Sushi Ai

Sushi Ai is a true gem for high-end omakase. I’ve been following Chef Brandon since his Kusakabe days in SF, and he continues to impress. His specialty in dry-aging fish brings out incredible depth and umami that sets this place apart. The food was nothing short of excellent, with beautiful presentation and thoughtful progression. Highly recommend sitting at the bar—being able to chat with Brandon and learn about his dry-aging techniques adds a whole new layer to the experience. If you’re looking for a low-stress spot with top-tier food and a relaxed, welcoming atmosphere, this is it. Highly recommend!

Sushi Ai in Redwood City is a hidden gem that masterfully showcases the art of omakase, uniting superior technique, fresh ingredients, and a warm, understated ambiance. Ambiance & Décor You'll notice the elegantly minimalist interior inside—warm earthy tones, clean lines, and sleek wood accents. The sushi bar commands center stage, lined with comfortable chairs that let you watch the chef's every precise movement. Off to the side, a few intimate tables are slightly recessed for those craving a more private dining experience. Soft, ambient lighting blankets the space in a serene glow, lending a calm and meditative atmosphere that sharpens your focus on the craftsmanship unfolding before you. A particularly striking feature is the dry-aging fish cabinet displayed in the center. Its sleek, stainless-steel design contrasts beautifully with the room's natural palette. Through its glass door, you can see carefully hung fillets suspended at precisely measured intervals. This dramatic focal point is more than just décor: it's a conversation-starting testament to Sushi Ai's dedication to quality. You'll soon realize the cabinet's contents are the key to the restaurant's deep, umami-rich flavors. Omakase Highlights Sushi Ai is known for dry-aging most fish, intensifying flavor, and imparting a satisfyingly concentrated richness. From delicate Kasugodai (young snapper) to buttery Buri (winter yellowtail), each piece arrives with an extra layer of umami that typical fresh cuts can't match. Among the many memorable courses, two truly stand out: Iwashi (Sardine): Rare to find on standard menus, this sardine is a revelation. The dry-aging process enhances its natural oiliness and adds a clean, briny depth perfectly balanced by the sushi rice. Zuke Chu Toro (Soy-Cured Medium Fatty Tuna): The soy cure deepens the tuna's innate richness, bathing each bite in layers of savory goodness. Its melt-in-your-mouth texture and flavor are unforgettable. That's not to say the other pieces aren't equally impressive. Whether striped jack, Kawahagi (triggerfish), or Bafun uni from Hokkaido, every bite boasts a distinct character and remarkable freshness. The result is an omakase journey that feels both curated and deeply personal. Sake Menu While the sake list is relatively small, it's meticulously curated. Each bottle has been selected to pair seamlessly with the menu's flavor profiles, from crisp, floral notes that brighten the richer cuts to more robust offerings that match the deeper umami of aged fish. Don't hesitate to ask the staff for guidance—they're incredibly knowledgeable and excited to help you find the proper pour. A La Carte Options Beyond the omakase, Sushi Ai offers a short but thoughtful array of a la carte dishes. The Shirayaki (Fresh Water Eel) is reputed to shine with natural sweetness—though I didn't get to try it this time, it's already on my list for a future visit. I did, however, indulge in the A5 Kagoshima Wagyu. At $18, it offers an approachable way to taste true Wagyu luxury. The beef practically melts on the tongue, delivering a decadent moment that beautifully complements (or tops off) your sushi-focused meal. Overall Impression Sushi Ai has carved out a distinctive place in the Redwood City dining scene with its serene atmosphere, eye-catching dry-aging cabinet, and dedication to flavor-enhancing techniques. The dry-aged omakase unlocks new depths in familiar fish varieties, and the small but thoughtful sake menu balances each bite harmoniously. Whether you come for the chef's inspired omakase or to sample stellar A5 Wagyu, you'll leave with a newfound appreciation for sushi's art—and the science—. Highly recommended for anyone seeking a refined, uniquely flavorful experience.

