Robin Menlo Park

Robin in Menlo Park has quickly become one of my absolute favorite sushi restaurants in the Bay Area. I’ve been here at least ten times now, and each visit feels just as exciting as the first. The consistency, creativity, and attention to detail are what make this place stand out in the Bay Area dining scene. One of the best things about Robin is the flexibility of the menu. You can choose à la carte if you have favorites in mind, or you can go for the omakase and let the chefs guide your evening. I’ve experienced both, and I can honestly say you can’t go wrong either way. The omakase is particularly special — every dish arrives beautifully plated, with flavors that are fresh, innovative, and balanced. The fish quality is always top-notch, from the buttery otoro to the delicate hamachi, and the chefs often surprise you with unique touches that make each course memorable. The à la carte options are equally impressive, especially if you want to revisit your favorites. The nigiri and small plates showcase the freshness of the ingredients, and the variety keeps the dining experience exciting. Even the desserts are worth saving room for — light, creative, and the perfect way to finish the meal. The atmosphere inside Robin is modern yet welcoming, with a stylish design that still feels comfortable. Service is another highlight: the staff are knowledgeable, attentive, and genuinely make you feel taken care of. Robin has become one of my favorite restaurants in Silicon Valley, and I can’t recommend it enough. Whether it’s your first visit or your tenth, it always feels unforgettable.

We visited this restaurant to celebrate birthday. It took me a while to decide since I very seldom have omakase and I am not really into raw seafood. We made a reservation online for bar seating at 5:30 pm. We arrived early and were seated right away. Because it is for birthday celebration, we get complimentary a glass of wine. The restaurant looks modern and very nice. The seating is nice, and the chef is friendly. Scott was the one serving us. We were asked if we want 109 or 130 to start with. Since 130 has more uni, we chose 109 one. We also ordered local sake. We were given a wet cloth to clean our hand and also a small wet cloth to clean your finger after eating the food if you prefer to eat with your hand. The food was presented beautifully and very yummy. Some seem complex and very detailed. We end up adding two more items that bring the cost 130. It was a pleasant dinner and good service. One thing I missed is the simplicity of the traditional nigiri. All of them are prepared in fusion way even the rice was and not just rice, fish, and bit wasabi. We left happy.

We had such a great meal here! Everything was flawless: the service, the food, even the plates and utensils! Every detail is so thought out. I came here with a group of 4 and each person said a different price point. We shared several exquisite nigiri and sashimi courses, beef tartar, ramen and an amazing coconut ice cream at the end. The staff surprised us with courses specific to our preferences (uni) and provided recommendations for sake. The pacing was perfect as well. Highly recommend Robin for special occasions, date nights or just to try something new.

The food quality is excellent, with a great variety of fish. My favorite aspect is the perfect combination of creativity and flavor. The chef’s imagination shines through in their surprising use of marinated vegetables, fruits, sauce, and inventive presentations of foie gras, truffle, and beef. These elements come together to create a feast for both the eyes and the palate. Absolutely delicious! Our waiter Hiro is also very friendly and funny. Great experience!

Ron Matsui

Outstanding Japanese omakase osushi restaurant. An amazing establishment in Menlo Park that is as much of an experience as it is an outstanding restaurant. Omakase selection was amazing, and our friendly server Hiro was extremely helpful. This is an outstanding date place, as well as just an omakase place. Every dish was perfectly prepared and presented. The osushi rice was particularly very good. I CANNOT stress enough how good Robin is.

Brigitte B

This omakase restaurant is OUTSTANDING. I've had the pleasure of dining here multiple times, and every visit is a delicious and special experience. The atmosphere is both cozy and chic, and the service is impeccable, with each course perfectly paced. The staff is incredibly knowledgeable and passionate, and their pride in the quality and craftsmanship is evident in every detail. Each dish is a work of art, with surprising and beautifully balanced flavors. I especially appreciate that they focus on showcasing the fish's natural quality, rather than relying on gimmicks. The thoughtful touches extend to the ambiance—the music is fun, yet the noise level remains perfect even when the restaurant is full. For my foodie parents' anniversary, I brought them here, and they declared it better than Sushi Nakazawa. What a gem to have in our neighborhood!

