Ren Omakase

Absolutely amazing experience! Enjoyed every bite from the beginning to the end. If you are Uni lovers you must try this restaurant. The chef is so so so …. generously pile the Uni on one piece. I almost couldn’t put it into my mouth. Abalone is another outstanding dish. High quality fish. Perfect cooking skills. Great presentation. Beautiful ambience. Excellent service. What a pleasant and enjoyable meal! So glad that Bay Area has Japanese fine dining that cost much less than San Francisco now.

Good not great. Nice service as with most of Sunny’s spots but food had a lot of temperature control issues and shari was almost tasteless (but decent texture). Fish were also like, on paper good/well known products, but either weren’t processed in a manner that got the most of them or were not the greatest version of those fish. Most pieces were eh but even the good ones started good but faded hard and leaned more on the neta and shoyu w the shari almost hindering some pieces I think it’s really good for the people that like truffle/caviar/wagyu (no Wagyu but wouldn’t really be surprised if it shows up in the future) with their sushi.

We first met Chef Wen San at Drunken Monk and were enchanted by his artistry, so when we learned he had brought his craft to Ren, we knew we had to follow. What awaited us was nothing short of magical. Each course of the omakase unfolded like a story — delicate, intricate, and full of surprise. The small dishes were jewels of flavor, and the sushi was simply divine, every piece reflecting Chef Wen San’s deep passion and extraordinary skill. And then there is Chloe — the heart of the dining room. Her warmth and grace made us feel not only welcomed but truly cared for, as if we were guests in her home. The harmony between Wen San’s creations and Chloe’s hospitality transforms Ren into something beyond a restaurant — it is an experience, a celebration of connection, flavor, and artistry. Whether you come for a quiet evening or a special celebration, Ren is a place where you will be transported. To sit at this table is to witness magic.

What a pleasant experience with Chef Wen- a solo chef made a show for 10 guests! We went last week and thoroughly enjoyed 19-course tasting menu. Plenty of food especially generously amount for uni highlighted our dine experience. We highly recommend you try this future Michelin restaurant!

Just tried REN, the new Japanese omakase spot in Menlo Park, and it’s a gem. The warm wood interiors create an inviting atmosphere, and the staff is incredibly friendly. The sushi chef, formerly from Omakase in San Francisco, delivered an exceptional experience—each dish was fresh, flavorful, and beautifully presented. They offered a generous 15% discount and even gave out a beautiful wood pen as a gift. I’ll definitely be back to explore their seasonal menu. Highly recommended!

Exceptional Omakase experience with fresh, flavourful and beautifully presented dishes. Service was top-notch. Extremely attentive, friendly, professional without being stuffy. Overall an excellent experience.

The fish was fresh . The served chef mantis shrimp. 5 hr steamed abalone, hokkaido Uni etc.. The ankimo was like custard..delicious. Miso ice cream and Yuzu sorbet was a refreshing combination. They have 2 seating so if you are on the 5:30pm seating come on time because they have to be done by 7:45pm and set up for the nxt seating. We had lots of sushi.

Tasty food with a lot of nigiri, in addition to sashimi, uni bomb. Great value Nice bathroom 🤣 (sorry a weird point but matters) Amazing plates (chef loves Edo Kiriko） good sake - if you’re a sake lover, there’s off the menu ones like 十四代 Juyondai

Ren Omakase is one of the Bay Area's newest entries in Best Restaurants Guide, so when a buddy suggested we check it out, I jumped at the opportunity. Despite being relatively new, the evening ran with the polish and pacing of a veteran restaurant. Chef Wen brings Michelin-starred experience into Ren, and it shows. He worked efficiently with a calm focus, while the staff supported seamlessly. Omakase translates to I leave it up to you, and in that spirit there was no printed menu, at least none that I noticed. My descriptions are based on memory; I was happily catching up with my friend, watching Chef's precision at the counter, and chatting with the warm, attentive team ... exactly how this style of dining should be enjoyed. The evening began with delicate small plates, including a jewel-box bowl of tuna crowned with uni and caviar, and an artful serving of sea snails. Other early highlights included sweet snow crab under a golden gelée, tender octopus in a savory glaze, a balanced sashimi set, and a luxurious chawanmushi showered with shaved truffle. The nigiri progression showcased the finest from Tokyo's Toyosu Market and premium supplier Kiyoi, each piece balanced on perfectly seasoned rice. Standouts included nodoguro (akamutsu), gently seared to release its buttery depth; chutoro, lightly scored with the perfect balance of lean and lush; plump, naturally sweet hotate; bright, silky aji brushed with soy; indulgent otoro that melted on the tongue; a unique shrimp with firm, satisfying texture; multiple types of uni layered for briny-sweet complexity; and the warm, tender finish of anago. Beyond these highlights were other pristine and unique fish, all sequenced perfectly to carry the meal forward. Tamago arrived in an expertly composed, custardy, cake-like style before a comforting miso soup and a refreshing sorbet with fruit to close. Ren may be young, but Chef Wen's confidence and experience were evident from the very first bite. At its current price, it's an incredible value for this caliber of omakase. Prices are set to rise, so I'd recommend experiencing this opening chapter while you can. A heartfelt thank you to Chef Wen and team (including director Khloe) for the gracious hospitality and lovely meal. Ren is a welcome addition to the Peninsula, one that already feels timeless.

