Robin

as someone who has had amazing omakase in japan, this place is just below the best i've had in japan, for slightly higher cost. still worth 5 stars in my opinion. they take risks with creative fusion takes, and the vast majority are great. interesting sake selection, the sake flight was a great journey with unexpected finds. great presentation, good vibes and attentive staff. first, book the sushi bar for the best experience, talk to the chefs, ask about the ingredients. second, set your own budget. the chef was very up front with us and had us set how much we were willing to spend, and you can add more as you get closer to the end. third, come with an open and adventurous mind. try everything that you're not allergic to.

Easily on of the best meals I have ever had. Kay our sushi chef was amazing. The photos on Google reviews don’t do the place justice. The atmosphere is excellent at night. Friendly nudge to ownership to add evening pictures to their profile.

This place is phenomenal. One of my favorite omakase experiences. Dinner came with 21 different pieces and a dessert. Some of the highlights include the Hokkaido uni with caviar, wagyu with shaved foie gras, Seabream, snapper, ocean trout and tuna belly. We loved every bite. You are given a price range of $109-$209 I believe and they tailor the menu for you. The portion of rice to fish was perfect and there is a large selection of sake and wine. You can do a sake tasting for $75 or get bottles and glasses. The service was great, an empty plate was almost never on our table and the meal came out well paced. Reservations can be made 6 weeks in advance via resy and the sushi bar is most popular. Highly recommend this place for a wonderful omakase experience.

Drew Hinkson

This place is phenomenal. One of my favorite omakase experiences. Dinner came with 21 different pieces and a dessert. Some of the highlights include the Hokkaido uni with caviar, wagyu with shaved foie gras, Seabream, snapper, ocean trout and tuna belly. We loved every bite. You are given a price range of $109-$209 I believe and they tailor the menu for you. The portion of rice to fish was perfect and there is a large selection of sake and wine. You can do a sake tasting for $75 or get bottles and glasses. The service was great, an empty plate was almost never on our table and the meal came out well paced. Reservations can be made 6 weeks in advance via resy and the sushi bar is most popular. Highly recommend this place for a wonderful omakase experience.

Charissa Loo

We loooove robin! Food incredible service is the cherry on top. We had chef Dava and he was so meticulous and described every piece w so much passion. We will be back many a times!!! Dava and EJ are the best!

Nataliia “NSH” Chernysh

It was amazing! Firstly, the atmosphere is very calm and relaxing, the service is unobtrusive. Secondly, the dishes are served on wonderful dishes - the plates are magnificent. Thirdly, the preparation itself is like balm for the soul. The food itself is simply magical! First they served a salad with grapes, from which we fell silent and could not even speak, savouring this aroma and taste of grapes, fish and sauce! And I am delighted with the amazing taste of sea urchin and caviar, the combination of ingredients - it's the bomb! It's divine! Yes, it's not cheap, but it's worth it. The restaurant is difficult to find - they do not spend money on a sign and advertising. It's just in a house, on the first floor, without a sign or lights, the blinds are lowered - a navigator will help you. Special thanks to the waitress from Serbia named Bojana - charming and will tell you a lot about the dishes. I highly recommend gourmets and aesthetes to visit this restaurant. I will definitely come back here soon!

