In Japanese, “omakase” means “chef’s choice” and Chef Jackson Yu prides himself on making the dining experience remarkable and memorable for each guest. Whether he’s grating fresh wasabi root, slicing sashimi, or greeting guests, he engages guests throughout the evening, offering the opportunity for diners to relax, enjoy their cuisine, and experience something truly special.
The core of any great sushi restaurant is the fish, and here at Omakase, the vast majority is sourced directly from Tokyo, Japan. Having developed strong bonds with various vendors in the market over the years, Chef Yu and restaurant partner Kash Feng can say without doubt that the fish on the plates in their dining room is quite literally the finest available anywhere in the world.
Of course, what is on the plate is just one element of the entire dining experience. To showcase the fresh, beautifully prepared sushi courses, Chef Yu and Feng traveled to the mountainous regions of Japan to hand-select much of the pottery and plateware on which meals are so spectacularly presented. They have also curated an impressive beverage collection, which features some of the finest sake available directly from Japan. Sakes are served in a distinctly beautiful line of handmade Japanese pewter cups and pitchers from Seikado, the only pewter art craft specialty shop in Japan. This meticulous attention to detail is evident in every aspect of the dining experience at Omakase — including the sashimi, the plateware, the impeccable service and even the hand-picked flowers that punctuate the dining room.
Chef Jackson Yu
Born and raised in Beijing, Executive Chef Jackson Yu has been preparing traditional Edomae sushi for nearly 20 years. After moving to the Bay Area at the age of 18 and developing a passion for Japanese cuisine, Chef Yu took the time to hone his technical skills and cultivate his knowledge of traditional cuisine at some of San Francisco’s most highly respected Japanese restaurants, before opening several restaurants throughout the city, including the Michelin-starred Omakase in the summer of 2015.
Under Chef Yu’s leadership, Omakase has earned a reputation for being one of the highest quality and most authentic sushi restaurants in the Bay Area. After less than a year in operation, Omakase received a Michelin star and a “Top 100” ranking by the San Francisco Chronicle’s restaurant critic, Michael Bauer.
At Omakase, Chef Yu showcases traditional, exquisite fare using the finest ingredients and the freshest, highest quality fish imported directly from the world-renowned Tsukiji Fish Market in Tokyo. To ensure Omakase’s sushi remains at the peak of the industry, Chef Yu embarks on several culinary research trips annually, tasting the best omakase and Edomae sushi in major destinations around the world. Additionally, Chef Yu regularly travels to Japan to gain inspiration and stage at the top local restaurants to gain first-hand expert knowledge of the latest trends. This attention to detail influences Omakase’s style, menu and guest experience, assuring it remains a top sushi destination.