Sushi Sho

Review for dinner service on 6 March 25. I had been trying off and on to get a booking but nothing was ever available, so I was pleasantly surprised to snag a seating for two within a week of the reservation because a fellow Yelper cancelled her reservation (thank you Sarah T!) The following week, we were in for a wonderful, delicious and entertaining evening. The two other couples had made their reservations back in December, so I felt very lucky we did not have as long a wait. Chef Aki-san and Michiko-san are a husband and wife team. At 6pm, the door opened and Michiko-san invited the six of us to choose a seat at the sushi bar. We all sat down before a simple place setting: a square ceramic plate, hashioki (chopstick rests), hashi (chopsticks, paper napkin and oshibori (towel for wiping your fingers). She handed us a menu and checked in with everyone to see if there were any dietary restrictions or allergies, took our drink orders and a brought a small bowl of edamame for each couple. We declined ordering any side dishes because I suspected that the 16-item omakase selection would be more than enough for the evening. As it turned out, two salads were added to our already extensive menu. Nommmm ... more tastes for me :D As we drank and munched on edamame, we watched Aki-san stocking the bar with ingredients he would be serving to us. He introduced himself and in turn we introduced ourselves - where we were from, how we learned of the restaurant, etc. It turned out to be the first time for all of us. During the course of the evening, we learned quite a bit about his history and experience working as a sushi chef before opening his own restaurant. Everything was incredibly fresh and tasted of the sea. Each piece was carefully prepared, perfectly seasoned, beautiful on the plate. He talked about each item as we tasted and ate. I loved watching as he rubbed the wasabi root against a metal shark skin grater, a tool he has had forever. Chef Aki-san chided me when I confessed I was eating the nigiri in two bites - apparently that is the wrong way to eat! Nigiri is meant to be eaten in one bite, the logic being that you don't get the full experience of the taste and flavour in two bites. My issue is that most nigiri sushi these days have too much rice that my mouth is too full to appreciate the flavour. However, he prepares "low carb" portions so the fish and beef are highlighted, yet all in balance. To sum things up - the food and presentation was perfect. I am not a fan of eel, so those were my least favourite bites. It was my first time eating monkfish liver. I found it quite delicious and would definitely eat it again. Mitchiko-san was very sweet and attentive, noting if we needed refills of water or sake jars. The atmosphere overall was light, friendly and jovial, and we enjoyed the company of who we were dining with. Not to mention that Aki-san is quite entertaining in his own right. Note: There is only one service per evening so you will not feel rushed to eat and dash. We did not get out of there until 9:30pm. He also mentioned that starting in June they will be cutting back to two days a week - Friday and Saturday only - something to keep in mind. Will try our luck getting reservations again in about 7 months to celebrate our birthdays and anniversary.

Aki San is a culinary artist. He has been a chef for more than 40 years (47years according to him). $150 omakase is such a good deal for the sushi he made (and his knowledge). I can not say this restaurant has the best omakase in the whole Bay Area, but at least it’s the best in east bay. Please come in and have a try before he retires.

Delightfully intimate omakase experience with a chef who's passionate about sushi and cares deeply about his craft. Exquisite flavors, beautiful space. If you're a bona fide sushi lover, you must give this place a try!

Aki San is a legend! We were here for course B (14 servings) on a Friday evening. Parking on street was readily available. Excellent hosts making for an excellent night. The whole experience felt harmonious with Aki San’s fun conversation and sushi education. Worth the cost, worth the experience! Definitely recommend!

Traditional sushi experience. Best value omakase in SF Bay area in my opinion. Excellent quality sushi. Cold Smoked Salmon is a must try!

Extremely disappointed in this restaurant. I booked 40 hours before the booking, and my partner caught Covid, I informed the restaurant immediately and they still charged us $200, $100 per person. Even though there were plenty of free seats remaining. Would you rather we came and risked the health of fellow diners and your staff? It's crazy. I will be reporting to the better business Bureau and the Department of Environmental Health.

This place is so worth it. My family has been going for 10+ years, almost since the beginning of the restaurant when it was in a different location. Aki-San will tell you when you’re eating something wrong, but it’s not mean-spirited. You should definitely ask him about his life and his journey to becoming a sushi chef. The sushi is the best you will ever have, even better than sushi I had when I visited Japan. It may be very expensive, but if you have the means it is extremely worth the price. Don’t ask for specific things, get what he recommends (but don’t be scared if you have diet restrictions to ask for something that works). Is is an amazing experience so if you go really enjoy it.

Incredibly delicious, meticulously prepared sushi, all from a chef who really cares about his customers enjoying their meal and learning how to fully enjoy this cuisine. Definitely recommend.

Aki-San is decreasing to 2 nights per week starting in June! No more Thursdays. Friday and Saturday only. But I am glad he isn't retiring yet!!