Trey Michaels

I’ve been to a lot of omakase places across Seattle and NY but wow this place is definitely up there with some of the best! It’s a very intriguing style of omakase, as they offer a flexible menu pricing that ranges from $119-$219 based on how many portions you like. I had a heavy lunch so I ordered $130 worth (14-15 dishes) and I was thoroughout impressed with every bite! I would say its probably not the most traditional type of omakase, but their take on it really elevated all the dishes well as not only do they provide you with high quality fish or wagyu with every dish, but they’ve found ways to tie in inspirations from other cultures (Korean, Thai) as well as other small garnishes that provide an excellent complementary flavor to each bite. Not to mention the server was really nice and checked in often with me to make sure that I had everything I needed. Definitely a 5/5 experience and I can’t wait for the next opportunity to go back!

Yao Xue

Love the food here. Although felt a bit fusion when the nigiri first served, but textures and flavors are pretty unique and good. Lots of surprises. Chef Alfy and Kin made the sushi bar experience enjoyable as well.

Jeff Downing

We had a chance to enjoy this restaurant for our anniversary and it was fantastic. The omakase style just allowed us to enjoy whatever was brought to us and the service was impeccable. I honestly cannot tell you what we ate, but everything was delicious. Would highly recommend and will come back in the future.

Angela Chetina (Psychology and sexology)

Robin in Menlo Park has quickly become one of my absolute favorite sushi restaurants in the Bay Area. I’ve been here at least ten times now, and each visit feels just as exciting as the first. The consistency, creativity, and attention to detail are what make this place stand out in the Bay Area dining scene. One of the best things about Robin is the flexibility of the menu. You can choose à la carte if you have favorites in mind, or you can go for the omakase and let the chefs guide your evening. I’ve experienced both, and I can honestly say you can’t go wrong either way. The omakase is particularly special — every dish arrives beautifully plated, with flavors that are fresh, innovative, and balanced. The fish quality is always top-notch, from the buttery otoro to the delicate hamachi, and the chefs often surprise you with unique touches that make each course memorable. The à la carte options are equally impressive, especially if you want to revisit your favorites. The nigiri and small plates showcase the freshness of the ingredients, and the variety keeps the dining experience exciting. Even the desserts are worth saving room for — light, creative, and the perfect way to finish the meal. The atmosphere inside Robin is modern yet welcoming, with a stylish design that still feels comfortable. Service is another highlight: the staff are knowledgeable, attentive, and genuinely make you feel taken care of. Robin has become one of my favorite restaurants in Silicon Valley, and I can’t recommend it enough. Whether it’s your first visit or your tenth, it always feels unforgettable.

Dharma M

We visited this restaurant to celebrate birthday. It took me a while to decide since I very seldom have omakase and I am not really into raw seafood. We made a reservation online for bar seating at 5:30 pm. We arrived early and were seated right away. Because it is for birthday celebration, we get complimentary a glass of wine. The restaurant looks modern and very nice. The seating is nice, and the chef is friendly. Scott was the one serving us. We were asked if we want 109 or 130 to start with. Since 130 has more uni, we chose 109 one. We also ordered local sake. We were given a wet cloth to clean our hand and also a small wet cloth to clean your finger after eating the food if you prefer to eat with your hand. The food was presented beautifully and very yummy. Some seem complex and very detailed. We end up adding two more items that bring the cost 130. It was a pleasant dinner and good service. One thing I missed is the simplicity of the traditional nigiri. All of them are prepared in fusion way even the rice was and not just rice, fish, and bit wasabi. We left happy.