Moorissa Tjokro

Robin is easily the most recommended omakase spot in San Francisco. Yes, it leans a little luxurious, but it’s hands down the best sushi and omakase experience in the city — especially for the price. It’s the kind of place you go to treat yourself, whether it’s a birthday, anniversary (or both in our case!), or any moment that deserves something special. We tried both the regular ($119) and premium ($219) dinner menus. For me, the regular was the perfect amount — anything more I’d be too full — but both were incredible. My partner and I even scored each serving (below) in the order they were served, in case you’re curious :) One note: our scores wouldn’t be comparable to other restaurants reviews - that’s because Robin consistently hits such a high bar. Many of these dishes are among the best I’ve ever had, so we calibrated the scoring to Robin’s own standard — they’re truly in a league of their own. Hope you enjoy your experience there as much as we did! Shrimp charred grapes appetizers 10/10, 9/10 nigiri - hamachi 6/10, 5/10 nigiri - salmon with persimmon 8/10, 8/10 nigiri - red sea brim 7/10, 8/10 scallop with almond, citrus and yuzu 9/10, 9/10 nori chip - beef tartar (wagyu) with uni and shallot on nori 11/10, 9/10 (premium) black sea brim with butter on top 9/10 (super soft and delicious) black cod with pepper paste 9* /10 golden eye snapper with yuzu gel 5 /10 (fish a bit rubbery and less soft) smoked amberjack in applewood 6/10, 2/10 fatty bluefin tuna on a toast 9.5 / 10, 9/10 (tastes a bit fishy after but still really amazing) mackerel from japan with chili oil 4/10, 6.5/10 seared salmon with truffle 12/10, 9.5/10 akami / leanest bluefin tuna 7.5/10, 6/10 albacore with coconut and thai leaves 10/10, 9/10 (hits the most home with fried shallots) (premium) uni and caviar over rice 9.5 /10 cold noodles with lots of truffles and sesame 8.8/10, 9/10 (premium nigiri) horse mackerel 6/10 uni with bacon butter 10/10, 2/10 if you don’t like uni fatty tuna with pistachios 10/1 caviar chip 5/10, 7/10 butternut squash 8/10, 6/10 a5 wagyu nigiri with shaved foie gras 7/10 (a bit chewy but foie gras is amazing) last but not least their dessert was an amazing very soft ice cream with caramel on top. 7/10 9/10

Ann Koppuzha

Sublime. I can’t believe I was able to snag a last-minute reservation—and that it wasn’t packed. This was easily the best sushi I’ve ever had. The flavors were thoughtful and unexpected, and the fish was exceptional. My only note: when you sit down, you’re asked upfront how much you’d like to spend, with a $119 minimum. It felt a bit awkward and slightly off-putting from a customer experience standpoint. I would have loved to see this framed instead as a few clearly defined tasting options (e.g., lower, mid, and premium), which would feel more intuitive and welcoming.

Rosalyn Tsee

Had a great omakase experience at Robin SF. Shoutout to Chef TJ for making the night extra special—he explained every dish clearly and even surprised me with additional courses for my birthday 🎉. The overall experience was excellent, and most of the dishes were delicious and well-balanced. Definitely a memorable visit.

Ms. San Francisco Real Estate Janice Lee

Dining at Robin was an unforgettable, modern take on the omakase experience that perfectly balances artistic flair with top-tier Japanese technique. The atmosphere is sleek and high-energy, featuring a "contemporary-cool" vibe with metallic walls, local pottery and a curated hip-hop soundtrack that makes the space feel sophisticated yet unpretentious. The service was impeccable; the staff’s personalized approach—where they tailor the menu to your specific price point and preferences, made the entire evening feel bespoke. Standout dishes like the A5 Wagyu tartare topped with uni and the inventive potato chip nigiri with caviar were absolute highlights, alongside the decadent sesame noodles with black truffles and the refreshing steelhead trout with peach. From the creative flavor combinations to the vibrant open-kitchen energy, Robin is easily one of the most exciting and delicious sushi destinations in San Francisco.

Jack DiGiuseppe

Experienced our first omakase and we had Melina as our server. From start to finish the experience was incredible. We started with the $150/pp experience and it was the perfect amount. We added one of our favourite dishes around 70% through and left feeling full and satisfied. Melina was very attentive and personable, and left a great impression. 10/10!

Anderson Angkeyile (Flying Sailor)

Robin is an artsy, contemporary Japanese restaurant that delivers both in ambiance and flavor. We went for the top tier of their menu pricing, and the value and quality lived up to expectations. The staff were friendly, attentive, and made the experience smooth from start to finish. My favorite part of Robin is actually the art—its creative touches give the space so much character. If I had one suggestion, it would be to diversify the preparation styles a bit. Don’t get me wrong, I love sushi and sashimi, but after twenty-plus pieces in a row, it can feel a little overwhelming. A few steamed, fried, or boiled dishes sprinkled in would make the experience even more balanced.

