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Good Sushi for Lunch in SF?

  • l

Anyone have suggestions for good sushi open at lunch during the week?

I've read the major threads on sushi in SF and all the recommendations seem to be dinner only. We're not from NYC or anywhere with decent sushi really, so it just needs to be above the national average to impress. :) Doesn't need to have fancy rolls, just good rice and fresh fish. Looking for good nigiri or chirashi don, and good uni would be a plus.


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  1. Eiji is open for lunch Tues - Sun. I've never had sushi outside of NY, L.A., SF, or Japan, but I think it's great for a neighborhood sushi place. Get the strawberry mochi for dessert if you go.


      1. i like hecho a lot. Downtown (in the galleria park hotel). Was OK when they opened but really stepped it up when they brought in the sushi chef who used to own Kabuto.

        6 Replies
        1. re: margieco

          I tried Hecho in the opening days. After hearing about the shift, I've been interested in returning. Could you please share more details?

          1. re: Melanie Wong

            I've only been once since the shift, for lunch. I got one of the lunch specials and the quality of fish was great. It also came with a nicely dressed side salad.

            My S.O. has been back several times for both lunch and dinner and has had a great experience.

            I wish I had more details but the difference between my first dinner right when they opened and my lunch a couple months ago was, well, like night and day (and not because it was night and day :).
            The first time it seemed like a skewer place trying to get some sushi out; the 2nd time seemed like a great sushi place that also had other options.

              1. re: jlfoodie

                I don't remember but I think the different sushi combinations are under $20. Apparently I need to go back and do some more research :)

            1. re: Melanie Wong

              Sachio, from Kabuto, is no longer at Hecho.

              1. re: srr

                Arrrgh! I never made it to Kabuto under Sachio Kojima's ownership and meant to return to Hecho to enjoy his work. Do you know how long he's been gone?

                Anyone have any word on his plans?

          2. chef Ogawa at Wayo Sushi is great, and they are open for lunch.

            Wayo Sushi
            1407 Van Ness Ave
            San Francisco, CA 94109

            1. Ichi is open for lunch Tuesday through Friday. No fancy rolls to speak of, just amazing fish. Take BART to 24th Street, and then a 10-minute walk south on Mission.

              ICHI Sushi
              3369 Mission Street
              San Francisco, CA 94110
              (415) 525-4750

              2 Replies
              1. re: Scorched Palate

                Thanks everyone for the great suggestions!

                1. re: Scorched Palate

                  You're right that rolls aren't the thing to get there, but Ichi does have some traditional rolls as well as standard American rolls on the menu (spider. california). It's not cheap, but if you sit at the bar and let the chef choose what's best that day, you'll be very happy. I did that recently and every item was a hit. Most items had an amount of seasoning restrained enough that it enhanced rather than overpowered the fish (yuzu, macha powder, ponzu).

                  As a side snack, their sous vide yuzu chicken wings are delicious.

                2. My suggestion would be checking out JapanTown. They have the best sushi! There's a little market in there that has really inexpensive sushi that gets flown in daily! They only keep it out for one day so it goes really quickly. It's called Nijiya Market!

                  5 Replies
                  1. re: WendyLotz

                    Wendy, I'm sorry but I strongly disagree. There are only two restaurants in J-town that excel at sushi: Aka Tombo and Ino. Both are closed during lunch time. All the lunchtime sushi options in Japatantown are sub-par. Nijiya offers decent supermarket sushi... but it is still supermarket sushi, and really not all that great.

                    1. re: od_sf

                      Plus, I am fairly certain that the sushi at Nijiya isn't "flown in" as Wendy suggests.

                      1. re: Tripeler

                        Nijiya's fish may not come directly from SFO, but one would be silly to expect the same quality and/or freshness as would be experienced in front of a top-notch omakase chef. This is supermarket fare, afterall.

                        That said, Nijiya has the better selection in the Japantown area. Especially since the other store up the street just closed shop last month.

                        You may buy various chunks of fish, and the guys in the back will slice and arrange the sashimi into a platter-to-go with the usual sashimi accoutrements.

                        We recently bought some soft-shelled crabs off the shelf, Wrapped in plastic on a foam tray. The crabs were blowing bubbles, and very much alive. That says fresh product to me.

                        1. re: Tripeler

                          only been to nijiya san mateo. nijiya notes on the label where the sashimi is sourced from.

                          agree that the majority isn't flown in (from japan?)

                          nevertheless, the sources are worldwide, not just locally nor fast frozen.(on ships at sea, re: hamachi)

                          1. re: shanghaikid

                            I'd conjecture that the majority of of fish is flown in, be it cheap/expensive (per lb), or domestic/overseas.

                            Transportation costs are expensive, especially for chilled/frozen cargo. A 20' reefer container from Japan/Asian is in the range of USD$6~8k+. Not many sashimi-grade fish importers can bring in 30,000+ lbs of fish per shipment. Transit time over water is minimum 14 days, add 4+ days for customs clearance. There are no LCL (less than container load) options available for reefer shipments. Thus, the only viable option is air shipment.

                            Frozen domestic product (sake, ankimo, fluke, etc.....) may transit via reefer trucks. However, most if not all of the time sensitive fresh product must be sent by air.

                            Short story long, most of the fish/sashimi at Nijiya is flown in. Not likely "daily", but not off a "slow boat from China".