Review for dinner service on 6 March 25. I had been trying off and on to get a booking but nothing was ever available, so I was pleasantly surprised to snag a seating for two within a week of the reservation because a fellow Yelper cancelled her reservation (thank you Sarah T!) The following week, we were in for a wonderful, delicious and entertaining evening. The two other couples had made their reservations back in December, so I felt very lucky we did not have as long a wait. Chef Aki-san and Michiko-san are a husband and wife team. At 6pm, the door opened and Michiko-san invited the six of us to choose a seat at the sushi bar. We all sat down before a simple place setting: a square ceramic plate, hashioki (chopstick rests), hashi (chopsticks, paper napkin and oshibori (towel for wiping your fingers). She handed us a menu and checked in with everyone to see if there were any dietary restrictions or allergies, took our drink orders and a brought a small bowl of edamame for each couple. We declined ordering any side dishes because I suspected that the 16-item omakase selection would be more than enough for the evening. As it turned out, two salads were added to our already extensive menu. Nommmm ... more tastes for me :D As we drank and munched on edamame, we watched Aki-san stocking the bar with ingredients he would be serving to us. He introduced himself and in turn we introduced ourselves - where we were from, how we learned of the restaurant, etc. It turned out to be the first time for all of us. During the course of the evening, we learned quite a bit about his history and experience working as a sushi chef before opening his own restaurant. Our menu (in order) for the evening: -Tako and Sunomono salad with shiso leaf, drizzled with a light miso sauce -Blue fin toro -Ika/squid -Hokkaido scallop -Ebi/fresh water shrimp -Sake/salmon -Saba/mackerel -Ankimono (Monkfish liver) and Sunomono salad with scallions and tobiko, shiso leaf with a ponzo sauce -Ikura, avocado and tobiko -A5 wagyu -Seared albacore -Hokkaido uni -Buri/ hamachi yellowtail -Blue fin toro -Sake/salmon cold smoked with hickory -Anago (fresh water eel) -Unagi (salt water eel) -Tamagoyaki Everything was incredibly fresh and tasted of the sea. Each piece was carefully prepared, perfectly seasoned, beautiful on the plate. He talked about each item as we tasted and ate. I loved watching as he rubbed the wasabi root against a metal shark skin grater, a tool he has had forever. Chef Aki-san chided me when I confessed I was eating the nigiri in two bites - apparently that is the wrong way to eat! Nigiri is meant to be eaten in one bite, the logic being that you don't get the full experience of the taste and flavour in two bites. My issue is that most nigiri sushi these days have too much rice that my mouth is too full to appreciate the flavour. However, he prepares "low carb" portions so the fish and beef are highlighted, yet all in balance. To sum things up - the food and presentation was perfect. I am not a fan of eel, so those were my least favourite bites. It was my first time eating monkfish liver. I found it quite delicious and would definitely eat it again. Mitchiko-san was very sweet and attentive, noting if we needed refills of water or sake jars. The atmosphere overall was light, friendly and jovial, and we enjoyed the company of who we were dining with. Not to mention that Aki-san is quite entertaining in his own right. Note: There is only one service per evening so you will not feel rushed to eat and dash. We did not get out of there until 9:30pm. He also mentioned that starting in June they will be cutting back to two days a week - Friday and Saturday only - something to keep in mind. Will try our luck getting reservations again in about 7 months to celebrate our birthdays and anniversary.

Truly a disappointing and expensive experience. We went for our anniversary after timing reservations just right (booking at midnight thirty days out or so),, and I wish we had gone anywhere else. The chef was incredibly rude and condescending, kept demanding my husband explain what cold smoking was for one of the fish he was serving, then got irate at his definition? He also refused to believe that we had eaten some of the fish he was serving before (freshwater eel, some choice cuts of tuna belly, etc). High end omakase is not exactly a rarity in the Bay Area, but he sure acted like it is. He also went on and on about how he could easily get a Michelin star and charge hundreds more if he really wanted to, but he was a simple chef who had no interest in fame or riches - despite this being an expensive restaurant to start with. I'm not interested in paying $400+ on dinner for two just to be harassed and condescended to by an insecure, out of touch chef. The nigiri was decent, but never again.

Omakase - everything was good Favorites - A5 wagyu - Sake salmon - scallop - Hokkaido uni Good - bluefin tuna - buri/hamachi - Toro - freshwater eel Good - shrimp - young eel - fluke - cucumber salad Meh - Tamago (egg) - ikura/salmon roe + quail egg My favorite part was hearing about chefs life experiences and the nuances of what differentiate Good sushi from others. Overall a great experience one time for the one time, but can't be eating like this every night

Wonderful high end sushi spot. Service is intimate and fantastic. The best in the east bay.

This is a fantastic rare experience that was worth every penny. It really is a Sho! We were there about four hours, ate delicious food, and were extremely entertained by the master sushi chef. I am so glad I finally ticked this off my bucket list.

Tried omakase and it's very fresh than traditional sushi and sashimi. Hoping to schedule one soon.

