Daigo

We went for a late dinner and sat in the back. We couldn’t get the omakase since it was an hour before they closed but even with the a la carte, it was a great experience. Everything we ordered was delicious and the service was impeccable. The staff gave us several cups of sake tasting and even a black sesame cheesecake on the house. My favorite was the wagyu nigiri, hamachi shot, and the egg custard. Would love to come back to get the full omakase experience next time I’m in Palo Alto!

Daigo is just like one of those exclusive tiny Japanese restaurants you would walk into in Japan where you would need an invitation to get into. I’ve eaten both inside and outside and like the ambiance of both for my date nights. They have a wide variety of fish flown in from Japan and from all over the world and it reflects in both quality and taste. Try everything if you’re up for it. I haven’t had a miss from them yet and it brings me memories from when I lived in Japan. Slightly pricy as they price per nigiri instead of by pairs but worth it. Make reservations as they do fill up and turn away customers. It’s right off of University Avenue so it’s conveniently located

J Chiang

Hidden in an alley, this gem of an escape to Japan. Jazz infuses the cozy space as you enjoy fresh from Japan sashimi and nigiri. The firefly squid and hamachi shots were must not misses.

Hannah Jin

The nigiris were delicious and the service was excellent. Although we waited about 45 minutes for a table, I didn't mind. The waitress kindly compensated for the wait by offering us complimentary wagyu croquettes, soft shell crab, and fried mushrooms.

Nicole Kim

We went for a late dinner and sat in the back. We couldn’t get the omakase since it was an hour before they closed but even with the a la carte, it was a great experience. Everything we ordered was delicious and the service was impeccable. The staff gave us several cups of sake tasting and even a black sesame cheesecake on the house. My favorite was the wagyu nigiri, hamachi shot, and the egg custard. Would love to come back to get the full omakase experience next time I’m in Palo Alto!

Sufie Bahaei

Crazy good sushi. Definitely get the hamachi shot- it’s unexpectedly good. Didn’t expect to like the raw egg in it but it was probably my favorite thing on the menu. Spicy tuna roll was also a favorite. It’s very Japanese style in the sense that they don’t load their sushi with 10 different fish and sauces, very simple rolls. New favorite sushi spot in the bay!

Ling Baoxin

Daigo’s food is absolutely delicious. The ji kimedai was outstanding, and the Homemade ice cream dessert (MUST TRY!!) at the end was the perfect finish. It’s easily one of the best Japanese restaurants I’ve had in the Bay Area in this price range.

QUYEN LUU

Daigo is an outstanding sushi spot where everything—from the food to the atmosphere—is thoughtfully curated. The music sets the perfect tone for the experience, and the stars of the show, Kenny and Eric, are truly phenomenal. Their craftsmanship is evident in every piece of nigiri—each bite is perfectly balanced, satisfying, and made with incredible precision. If you appreciate high-level sushi with great vibes, Daigo is a must-visit.

Ashley Hung

Hamachi shots were insane. The tofu was some of the best I’ve ever had, super soft and fried just a bit for the perfect thin, crispy texture. The sauce for the tofu was also so yum!!! Crab was pretty good, though both the crab and tofu got soggy quickly due to the sauce. The o toro nigiri was honestly the best thing from this dinner. SO. TENDER. Salmon toro and Ebodai (butter fish) were also tender, but the o toro was unmatched. Honestly could’ve passed on the yellowtail maki, it was very rice-y but still good. Yuzu cheesecake was a great way to end this magical meal. We are moved.

Sankha Hota

Excellent quality Japanese food here. We tried the Omakase menu and everything was very good. Service was prompt and well spaced. You need a reservation on weekends for sure as it was very busy when we arrived.

Jenny K

- Made a reservation by phone a few weeks in advance. They confirmed the reservation the night before by phone call - Reserved an outside seat but when we got there we were informed the seat may be hot on a summer evening and we were given the option to sit inside. We chose to sit inside and were glad we did! Enjoyed the atmosphere. There are a few seats at the bar and then ~6 small tables inside -We got the omakase- we were impressed with the variety of fish, the unique flavor, and how quickly the food came out. There was very little wait between the courses -Had a wonderful time and really enjoyed the food

Bessie Gessner

This is a hidden gem. Only a few seats indoors but there is an outdoor area with heating lamps in a tight space. Ordered the omakase and had a wonderful dining experience. Sushi is fresh and delicious! Every entree was perfect and left the restaurant fully satisfied.