RWC Omakase 💯 Sushi Ai (not AI) has taken over the former spot of Orenchi Ramen in Redwood City that briefly housed the high end kaiseki restaurant Ogiku Focusing on dry aged fish, Chef Brandon brings culinary experience from most of SF’s top omakase restaurants such as Kukasabe, ju-ni, and Friends Only It’s a welcome expansion of the quality Japanese establishments in RWC including next door Sushi Shin and continues Redwood City’s dining renaissance that increasingly matches San Mateo The gorgeous counter space is an intimate and cozy dining space and the meal starts steadily but progressively builds Much of that is Chef Brandon’s technical skill with nigiri, torch work, and dry-aging but also his quiet but approachable demeanor, explaining ingredients and menu choices as well as posing questions to his guests Highlights for me included the two preparations of ayu that I’ve never seen on an omakase menu and the excellent chawanmushi and mozuku 📷 Omakase $175 ~ Katsuo and hotaru ika / braised Ankimo with kanpyo and ikura in a nori chip / grilled fresh scallop / crab chawanmushi / mozuku / mikandai ~ Mandarin Orange snapper / Ayu ~ sweetfish / akami ~ lean bluefin tuna / isaki ~ three line grunt / samakawagarei ~ shark skin flounder / Sakuramasu ~ Cherry trout / Mehikari ~ Green Eye / Ebodai ~ Japanese butterfish / Zuke Toro ~ soy cured fatty tuna / Bafun uni / Ayu handroll / Owan / Dessert 📍Sushi Ai (Redwood City, CA) Dining is bar and tabletop and reservations on Resy are required. All credit cards are accepted

“Let the food do the talking.” That was my husband’s comment, rare, considering how seldom he expresses interest in returning to the same omakase spot. But even before we left, he was already looking forward to our next visit. We loved the clean, wood-toned design and the warm, exquisite lighting, which made the space feel elegant and comfortable. The host was exceptionally attentive, often clearing empty dishes before we even noticed. Chef Nick struck the perfect balance; calm and composed, he engaged us in light conversation while giving us space to enjoy the experience. You can genuinely feel his and his team's passion for every meal detail. We’ll be back with family in tow.

The omakase here was nothing short of a culinary journey. Each piece was carefully crafted, and the flavors were balanced yet distinct. The choice of fish was absolutely perfect, showcasing a variety of textures and flavors that highlighted the freshness and quality of the ingredients. A big shoutout to Chef Nick for curating such an incredible experience! The pacing was perfect—enough time to savor each piece without feeling rushed. It’s a bit of a splurge, but for sushi and wagyu lovers, the it’s an experience worth every penny.

Absolutely wonderful experience! Overheard the chef say that he only started the restaurant a few months ago, but he’s humble and amazing at his craft. The staff are wonderfully trained and the menu is exquisite. There’s a wide variety of sashimi, with many aged fish. The dessert was a magical rice cracker with mochi and I haven’t had anything like it!

Fantastic meal! Took my whole family and they could not have enjoyed it more. My dad was so skeptical of dry aged fish and left filled with absolute joy. Everyone wanted seconds but they were just way too full. We still stuffed seconds of the tuna, a5 wagyu and the DELICIOUS monkfish signature. Separate from the world class meal, Brandon and Jennifer offer incredible service making you feel so welcome and at home in their beautiful space. We will 100% be back and recommend everyone to come try their one of a kind omakase experience. If you're looking for a meal to impress, this is it!

I just visited this newly opened omakase restaurant in Redwood City. The sushi here is truly exceptional—each piece is a perfect balance of freshness and flavor. The fish is always incredibly fresh, almost like it was just pulled from the ocean, and the flavors are so vibrant you can taste the care that went into selecting and preparing each ingredient. From melt-in-your-mouth tuna belly to perfectly seasoned uni, every bite is a little burst of delight. What really makes the experience special is the chef himself. He’s not just serving sushi; he’s telling you the story behind each piece, explaining where the fish comes from and how it's prepared. It feels like you're getting a personal, insider look into the art of sushi. The atmosphere is cozy and simple, with nothing to distract from the food. The service is perfect—attentive but not overbearing, making you feel cared for without being in your face. It’s absolutely worth the price for the experience and quality you get.