Heard there was a new omakase spot in town and I HAD to try it! I came here to celebrate my cousin's birthday and we were greeted with a personal hand-drawn card and welcome drink when we sat down. Seating was bar only (as it should be) and the counter can seat up to ten individuals. The first thing I noticed was how beautiful their plates and shot glasses were. They had a lot of fan shaped plates which really caught my eye. As for the food, it came with 20 courses and I enjoyed all of the dishes except for maybe 2 or 3 which is a WIN in my book. The meal came with a lot of uni and toro, which are usually the fan favorites. Of all the times I've had omakase, I've never seen a chef destroy three whole boxes of uni and put it in one roll. Chef Wen definitely does not skimp out on high quality ingredients! The nigiri also came with thick cuts of fish which I appreciate. I also really liked how they mixed in pieces of crab into their chawanmushi. I wasn't a fan of the miso soup though because I thought the clams made it taste very fishy. Overall, the food was delicious and we both left extremely full; I literally gained two pounds after this meal lol. The server was very attentive and friendly. She even took Polaroid pictures for everyone at the end of our meal and we were given a ballpoint pen to take home as a little souvenir which was nice! I also like that they have a little parking lot in front of the restaurant so you don't have to worry about street parking. Overall, this spot is definitely one of the better omakase spots in the bay.

Ren Omakase is an intimate omakase counter, sleekly designed with light wood and clean lines that maximize space without feeling cramped. Sitting at the counter transports you straight to Japan: serene, orderly, and designed so every detail has its place. It's a space that invites focus on the food and conversation, and it never felt crowded. Service was equally on point, with Khloe standing out for her warmth and attentiveness. She anticipated needs before we voiced them and kept the flow smooth without breaking the rhythm of the meal. Dinner began with a rich opening -- shrimp, uni, caviar, chutoro -- a bold start that set a decadent tone, though it made the rest of the meal feel lighter by comparison. The crab with vinegar jelly carried nice acidity but leaned soft in texture. Sashimi had a gentle smokiness I enjoyed, though the cuts varied in thickness. Octopus was some of the most tender I've had, soft near the edges but still holding bite at the center. The kinki tempura with vinegar sauce was a standout for me -- bright and refreshing, probably my favorite flavor of the night. Abalone with a whipped cream-based sauce surprised me but worked. Chawanmushi with crab and truffle, however, felt busier, with textures overlapping rather than complementing. The sushi itself had variety but portions leaned small. Tuna cuts in particular were squared, which made them feel less smooth in the mouth. The shari leaned sweet, with vinegar taking a back seat. Nodoguro and engawa were pleasant but lacked the fat or torching to really shine. The uni flight of three types stacked together sounded ambitious, but in practice it was too much in one bite -- they would've shown better individually. Wasabi packed more punch than expected, which may just be seasonal, but it tended to overshadow the more delicate fish. Supplements helped round things out -- I added a saba handroll and some extra cuts of fish and left satisfied, though others in the group still felt portions came up light. One add-on, the ankimo, stood out for the wrong reasons. It was pounded into a sauce with a mortar and pestle, more liquid than solid, and the serving size was tiny for the price. Dessert of fruit with a yuzu sherbet and miso ice cream was refreshing and light, though sequencing mattered -- eating fruit first kept it bright, while finishing with fruit after the miso dulled the sweetness. The attention to detail extended beyond the counter -- from the ceramics to the bathroom, complete with Toto Neorest, waterfall faucet, and Jo Malone scents. All told, it's a polished experience that balances warmth with precision.

Loved the omakase and service at Ren Omakase! The service was excellent thanks to our host who helped make my bf's birthday special. As for the omakase itself, it's definitely one of the best I've had in the Bay Area. Everything was so fresh and each bite left me wanting more. I would highly recommend this place to anyone that wants to try a new omakase place in the bay. Thank you!

