Sushi Ai

The chef was incredibly friendly and every piece of fish was fresh and delicious. From the sake pairing, the first pour was our favorite. Our top dish was the Shirayaki eel and it was amazing even without any sauce. After the main courses, we added a tiger fish piece each, and it was also good. The green onion added great flavor and paired well with the fish’s pleasantly chewy texture and was pretty interesting. The dry aged sushi felt unique and we enjoyed every bite. My least favorite item was the chawanmushi, as it was so soft that it barely felt like egg and uni wasn’t outstanding as well. From the fish selection, the buri was my least favorite since it had a slightly fishy aftertaste. Overall, though, the experience was wonderful, and I loved how intimate it felt with only six seats at the counter

Great omakase, dry age sushi is a unique experience in the Bay Area and I’d say in the US in general. The dry age lean blue fin tuna was an amazing experience. The sake pairing was very good as well and was enjoyable as I slowly went through my course. I got to sit counter side with the chef and had a wonderful time with my friends. Very imitate lighting in the space and an experience. My friends and I noted the music played is interesting choice but amusing for us as we were having a good time

My favorite is the zuke toro (soy cured blue fin tuna), very interesting taste and well seasoned. Worth the price paid for this omakase experience

My wife and I booked this place to celebrate her birthday, and the experience was an absolute disappointment. While the courses were decent, most of them were overly salty. We were genuinely excited to experience the unique flavors of aged fish compared to fresh sushi — but there was no distinction at all. You could barely even tell what type of fish you were eating. The worst part? The only “birthday gesture” they offered was a candle stuck on top of a terrible-tasting dessert. For that kind of effort, they still had the nerve to charge a 20% service fee. Totally unacceptable. If you’re looking for a real omakase experience or planning to celebrate something special, do yourself a favor and avoid this place.

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!

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

We had good experience in this place. The chef is young and the place is new. There are scopes for improvement and the chef tries some new ways. Some fishes ar dry aged which is getting popular. Overall it was an excellent experience.

“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 town.

What an amazing experience! First time having a mostly dry-aged omakase! Chef Nick was very nice and knowledgeable. He explained the process of dry-aging and what he has to do on a day-to-day. He prefers a less vinegary overall taste and you can tell the rice and other dishes were lightly seasoned but pairs well with the dry aged fish. It's a cozy little restaurant and a unique type of omakase experience without paying the SF tax! You'll also see the dry aged fridge near the bar seating.

Beautiful experience. Intimate dining. Perfect service. Loved the smoke fish! I dressed up, but there were people in sweats and sneakers so ‍ I appreciate that this restaurant is part of the Resy network and they were very accommodating about me using 3 separate credit cards, IYKYK.

===TL;DR=== - Omakase ===TMI=== Paid a visit to this fairly new omakase in town. They're lowkey hard to spot on the outside given their low profile entrance - which I love as it reminds me of speakeasy places with the IYKYK mentality. Entered to a modern, minimalistic warm ambience with wooden accents everywhere. A very clean aesthetic. We chose table over bar this time and I appreciate how each table gets their own spotlight. They offer a very interesting concept here which is dry-aged fish with some smokey profiles. Welcomed us with towels for your hands and the feast begin. I quite enjoyed the 2nd dish - Braised ankimo with kanpyo and ikura on a nori chip. This blew my mind away because we're all so used to ankimo served alone. The grilled sazae was another peculiar presentation in this conch looking shell, preserving the temperature of the hot soup contained inside. Otherwise, everything was served in very international tablewares. I think the one thing to point out was, even though dry aged fish provides more of an intense and concentrated palette profile, it's also not very memorable (at least for me) once you move on from one dish to another as the aftertaste doesn't linger for long. On the other end, curating the fish like this does lessen the fishiness away so this might be helpful for those that are more sensitive. Lastly, the staff were so lovely! Special shoutout to Jennifer (hi!), she was the sweetest. She introduced every dish and explained the best way and order to enjoy our meal. Since it was my birthday dinner, they actually make their occasion cards in-house! What a personal and lovely touch. And of course, thank you for the complimentary cake to end our meal.