It's such a hidden gem esp in random ass El Cerrito haha. If you don't know about this place then you'd probably never just stop by here. There are only 2 dinner seatings 7p and 9p all at the bar. There is only Chef Aki and the lady running orders. I like that they offer different omakase options: A - 12 pieces; B - 14 pieces; C - 16 pieces. My advice, go all in and get the most sushi you can get, that way you try everything Chef Aki has to offer. It was a very long dining experience and I'm not sure if it's because of age or that's just how it is, but we didn't leave until 9:30pm and our reservation started at 7pm. There was a lot of dead time in between too so the time felt hella slow. The miso soups were bomb and not your traditional miso powder. Even the seaweed salad wasn't wakame it was actual seaweed. Chef Aki will explain every fish and show off his knowledge of what part of fish, why it's the best, etc. His speak softly so sometimes it was hard to hear him. At first, he was picking on everyone a little aggressively (kinda funny if you're not too sensitive), but he was just teaching us how to properly use chopsticks and not to ask for more wasabi or soy sauce... haha! He'll also explain the difference between the American way of sushi vs traditional. If you order sake, give him a shot! He'll happily drink with you and it makes the dining experience that much more enjoyable haha. Some of the best fish I've ever had and I wouldn't expect anything less from an omakase. It's definitely one of the more affordable ones so hopefully you can snag a reservation.

After putting in a reservation two months back, I finally had a chance to dine at Sushi Sho yesterday evening. Though my reservation was at 7:30 p.m., my wife and I didn't actually start our meal until around 8:15 p.m. While some folks would be pretty unhappy at the unexpected wait, I was perfectly fine sipping on some beverages at the bar and soaking in the ambiance of the place while we waited. The space of Sushi Sho is small and intimate, so if you have any questions about the fish as you're dining, the chef will gladly take his time to answer them. If you've never dined at a nice sushi place before, rest assured that you'll be guided on how you should be enjoying each piece of fish (i.e. you'll be instructed to dip some pieces into soy sauce, while instructed to eat the fish as-is for others). If you're not a fan of chopsticks, feel free to eat with your fingers: you'll be guided oh how you should be holding the fish to ensure it enters your mouth with the correct orientation to maximize flavor. If you're unsure about what you should be ordering here, I'll tell you now: do the omakase. You're definitely going to get your money's worth when it comes to quality-fish. The uni, shrimp, and scallop were some of the sweetest pieces I've ever had. Course B, with 14 pieces, felt like the perfect amount of food for my wife and I. That said, we did end up adding an order of the Saba Bateira because it's our favorite pressed sushi, and we rarely see it on menus. If I had to name one item that I would come back and get again and again it would be the cold smoked salmon nigiri: there is simply nothing like it. I would definitely stop by again. Perfect spot for a date night.

Aki San is a legend. Come in and have a try before he retires! The best omakase in east bay (at least)!

1. Book the next available reservation on yelp. Look out for last minute cancellations. 2. Order C Course - 16 pieces. Don't worry, you will finish it. It is worth every dollar. 3. Repeat steps 1-2. This is by far the best omakase sushi I've had (in this price range). What a dinner!

Each piece of sushi here tasted amazing, it was top quality for the Bay Area. Real japanese style omakase with well sourced ingredients. The chef was sweet, and I think the sensitive people here who give 1 stars for not liking him simply do not have either a sense of humor, or are not conscious of cultural differences. What was not ok was how our reservation was at 6pm and we did not finish until a little after 10pm. I eventually became stressed and impatient to get on with my dinner, and the chef was carelessly talking way too much in Japanese to a friend who was eating there. He was cute and funny at times, but he was too inconsiderate of our time. He was wondering why he hasn't had a Michelin star...I think that is why. It was not worth the $400 price tag for two people after tax and tip.

The food was good. Similar to other Omakase we had in the bay. The 3.5 hr service for the 16 piece of sushi is a bit too long to enjoy a meal. We got there at 7:30pm and didn't leave until 10:50pm.

It has always been a pleasure to dine at sushi Sho. Aki San and Michiko San made the experience truly enjoyable. The food was fantastic (smoke salmon, wagyu, Uni, and chu toro are my favorites), the service was impeccable, and the conversation was enlightening. The best omakase dinning experience in the Bay Area. Thank you, and please don't retire anytime soon!

Getting a reservation took some time, but once you are able to get one, the experience is lovely. It is omakase only, which was about 150 per person, it is approximately a 2.5-3 hour experience with no more than 6 diners. The cuts of fish are very fresh and seem to melt in your mouth.

This is pure joy in every bite! If you can even get a reservation go for the 16 piece meal. You will never want it to end...

This was first time I had the pleasure of dining at Sushi Sho. Because of the pandemic, we missed out on our first opportunity to be in the presence of sushi greatness. Aki-san and his wife are the quintessential mom and pop hosts. Aki-san takes the time with each guest to explain the best way to enjoy his art. Reservations are hard to come by, so the minute we walked out we made reservations for our next visit. BB

This is the closest you can get to a japan sushi experience in the bay area. We did the tasting menu and it did not disappoint. The fish was fresh and so tasty. Each piece was so good! We have not had shrimp in a long time and it was delishes. Please go support this local business. I am looking forward to our next visit!