Located right on the outskirts of a quaint neighborhood Ren omakase is hard to miss with its traditional illuminated paper privacy screens by the windows. No other omakase establishment I know of in the bay has styled their restaurants this way. I was worried I would have to find street parking but there is a very small shared parking lot located behind the building and parking was a breeze. We were greeted slightly earlier than the reservation time by Khloe who is the main assistant server there. Her service level and quality was impeccable and offered refills and suggestions before you even get the chance to think about it. Inside the establishment you are surrounded by beautiful Japanese neutral wood and the illuminated paper theme continues on the inside which almost makes you feel as if you are stepping into a lucid sushi dream. The beauty is quite literally in the details here. The bathroom is also surprisingly spacious and well designed. I was a fan of the waterfall wooden sink. Chef Wen has a refreshing take on presentation and harmonizes ingredients in ways that compliments his own creativity into works of art. Using gritty liver as a sauce and combining either a whip cream or butter to rice to keep it from falling apart was a first for me and was well received. Covering the egg custard portion of a chawanmushi with a blizzard of crab and a spritz of 2 different types of truffles was mesmerizing. The tako was surprisingly tenderized with minimal massaging time while other chefs usually take hours for theirs to become as tender. I loved their dessert and how the different fruits, mild miso ice cream and bright vibrant and punchy shaved ice complimented each other providing balance among the chaos. Some notable observations: 1. The ankimo was more mushy than what I am used having in terms of texture. 2. Some of the cuts of fish were inconsistent with some being thin and some being thicker (i prefer thicker ;) ). 3. 2 out of the 3 uni were tasty and creamy while the one brand tasted "interesting." 4. The vinegar infused rice was mild in terms of intensity but perhaps this was purposely done so that the taste of fish/marinade/toppings would shine through? 5. The wasabi was VERY spicy and forward from what I am used to having and yes it was real fresh wasabi so make sure to taste-test before applying. My friends and I were tearing up haha. 6. The engawa I thought could have been torched a little longer. 7. The scallop bread could use a sauce pairing or more of the caramelized sugar coating sprinkled on as it has a very faint scallop taste with minimal frills. 8. The lighting is very bright inside which may not provide as much of an intimate setting for a date but this is purely subjective.

Ren Omakase delivers an exceptional dining experience with very good, well-balanced flavors and impressively fresh fish. The ambiance is clean and minimalist with a beautiful Japandi aesthetic, creating a serene, upscale environment that complements the omakase experience. Every bite feels carefully curated, making it a must-visit for sushi lovers who value both quality and atmosphere.

What more can I say besides, Best Omakase in the Bay! I have been following Wen san since he was at Omakase SF. He always tries to keep his menu changing which I admire. I have been there 3-4 times the past couple months and have had a different menu everytime. Everything from his order of the courses, detailed explanation of where the ingredients are from, the steps of preparation, and the flavors are just flawless. I have never had a bad experience when dining with Wen San. The ambiance is very well thought out and their sake selection is always top tier. I can't wait to go back and see what else he has in store for me!

Absolutely amazing experience! Enjoyed every bite from the beginning to the end. If you are Uni lovers you must try this restaurant. The chef is so so so .... generously pile the Uni on one piece. I almost couldn't put it into my mouth. Abalone is another outstanding dish. High quality fish. Perfect cooking skills. Great presentation. Beautiful ambience. Excellent service. What a pleasant and enjoyable meal! So glad that Bay Area has Japanese fine dining that cost much less than San Francisco now.

Lets start with the service Tora-San (khloe) is beyond amaxing. I've relied on her to pick my sake pairings for 3 different occasions and hands down she has gotten 11/10 each time. Atompshere is spot on, simplicity meets elegence in a perfect wabi Sabi way. Finally, food. Chef Wen highlights his ingredients and presents them like art. The classic presentstion with modern technigue combine into a caucaufiny of the senses. 11/10 and highly recommend for Yolo or special occasions.

Ren Omakase is Menlo Park's newest sushi spot, blending modern elegance with a welcoming vibe. The real star? A massive uni roll packed with creamy, briny goodness. The pacing was a little off on day two of the soft opening, but once the team finds their rhythm, things should smooth out. Menlo Park's food scene has leveled up, but with omakase spots multiplying across the Bay Area, is the trend losing its edge? Some worry that too many options might water down the experience, leaving sushi lovers searching for standouts.

Amazing Omakase experience. The chef spared no expense in using high quality ingredients like Abalone, 3 kinds of Uni, O-toro, truffle, and snow crab. We also noticed attention to detail in keeping his workspace spotless and attending to some individual needs. Server was also attentive without being overbearing in pouring tea and removing plates. Chef Wen was a sushi perfectionist while also being warm and having a sense of humor. It is definitely an expensive experience so really for special occasions, at least for our budget. My only complaint is that they tack on 20% and explicitly call it out as not a tip. I always prefer if the extra cost was just baked in upfront and it helps me give extra just for the chef and staff.

My husband and I had the most amazing experience on the opening night of the restaurant. The sushi was so fresh and expertly prepared. The attention to detail for a high end omakase experience exceeded our expectations, especially on opening night. In addition, the chef and hostess were so warm and appreciative of our visit and they made us feel very special. Overall, Ren Omakase is a winner.

I was excited and honored to be among the first guests at Ren Omakase's soft opening last night. The restaurant is beautiful and intimate. The food was spectacular. My favorite courses were the tuna tartare with Uni and roe and all of the special fishes in the sushi course.The sake choices were amazing. Chef Wen and Tora were a delight. Congratulations to the team! It was (almost) worth the 2 year wait.