Sushi Sho

I’ve long considered writing this review and how I should rate Sushi Sho.
If you want to be talked down to, told that every piece of fish you are being served is absolutely the best you’ve ever had, told that you’ve never had anything like what you are being served when in fact you have (being argued with and insisting that you are wrong if you counter this), being told how to eat every item, being told how expensive and high quality and hard to get every item is but that he is offering a special deal that you will never experience anywhere else, to hear the same show on repeat to every other person being served… this is your place.
I’m not talking attitude like you get at Yume in Alameda, where the chef is particular about presentation, I’m not talking attitude like you get at any variety of other sushi bars where you get a gruff greeting until you know the chef. I’m talking about really being repeatedly accosted by pleasant sounding insults of your cultural acuity and ridiculous self-​aggrandization. He tells you, literally for every single thing you eat, that it is so amazing and you like it so much, and he does not let the food speak for itself.
Which is really a big shame, because the quality of the fish is good. The presentation is decent. He does serve some Okinawa style sushi, which is in fact actually unusual. Yes, this is actually a japanese establishment. However, the chef is the most arrogant I have encountered, and completely ignorant of modern america. Some sushi chefs are arrogant in a comic way, but don’t insult the customers. Aki insults his customers over and over by insisting that not only is this the best you’ve ever had, but that you have never seen it prepared this way, that you can’t get access to these preparations or ingredients anywhere else. Repeatedly. For every item. And in our case, at least, he was completely wrong on all accounts.
Look, Chef Aki, the world has grown up. Many of us have been to Japan, or even Seattle. There are other great real Japanese sushi places in the bay area. Some of them even have Michelin stars. Some of them are even in the east bay. Get out of your hole. You are almost universally wrong about your insistence that every item is the best we’ve ever had. Its good, that is true, but you insult us and yourself by talking down to us like ignorant idiots who have no experience of the world. Maybe that attitude has worked well for you for a while because of the oversaturation of the eastlands with animal-​feed grade Korean sushi restaurants passing themselves off as Japanese, but the world around you is changing, and if you want to survive you absolutely must check your attitude and give up the show unless it is fully clear that the people you are serving have actually never been to a quality sushi shop before, and that they want to hear his ridiculous self-​congratulatory banter.
For example, stop insisting that you have the only cold smoked salmon in America. Yes, Whole Foods in Oakland does in fact have cold smoked salmon of several varieties. I’m sure many other places do as well.
Unfortunately after finally experiencing this once, I would rather feel nauseous after eating at any of the numerous Korean sushi places in the area passing themselves off as Japanese than go back and be insulted again. That’s saying quite a lot about how bad an impression you’ve made.
If you want a real high-​end japanese sushi experience in the east bay, skip this place and go to Yume in Alameda, Delage in Oakland, or even drive to Sausalito (it doesn’t take as long as you think) for Sushi Ran, not to mention all of the good options in San Francisco. The quality will be better, and you will be allowed to make your own decisions about whether or not you like what is being served.

Arrogant, believes his sashimi is something special! I am Japanese and have eaten sashimi and sushi over 65 years! He has his following, none of who are Japanese, as far as I can tell. At least the sushiya is Japanese, as opposed to most of the other sushiyas. I was even told how to eat my sashimi.

Great date spot. The owner is very friendly and excited to talk all things sushi. The tuna was great, followed by the different salmon types. Skip the albacore. Good green tea ice cream. Decent chawanmushi. Don’t forget to make a reservation.

Okay, I’d like to begin this review by saying a few things I thought this place would be like. I thought it may be a little stuck up, too fancy, and crowded due to the $ 40/​person charge and reservation only, BUT no way!!! Chef Aki San is amazing. And oh wow, the personalized sushi show (sushi sho pun intended!) he puts on during your meal as he «lectures» (his quote, not mine) you about the correct way to eat sushi to be able to fully satisfy your palate.
The seafood custard mushi is delicious like everyone on here says! And yes, go with the chef’s special for the first timers.
But! I would like to warn people who go to dinner already hungry, this is a slow, talkative, learning, and appreciative experience. We arrived at 8:15 and stayed with another patron until 11! With a 12 piece sushi plate, each piece was presented individually and with immaculate presentation.
*******GET THE UNI AND THE HOUSE COLD SMOKED SALMON******
Aki has a great sense of humor too! Makes for a great experience all around.