Sushi Ai is a gem in RWC. They do omakase with seasonal menus, and what really sets them apart is that they dry-age their fish -- you can taste the difference right away, deeper flavor and amazing texture. You can tell the chef/owner really cares about the fish he sources because every piece is top quality and prepared with a lot of thought. Some highlights from my visit: the abalone was super tender, the Hokkaido ikura was something I've never had, the signature ankimo on a crispy cracker was rich and delicious, and the unagi just melted in your mouth with the perfect glaze. Every course felt intentional without being over the top. Service was great too -- friendly, attentive, and the pacing was just right. It felt special but still relaxed. If you're looking for quality sushi and a true omakase experience in the area, Sushi Ai is the spot.

Wow. Dry aged sushi omakase unlocked a new flavor palette I didn't even know about! This is a different experience from the traditional omakase. Everything is fresh and flavored with so much detail. The salmon roe was a seasonal item and it was extremely creamy and not salty. Melted in my mouth and reminded me a lot of uni, so if you don't mind that texture you'll definitely like this one. The chef was so kind and educated the guests through every bite and shared how everything was thought out. Some of the dry aged items had such a rich smoky-ness to it! The inside of the restaurant had additional tables aside from the sushi bar and still created an intimate ambiance.

I just recently heard about this place. It's a new omakase spot in Redwood City and I wanted to try it out. There's both counter seatings and tables and the restaurant is really spacious and the aesthetic is pretty simple but classic Japanese style design. In terms of the dishes, I really enjoyed the egg custard with crab meat a lot and the sushi are mostly on the smoky side with a lot of marination. If you like more flavors, this is the spot. I love how they incorporated the smoky flavors but I wish there was less flavors on some of the sushi, since I couldn't really taste the fish itself. Overall, it was a great experience and the staff are really nice, accommodating and attentive!

I waited a little while before reviewing as I was wavering between a 4 and a 5, but after some reflection time, I am going to go ahead and give it a 5 for the value, food taste, service, and experience. I even recommended Sushi Ai to a few others who were recently looking for a nice omakase for celebratory meal purposes. We came in late April and aside from a solo diner were the only ones for the 8pm seating. Note the door is pretty dark and a tad hard to tell how to get in on a wet evening. We sat at the bar and enjoyed the show and talking to the chef about his experiences and why he opened up in San Mateo. He mentioned that he was hoping to target more people from the South Bay (like ourselves) who don't want to deal with the drive and parking in SF. He talked about their aging process and also about fish procurement and which fish/dishes are mainstays and which ones are seasonal. I really appreciated how they would let us sample pretty much any of their by the glass sakes before committing to a bottle. We enjoyed the Benten Gokujo Dewasansan, and it paired very well with everything that we ate. For the warm food, I really enjoyed the pregnant ika with the sansho leaf. Their signature mandarin orange snapper was very refreshing to eat. one of the more unique to me bites was the fin muscle on top of the shark skin flounder. There was a bit of a crunch and then the melty-ness of the muscle. Another unique handroll was the chi ayu handroll. After that handroll we were given the supplemental menu which I opted to get the eel which was melt in your mouth goodness. The soup and dessert were fine at the end as well. The chef did mention how the strawberry for the dessert came from the local farmer's market so that was a nice touch. I look forward to coming in the fall to try the menu then!