Ken Mui

A Cozy Spot with Seriously Good Food Went to Daigo with my cousin last week and had such a great time. The vibe is super cozy—perfect for catching up or just enjoying a chill night out. I went for the omakase, and honestly, it was totally worth it. The price felt fair, and the quality of the food was top-notch. They’ve got a nice sake selection too. I tried the one the staff recommended and it was delicious—smooth and easy to drink. Don’t leave without trying their house-made desserts! The ice cream, in particular, is amazing—really interesting flavors, not too sweet, and just the right way to wrap up the meal. Can’t wait to go back!

Angela Chetina (Psychology and sexology)

Daigo Sushi is a fantastic spot for anyone who appreciates high-quality Japanese cuisine and a relaxed yet refined dining atmosphere. I went recently with a friend, and from start to finish it was a wonderful experience. The restaurant itself has a calm and intimate vibe — perfect both for a quiet evening out or for catching up with someone special. We decided to go with the omakase, and it was definitely the right choice. Each course arrived beautifully presented and perfectly paced, giving us time to savor every bite without ever feeling rushed. The fish was incredibly fresh, and the flavors were well balanced — clean, delicate, and memorable. Highlights for me included the otoro nigiri, which practically melted in my mouth, and the uni, which was rich and buttery without being overwhelming. The hamachi was also excellent, with just the right texture and flavor. Beyond the sushi, the starters and sides were equally impressive. The miso soup was deep and comforting, and the tofu appetizer had a subtle crispness with a flavorful sauce that really stood out. For dessert, we tried the house-made ice cream, and it was a perfect finish — light, not overly sweet, and surprisingly unique in flavor. Service was attentive and warm without being intrusive. The staff clearly know their menu well and were happy to recommend sake pairings, which enhanced the whole meal. Overall, Daigo delivers on every level: food, service, and atmosphere. If you’re in the area and love sushi, I highly recommend making a reservation here. It’s easily one of the best Japanese dining experiences I’ve had in San Jose.

One of the best hidden spot in Palo Alto. Staffs are super friendly and attentive. They have a very good list of fish and we decided to order off the menu over their Omakase. The mushroom tempura is crispy on the outside and soft and juicy inside. The sushi are prepared fresh cut, toasted, flamed, sauced. Very tasty. Each piece are good size with small amount of rice at the bottom, that’s how we like it. There are many sakes to choose from and the prices are very reasonable.

We had dinner here a week ago and had a lovely time. We arrived right when they were opening and managed to get a table. They have a few tables outside, the same amount inside, and a sushi counter bar. The staff were all very friendly and helpful during our meal. Both of us ordered the omakase and the fishes were all great. And for the price of $110/person it was perfect for a date night! They also include a sake pairing with the omakase for an additional charge. We went for a bottle of sale with our meal. I highly advise you to get a reservation because this place is very popular.

This spot was recently discovered as a hidden gem of a sushi place for me. The sushi was simply delicious and incredibly fresh! Each roll was a masterpiece, bursting with flavor and beautifully presented. Every bite was a delightful experience. The staff was lovely.

You need reservations for this place. We were sat at the outdoor dining on their patio and saw them turn down multiple parties who didn't have reservations. The restaurant is very nice and upscale sushi. This won't be a cheap meal, so if you have a tight budget, go somewhere else. We enjoyed some appetizers, like the chicken kaarage, the hamachi shot, and the salmon crudo. I thought the kaarage was top tier and the hamachi shot was delicious. Next time, I wouldn't get the salmon crudo, felt unnecessary. For dinner, I opted for the Omakase (chef's choice 10 pieces of nigiri, wagyu, and hand roll). We paired it with a very nice sake that had notes of banana and banana peel. It was a cold filtered sake. The barley tea was also nice for the cold night. It was about $180 per person for dinner. At the end of the meal we were treated a wonderful yuzu cheesecake

Ryan Chua

We had dinner here a week ago and had a lovely time. We arrived right when they were opening and managed to get a table. They have a few tables outside, the same amount inside, and a sushi counter bar. The staff were all very friendly and helpful during our meal. Both of us ordered the omakase and the fishes were all great. And for the price of $110/person it was perfect for a date night! They also include a sake pairing with the omakase for an additional charge. We went for a bottle of sale with our meal. I highly advise you to get a reservation because this place is very popular.