This place was highly recommended by a few friends, but it was pretty hard getting reservations. I had reservations the weekend that the world closed down due to Covid..March 2020. We had to cancel that one and then it took some time before they reopened and we weren't quite ready to eat indoors. Anyway, I had reservations in October, but decided to check on Thursday for the coming weekend..and to my shock, they had two spots open up! This was my first omakase, but this is what I imagine real sushi to be like - delicious. The rice was the perfect amount to get me through the smallest omakase course - 12 piece for $90. I had tuna, shrimp, scallop, squid, regular salmon, smoked salmon, hamachi, uni, unagi, anago, tamago and toro. All amazing! I was happy with every single piece - even the tamago. Usually I hate that one because it can taste too sweet or rubbery, but this one was delightful and flavorful. The only down side was that the chef noticed I take two bites for every piece and wouldn't allow me to take two bites of the uni. I didn't really get to enjoy the uni because the uni smashed into the roof of my mouth and I couldn't maneuver the whole piece well..ended up not being able to fully enjoy that piece because it was hard to chew. Other than that, I'd love to go back again. Probably for another celebration of some sort. We paid $280 including tax and tip, so it's a good deal for best sushi in the Bay Area!

I came here for the omakase. If I came here again, I'd probably order a la carte, since there were only a few items I particularly liked. I'd recommend the smoked salmon, scallop, and california roll. Best california roll I've ever had. The fish is definitely worth the price, and you won't find an experience like this anywhere else in East Bay, but I wouldn't recommend coming here for omakase if you... 1) ...have been to a more expensive omakase place before. Again, the sushi here is definitely worth the price, but it is noticeably not as good as more pricey omakase in San Francisco. If you've never tried omakase, you'll be wowed, but otherwise, it's probably worth dishing out a bit extra to go to SF. 2) ...are rebellious. My friend was lectured for 10 minutes because he did not use soy sauce like the chef asked. If you're super scared of disobeying authority like me, you'll be fine.

Sushi Sho is a really special experience, Aki San is a master of his craft and every piece of nigiri he serves is top quality and perfectly balanced. Yes, it's going to take forever, and yes he will tell you exactly how to eat the sushi if you do it wrong, but that is part of what makes the meal so special for me. He truly cares about his work and wants you to experience it in the best way possible. Sit back, relax, and let him do his thing, you won't regret it!

For the people who is thinking about coming here, please don't come here! Waste of time and money! The worst restaurant ever!!! The food was just okish, definitely not the top notch omakase. I would say it was more like a lower level omakase. If you want the best like me, please don't try this restaurant. Bay Area got a lot of good omakase restaurants. We only booked this restaurant, because it was easy to book in two weeks. The chef was very rude and arrogant. He kept saying things like :"Have you ever had this? No, you haven't. When? When did you had this? Wrong, wrong answer......." We can't believe we came here and he treated us like shit. Terrible experience!!:(

I came here last night and want to start by saying the omakase menu is phenomenal. Every piece was outstanding. So fresh, perfectly prepared and seasoned and it comes with some direction on how to properly eat it. We decided to have course A which is 12 pieces for $75. It was out first time here so we thought we would try the smaller portion. It turns out that this was not necessarily the way to go. There were 2 other parties that had chosen course C which is 16 pieces for $95. The chef had to walk past us to serve them first even though we received many of the same pieces and we also had to stay as long as they did. We arrived at 715 for a 730 reservation, we were not served our first piece until 820 and we didn't leave until 1045. My suggestion to you if youre still interested would be to take an earlier reservation, choose course C and don't go particularly hungry.

Taka San. He is a great chef! All the fish that he prepares for you is amazing! I've tried other omakases before and this is what I'm looking for. It's local, the fish is definitely amazing, and the atmosphere during dinner is very personal. It's him and his wife who runs the show. She takes our orders and serves the drinks, while he serves us the sushi. There are 3 different courses of omakase. The cheapest one comes with 12 pieces and the more expensive one comes with 16 pieces. Price range I believe is $60-$80 per person. the omakase doesn't come with the wagyu. I always opted to get the wagyu which comes in 2 pieces in market value (when I went it was $24). On top with sake and beer, our dinner for two ended up being around $250 (if you include tip). It is a big restaurant but he only serves 6 people at a time. you will have to make reservations ahead of time. There's usually two time slots, One at 6pm another at 800pm. It will take the full 2.5 hours or even longer, be prepared to stay. I've been here twice and I've only done the 6pm. first time it ended at 800pm, the next time it went into the later dinner so he was serving 12 people at one time and we didn't end until 930pm. During the reservations on Yelp. You will see three time slots for each dinner 530/545/600 for the 6pm dinner and 730/745/800 for the 8pm dinner. Remember maximum is 6 people per dinner. also, If you cancel within 24 hours you will be charged $60/person. I highly recommend this place.

Every single bite is a masterpiece; chef is a culinary artist. He's also hilarious; dry sense of humor all day. Service is warm and intimate-- every patron at the bar is a part of the show, but a part of the family too. It was an honor to be a part of.

The fish is really good and it's a steal at the posted prices - especially in this area. What I didn't care for - was a 16pc meal that started at 5:45pm didn't end until 9:30 p.m. and the first piece wasn't served until almost an hour after seating. I was starving at this point!!!! His pacing wasn't great. It would have been a much more enjoyable meal if he paced himself better.

My first time here and it was amazing! The experience and food was exactly what I imagined. I ended up getting Course B which is 14 piece of assorted nigiri sushi. The seared Canadian albacore and smoked salmon were my favorite. Can't wait to go again!!!

Best sushi I have had in the states. Aki-San is also a fantastic chef; very funny, and makes the omakase a real treat of an experience. Worth every penny.