Suya

Had a really fun anniversary night here! EJ is a very skilled chef, and hilarious to boot, and Nico was super nice and attentive. The food was very delicious. We loved the tuna with wagu sauce, the one with the shaved miso egg yolk, and the pumpkin soup, just to name a few. Will definitely come back!

Rebecca Young

Exquisitely prepared food. Each bite of fish was unique in flavor. I opted for the sake tasting to go with and found each sake selection to be perfectly paired. Very expensive.

Morgan O'Connor

This was the second time we have been to Robin (a little over a year apart) and it was a fantastic experience. I've eaten at some wonderful restaurants around the world and from a taste and composition perspective Robin easily competes and honestly it is currently my favorite dining experience.

Tian Lim

as someone who has had amazing omakase in japan, this place is just below the best i've had in japan, for slightly higher cost. still worth 5 stars in my opinion. they take risks with creative fusion takes, and the vast majority are great. interesting sake selection, the sake flight was a great journey with unexpected finds. great presentation, good vibes and attentive staff. first, book the sushi bar for the best experience, talk to the chefs, ask about the ingredients. second, set your own budget. the chef was very up front with us and had us set how much we were willing to spend, and you can add more as you get closer to the end. third, come with an open and adventurous mind. try everything that you're not allergic to.

Philip Goffinet

Easily on of the best meals I have ever had. Kay our sushi chef was amazing. The photos on Google reviews don’t do the place justice. The atmosphere is excellent at night. Friendly nudge to ownership to add evening pictures to their profile.

An absolutely exceptional omakase experience! Robin exceeded all my expectations and was an exemplary display of craftsmanship in every course. The flavours were inventive with high quality ingredients and unexpected combinations. Each dish was intricately described and the sommelier helped us pair the meal beautifully with outstanding wines, including an off menu selection. I will remember this meal as one of my favourites for a very long time!

Amazing dinner, one of the best experiences with food I have ever had. The service was smooth, knowledgeable, and fast. Amazing selection of drinks and fairly priced rare sakes. My favorite was the Mt Lassen Trout but there was not a single plate I did not enjoy.

benny wong

Had an incredible omakase experience, made even better by the outstanding service from TJ. Every course was thoughtfully explained, and TJ’s attention to detail really elevated the meal. The pacing was perfect, the recommendations were spot on, and you could genuinely feel the care and passion behind the service. It wasn’t just great food—it was a memorable experience from start to finish. Highly recommend sitting at the counter and letting TJ guide you through the omakase experience. Making the food taste 10x better!