We booked a reservation at Sushi Ai through Resy and sat at the bar for this seasonal omakase menu experience! We had front row seats to the Chef and his craftsmanship, the presentation of each piece was excellent. They specialize in dry-aged fish and shared facts during each course. I would definitely say sitting at the bar made my experience more enjoyable since you see the Chef making each piece and serving it to you one at a time, whereas sitting at a table, your omakase is prepared in the back and brought to your table in sets. Overall, each piece was rich, highlighting its own unique flavor profile. Definitely worth the experience if you're open to trying and treating yourself out! Great service and intimate setting as well. The entrance to the restaurant might look hidden since it's in between shops. I looked at Yelp photos to make sure my partner and I were walking through the right door. We found street parking across from the restaurant, wasn't too busy on a Sunday evening.

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 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!

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!

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 (:

Downtown Redwood City feels like an unexpected place for such a polished omakase experience, yet Sushi Ai delivers something that would hold its own against the most lauded spots in San Francisco or beyond. Food: The progression was thoughtful, moving from lighter flavors to deeper richness with a clear emphasis on dry-aging and precise technique. I loved how each preparation revealed something different--like the way sujime or konbu jime brought subtle dimension to the fish. A few favorites: the braised ankimo layered with kanpyo and ikura on a crisp nori chip (luxurious but playful), the silky chawanmushi with Dungeness crab gravy, and the sakuramasu (cherry trout) that was both delicate and bright. The variety of fish--mikandai, ayu, isaki, mehikari--showed how much thought goes into sourcing. And when the zuke chu-toro and bafun uni arrived, it felt like the meal had quietly built toward that moment of indulgence. The saikyo miso black cod soup at the end was soothing and grounding. Service: Attentive without being intrusive. Each course was explained with context about the aging or curing technique, and questions were welcomed. The pacing felt intentional--never rushed, never dragging. Ambiance: Minimalist and calm, with an intimate counter that keeps focus on the chefs' hands and the conversation. The room feels refined without being stuffy, which makes it easy to settle in and just enjoy the flow. Value: At $195 for the omakase, this isn't casual dining--but for the level of technique, the breadth of fish, and the overall care in execution, it's a worthwhile splurge. Comparable experiences in the city would easily cost more. Wait Time: Reservations are made in advance through Resy with two seatings nightly. We arrived on time and were seated immediately. Overall, Sushi Ai brings a fresh perspective to the Peninsula dining scene. It blends tradition with innovation in a way that feels respectful yet original. If you're curious about dry-aged fish or just want a memorable omakase without driving into San Francisco, this is the place to experience it.

Food was really good! Probably one of the best sushi omakases in the Bay Area. Chef Nick introduces each course really well too

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.

At Sushi Ai , you will find one of their signature dishes bonito sashimi marinated ,amazing beautiful and delicious. Chef Nick and Brandon prepared their courses are always amazing , both chef's knife skills are incredibly impressive precise . Their sushi dishes are optimal taste and texture. Chef Nick always mentions you can eat the sushi now , no need to wait which gives the sushi more flavor and texture. Another one of the reasons why the sushi at sushi Ai tastes so amazing because they have their special way to aged most their fresh fish which brings out more umami flavor. My daughter and I can't wait to come back again to enjoy..

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

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!

The chef was amazing - it's one of the few places that focuses its menu on dry aged sushi in the Bay Area and the experience is really good. Highly recommend for anyone who's out for a special experience in Redwood City.

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!

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.

Chef Brandon was amazing. He explained each fish and how long they were aged for, the origin, the tasting notes. The place is very cozy. Small and intimate. The fish tasted so fresh and had so much depth with the aging. My favorite was the yamanashi sake aka aged salmon. Would definitely come back

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.

specialist in dry aged fish and marinating with classic ingredients like yuzu kyosho. not for everyone but executed well with deep-fried pike conger (hamo) marinated in a sweet and sour nanbanzu sauce -- nice ankimo ikura shiso flower nori chip -- could have little more smoother ankimo grilled sazae (beautiful shell and nice dashi) abalone -- slightly chewier even though slow cooked chawanmushi with lobster great mandarin orange snapper, salmon and roe (not my fave for this texture) snapper ayu and mackerel with great knife work kamasu, zuke toro, uni, some small portions shirayaki, toro handroll, owan yummy and dessert -- nice experience and ambiance, look for hard to find sign

"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.

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.

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.

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!

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.

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.

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.

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.

my husband thought this was the best Japanese meal he ever had. I wouldn't say that, but it was really really good. It's not cheap but if you go there for a special dinner you will find really creative sushi and a beautiful restaurant. you won't be disappointed.

My new favorite restaurant. Great vibe, incredible food. He can take fish I don't normally enjoy and make them amazing. I don't know what kind of magic he does, but we'll be back!

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

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

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!

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

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.

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.