Sushi Sho is a truly dining experience over anything else. We heard about this place from friends and locals in the area who have been. The restaurant serves only 2 reservations of 6 people per night. The restaurant is filled with seats that are not used, but this is so that the chef Aki-san can provide you with the best experience. We booked a reservation online through yelp, which requires a $50 reservation fee per person that refundable if you cancel 24 hours in advance. Reservations are difficult to get in the short term and unsure if they ever take walk-ins. Children under 13 are not allowed. There might seem like there are several rules to this place, but in the end you will enjoy the experience of the meal and learn a lot about the preparation and how to eat sushi. Keep an open mind and trust Aki-san. Although they have a full menu, I recommend the Omakase with a few items added on. We both chose Omakase menu A, ordered the Akadashi and Nameko miso soups and Kani (Crab) Sunomono salad. The quality of fish and ingredients are more than just fresh, they are individually sourced for the upmost quality. Aki-san believes in his product, so if they quality is not as good - he will not serve it or will look elsewhere for it. Aki-san tries to guide you through the experience by teaching you how to eat each bite of sushi. Wasabi is already provided within the sushi, so don't ask - he would rather you taste the flavor before adding more. Our meal was like a chef prepared dinner party with strangers. It was my fiancé and I, with two other couples. The stories told by Aki-san were very entertaining and we learned what to order on our next visit from the other couples at the table. Dinner was incredible, a whole feast over 2-3 hours and had a great time talking with the other patrons in the dinner service. For a truly unique dinner experience, I recommend you try Sushi Sho.

First off...Sean was our personal omakase chef. He was amazing and very knowledgeable! I love how interactive he is and I believe he's been at shiros before new management! If you come here, you must try the omakase at the bar where you given unlimited nigiris until you tell your chef to stop. We had about 26 pieces each person and it was a little over $200. Which is totally not bad! Fish was super fresh! I can't say which was my favorite because all of em were!!! Omg I'm def coming back here !

I've been here twice and I hate to say this because the fish is good, but the level of rudeness of the chef is enough to make me unlikely to ever go back, even though it's about a 5 minute drive from my home. I went with my parents and my boyfriend. We ordered Omakase, which was 12 pieces of nigiri. It took 3 hours to get all our food. That would have been ok if he was even explaining the food, but we spent most of the night hungrily sitting and staring at him giving food to the 2 other people in the restaurant and completely ignoring us. He only seats 6 people at a time, so there is absolutely no reason for this. The worst part is that he kept belittling and insulting my 70 year-old father, criticizing how he was eating his sushi (mind you he has spent significant time in Japan), telling him he was "rough but fortunately has time to grow" because he's "young" (then repeatedly laughing about that comment) with no exaggeration at least 10 times. At certain points my mom would want to share a bite of her food with my dad, and the chef would aggressively insist "no don't give him any." I was completely infuriated that he would treat my dad like this, who sat there politely throughout this horrendous, belittling treatment. Especially when paying $60+ for a meal, I expect to be treated with some common respect. Additionally, both times we went the chef spent the whole dinner telling us how expensive his fish was, how everything was "the best in the world," how his customers "are classy" so they don't mind paying. Elitist, rude, and forgetting that we live in a place with MANY excellent sushi options.

Wow. What an absolutely incredible experience. Chef Aki-San is a master at his craft and will keep you entertained all night. The sushi was exquisite and the attention to detail really blew me away. There were only 4 people at this tiny sushi bar when we went. Such an intimate experience. Chef Aki explains every piece and even shows you how to eat it correctly for maximum flavor. The cold-smoked salmon and the sea urchin are two pieces you MUST have. I got lucky and got a same day reservation but this place is usually booked for months. I am already looking at future dates that I can return.

A group of 5 of us were able to reserve the second seating at Aki-San's sushi bar and it did not disappoint. First, the space is immaculate and they require proof of vaccination. Guests may only sit at the sushi bar. I noticed that the chef did not wear a mask. As other reviewers noted, the chef does tend to make one sushi and uses it to explain some point or topic, sometimes for quite a while, while holding it. If you read the other Yelp reviews I would say that the experience we had was both positive and negative depending upon your outlook. Among the guests in our party were first time sushi eaters, some with travel experience in Japan, and two of us who have lived there several years. As many have already noted, the dinner service can span many hours! The first seating (at 5:30) was just finishing up their when we arrived (7:30). They didn't leave until 8:30 or so. We were offered drinks and edamame, but clearly this is Aki-san's space and it is done at his pace. Our dinner started around 8:45...with a lecture on sushi bar etiquette and eating techniques. We all selected Omakase, and strapped in for a wild ride! Be prepared for Aki-san's lecture with each course, along with questions and pop quizzes. Also be prepared for a lab practical when your sushi eating technique will be critiqued and corrected as needed. I found no malice or boorish behavior from Aki-San, only a man truly dedicated to his craft and having many years of success. His sushi truly reflects his character and honed skills. He is a natural teacher and loves to inject a lot of humor during dinner. His tamago sushi was a life changing moment for me. Thank you Aki-San! This is a must visit place at least once. It is not a rarified temple of sushi with silence and space, nor is it a hopping hot spot with crushing crowds. What it is is a truly unique place with a true sushi pioneer with decades of experience and a desire to share his vision, however strict and unwavering it may seem. If you have an open mind you may learn something new.