RWC Omakase Sushi Ai (not AI) has taken over the former spot of Orenchi Ramen in Redwood City that briefly housed the high end kaiseki restaurant Ogiku Focusing on dry aged fish, Chef Brandon brings culinary experience from most of SF's top omakase restaurants such as Kukasabe, ju-ni, and Friends Only It's a welcome expansion of the quality Japanese establishments in RWC including next door Sushi Shin and continues Redwood City's dining renaissance that increasingly matches San Mateo The gorgeous counter space is an intimate and cozy dining space and the meal starts steadily but progressively builds Much of that is Chef Brandon's technical skill with nigiri, torch work, and dry-aging but also his quiet but approachable demeanor, explaining ingredients and menu choices as well as posing questions to his guests Highlights for me included the two preparations of ayu that I've never seen on an omakase menu and the excellent chawanmushi and mozuku Omakase $175 ~ Katsuo and hotaru ika / braised Ankimo with kanpyo and ikura in a nori chip / grilled fresh scallop / crab chawanmushi / mozuku / mikandai ~ Mandarin Orange snapper / Ayu ~ sweetfish / akami ~ lean bluefin tuna / isaki ~ three line grunt / samakawagarei ~ shark skin flounder / Sakuramasu ~ Cherry trout / Mehikari ~ Green Eye / Ebodai ~ Japanese butterfish / Zuke Toro ~ soy cured fatty tuna / Bafun uni / Ayu handroll / Owan / Dessert Sushi Ai (Redwood City, CA) Dining is bar and tabletop and reservations on Resy are required. All credit cards are accepted

Right next to Sushi Shin, the sign for the restaurant is very subtle. Opening up January 2025, Sushi Ai is a fantastic omakase addition to the Peninsula. Highly recommend sitting at the bar where there is intimate seating for 6-7 people. Unlike many other sushi omakase restaurants, Chef Brandon is more approachable and the entire meal felt like eating with new friends. The dry-aged technique allowed the fish to develop a very tender texture and everything was fantastic. Their signature dish, the "braised ankimo and ikura on a nori chip" was delicious. All the nigiri were fantastic and there wasn't one disappointing dish of the night. The fish rotate based on availability and season. Priced competitively ($175) in the area, make sure to make a reservation now!

First bougie omakase experience!! Dined here in Feb 2025, they are still fairly new, it's great to see a lot of omakase restaurants opening up in the bay! There was only total 6 people that night including us, and everyone was sat at the bar. This place emphasizes on aged fish, I think the chef said majority is all with aged fish too. From the starters, I really enjoyed the ankimo on nori chip (2nd), chawanmushi (5th), and seaweed palate cleanser (6th) Can't go wrong with any of the main course nigiri! Love the artistic mirrored reflection of the sushi on the plate as well. I'll be honest, I got a little weirded out with the baby sea eels' eyes in the last dish (soup/ owan) before dessert. Dessert housemade ice cream was super yummy though! It was tough to find the entrance LOL. Would be cool if they turned the unassuming door into a speakeasy type of experience (:

New omakase spot ! Located in Redwood City right next to Sushi Shin! Let's get into it!! Ambiance: Entrance is discreet black door with name on front. Upon entering it was a little chaotic as nobody was there to greet us at first and then a server came running from down the hall. Seating setup is 3 tables and then the bar seating. The entire time there was hip hop music playing in the background which was a tad off putting. Lights weren't too dim and no strong fragrances. Service: There were two servers who did a great job refilling water before the cup was empty, clearing plates, and explaining the dishes. They didn't feel super confident all the time and one seemed a little awkward when we engaged in conversation, but I attribute this all to the place being relatively new. Service was a little slow for the kitchen dishes and for the first set of nigiri to come out. Not all the dishes were wiped clean and a thumbprint on the jade plant was off putting but ignored - again due to the place being new. Food (what were all here for): Katsuo: decent starter, I think I personally am not a tuna person and would have preferred a different fish for a bigger wow start. Braised ankimo: their signature, very yummy and loved the blend of soft ankimo with chewy kanpyo. could have used more shiso taste though Grilled scallop: nice grill flavor, v simple Chawanmushi: loved how hot this was served while not being overcooked. Great flavor and great mouthfeel of the egg Mozuku: this dish is one of the reasons i can't give 5 stars. i couldn't get past the face that the vinegar and sugar and seaweed in this dish combined to give a formaldehyde smell... the dish itself was a tad too sweet as well and i think it could have been done a little differently Mikandai: fabulous, unique, great texture and pairings with shiso leaf Ayu: great sear, setting you up for the great sears on future fish too haha Ji Kinmedai: usually love, but thought the pairing was lackluster. had salt and lemon juice but neither seemed v strong Isaki: great texture and flavor Samekawagarei: really did not like this one. while the seared fin on top was very soft, flounder is a fish with more chew to it. so with both of them it felt like they were fighting and the soft, cooked fin won... when i feel like it should accentuate the raw flounder Sakuramasu: v strong salmon flavor, so great if you love salmon Kamasu: one of my favorites, perfect amount of softness and bite and good sear Tsuri Aji: great great great! the green onion paste was bright and beautiful, wonderful addition Minced fatty tuna: really happy they had negitoro instead of a chutoro or otoro nigiri, more flavorful and enjoyable Bafun uni: good, nothing special Chi ayu handroll: unique with the fried baby sweet fish, however the head leaves a very very bitter aftertaste Owan: phenomenal flavor! could have done daikon instead of the cod in my opinion, but still good regardless Dessert: cold mochi in a wafer with strawberry from farmers market - loved the temperature different with the freezing cold mochi. another sweet so great way to end! Overall: It was $175/person and I also had 2 glasses of sake, so overall it was a pretty average/tiny tiny above average pricing for omakase. Flavors were good and service was decent. -1 star for some service/ambiance things and mozuku/shark skin flounder dishes, but overall a very solid new addition to the omakase scene. Good job Chef Brandon!