Talia Karasinski

We had such a great meal here! Everything was flawless: the service, the food, even the plates and utensils! Every detail is so thought out. I came here with a group of 4 and each person said a different price point. We shared several exquisite nigiri and sashimi courses, beef tartar, ramen and an amazing coconut ice cream at the end. The staff surprised us with courses specific to our preferences (uni) and provided recommendations for sake. The pacing was perfect as well. Highly recommend Robin for special occasions, date nights or just to try something new.

A S

The food quality is excellent, with a great variety of fish. My favorite aspect is the perfect combination of creativity and flavor. The chef’s imagination shines through in their surprising use of marinated vegetables, fruits, sauce, and inventive presentations of foie gras, truffle, and beef. These elements come together to create a feast for both the eyes and the palate. Absolutely delicious! Our waiter Hiro is also very friendly and funny. Great experience!

Christopher Choquette

A must try for a unique omakase experience. True to being a contemporary omakase. Do not expect the classics, but instead a refreshing twist on each one. Though I was a bit disappointed to not get these, and not every dish was *not perfect for me*, I enjoyed all of them and some were truly unique, exciting, different, and well balanced. Though this place is a tad pricey for what you get, I'd definitely still recommend coming here at least once because they give an excellent fine dining experience with unique flavours. The contemporary/fusion twist was something I really enjoyed getting to experience. Though I gave this place 5 stars, I'd give it 4 or 4.5 in that I wouldn't come back. Why? I think.tjr price is a bit too high for what you get, and the uniqueness would wear off. Plus, I really enjoy normal omakase :p.

David Quan

Robin really took me by surprise. Having tried many Omakase, I was not expecting this to rank among my favorites. They are producing some remarkably creative gastronomy and sushi here! First, I appreciate that they offered three different pricing options. We chose the middle tier ($150 pp) which gave us a couple more premium cuts, such as Otoro and Uni. This was overall enough to leave us feeling full by the end of the meal. Over the course of two hours we were surprised by creative enhancements on familiar nigiri as well as completely unexpected dishes not typical to traditional omakase. Each course was an opportunity to highlight a different ingredient or flavor profile. I think they have struck an ideal balance between new and old here which is not easy to do. Chef Scott was a great host for us and the service was excellent. They have done a really nice job with the decor and ambience as well. I highly recommend Robin for any sushi lover looking for a breath of fresh air.

Fei Yu

A solid omakase experience. Sat at the chefs table on a Saturday night (reservation recommended). Choose your adventure from 10-20 courses for your omakase. Our sushi chef was friendly and paced our dinner just right. Fresh ingredients sourced around the world, not just japan but NorCal, Cyprus, New Zealand. Every piece had a creative twist with a unique jam or sauce on top. Also included a few non sushi dishes like sesame cold noodles small plate. The sake omakase tasting was 5 full shots of Heiwa sake. Perfect pairing to our food. The ice cream at the end was very smooth. The ambience was cool and intimate. 10/10 service.