Best sushi in the East Bay. While the menu has a few appetizers, everyone is served an omakase sushi dinner. Fresh, well-prepared, delicious nigiri sushi with lots of banter and information from Aki-san (the chef and owner)

I love this place. Best sushi I've had in the area. So fresh and amazing. Love the 1 on 1 interactions with the sushi chef and his wife. Reservation only and they don't do takeout so plan ahead. My favorites include both fresh and salt water eel, the pressed salmon sushi, scallop and smoked salmon nigiri, and the uni is to die for!! Worth the price

The Omakase is outstanding. We had the twelve-piece menu. High quality. Fresh and delicious. The chef was very friendly and funny. Price is very reasonable. We made the reservation three months ahead of time. We'll definitely be back.

You're lucky if you can get a reservation. You're foolish if you get one and don't get the $120 omakase option. The additional pieces are easily $60 more at other restaurants. Get the pressed salmon box. Thank me later. Note: I could have done without the raw quail egg but everyone else loved it. If you know that you can't handle raw egg, let the lady know at the beginning.

Chef Aki is a sushi master in East Bay. Since moving to Berkeley a few years ago, I've been pretty saddened by the lack of quality-focused sushi restaurants in the East Bay. I've tried a hand full in Oakland, Alameda, Berkeley. While there are some that are pretty good Japanese restaurants, like Kiraku and Ippuku, none of them specialize in classic Edo-style sushi like the restaurants in San Francisco. Until I discovered Sushi Sho, my husband and I have always driven across the Bay Bridge to our usual favorites in SF like Hinata, Zushi Puzzle, Omakase, Kusakabe etc... My first time at Sushi Sho was during my birthday this year, and it was amazing! The restaurant's sushi bar is intimate, romantic, and provides a personalized eating experience with Chef Aki. They offer just a few seatings each day, which need to be reserved in advance. Weekdays are easier than weekends, of course. Several tiers of omakase's are offered, as well as a la carte selection. I opted for the 16 piece omakase for $80pp, and ordered some additional items to share: - Ankimo (monk fish liver. very good here, but still not as good as my favorite at Zushi Puzzle) - Chawanmushi (steamed egg custard, loaded with wonderful seafood surprises at the bottom!) - Akadashi (special miso soup with yellowtail and tri-foil - Bateira sushi (Speciality vinegar-pressed sushi, which are specialities of Chef Aki. We ordered both the "saba/mackrel" and "cold-smoked salmon" Both were phenomenal and SO unique!) The omakase was divine. Everything was delicious, seasonal, perfectly seasoned and marinated. It brought me back to all the omakase's I had in Japan. Chef Aki is an incredibly warm and friendly host. Although we were seasoned omakase-eaters, he took his time to explain the preparation, fish and method of eating to our fellow diners who have not had sushi like this. He was non-judging and incredibly talented. I am incredibly happy that such a wonderful sushi establishment is so close to where I live. The price for the omakase is also a great value as most omakase restaurants in SF start at around $125 minimum, for less fish. We were able to taste several fish, shipped fresh from Japan, including Hokkaido uni when Chef Aki heard I loved uni. Overall, my lovely experience that leaves me craving for me. Hopefully this review doesn't make it harder for me to get a reservation in the near future!

Aki San and his wife were very welcoming. His passion for sushi and over 40 years of experience was evident as he proudly showed us his 7 different types of home made sauces. We ordered the 16 piece omakase and each piece was good. Our total bill was $240 with sake and beer. We certainly learned a lot about the proper way to eat and dip sushi in soy sauce. One thing I wish I had known before I went: Dinner here is an experience. Our reservation was at 7:30 pm, but we didn't really start until 8 PM. The whole meal lasted 3 1/2 hours! He was very friendly, told us a lot of stories, and was very informative. All of these things were great, had we not had to wake up at 4 AM the next day. I would definitely plan to eat there on a Friday or weekend. If you're in the area, definitely check it out. It's rare to find a traditionally trained Japanese chef work his magic!

I went to Sushi Sho in August because I wanted to try an omakase experience and noticed a lot of places didn't let you make a reservation for a party of 1. But Sushi Sho did! I entered a small restaurant with 11 other people all seated around the Sushi chef's counter. I was a bit nervous to their 16 piece Omakase by myself (my phone was on low battery - how was I going to entertain myself?) But all of the other guests near me were friendly and engaging and I didn't feel like I was dining alone at all! The food was delicious. I personally am not the biggest fan of wasabi but traditional sushi does have some on most nigiri pieces so that was a bit harsh for my palette. While they were all delicious, my favorite pieces were the chefs specially smoked salmon (absolutely melts in your mouth), the one with the egg (can't remember the specifics), the uni, and the two eel pieces. Absolutely recommend this place!

