Sushi in SF

[agsal]

Ok, so Im sure this will be real controversial amongst you but Im looking for a good sushi place in SF, namely good quality, fresh fish, good selection (including some good rolls) and not enormously expensive. Does kabuto qualify? any other recommendations?

[dunstable]

Well if we're just throwing out favorites, I'll put in a vote for Sebo, in Hayes Valley. It's not very expensive -- or at least, not Masa expensive.

[Melanie Wong]

Could you tell us more about your experience at Sebo, please? Haven't heard much here since shortly after opening.

[dunstable]

I'm afraid I'm not all that good at the long, informative reviews (especially where it concerns sushi), but I'll give it a shot. please, no flaming!

The principal reason I like Sebo is because the guys doing the work are extremely friendly, and eager to make sure the guest is enjoying everything. If you sit at the counter, they explain everything to you, what's in season, and all that. When I asked, they actually spent a few minutes explaining to me how the Japanese eat their sushi, why Americans are doing it all wrong, etc. etc. They were very informative, without being snobs about it.

Of course, the food is great too. They seem to be going for an "authentic sushi" approach. I'm afraid I'm not all that knowledgeable about the many varieties of fish (I promise to pay more attention next time), but if you let the chefs pick everything, it won't be the run-of-the-mill choices that you always see (eg., no salmon, unagi, etc), but rather things that people like me haven't heard of. For instance, there was this "super fatty" tuna thing which I very much enjoyed, and was quite unlike the toro I've had before: much denser, tender, and extremely flavorful (sorry, that's the best I can do with that). Everything is extremely fresh, which is all I really care about; nothing was soggy or mushy.

(They also claim to have a mailing list, so that they can inform patrons when they have new or rare ingredients in stock. However, I've yet to receive an email in six months, so I dunno what's going on with that...)

I can't really comment on the rolls and wraps, which I never order (I'm not really into seaweed). There are a few on the menu, and I've seen people order them, but that doesn't seem to be their specialty. If that's your thing, then you might want to stay away.

The restaurant itself isn't too large, and the relatively small tables encourage intimacy, so it probably isn't the place to bring a large group. The bar itself is rather small, seating fewer than ten. The decor is almost spartan, and the vibe is very relaxed -- no thumping beats or anything like that. In that sense, it is far removed from places like Blowfish -- it is not a party-party place.

Um, what else. Oh, drinks. The sakes are quite dear and I'm a pauper, so I usually settle for beer, of which they've not a great selection. But they've quite a few sakes to choose from, if that's your thing.

Sorry I wasn't more help. I'll go again soon and write something more informative. I would definitely say, however, that it is a place that you should check out, especially since you seem rather a sushi cognoscenti.

[Neilo]

Thanks for the review. The sushi is (almost) always better when the chef is concerned about the patron's experience. I appreciate it when people do a heartfelt review of the experience without citing dishes. Sometimes it's hard to remember what you had to eat, but the feeling you leave with is always meaningful.

[Pablo]

Check out Melanie Wongs recent post on Tekka.
http://www.chowhound.com/topics/show/...
A favorite of my old Chef Charles Solomon.

[K K]

I think LA sushi discussion is more controverial (check the fairly recent 80 page thread there and it gets flaming hot...)

Ino Sushi in SF is more of a traditional place. You won't find exotic fancy rolls there or ingredients to make those like sriracha spicy sauce or mac nuts (they don't have a kitchen to fry stuff for tempura or grill for teriyaki also) but do serve various miso soups and hosomaki style rolls (tekka/tuna, kappa/cucumber etc). It can be quite pricey as well but really good quality.

I doubt that Anzu (bar) would have offered fancy rolls under Kaz-san's watch, but the kitchen chef and table menu might, though I wouldn't recommend that.

Sushi Monster's recs for Zushi Puzzle, Koo, Ebisu might just be what the OP would be looking for. Shimo #1 (Clement) and #2 (Taraval) might also be worth checking out.

[Neilo]

There are three spots on my side of town where I have had good experiences. Atami on Lombard at Octavia has fresh cuts of fish but the really good things here are the fancy rolls. Presentation and flavor are both very good. One of the rolls is laid out as a series of tear drop shaped pieces forming a flower shape, I think this one has no nori.

Okoze on Union at Hyde has very good cuts of fish but their rolls were not very well done. I've only been there a few times so someone please enlighten me as to your favorite roll there, I'd still like to find one or some.

Zushi Puzzle has great cuts of fish, I almost never get rolls. If I do I get the Gringo rolls. Supa Dynamite: fried butterfish.

[Sushi Monster]

You could use the search function at the top of your screen and enter "Ebisu" "Koo" "Zushi Puzzle" "Ino" et al .... These places have been discussed at some length in this forum. As for Anzu, my understanding is that it's currently in transition from one chef to another.

[shortexact]

Yes, unfortunately Takahashi-san has left his post at Anzu's sushi bar, to go to Las Vegas. The sushi bar is temporarily closed, though it might reopen soon. In the meantime, I assume one can still order sushi from the kitchen, but I think that's much more of a run-of-the-mill experience. (I've never sat in the main restaurant area though, so I can't speak from personal experience.) I think that Anzu is evolving into a more of a fusion restaurant though, so a change of focus from edomaezushi.