AJ F

This spot was recently discovered as a hidden gem of a sushi place for me. The sushi was simply delicious and incredibly fresh! Each roll was a masterpiece, bursting with flavor and beautifully presented. Every bite was a delightful experience. The staff was lovely.

Kelvin Chan

One of the best hidden spot in Palo Alto. Staffs are super friendly and attentive. They have a very good list of fish and we decided to order off the menu over their Omakase. The mushroom tempura is crispy on the outside and soft and juicy inside. The sushi are prepared fresh cut, toasted, flamed, sauced. Very tasty. Each piece are good size with small amount of rice at the bottom, that’s how we like it. There are many sakes to choose from and the prices are very reasonable.

I had high hopes for Daigo Sushi, but unfortunately, the experience was underwhelming. The food itself was just okay—not particularly memorable. The ambiance is cozy, which is a plus, but a couple of surprising service missteps left a negative impression. First, when I ordered omakase, the waitress discouraged me, saying it would take about an hour and that the rest of my party might get bored. It was unexpected and a bit off-putting. If a restaurant offers omakase, it should be something they’re proud to serve, not something they warn guests against ordering. Second, they served decaf tea to everyone without asking if that was acceptable. It’s a small thing, but it reflects a lack of attention to customer preference. Overall, it’s not a bad spot, but the service approach could definitely improve.

Solid but not super memorable and pretty overpriced. We spent $80 per person on relatively cheap items and still came away hungry (which is not typical for us at sushi restaurants). Our favorite was the shrimp tempura roll and the hamachi shot.

Shahab Sassan

I had high hopes for Daigo Sushi, but unfortunately, the experience was underwhelming. The food itself was just okay—not particularly memorable. The ambiance is cozy, which is a plus, but a couple of surprising service missteps left a negative impression. First, when I ordered omakase, the waitress discouraged me, saying it would take about an hour and that the rest of my party might get bored. It was unexpected and a bit off-putting. If a restaurant offers omakase, it should be something they’re proud to serve, not something they warn guests against ordering. Second, they served decaf tea to everyone without asking if that was acceptable. It’s a small thing, but it reflects a lack of attention to customer preference. Overall, it’s not a bad spot, but the service approach could definitely improve.

Wook Chung

Daigo seems to have appeared out of no where in the California Ave scene straddling between a high-end omakase shop and your sushi date night joint. It's entrance is hidden in a small backstreet with a traditional Japanese lantern making it genuinely feel like a sushi-ya in Japan. As we approached Daigo, I got genuinely excited. Food was quite good to near phenomenal. It was clear that the sushi chef was a bit timid that day with his/her expression on the omakase course. Everything was there - the fresh ingredients and the effort and passion. I would've preferred a bit more boldness with the soy sauce and wasabi, and other enhancers. But again, won't complain about the food. One of the best in the Bay Area. In addition, the black cod was well done, as well as the chicken karaage. Now here are my issues which make me really struggle even to give a 4 star. First of all, we were seated outdoors, which is absolutely fine but not on a winter rainy day. Even with the heaters on, the wind was chilly. This is not something that you want to experience while eating sushi. But what really brings down Daigo is the price and its portions. The price is appropriate for a high-end sushi restaurant in Palo Alto. Fine, I accept that. But the portions were tiny. Seaweed salad that can be cleaned out in less than 4 chopstick picks, $8. A single handroll - $13+. Again, the food is great. It's just so "stingy" on the portions, especially at expensive prices. Despite the great food, I didn't feel good walking out. I paid Michelin star prices to sit in a wind-chilled tent and left hungry. Thank god for hot tea refills. Daigo needs to understand that the post-pandemic abundance in dollars is over. Yes, the restaurant was full but I don't think many would return.