Robin presents itself with clarity and confidence: not a study in strict Edomae orthodoxy, but a contemporary omakase grounded in Japanese technique and shaped by Californian sensibility. Approached on those terms, the restaurant reveals a kitchen of real technical skill, a service team operating with rare cohesion, and a culinary voice that is thoughtful, expressive, and deeply assured. The Room & Rhythm The dining room is modern and understated, yet beneath its relaxed exterior lies a disciplined operation. From the outset, service moves with intention and clarity, courses arrive in precise sequence, beverages are maintained seamlessly, and transitions occur without friction. This ease reflects leadership and preparation. Front and back of house share a clear understanding of both their individual roles and the broader flow of the evening, creating an experience that feels effortless by design. Service & Hospitality Hospitality at Robin exceeds baseline professionalism. The staff is attentive without intrusion, knowledgeable without affectation, and genuinely engaged. Questions are handled thoughtfully, adjustments are made quietly, and the guest is consistently prioritised. The chefs are composed and communicative, balancing explanation with focus. The respect between the sushi counter and the dining room is palpable, this is a team working in concert, not in parallel. The Food, Classical Foundations, Contemporary Expression Robin demonstrates a firm command of fundamentals: clean knife work, careful fish handling, and properly seasoned rice served at the right temperature. These non-negotiables are met consistently. What distinguishes the menu is its intellectual intent. Each course reflects a dialogue between tradition and innovation, exploring what sushi can be within a modern Californian context. Standout preparations, shima-aji, sawara, gindara, kinmedai, and toro, show restraint and balance, allowing the fish to remain central. Where Robin diverges from classical omakase is in its deliberate layering of flavour. Fruit, acidity, and umami are introduced with purpose, adding dimension rather than distraction when executed with precision. This is cooking that rewards a seasoned palate, controlled, nuanced, and confident. Richer expressions, including the wagyu with foie gras nigiri and select tuna preparations, demonstrate indulgence handled with discipline, remaining grounded and structurally sound. Pacing & Structure The meal progresses with intention, alternating between delicacy and depth. Portions are generous without excess, and pacing reflects an understanding of how flavour is best experienced over time. Final Assessment Robin is defined by craft, cohesion, and intention. The staff operates with a level of unity that many more established restaurants struggle to achieve, while the kitchen shows both respect for tradition and the confidence to reinterpret it. At its strongest, Robin trusts its technique and its fish, and in those moments, it is exceptional. This is a restaurant run by professionals who understand both the discipline of sushi and the responsibility of hospitality. In summary: A polished, chef-driven contemporary omakase that bridges classical technique and modern expression, anchored by exceptional staff cohesion, thoughtful creativity, and genuine care for the guest.

SERGIO OCAMPO JR

Robin presents itself with clarity and confidence: not a study in strict Edomae orthodoxy, but a contemporary omakase grounded in Japanese technique and shaped by Californian sensibility. Approached on those terms, the restaurant reveals a kitchen of real technical skill, a service team operating with rare cohesion, and a culinary voice that is thoughtful, expressive, and deeply assured. The Room & Rhythm The dining room is modern and understated, yet beneath its relaxed exterior lies a disciplined operation. From the outset, service moves with intention and clarity, courses arrive in precise sequence, beverages are maintained seamlessly, and transitions occur without friction. This ease reflects leadership and preparation. Front and back of house share a clear understanding of both their individual roles and the broader flow of the evening, creating an experience that feels effortless by design. Service & Hospitality Hospitality at Robin exceeds baseline professionalism. The staff is attentive without intrusion, knowledgeable without affectation, and genuinely engaged. Questions are handled thoughtfully, adjustments are made quietly, and the guest is consistently prioritised. The chefs are composed and communicative, balancing explanation with focus. The respect between the sushi counter and the dining room is palpable, this is a team working in concert, not in parallel. The Food, Classical Foundations, Contemporary Expression Robin demonstrates a firm command of fundamentals: clean knife work, careful fish handling, and properly seasoned rice served at the right temperature. These non-negotiables are met consistently. What distinguishes the menu is its intellectual intent. Each course reflects a dialogue between tradition and innovation, exploring what sushi can be within a modern Californian context. Standout preparations, shima-aji, sawara, gindara, kinmedai, and toro, show restraint and balance, allowing the fish to remain central. Where Robin diverges from classical omakase is in its deliberate layering of flavour. Fruit, acidity, and umami are introduced with purpose, adding dimension rather than distraction when executed with precision. This is cooking that rewards a seasoned palate, controlled, nuanced, and confident. Richer expressions, including the wagyu with foie gras nigiri and select tuna preparations, demonstrate indulgence handled with discipline, remaining grounded and structurally sound. Pacing & Structure The meal progresses with intention, alternating between delicacy and depth. Portions are generous without excess, and pacing reflects an understanding of how flavour is best experienced over time. Final Assessment Robin is defined by craft, cohesion, and intention. The staff operates with a level of unity that many more established restaurants struggle to achieve, while the kitchen shows both respect for tradition and the confidence to reinterpret it. At its strongest, Robin trusts its technique and its fish, and in those moments, it is exceptional. This is a restaurant run by professionals who understand both the discipline of sushi and the responsibility of hospitality. In summary: A polished, chef-driven contemporary omakase that bridges classical technique and modern expression, anchored by exceptional staff cohesion, thoughtful creativity, and genuine care for the guest.