Excellent service as expected at a high end omakase. Please is clean and cozy. The door was a little bit hidden but it's on the far right of the building. Food was on point and fresh. Interesting dishes with dry aged fish. A few more unique dishes that were creative and worth trying. The price per value is solid. Will hope to get more different kinds of fish to try out and will need to come from once every season.

Was able to reserve seats the day of to celebrate my husband and I's anniversary! Was sweetly surprised by a small sign that wished us a happy anniversary which was very thoughtful of the staff. An intimate omakase setting which we really enjoyed. There's only six seats at the bar and six seats at the tables. We originally had chosen table seating, but are grateful that they recommended we sit at the bar for a better viewing experience. It was great to speak to the chef and see him creating each piece. Everything was delicious and had so many different levels of flavors and textures. I loved the braised ankimo, chawanmushi, shark skin flounder, and their delicious ice cream. The quality of all the seafood was outstanding and you could see the dry age refrigerator on display. What a wonderful experience!

dined back in May and had great experience with chef brandon. very intimate experience with just 6 people at the bar. chef brandon was very knowledgeable and took the time to explain each dish and its story behind it. he took the time to get to know everyone, got everyone at the bar talking, while still being able to give you that private experience to share thoughts with who you came with. we had a 17 course meal which left us wanting more after each dish. each dish had such complex and unique flavors. the first initial bite gives you one flavor and towards the end it's completely different. we felt that the menu was well curated and balanced. never too much of one flavor and the nigiri's were all delicately made with dedication. overall, we had a unforgettable experience and still think about this place to this day. great for celebrating special occasions. would love to come back to dine. the interior was so calm and zen.

"Let the food do the talking." That was my husband's comment, rare, considering how seldom he expresses interest in returning to the same omakase spot. But even before we left, he was already looking forward to our next visit. We loved the clean, wood-toned design and the warm, exquisite lighting, which made the space feel elegant and comfortable. The host was exceptionally attentive, often clearing empty dishes before we even noticed. Chef Nick struck the perfect balance; calm and composed, he engaged us in light conversation while giving us space to enjoy the experience. You can genuinely feel his and his team's passion for every meal detail. We'll be back with family in tow.

One of the best new omakase opening in Bay Area. Really special dry age technique that they are using, soften the texture of the fish while brings out the umami. The service is really good and chef Nick is quite friendly as well.

Amazing new omakase restaurant in Redwood City. We love the intimacy of the small space and definitely recommend sitting at the sushi bar - it has a 6 seat capacity. Nick was amazing and so nice. He explained each dish and presented such beautiful and yummy options. Sushi Ai specializes in aging their fish on-site and the results are fantastic. Do not expect the usual options here. Loved the Chawanmushi and the white miso was sublime. All the dishes had spectacular flavor that didn't require extra soy sauce or wasabi. We also had a very special sparkling sake there that is only sold in Japan and was the perfect accompaniment to our meal. The pacing of the meal was perfect and the whole experience is just over 2 hours. The restaurant is across from the RWC train station and parking was pretty easy. Music was fun but not overwhelming and the whole vibe was 5 stars. A bit pricey but totally worth it and really not too bad for omakase.

