Innovative ingredients and some Hawaiian influence make this Hayes Valley restaurant a destination for local sushi lovers..
The menu may not be long, but the dishes are not what any old Japanese restaurant may have. Rolls feature fresh raw fish alongside yuzu, jalapeno, cilantro, daikon sprouts and more. Perched on stools at the window counter, diners slurp back spoon-served, bite-sized crudos like uni (sea urchin with avocado, wasabi soy and sea salt) and ankimo (monkfish pate with garlic ponzu and scallions) while they watch people stroll toward the busy strip of Hayes Street nearby. Still, sushi purists can find solace in nigiri offerings like salmon roe, prawn, fresh water eel and fatty tuna.