake aged in whiskey barrels 10/10. The service was top notch, we were very cared for. He brings every element of a traditional Japanese sushi place to Redwood City. It's the chef there every morning working to put together this amazing experience by himself. This is a must go!!

Great new omakase option on the peninsula! phenomenal setting, amazing service, great food!

A wonderful experience at chef Nagai's sushi. Chef Nagai says he does a new menu every month. A very hard working individual who's tied to family who are Fishermen. He's knowledgeable and friendly to talk to. There was only 6 of us there. Very intimate. We had two glasses of sake with the set menu. It came out to approximately including with 20% gratuity about $650.

This has got to be the best sushi place on yhe peninsula. Chef is a master at his craft who on our first visit said he was out of practice and would get better. Second time he was right; this rivals and is better than the majority of the places we have gone to in SF and is just as good as the higher end restaurants in Honolulu and Tokyo I have been to. Highly recommend his mackeral especially

Experience the finest sushi in the Peninsular Bay Area. Chef Nagai combines creativity with artistry to deliver authentic dishes. Beyond traditional sushi, he masterfully blends French and Singaporean influences into his creations.

We went here for our 7 year anniversary and it was excellent omakase and service! The ambience is intimate and professional. The chef is very fun to talk to and the food was creative and refreshing. My favorite nigiri was the barracuda and uni. I would highly recommend this to my friends and plan on coming back.

I am a native Japanese speaker and am a very picky eater (I usually don't go eat Japanese food in the US, because I don't really like being disappointed ...) Nagai is a very legit location, where the owners have done a very sincere job creating a genuinely Japanese atmosphere (you can smell the wood in the restaurant). The staff are all very experienced veterans of the industry and the service is top notch. The chef also works very hard (into 2 am+) to prepare the dishes and is very thoughtful about what he includes in the omakase menu. You can tell that he is such a skilled sushi chef, that it's an absolute pleasure looking at the way manner in which he makes the sushi one by one. (This is part of the sushi culture to marvel at the movement of the sushi chef - and that he can be watched from 360 degrees ;). The chef is extremely knowledgeable about Edomae sushi, for all the ingredients and its history. I remember asking about the why the sushi rice was red or why eggs are included in the sushi menu and was very intrigued by his answer. The other thing is, sushi chefs in industry could be very proud people, but Chef Nagai is so hardworking, humble, and courteous and it's very refreshing to interact with people like him. If you are a foodie, this is a must try location with authentic Japanese sushi. The food is spectacular, the staff is wonderful, and the chef is fantastic!