ayush kalani

After trying it for the first time, Robin is now my favorite omakase restaurant in the Bay area, beating the likes of Michelin star sushi restaurants. The omakase experience at Robin is an odyssey of flavor and hospitality. Robin isn't just a sushi restaurant; it's an experience. From the moment we stepped through the doors, we were enveloped in a warm and inviting atmosphere. The staff exuded genuine enthusiasm and attentiveness, ensuring every detail of our evening was perfect. Dim lighting, modern interior inspired by the Japanese culture and upbeat music - it all complimented our omakase experience. The true highlight was the omakase itself, meticulously crafted by our talented Chef Andrew. Each piece was a symphony of flavors, showcasing the freshest and most exquisite ingredients. The omakase experience at Robin is unique because you can pick the price for your omakase experience, and it can range anywhere between $109-$209. The base $109 experience includes 13 courses (each course is either a cold dish or a piece of nigiri). If you are going later in the night, then there is more flexibility, and you can try to go for an even more expensive omakase experience. We started with a lower price omakase experience and switched to a higher priced experience after realizing how delicious every course was. Sweet, savory, buttery, creamy, sour, zesty, refreshing, fruity, umami, smoky - you'll experience all these flavors and more throughout your omakase experience. Each piece of sushi was a piece of art that combined complex flavors, aromas, and unique ingredients in a very well-balanced and artistic way. The preparation and the presentation of each item was top notch. Every cut of the fish was fresh and juicy. Our chef Andrew not only combined flavors with precision but also presented each piece with stunning visual appeal. The textures were a delightful exploration, from the melt-in-your-mouth tenderness of the cod to the satisfying crunch of the nuts in some of the dishes. The dessert was the cherry on top - rich in flavors and well executed in every aspect. Our chef also explained each dish with detail and answered our questions with genuine interest. The staff also truly elevated the experience. They were very attentive and accommodating, adjusting the omakase to our preferences and ensuring we had a truly unforgettable evening. The omakase experience at Robin is a testament to the power of fresh ingredients, skilled craftsmanship, and genuine hospitality. Without a doubt, this is a 5-star experience that deserves the highest praise. I can't wait to return and embark on another flavor odyssey. Honestly, I can eat here every day for the rest of my life and not complain once.

Frank Liu

Generally enjoyed my experience at Robin! I had heard good and not so good things so I was prepared for anything. Some things I heard were that they did non traditional dressings... I had what heard the quality of the fish was soso. From my experience I enjoyed the non traditional dressings cause I feel trad gets boring/stale. I got the $219 option for 22 bites total (1 was dessert) which avgs out to $10/piece which is honestly pretty good value. Is the quality the most premium... No but it's def solid. If you're looking for something more fun and non traditional and with multiple budget options, def give Robin a shot!

Asif Alam

One of the best Japanese dining experiences I’ve ever had! Robin in Menlo Park completely exceeded my expectations. Every dish was beautifully presented and packed with layers of flavor — a perfect blend of traditional Japanese techniques and modern creativity. The ingredients were incredibly fresh, and the attention to detail in each course made the entire experience feel special. The ambiance is elegant yet relaxed, and the service was impeccable — knowledgeable, attentive, and warm without being overbearing. From start to finish, it was a truly memorable meal. If you love Japanese cuisine, Robin is a must-visit. Easily one of the best I’ve ever had, anywhere.

Brought the kids to their first omakase experience. What I liked about the Robin: It has a very casual vibe, some patrons wearing shorts or sweatshirts. Never had to fill my water once and folded napkins during restroom breaks. Very attentive wait staff. Food presented to the entire table all at once. The menu starts at $119 for a 14 course meal and goes up from there. The sliding scale allows you to determine if you want to keep on going even after you've ordered. 14 would be seem like a lot for a prefix menu but it was very light. We ended up with a 16 piece meal. For me, it was on the light side but my spouse was content. Could have easily eaten a 20 piece meal but that would have broke the bank. Pro tip: sit at the bar so you can see how they prepare the food.

To be honest, I think this spot might be better suited for those who are newer to omakase or prefer a more modern take. It’s not a traditional Japanese omakase, as it’s not run by Japanese chefs, and the style leans more toward fusion. It definitely has its own unique flair. If you’re looking for something creative, this could be a fun experience. Personally, I found the price a bit high and the fish quality just okay. I’d say it’s more about the concept than the ingredients.

YipeeKaYay

Brought the kids to their first omakase experience. What I liked about the Robin: It has a very casual vibe, some patrons wearing shorts or sweatshirts. Never had to fill my water once and folded napkins during restroom breaks. Very attentive wait staff. Food presented to the entire table all at once. The menu starts at $119 for a 14 course meal and goes up from there. The sliding scale allows you to determine if you want to keep on going even after you've ordered. 14 would be seem like a lot for a prefix menu but it was very light. We ended up with a 16 piece meal. For me, it was on the light side but my spouse was content. Could have easily eaten a 20 piece meal but that would have broke the bank. Pro tip: sit at the bar so you can see how they prepare the food.