By far the best sushi I ever ate. All the fish is local and prepared by a great chef who is very friendly and loves his job. I was amused by the people who thought he was rude. You would have to be a pretty uptight person to be offended. I thought he was sweet and I had no problem with him explaining what to put on the sushi. Why would he want people ruining it but putting too much soy sauce on his creations? I had a 12 piece Omakase and Moriawase, and my partner had Usuzukuri. It takes a couple of hours for the whole experience, but we expected that. Highly recommended!

Who the heck are you people writing four star reviews with glowing comments? This place is amazing. Familiarize yourself with what "Omakase" means and don't expect to be in and out in an hour. It is curious that they don't just do two seatings, but stagger the entry, but it's not a big deal. Order some miso or some japanese pickles and chill. Amazing food. Amazing experience from a truly dedicated team. I travel and eat a wide variety of meals and I count this among the top five eating experiences in my life. Show some respect for the craft shown in this place and don't be petty with your reviews.

With the plethora of ramen, izakaya, shabu, curry, and sushi restaurants in the Bay Area, nearly every corner of Japanese cuisine is accounted for (although, we really need a good udon joint here). Despite that, it can be a little tough finding a place that does sushi well in the more traditional style - nigiri and sashimi. While some sushi rolls are pretty good, you don't need all of those extras and sauces if the product is both good and prepared correctly. WIth sushi, sometimes less is more! Before coming to Sushi Sho, there are a couple of things to know. First, there are only two dinner seatings with very limited space for each, so make sure you come early (they only sit about 10 or so at a time). Second, yes...prices might be slightly higher than average, but the food is also A LOT better than average. Unlike what someone else wrote, the problem isn't with trying to meet the per person minimum; it's with trying not to go overboard! Everything was so good. - Chawan Mushi (steamed seafood custard soup)...$6.50 (http://www.yelp.com/biz_photos/sushi-sho-el-cerrito?select=PCK-DKOh5yI92uSZFSEV9A#JsxULYywXy9jf2IdtBituQ) Not the best one I've had (that was in Japan), but pretty damn good! Quite a bit of seafood, flavorful, and just the right texture to the custard. Fantastic. - Ankimo (Monkfish Liver)...market price (http://www.yelp.com/biz_photos/sushi-sho-el-cerrito?select=PCK-DKOh5yI92uSZFSEV9A#ZuY68xx2tDyFCrq9hUXzIg) Admittedly, I'd be hard pressed not to like ankimo anywhere. The pieces were cut smaller than at other places I've had it, but there was a lot on the plate. Super fresh and delicious, and I loved the presentation. - Pressed Mackerel Sushi...$12 (http://www.yelp.com/biz_photos/sushi-sho-el-cerrito?select=PCK-DKOh5yI92uSZFSEV9A#_YoBJ_WUdb_I3l33KuZYZw) My favorite of the night. A house specialty, it's a slice of mackerel that's pressed very thin and placed on top of a block of rice. You may not think it from the size of the fish, but it's packed with flavor. Must get. - Pressed Salmon Sushi...$13 (http://www.yelp.com/biz_photos/sushi-sho-el-cerrito?select=PCK-DKOh5yI92uSZFSEV9A#23oWJAThl1DlJgcM2_RDBg) Ironically, this one costs a buck more, but I thought the mackerel was just a hair better. The pressed salmon was still really good though, and I liked how the flavor made its way through the rice as well. Second favorite. - Toro Nigiri...market price (http://www.yelp.com/biz_photos/sushi-sho-el-cerrito?select=PCK-DKOh5yI92uSZFSEV9A#QARA2DrldjQ9yYVwiC0FUg), Hamachi and Tuna Nigiri...$6.00 and $7.00 (http://www.yelp.com/biz_photos/sushi-sho-el-cerrito?select=PCK-DKOh5yI92uSZFSEV9A#zyZNF8gJfucAUYWKXExy2w) They may not appear to be all that unique, but, as they say, the devil is in the details. All three were prepared rather deftly, were of terrific quality, and the taste was both good and fresh. You have to eat it to truly appreciate it. When I tried to think of even one knock against them, the only thing I could come up with (and it was pretty trivial at that) was the choice of plateware for the sushi. Those cheap, greenish/grayish plastic plates instead of wooden trays? It just doesn't do the food or Aki-san justice! Then again, it really doesn't matter since it's all about the food, not the plate it comes out on. Although I was reluctant to write a review (don't want them to get too crowded!), I felt Sushi Sho and Aki-san deserved it. Without a doubt, one of the better Japanese sushi experiences I've had anywhere and worth the trip across the bay. Thanks to my friend for taking us there, and Aki-san - don't be surprised if you start to see me regularly!