Below is my feedback per dish: The waiter should serve the appetizers promptly to the table. All the appetizers were delicious and appetite-inducing. The octopus was tender, flavorful, and well-seasoned. The seaweed was tasty and refreshing, but it was cold. I have sensitive teeth, so it felt too icy. The mushrooms were great--sweet, light, and appetizing. The fish liver was very flavorful and just right. Personally, I'm not a fan of pumpkin, but the pepper was decent. The soup was light and naturally sweet, with a strong mushroom flavor. It was a broth made with yuba, sea urchin, and eggplant. It was my first time trying it, and it paired well. Sadly, the mung bean stems weren't removed, which would have made it perfect. The crab exceeded expectations. It would have been fresher if it was prepared right before serving, though I understand that's difficult with time constraints. Overall, the flavors of the seaweed, flowers, and crab paired beautifully with the sauce, which was light and refreshing. The katsuo tataki had too much ginger for my taste. I like ginger, but I know it's not popular in the U.S. The soy sauce was excellent, and reducing the ginger by 80% would improve the dish. The pickled ginger was smooth and refreshing, though occasionally one piece was particularly spicy, suggesting inconsistency. The kinmedai was incredibly fresh, with a light flavor and crisp texture. I almost didn't want to swallow it! The kisu had a better texture than the previous fish. Its mild flavor highlighted the importance of the rice and soy sauce, which were outstanding. The ika was perfectly balanced with lime and salt, but reducing the salt by 20% would have made it even better. The first bite was a bit too salty. The ika was completely tender without any toughness, which was a pleasant surprise. I've never had ika like this before, and I'm curious how the chef prepared it. The tuna paired nicely with a slice of seaweed inside. The sauce was fantastic, but unfortunately, my piece had some tough sinew. The chuu toro had the texture of o-toro but without the heaviness--perfectly balanced. The pickled radish helped cleanse the palate from the richness of the chuu toro. The o-toro had too much sinew. Its texture was otherwise excellent, almost jelly-like. I think it would be better as a hand roll or prepared differently, especially since it was served right after the chuu toro, making them feel too similar. The aji was well-paired with the green onion and soy sauce. The uni was as delicious as expected. The shrimp was served in two rounds. For the women, the shrimp was halved for easy eating--very thoughtful! The shrimp was juicy and firm, and I'd love to know where they source it. Both eel preparations were excellent. Normally, I don't enjoy eel with sauce, but here it wasn't overly salty, and I really liked it. The tamago had a fluffy, cake-like texture. The miso soup was very light and not salty at all. The coffee jelly dessert, made by the chef's wife, was outstanding in both presentation and taste. It was far better than ice cream. I'm not usually a fan of desserts, but I loved this one. The bitterness balanced perfectly with the sweetness, making it memorable. I finally had the chance to try Japanese cantaloupe, and it was as sweet and juicy as expected. [ ] waitor 应该尽快帮顾客把前菜放到桌面上，否则顾客要自己拿。 [ ] 前菜都好好吃，开胃，首先八爪鱼够爵头，又够入味 [ ] 海草好吃，开胃，不过冻，我牙不好，感觉很冰 [ ] 冬菇好吃，清甜，开胃 [ ] 鱼肝好入味，正 [ ] 我个人对南瓜没有兴趣，不好吃，辣椒还不错 [ ] 汤好清甜，菇味好出，腐竹海胆，茄子熬的汤，第一次试，好搭。可惜绿豆没有摘梗，不然 完美。 [ ] 蟹超出预期，如果可以吃之前才杀会更新鲜，不过我知好难，时间不允许。不过总体来说海带，花和蟹的味很配，加埋酱汁，好清甜。 [ ] Katsuo tataki ，姜味可能太多。我个人喜欢吃姜，但美国喜欢吃姜的人可能不多，酱油好好吃，姜少80% 会更好 [ ] 配菜的姜无渣，好开胃。偶尔吃到一个姜特别辣。可能其中有参差品。 [ ] Kinmedai 够新鲜，味不太重，爽口。都舍不得吞下。 [ ] kisu 好的口感更好。鱼味好淡，更加体现出饭同酱油的重要性。饭同酱油好好好。 [ ] ika 青柠同盐同ika的味道好融为一体，少20%盐会好d。入口的第一瞬间感觉咸。ika完全无渣。惊喜。未吃过完全无渣的ika。不知道师傅怎么弄的。 [ ] tuna，喜欢tuna入面夹片紫菜，酱汁味好正，可惜我果旧有筋。 [ ] chuu toro有大toro的口感，而且不腻。正。 [ ] 萝卜干可以清理chuu toro的肥腻感。 [ ] otoro 筋太严重。口感好好，jelly 的感觉。我觉得做手卷会更好。或者试试其它做法。主要是吃完chuu toro 之后，otoro 感觉差不多。 [ ] aji，鱼同葱花酱油的搭配很好。 [ ] uni 正常好吃。 [ ] 做虾的时候分两round。给女士的虾会切一半，好体贴，好让女士们一口一个。虾肉弹口且有有汁水。好想知到在哪里买货。 [ ] eel 的两种吃法都好好好吃。我平时不喜欢eel sauce的版本，但这里的eel sauce 不太咸，很喜欢 [ ] 蛋，口感松口像蛋糕 [ ] miso soup 好飲，一点都不咸 [ ] coffee jelly 甜品是师傅的wife 的特制的。卖相与味道都一流。比冰淇淋优秀很多倍。我个人不喜欢甜品，却很喜欢这个。苦中带甜，好值得回味。 [ ] 终于吃到日本的哈密瓜。果然甜而多汁。

Chef Nagai serves the best nigiri omakase in the Bay Area hands down. I have been to Tokyo several times and his nigiri is comparable to if not better than it is there! Well worth the price. I plan on returning in the Summer in hopes that he will serve my favorite awabi.