David L.

Solid but not super memorable and pretty overpriced. We spent $80 per person on relatively cheap items and still came away hungry (which is not typical for us at sushi restaurants). Our favorite was the shrimp tempura roll and the hamachi shot.

I’ve been coming to Daigo Sushi for a long time, so this visit was a bit bittersweet. The fish was fresh and I still had a good time, but the seasoning didn’t quite hit the way it used to. What really stood out was that they no longer offer a nigiri omakase, and the new $100 minimum just to sit at the counter was disappointing to hear—especially as a regular. Daigo used to feel more intimate and special, and while it’s still good, it’s slowly losing some of the charm that made me keep coming back.

Shahmir Shunaid

I’ve been coming to Daigo Sushi for a long time, so this visit was a bit bittersweet. The fish was fresh and I still had a good time, but the seasoning didn’t quite hit the way it used to. What really stood out was that they no longer offer a nigiri omakase, and the new $100 minimum just to sit at the counter was disappointing to hear—especially as a regular. Daigo used to feel more intimate and special, and while it’s still good, it’s slowly losing some of the charm that made me keep coming back.

After reading all the 5 star reviews, I had high hopes that Daigo would be an authentic Edomae-style sushi restaurant. The cute little store front tucked away in an alley certainly had the look of a legitimate Japanese omakase restaurant from the outside. Turns out the owner and staff of Daigo are Chinese, which was a surprise. This is not necessarily a bad thing, as Drunken Monk and Sushi Shin also have Chinese owners and they are both good. Upon entering, there are two bar counters. One faces the sushi chefs, which is where one would expect to be seated. I was surprised to find that our counter faced an empty melamine wall. The kicker was when the waiter asked me to move my chair in. As I was about to get up to slide my chair, he had the audacity to push my chair in! I was in disbelief. It should go without saying that it's unacceptable to shove the chair with somebody sitting in it. The service would digress from there. First came out the hamachi shooter, which was full of roughly cut chunks of hamachi, quail egg yolk, ponzu sauce and tobiko. The thickly cut pieces of hamachi made it a bit unwieldy. The ankimo was soft and had some ponzu sauce like the hamachi shooter. But l've had a comparable grade of ankimo at Yakitori Kokko and Gaku with 2-3 times as much volume for around the same price. Then the sashimi was placed on the counter. Sashimi is a great benchmark for sushi restaurants because it is representative of the quality of the fish and how it is handled and prepared. No spice or ingredients to hide behind as you get with poke bowls or sushi rolls. Daigo's sashimi cuts were twice as thick as you’d expect to see. They looked more like blocks. I suspected that those thick cuts would result in an uneven temperature. Upon my first bite into the tuna, I was right. It tasted cold and metallic. The salmon lacked flavor, without the tang of vinegar. The uneven cuts to the hamachi made it difficult to enjoy. The best pieces were the scallop, which had little purple flowers on them. Tender to bite into, nice texture and flavor. The nigiri was considerably more enjoyable than the sashimi. The seared albacore had a nice torch-seared flavor and texture. The aji (mackerel) and toro (fatty tuna) were both delicately sliced and tasted better than any of the sashimi. Should be noted that the toro was so thin that it barely covered the rice. You can see the rice peeking through the toro in the photo. Temperature was not an issue presumably because the searing raised the temperature a few degrees. The food was barely a 3 for me, but the service from our Cretan waiter drops the rating by a star. On top of the tactless push on the back of my chair, the same tonedeaf waiter tried to upsell us continually as if I was still pondering what to order, after I had already placed a concise order for sashimi and nigiri. It felt like having to decline enhanced insurance on a car rental at Enterprise or Hertz. It's fine to mention a couple specials but he practically read half the menu out loud, never mind the fact that I hadn't asked him a single question about anything to express any interest. The waitresses, on the other hand, were polite and regularly refilled my hot tea. At a supposedly upscale sushi establishment, I expected a finer level of service. The food and service did not measure up to the glowing reviews and supposed value. I genuinely question the judgment of reviewers who leave 5 stars for this place. Despite its cosmetic appearance, Daigo does not make their nigiri or sashimi in traditional Japanese Edomae-style with the right balance of vinegar and temperature of the fish. I do not recommend Daigo for anyone who values authenticity or respectful service. Try instead Shin Sushi in Redwood City, a 1-Star Michelin omakase restaurant which is run by Jason Zhan, a Chinese sushi chef that properly learned Edomae sushi under Hideo Kuribara while working at Ushiwakamuru in NYC.