I had read all the Reviews on Yelp about Sushi Sho and Aki San and it really peaked my Curiosity and Interest as I really love good Sushi and I always am looking for a new experience. So I pulled the Car Cover off Black Beauty Whip and Popped in my Mariah CD and rolled to Elcerrito and Sushi Sho. I stashed my Whip two doors down and walked to the front of Sushi Sho . There was a line started . I was lucky number 6 for the first seating of the Evening. The people in line ahead of me asked me how I found out about Sushi Sho and I told them Yelp. They were Horrified they wanted Sushi Sho and Aki San to remain a secret. That really peaked my Curiosity. Aki San Limits his seating's to 8 people and 2 seating's a night at his Sushi Bar. Aki San and his Wife operate the Business. When there were 8 people in the line Aki Sans wife let us in and seated us at the Sushi Bar. The Sushi Bar is Aki Sans - Stage , Pulpit ,Classroom and His Own Creation . He Literally built it with his own hands a labor of love. I was very impressed the Restaurant is Very Clean, Brightly Lit and nicely decorated. I used the Restroom at Sushi Sho and it was the cleanest Restroom , I have ever seen and it was Huge. I returned to the Sushi Bar. Aki -Sans wife was our server . I ordered a Coke and Cherwan Mushi-Steamed Seafood Custard Soup. 10 Minutes later My Cherwan Mushi appeared . Oh My I'm in love . That cup was an Orgy of flavors . My Taste buds were in Heaven. At this Moment Aki-san appears behind his Sushi Bar with an Arm load of Fresh Fish, If you look at the Fish Refrigerators on top of his Sushi Bar . You will see other cuts of Super Fresh Fish lay in there looking very Delish. Aki -San has Awesome knife skills , he has been a Sushi Chef for over 30 Years . Very Experienced and Very Wise. His wife take each of our Sushi Orders. Aki - San starts with the folks Sushi Order from right of the bar to the left. Aki -San starts be constructing a scene on the Platter, He makes a Tree out of a Carrot and constructs a Little Forrest on the Platter with Garnish and Vegetables ,. Then he grabs Blocks of Fresh Fish and slices fish at a high rate of speed and consistency of a machine . He is very precise with the Presentation of Each Platter of Sushi and Nigri even placing onions on the Sashimi with Steel Wire Edge Chopstick. Aki San is a Man Of a Few Words . But the words he does Speak is Wisdom about the Art Of Sushi and How to Eat it. I started with a Sashsimi Combination which Aki San prepared for me . The Fish was Awesome and Fresh . I was Doing the Snoopy Sushi Joy Dance in Double Dutch version. after eating that . I then Ordered Uni , Albacore Toro , Blue Fin Toro , It was so good it Melted in my mouth like Butter Yum Yum. I then ordered Aki-Sans Homemade Tamago . Oh so good what a true artist !!! Aki -san imparted such Wisdom as that you eat with your Senses - Vision ,Smell and Taste!! I then ordered the Mackerel Nigri , 2 orders of Unagi which Aki San grilled up fresh on his grill and a order of Flying Fish Roe. A divine way to end my Meal. I paid by Discover Card, they take Visa also . Conclusions Aki- San is the Real Deal . You May Think You have had good Sushi Before You may have ? ? But you owe yourself a Sushi Sho- Aki San Experience. His Fish and Techniques are some of the Best In The Bay!!!! While I was there people were Cult Like in lining up for the second service. One of my Best Sushi Experiences to this day.

Truly a superb and one-of-a-kind experience. The best way to explain Sushi Sho is Michelin star quality without the Michelin star prices. You can't have sushi better than this, you can only have it on par with it. I had the 16-course omakase; each round was highlighted by the finest technique and the finest ingredients. The chef/owner Aki-San walked us through the source, flavor, and intended execution of each piece of sushi as we went through the meal. Each ingredient was sourced fresh from all the best locations across the world to ensure the flavors were top notch. The technique behind each piece highlighted the nature of the fish and balanced each flavor to ensure maximum enjoyment. Aki-San puts on a show through out the whole process teaching you about the fish, about sushi, and cracking jokes along the way. If you love sushi and want to be a student of the art of a night, this place is for you. If you're a pretentious snob that gets offended by thurough explinations and greatness, stay away. 100/10, would reccomend to everyone!

Came here on a weekday, a little early, b/c I read there were crowds. There weren't any. And the neighborhood is a little rough to be hanging outside. The interior was quite big but chef only serves from the sushi bar. I didn't get the pressed sushi, but the nigiri I did order was not impressive. With the prices they ask for, the quality should be better and I have had much better. Not sure why people like this place so much. Not great. Skip. $75 for just me.

Stars don't reflect an actual visit. I made a reservation through their website for dinner on 7/31/20 and got a confirmation. I even got a reminder email but when my husband and I showed up, the place was closed. I wish they would have updated their website and yelp pages.

What a fantastic dining experience. Our dinner was just under 3 hours start to finish for the 16pc course. I've had amazing sushi/sashimi/nigiri all over Japan, the Bay Area, and NYC. Sushi Sho is up there with the best restaurants in the world. Aki san was an amazing host. Talked about his restaurant, where they get the fish, his story, as well as the proper way to eat the nigiri he served. Every single thing he served us, including things I normally don't like (e.g. uni, clam) was phenomenal.

Sushi Sho is, hands down, the best sushi place in the Bay Area. The owner, Aki-san, and his wife, work alone. Their restaurant has seating for 8-ish at the bar, and a handful of tables, but they don't seat anyone at the table, because 8 people is about as many as Aki-san can serve by himself, and he values quality over quantity. He could make a lot more money, but that's not what he's in it for. His preparation is meticulous, presentation is perfection, and the atmosphere is quiet and intimate. We've been customers for 20 years. We recently left the Bay Area but when we come back to visit, dinner at Sushi Sho will be at the top of the list.