What a delightful new spot this is! Husband somehow stumbled upon it on Resy last week and booked it, not realizing that we booked for their grand opening weekend. In spite of their newness, there were no hiccups in the experience; it was run like a well-oiled machine. It's a cozy (6 seats at the bar) omakase that's more focused on sushi - all 18 bites were magical. Of note were the barracuda, sardine, and triggerfish - that was the best sardine I'd ever had, and I had never tried or seen triggerfish on a menu before. "Ai" is "love" in Japanese, and I definitely felt the love.

Sushi Ai is amazing sushi place. It delivers a flawless omakase experience. Chefs provides on a number of unique dishes. It does not disappoint. Tucked behind an unassuming door the restaurant amazes with quite elegance. It provides an omakase counter as well as a number of tables for more intimate gatherings.

What's there to say that others haven't said - this is amazing experience in a minimalist dining room. The dry aging of fish provides a flavor unlike anything I've tasted before. Think dry age beef but with fish . The flavor is smoky and complex. I won't describe the menu so it's a surprise to discover and discuss . Service was impeccable with Jennifer. $175 plus 20% gratuity is not cheap but the value is there.

Just finished a fabulous omakase meal! The ambiance, the service, and the quality of food was 10/10 outstanding. We sat at the bar counter, and Chef Nick was very friendly and attentive. The use of dry age fish is brilliant. Each bite oozes depth of flavors, texture, and umami. Our favorites were: Ankimo on nori, toro, uni, mekihari, etc. Highly recommended this hidden gem.

Went for a friends birthday on their second day open and it was incredible. The menu for that day included things I've never tried before. Which was very exciting! The chef was knowledgeable, quirky and passionate about what he was doing. He told us a bit about his backstory and how he got to where he is today. I hope he is quite proud of himself, because it knocked our socks off & was worth every penny. Ambiance is serene and you're given a seat at the chefs table if you do the Omakase menu. I would go again for a date night. Well done Chef and staff!

All the cuisine looks pretty and tastes great. Definitely love it! The restaurant is neat and tidy, the chef is full of experience and friendly. Will come back again.

Sushi AI (love) 愛 , A brilliant star is born at peninsula , Sushi Ai offers great experience kaiseki Omakaze experience by sushi master chef Brandon and chef Nik , with a menu comprising mixed of nigiri sushi and fried, steam , grilled bit ., a great combination! We had an unforgettable taste for every bite. Full of aged fish umami. Chef Brandon has its unique technique by aging the fish to bring out its best umami flavor! Chef Brandon guided us through every unique dishes. He carefully picks the best fish and ingredients from current season, like kegani (hairy crab),Kan buri , fatty iwashi.. to Kagoshima A5 Wagyu beef ,Being an experienced sushi chef, Brandon knows how to exactly bring out each fish its best flavor , best texture and combine with freshest ingredients. Present us each sushi dish as work of art! We can see how much he loves his work as a sushi chef also how much he loves his customers through his passion , devotion. We are particularly impressed by the aged Kan buri as well as kawahagi fish topping with its fish liver . We were absolutely in food heaven said one of us . We are so happy to be here . Besides the restaurant is very beautiful, and the experience wait persons are super nice and thoughtful ! I strongly recommend you to visit Sushi Ai , It is going be a hot spot for redwood city. I believe Sushi Ai brings the Omakaze experience to a new highs! Again this is my another unforgettable perfect dinning experience. Surprising we found out, sushi Ai carries a great variety of really good sake that goes very well with our Omakaze course . Great dining experience, delicious food and good service! 2 thumbs up

wonderful omakase experience. chef is incredibly kind and the sushi was very high quality. service was exceptional. very intimate setting, with beautiful decor

My first omakase experience and it was superb! Great staff, amazing food, fun environment. Highly recommend.