Danny K (DSKO)

After reading all the 5 star reviews, I had high hopes that Daigo would be an authentic Edomae-style sushi restaurant. The cute little store front tucked away in an alley certainly had the look of a legitimate Japanese omakase restaurant from the outside. Turns out the owner and staff of Daigo are Chinese, which was a surprise. This is not necessarily a bad thing, as Drunken Monk and Sushi Shin also have Chinese owners and they are both good. Upon entering, there are two bar counters. One faces the sushi chefs, which is where one would expect to be seated. I was surprised to find that our counter faced an empty melamine wall. The kicker was when the waiter asked me to move my chair in. As I was about to get up to slide my chair, he had the audacity to push my chair in! I was in disbelief. It should go without saying that it's unacceptable to shove the chair with somebody sitting in it. The service would digress from there. First came out the hamachi shooter, which was full of roughly cut chunks of hamachi, quail egg yolk, ponzu sauce and tobiko. The thickly cut pieces of hamachi made it a bit unwieldy. The ankimo was soft and had some ponzu sauce like the hamachi shooter. But l've had a comparable grade of ankimo at Yakitori Kokko and Gaku with 2-3 times as much volume for around the same price. Then the sashimi was placed on the counter. Sashimi is a great benchmark for sushi restaurants because it is representative of the quality of the fish and how it is handled and prepared. No spice or ingredients to hide behind as you get with poke bowls or sushi rolls. Daigo's sashimi cuts were twice as thick as you’d expect to see. They looked more like blocks. I suspected that those thick cuts would result in an uneven temperature. Upon my first bite into the tuna, I was right. It tasted cold and metallic. The salmon lacked flavor, without the tang of vinegar. The uneven cuts to the hamachi made it difficult to enjoy. The best pieces were the scallop, which had little purple flowers on them. Tender to bite into, nice texture and flavor. The nigiri was considerably more enjoyable than the sashimi. The seared albacore had a nice torch-seared flavor and texture. The aji (mackerel) and toro (fatty tuna) were both delicately sliced and tasted better than any of the sashimi. Should be noted that the toro was so thin that it barely covered the rice. You can see the rice peeking through the toro in the photo. Temperature was not an issue presumably because the searing raised the temperature a few degrees. The food was barely a 3 for me, but the service from our Cretan waiter drops the rating by a star. On top of the tactless push on the back of my chair, the same tonedeaf waiter tried to upsell us continually as if I was still pondering what to order, after I had already placed a concise order for sashimi and nigiri. It felt like having to decline enhanced insurance on a car rental at Enterprise or Hertz. It's fine to mention a couple specials but he practically read half the menu out loud, never mind the fact that I hadn't asked him a single question about anything to express any interest. The waitresses, on the other hand, were polite and regularly refilled my hot tea. At a supposedly upscale sushi establishment, I expected a finer level of service. The food and service did not measure up to the glowing reviews and supposed value. I genuinely question the judgment of reviewers who leave 5 stars for this place. Despite its cosmetic appearance, Daigo does not make their nigiri or sashimi in traditional Japanese Edomae-style with the right balance of vinegar and temperature of the fish. I do not recommend Daigo for anyone who values authenticity or respectful service. Try instead Shin Sushi in Redwood City, a 1-Star Michelin omakase restaurant which is run by Jason Zhan, a Chinese sushi chef that properly learned Edomae sushi under Hideo Kuribara while working at Ushiwakamuru in NYC.