Honestly, not worth the price. Most of the dishes were pretty bland and didn’t have much flavor. The fish was fresh, but everything felt repetitive. The cold noodles were kind of odd, I get that they’re meant to be that way, but they just weren’t special. The best part of the meal ended up being the ice cream. For $200 a person, I expected a lot more and left feeling underwhelmed.

Bruna Braun

Honestly, not worth the price. Most of the dishes were pretty bland and didn’t have much flavor. The fish was fresh, but everything felt repetitive. The cold noodles were kind of odd, I get that they’re meant to be that way, but they just weren’t special. The best part of the meal ended up being the ice cream. For $200 a person, I expected a lot more and left feeling underwhelmed.

Interestingly underwhelming. It was my first omakase experience and thought I’d be eating food from the chef at the “chef table” but since we sat a dining table, the food was presented on a plate or in a dinosaur egg. Every dish had the same feeling, a piece of fish or wagu beef brushed with some concoction. I wanted “wow” but received “hmm”. I got the mid grade pricing at $159pp which included about 10 pcs of fish (two of them mackerel) and a small portion of noodle salad. My partner had the vegetarian menu and I was a little disappointed that she got left out of about 3 courses of food. Nice presentation on some stuff! The company I was in made the dinner worth it.

Jake Zentner

Interestingly underwhelming. It was my first omakase experience and thought I’d be eating food from the chef at the “chef table” but since we sat a dining table, the food was presented on a plate or in a dinosaur egg. Every dish had the same feeling, a piece of fish or wagu beef brushed with some concoction. I wanted “wow” but received “hmm”. I got the mid grade pricing at $159pp which included about 10 pcs of fish (two of them mackerel) and a small portion of noodle salad. My partner had the vegetarian menu and I was a little disappointed that she got left out of about 3 courses of food. Nice presentation on some stuff! The company I was in made the dinner worth it.

1 star because my friend got food poisoning from their sashimi. It was so unfresh she's still unwell and bedridden today (Monday) This was a very disappointing experience. One star goes to the cozy, intimate atmosphere with a modern touch. I had noted during the reservation that it was my birthday, but there was no acknowledgment at all. No note, no "happy birthday" at the table. The service was also lacking. We weren't given an Omakase menu, so we had no idea what we were eating. There was no palate cleanser (ginger) unless we specifically asked, and when it came, the ginger was overly strong and unpleasant. I've had many Omakase experiences before, and none of them had a palate cleanser this poorly prepared. The food itself was the biggest letdown. - The shaved foie gras was overpowering, and I couldn't even taste the Wagyu it was paired with. - The sesame noodles were so oily it felt like I was drinking oil. - The corn soup was watery and clashed with Sichhan spicy taste sauce, they just didn't go well together. - Sushi rice was dry, not fresh, and completely disappointing. - The potato chips with caviar and rice didn't work at all. The chips were cheap and not even homemade, the rice completely overpowered the caviar, and all I could taste was rice. - Each sashimi bite had a slight bitterness with undercooked rice that made it unpleasant. Nothing flowed well together, and nothing tasted fresh. Even the desserts were underwhelming. The coconut ice cream was overly creamy and sweet. Compared to the unfresh and poorly executed dishes before it, the ice cream was at least edible, but far from impressive. I've dined at many Omakase restaurants, and I've never had one that failed from start to finish. Both my friend and I ended up with stomach flu afterward. I won't be returning.