If you like to taste the freshness of the sushi, go elsewhere. They provide a lot of rare fish that you don't normally see in the US, and they aged them. I cannot tell how aged improved the taste. The fish doesn't taste fresh and I felt like paying more than $200 for service and experiment fee for the chef.

There are some pretty incredible omakase places on the peninsula now and Sushi Ai is no exception. This is different from a more traditional place like Nagai edomae but not as crazy as say Robin or Akami sushi. The focus here is on dried fish which is much different from those places of many of the top omakases in say San Francisco or Hawaii. I highly recommend this place due to the incredible service (chef was extremely kind to us) and the different but awesome food. Highly recommend, will be back soon

It's nice that we have so many more omakase options on the peninsula now. Sushi Ai just joined Shin and Nagai in Redwood City, and we had a rare opportunity to get out for a weekday date night. The chef had previously been at Kusakabe, Ju-Ni, and Friends Only, and we were seated with him and one other couple at the counter (there was a larger party of 6 at a separate table in an adjacent space). The current menu is $175 + 20% service, which is a reasonable price for omakase these days. They have beer, wine, and sake, and corkage is $50 for bottles not on their current list. 1. Hokkaido horsehair crab with ponzu gelee and golden osetra caviar: a great start, perfectly matched with the champagne we brought. 2. Braised ankimo with squash kanpyo and ikura in a nori chip: their signature dish. I'm not usually one for ankimo in terms of flavor and texture, but this one was done really well, served warm and mixed with squash with the contrast of the chip and ikura for texture 3. Slow-cooked tako slow cooked in tea herbs and topped with fresh wasabi - great umami flavor 4. Deep fried tachiuo (belt fish) seasoned with curry powder: this had a notable aroma when it's set in front of you 5. Chawanmushi: with Hokkaido scallop 6. Mozuku: seaweed cleanser with watershield and mountain yam 7. Mikandai: farmed snapper - aged 1 week and cured in kelp and shiso, with a nice citrus kick 8. Kasugodai: wild young snapper 9. Shima-Aji: wild stripe jack 10. Akami: aged 1.5 weeks 11: Buri (winter yellowtail): wild, aged 1 week, probably my favorite of the night 12. Sawara (king mackerel): aged 1.5 weeks and marinated 13. Zuke Chu-toro: soy cured medium fatty tuna. This was half torched, which led to an interesting contrast of flavors. It was inspired by kusakabe, where the chef had previously trained 14. Kamasu: Japanese barracuda, aged, torched, topped with citrus pepper paste 15. Otoro: fatty tuna , aged 1.5 weeks - a bit too fatty for me 16. Bafun uni: from Hokkaido 17. Add on: unagi - the chef's favorite. It was grilled and steamed, then toasted so that it's crisp on top but still very tender undernreath - worth a try! 18. Lotus root manju: deep fried and in a nice broth, with leeks, gobo, carrots, young ginger, wasabi - a nice savory way to round out the meal 19: Dessert: house made hojicha ice cream with chocolate crumble It was only their 12th night open, but things were operating smoothly. I like fish that's aged and cured, and I know it's not traditional, but I do like the torch sometimes. The chef was very personable, and it was interesting to hear his story of how he went from an engineer to a young sushi chef opening his first place in Redwood City. The fish quality was great, and I appreciate the attention to detail in preparation. Especially at this price point, I'll be back!

Good omakase is something I will drive really far for and this was no exception. Really enjoyed seeing the creativity of the sushi chef throughout the courses. It was nice that the space was ultra small because it was super intimate and we could talk to the chef throughout the meal. The atmosphere was nice without being stifling and pretentious.

Excellent experience mainly made up of aged fish but plenty of others as well. Loved the progression and minimalistic presentation so you can really taste the true flavor of the fish. Calm, beautiful environment and a great selection of sake by the glass and bottle. Hard to complain about any of the offerings. The starters were light and not super intense which is different from some other places but it really highlights the progression leading to more intense flavors over time. You will not be disappointed and we should all be super happy with the Peninsula sushi scene.