Olivia

To be honest, I think this spot might be better suited for those who are newer to omakase or prefer a more modern take. It’s not a traditional Japanese omakase, as it’s not run by Japanese chefs, and the style leans more toward fusion. It definitely has its own unique flair. If you’re looking for something creative, this could be a fun experience. Personally, I found the price a bit high and the fish quality just okay. I’d say it’s more about the concept than the ingredients.

Food was great, really interesting pairings of the fish with different variety of flavors. Cool fusion ideas such as gochujang miso or papaya salad with fish. I would say none of the flavors missed. The caveat was that the speed of service is extremely fast. That's a very good thing with refills of water and cleanliness, however it interrupts conversation a lot. Our table was nearly always full with a plate on it, and once we finished a dish it would immediately be replaced by another one. So, pace was very quick and is nice for a lively set of bites. Not great for sustained conversations though because of how fast the dishes come. The music inside is also quite loud and present. Doesn't interrupt the experience, but it's always there and not easy to tune out.

This is a sushi restaurant that serves omakase only. You can name any price point you want between $119-$219. Then the chef will curate a multi-course meal based on the price point of your choice. In our case, we chose $170 as our price point and received a 19-course meal. It was the perfect amount of food for me. Each course was exquisitely presented. The most memorable dish for me was the Hokkaido Uni. Make sure you ask for this item to be included in your omakase when you go!

Cindy Lu

This is a sushi restaurant that serves omakase only. You can name any price point you want between $119-$219. Then the chef will curate a multi-course meal based on the price point of your choice. In our case, we chose $170 as our price point and received a 19-course meal. It was the perfect amount of food for me. Each course was exquisitely presented. The most memorable dish for me was the Hokkaido Uni. Make sure you ask for this item to be included in your omakase when you go!

Came here a couple of nights ago with my spouse and some friends. It was a little difficult to find the place and it's not well marked but I'm not taking points off for that as several other high end restaurants like to be low key. The interior is pretty dark with some spot lights over each table. It was a bit funky in terms of design but still nice. They were pretty much blasting 00's hip hop music that was really a couple dials too loud. We could still talk with each other but the music was very present in our conversations. We were maybe the 4th group there so the restaurant was relatively empty, which was a bit puzzling since then only available appointments were 5 pm or starting at 7:30. Their alcohol menu is quite extensive but only one person in our party ordered a drink and it was a bit strong but still tasted good. The omakase ranges from $109 up to $209 with each price point moving up $10-$15 per step. Our waitress ran through the options pretty quick but wish they had something for us to look at. The $109 price point was described as 12-13 servings with lower quality ranging up to $209 being around 18-19 portions and having higher quality fish as you move up in pricing. We didn't really get to understand what was available but did get a brief overview of the types of dishes they offer. For this price range, it's really hard to understand why there isn't anything written, even on a board to help us understand. They did ask about allergies and preferences and I guess they adjust the menu based on what you describe but this really means you should have a good idea of what you like and don't like and express yourself--which maybe a challenge for some. We ordered 3 orders of the $209 and 1 order of the $169 (recommended for first time diners) and we were surprised by how many dishes were shared. By the end of the meal, we counted 3 dishes that weren't served for the $169 meal. $40 difference for uni/caviar, wagyu/uni and toro isn't unreasonable, especially since it was Hokkaido uni but that may not sit well with some. The first dish really set the stage for us. It was acidic and had a punch of sourness that we all liked. So when the nigiri plate came out, we were excited for the fish but the quality didn't really hit the expectations for us. We all took some issue with the rice being slightly underdone and it really threw off the experience for us throughout the meal. The last fish in the set was decent and we wished that level of quality would be the lowest we got but throughout the meal, we found the quality really fluctuated. The scallops were excellent so it brought us up back a bit and I love uni, which I informed them of, and that dish was excellent. The second nigiri plate really brought things back down for us again, we felt it was of similar quality as the first and the piece I picked had both a bone that I picked off as really as a really tough portion that I couldn't chew and had to leave on the side. Not one of the servers that came by asked about it or even noticed it on my plate. Next up was the radish dish with kimchi juice and this one was funky but really overpowered by the kimchi. The fish was a bit too delicate to stay up to the kimchi and I think something like amaebi or monkfish would have been better suited. The third nigiri plate was a bit better and brought the mood back up and the next dish with the shrimp chip was nice but the chip was a bit oily and the sauce didn't quite mix well with the chip. Uni/caviar (for 3 of us) was a highlight but the noodles that came afterwards fell flat for us. We then got uni and toro (for 3 of us) then we moved to another dish with what I assume was a taro chip with caviar. Then we end on wagyu with shaved foie gras, which was another highlight for us. For dessert, we got coconut ice cream with salted caramel and chocolate chips. This one really seemed out of place. I think they would have been better with something like a Sakura ice cream or something that screams a bit more Japanese? Overall we could see they were experimenting with flavors an

