Sebo

Joanna Currier

Citysearch

The Scene
Lovers of "Americanized" sushi dining (sake bombs and California rolls) might choose another venue; this elegant Hayes Valley raw fish bar and restaurant adheres to strict authenticity, despite all-American chef/owners Michael Black and Daniel Dunham. The low-lit space features rich mahogany tables, subtle avocado walls, backlit Japanese screens and clean, geometric lines throughout. A seven-seat sushi bar is superbly helmed by the owners at the back.

The Food
The limited, seasonal menu of specialty sashimi and nigiri (big eye maguro, honmaguro ootoro, shirauo) sets the bar for freshness, quality and presentation, and comes only sparingly--and exquisitely--garnished. The chefs ask that diners resist "drowning" their premium offerings in soy sauce, which, along with fresh ginger, is available only by request or recommendation. And for good reason: this fish is the real, eye-popping deal. Choosing from the small list of maki (rolls) seems almost a shame.