As someone who has dined at a wide variety of omakase restaurants across San Francisco and the Bay Area, ranging from $150 to over $450 per person, I can confidently say that Robin SF was, by far, the worst omakase experience I have ever had. The portion sizes were absolutely minuscule. We upgraded to the $150 option and still left feeling less than half-full. This is simply unacceptable value for a premium dining experience. The execution of their fusion concept was severely lacking. Overall, each course lacked a clear focus; instead of letting the quality ingredients speak, they were dressed with overpowering, inappropriate seasonings. I often didn't know what flavor I was supposed to be tasting. Over-Salted Signature: The uni/wagyu dish was ruined by an extremely salty crispy seaweed that completely masked the delicate premium flavors. The Gimmick: Serving a potato chip and caviar nigiri as a formal course felt like a joke and an insult to the omakase tradition. Miso Misstep: The final soup, meant to be a light palate cleanser, was an incredibly heavy, salty squash-miso soup, demonstrating a fundamental misunderstanding of the meal's flow. The service was nonexistent. We ordered hot tea, and I assume it must have been a one-time serving, because not a single server came by to offer a refill for the entire duration of the meal. This lack of basic hospitality is shocking. The meal ended on the worst note: an awful dessert. The ice cream was topped with a bitter and salty caramel drizzle, mixed with incredibly cheap, low-quality chocolate chips. This was truly an insult to dessert. Skip Robin SF. There are countless superior options in the Bay Area that offer better quality, value, and service.

Angie Hong

1 star because my friend got food poisoning from their sashimi. It was so unfresh she's still unwell and bedridden today (Monday) This was a very disappointing experience. One star goes to the cozy, intimate atmosphere with a modern touch. I had noted during the reservation that it was my birthday, but there was no acknowledgment at all. No note, no "happy birthday" at the table. The service was also lacking. We weren't given an Omakase menu, so we had no idea what we were eating. There was no palate cleanser (ginger) unless we specifically asked, and when it came, the ginger was overly strong and unpleasant. I've had many Omakase experiences before, and none of them had a palate cleanser this poorly prepared. The food itself was the biggest letdown. - The shaved foie gras was overpowering, and I couldn't even taste the Wagyu it was paired with. - The sesame noodles were so oily it felt like I was drinking oil. - The corn soup was watery and clashed with Sichhan spicy taste sauce, they just didn't go well together. - Sushi rice was dry, not fresh, and completely disappointing. - The potato chips with caviar and rice didn't work at all. The chips were cheap and not even homemade, the rice completely overpowered the caviar, and all I could taste was rice. - Each sashimi bite had a slight bitterness with undercooked rice that made it unpleasant. Nothing flowed well together, and nothing tasted fresh. Even the desserts were underwhelming. The coconut ice cream was overly creamy and sweet. Compared to the unfresh and poorly executed dishes before it, the ice cream was at least edible, but far from impressive. I've dined at many Omakase restaurants, and I've never had one that failed from start to finish. Both my friend and I ended up with stomach flu afterward. I won't be returning.

Constance Hu

As someone who has dined at a wide variety of omakase restaurants across San Francisco and the Bay Area, ranging from $150 to over $450 per person, I can confidently say that Robin SF was, by far, the worst omakase experience I have ever had. The portion sizes were absolutely minuscule. We upgraded to the $150 option and still left feeling less than half-full. This is simply unacceptable value for a premium dining experience. The execution of their fusion concept was severely lacking. Overall, each course lacked a clear focus; instead of letting the quality ingredients speak, they were dressed with overpowering, inappropriate seasonings. I often didn't know what flavor I was supposed to be tasting. Over-Salted Signature: The uni/wagyu dish was ruined by an extremely salty crispy seaweed that completely masked the delicate premium flavors. The Gimmick: Serving a potato chip and caviar nigiri as a formal course felt like a joke and an insult to the omakase tradition. Miso Misstep: The final soup, meant to be a light palate cleanser, was an incredibly heavy, salty squash-miso soup, demonstrating a fundamental misunderstanding of the meal's flow. The service was nonexistent. We ordered hot tea, and I assume it must have been a one-time serving, because not a single server came by to offer a refill for the entire duration of the meal. This lack of basic hospitality is shocking. The meal ended on the worst note: an awful dessert. The ice cream was topped with a bitter and salty caramel drizzle, mixed with incredibly cheap, low-quality chocolate chips. This was truly an insult to dessert. Skip Robin SF. There are countless superior options in the Bay Area that offer better quality, value, and service.