Richard Ly

Came here a couple of nights ago with my spouse and some friends. It was a little difficult to find the place and it's not well marked but I'm not taking points off for that as several other high end restaurants like to be low key. The interior is pretty dark with some spot lights over each table. It was a bit funky in terms of design but still nice. They were pretty much blasting 00's hip hop music that was really a couple dials too loud. We could still talk with each other but the music was very present in our conversations. We were maybe the 4th group there so the restaurant was relatively empty, which was a bit puzzling since then only available appointments were 5 pm or starting at 7:30. Their alcohol menu is quite extensive but only one person in our party ordered a drink and it was a bit strong but still tasted good. The omakase ranges from $109 up to $209 with each price point moving up $10-$15 per step. Our waitress ran through the options pretty quick but wish they had something for us to look at. The $109 price point was described as 12-13 servings with lower quality ranging up to $209 being around 18-19 portions and having higher quality fish as you move up in pricing. We didn't really get to understand what was available but did get a brief overview of the types of dishes they offer. For this price range, it's really hard to understand why there isn't anything written, even on a board to help us understand. They did ask about allergies and preferences and I guess they adjust the menu based on what you describe but this really means you should have a good idea of what you like and don't like and express yourself--which maybe a challenge for some. We ordered 3 orders of the $209 and 1 order of the $169 (recommended for first time diners) and we were surprised by how many dishes were shared. By the end of the meal, we counted 3 dishes that weren't served for the $169 meal. $40 difference for uni/caviar, wagyu/uni and toro isn't unreasonable, especially since it was Hokkaido uni but that may not sit well with some. The first dish really set the stage for us. It was acidic and had a punch of sourness that we all liked. So when the nigiri plate came out, we were excited for the fish but the quality didn't really hit the expectations for us. We all took some issue with the rice being slightly underdone and it really threw off the experience for us throughout the meal. The last fish in the set was decent and we wished that level of quality would be the lowest we got but throughout the meal, we found the quality really fluctuated. The scallops were excellent so it brought us up back a bit and I love uni, which I informed them of, and that dish was excellent. The second nigiri plate really brought things back down for us again, we felt it was of similar quality as the first and the piece I picked had both a bone that I picked off as really as a really tough portion that I couldn't chew and had to leave on the side. Not one of the servers that came by asked about it or even noticed it on my plate. Next up was the radish dish with kimchi juice and this one was funky but really overpowered by the kimchi. The fish was a bit too delicate to stay up to the kimchi and I think something like amaebi or monkfish would have been better suited. The third nigiri plate was a bit better and brought the mood back up and the next dish with the shrimp chip was nice but the chip was a bit oily and the sauce didn't quite mix well with the chip. Uni/caviar (for 3 of us) was a highlight but the noodles that came afterwards fell flat for us. We then got uni and toro (for 3 of us) then we moved to another dish with what I assume was a taro chip with caviar. Then we end on wagyu with shaved foie gras, which was another highlight for us. For dessert, we got coconut ice cream with salted caramel and chocolate chips. This one really seemed out of place. I think they would have been better with something like a Sakura ice cream or something that screams a bit more Japanese? Overall we could see they were experimenting with flavors an

