Twelve seats at the counter
The ocean, one piece at a time.
Seasonal omakase featuring fish flown in from Toyosu market twice a week, served by Chef Ren Takahashi at a hinoki counter.
Reserve the counter
2300 Fillmore Street, San Francisco, CA
- Fish from ToyosuFlown in twice weekly, aged in house.
- Red vinegar riceAkazu-seasoned rice served at body temperature.
- Twelve seatsEvery guest sees the chef at work.
Quiet craft, in season
Chef Ren trained for twelve years in Tokyo before opening Kaiyō. The menu follows the seasons and the market, so no two nights are quite the same.
Fish from Toyosu
Flown in twice weekly, aged in house.
Red vinegar rice
Akazu-seasoned rice served at body temperature.
Twelve seats
Every guest sees the chef at work.
Menu
Omakase at the counter, à la carte in the dining room.
Omakase
- Chef's omakase$185
Eighteen courses of seasonal nigiri and small plates.
- Kaiyō tasting$125
Twelve courses, perfect for a first visit.
- Sake pairing$75
Five pours chosen to match the menu.
À la carte
- Bluefin otoro$14
Fatty tuna belly, aged five days.
- Hokkaido uni$16
Sea urchin over warm rice.
- Chirashi bowl$48
Chef's selection of sashimi over sushi rice.
“The most memorable meal of our trip. Every piece was a small revelation.”
“Chef Ren's otoro is unforgettable.”
“Calm, precise, and somehow warm too. We are already planning a return.”
Reserve your seat
Counter seats open 30 days ahead at 10 am. Dining room walk-ins welcome.
Hours
- Wednesday to Sunday
- 5:30 pm to 10 pm