Mediocre fish quality, disappointing tastes and good service. The restaurant offers a set of Japanese/Asian fusion which should not be called Omakase. For the price it charges ($220 per person after tax/tip for this specific occasion and you can select the price range up to $220 pre tax), the fish selection was mediocre. For example, why was salmon even part of the course given this price level? Also, the tuna belly (otoro) did not have the marbling that it should. Most of the nigiri were served with sauces with non traditional elements. Being non-traditional is fine but most of the sauces smothered the actual taste of the fish. For instance, one of the sauces was Chinese dry chili sauce. It tasted just like the ones you can get from 99 Ranch. If that’s the only flavor I can taste, what’s the point of going to a high end restaurant? More importantly, the rice of the nigiri was not very inconsistent. The nigiri rice crumbled and very often didn’t even stick together when picked up with chopsticks. Lastly, the two dishes with the attached photos were the last straws. I failed to understand the concepts of these two. First, the Fish and Chips was literally a regular potato chip put on top of sushi race with some sauces. The mixed texture just did not work. Imagine chewing Lays chips with some rice. Seems just cheap way to fill in the menu. And for the wagyu and Foie gras nigiri, the Wagyu slice was not torched enough to trigger the Maillard reaction which would balance out the fatty taste of the Foie gras. Instead, the fatty taste of Foie gras just overwhelmed the dish. And you can also taste the cold in the center of the Wagyu. Why even have the Wagyu there? It tasted like a slice of fat covered chewy meat put on some rice. Overall, the fish quality/selection did not match the price level. And nigiri rice was inconsistent. And the flavors of the nirigi need to be balanced between the sauces and the ingredients. However, the service and vibe of the restaurant were good.

Jeremy

Mediocre fish quality, disappointing tastes and good service. The restaurant offers a set of Japanese/Asian fusion which should not be called Omakase. For the price it charges ($220 per person after tax/tip for this specific occasion and you can select the price range up to $220 pre tax), the fish selection was mediocre. For example, why was salmon even part of the course given this price level? Also, the tuna belly (otoro) did not have the marbling that it should. Most of the nigiri were served with sauces with non traditional elements. Being non-traditional is fine but most of the sauces smothered the actual taste of the fish. For instance, one of the sauces was Chinese dry chili sauce. It tasted just like the ones you can get from 99 Ranch. If that’s the only flavor I can taste, what’s the point of going to a high end restaurant? More importantly, the rice of the nigiri was not very inconsistent. The nigiri rice crumbled and very often didn’t even stick together when picked up with chopsticks. Lastly, the two dishes with the attached photos were the last straws. I failed to understand the concepts of these two. First, the Fish and Chips was literally a regular potato chip put on top of sushi race with some sauces. The mixed texture just did not work. Imagine chewing Lays chips with some rice. Seems just cheap way to fill in the menu. And for the wagyu and Foie gras nigiri, the Wagyu slice was not torched enough to trigger the Maillard reaction which would balance out the fatty taste of the Foie gras. Instead, the fatty taste of Foie gras just overwhelmed the dish. And you can also taste the cold in the center of the Wagyu. Why even have the Wagyu there? It tasted like a slice of fat covered chewy meat put on some rice. Overall, the fish quality/selection did not match the price level. And nigiri rice was inconsistent. And the flavors of the nirigi need to be balanced between the sauces and the ingredients. However, the service and vibe of the restaurant were good.