Best sushi I ever had. I haven’t been to Japan but I’ve been to a lot of sushi places. But this is the best sushi I ever had.
This is my first time here. After hearing it from a lot of friends I decided to try it out.
Master Aki Kawata was very patient with us. He talks about his fish, preparation, and how to eat it with the best intention of having the greatest taste.
All the fish was wonderful tonight. They were the best quality and bursting with flavor, the hairs on the back of my neck stood up with every bite. The biggest surprises for me were the two fatty tuna belly (albacore and blue fin), the cold smoked salmon with a nice hickory flavor was a great surprise. It taste different if I ate the first half without soy sauce and the second half with soy sauce. The sea urchin was out of this world, there is no other word to describe it.
I’m definitely coming back here again. The experience was unforgettable.

So last night, I discovered that my love of sushi was a lie. I mean, I thought I loved it. There have been relatively few places that I’ve absolutely refused to have sushi at. Usually, a piece of fish on top of rice is a great way to get me to do just about anything.
But last night, I had real sushi for the first time and It Blew. My. Mind. I have no idea what garbage «sushi» I’ve been eating all my life but now that I know what the real stuff, made by a bona fide master tastes like, I don’t know that I can ever go back to where I was again.
TLDR; Best sushi in the Bay Area but very spendy and a leisurely experience. Reservation only. Be prepared to be chatty with the Chef; he’ll educate you on sushi. Try the Chef’s Choice if it’s your first time — it’s the best way to experience everything.
Now if you want to read the review:
So backtracking a little bit, I wanted to surprise my husband with a nice restaurant for his birthday. We both love sushi — or at least we thought we did — and I thought that upping it to a proper sushi place would be a fun birthday.
Sushi Sho is all about the sushi. This is not the place to go to you want a wide variety of Japanese food. There’s a few appetizers and miso soup but go elsewhere if you’re looking for beef teriyaki and tempura. They just don’t have that here.
Sushi is nigiri not rolls: If your litmus test for a good sushi place is a wide selection of rolls with fun names and drowned in sauce, go someplace else.
The drink menu is pretty limited. There’s a few house sakes and some well known beer. I can’t remember what the wines were. The super premium sake they have, Dassai 39 and Dassai 50 are absolutely incredible.
It’s reservation only. No exceptions. During our meal Chef Aki gently but firmly turned away customers who hoped to be able to slip in for a meal. Chef Aki is the only chef for pretty much everything which is why he does such a limited number of seatings.
There’s a minimum order; $ 40 per person. Yes, it’s spendy. Expect it.
Expect an experience, not a meal. Totally sound pretentious and maybe it is but that’s exactly what dining at Sushi Sho is.
It is not a quick meal! Expect there to be a delay between getting there, being seated and eating. We had a 7:00PM reservation, were seated around 7:15 and started eating closer to 7:45. We wrapped up around 9:30PM. Not a fast meal; leisurely is more like it. But once you are eating, be aware you will be eating one of the most fabulous sushi dinners of your life.
This isn’t a place for a big group outing unless you’re prepared to buy out all the seats. Chef Aki is fastidious about his seatings.
Absolute stand outs:
Cold Smoke Salmon ~ This is Chef Aki’s own creation, featuring a beautifully smoked piece of salmon unlike any other salmon I’ve ever tried. This is not your plastic wrapped lox. It’s both robust and delicate, with a smoke that permeates and lingers yet isn’t overpowering. If you love salmon, this is an excellent.
Uni ~ Uni is almost always hit or miss with me. The uni here at Sushi Sho will just about blow any other uni you’ve ever had out of the water.
Ohtoro ~ **speechlessly good**

I’ve been wanting to visit Sushi Sho for awhile and had the opportunity to do something special when a friend from NYC was visiting and had two things on his agenda: Sushi and Mexican food.
I read many of the reviews and was a little anxious about going there, but also felt prepared by what others had experienced.
I doubt he takes many walk-​ins and I wouldn’t even try going without a reservation. Don’t be late for your reservation. We were running a little late due to traffic, and I called to let them know and there was no problem.
We were the 1^st reservation at 5:30, and I got a sense that chef Aki-​san got to spend a little more time with us. The next 2 groups arrived at 6, then 6:30.
Our entire experience lasted about 2 hours.
The food is excellent. I highly recommend the Ankimo Monk fish liver.
Then there is the experience. It is an education in the etiquette of eating sushi. I’m not a newby, and still learned some things. He is very engaged with his customers and at times demanded attention from those at the bar.

Easily one of the best Sushi places in the Bay Area. The ingredients are fresh, and the fish doesn’t get better than this.
Dining here was an educational experience. Chef Aki is so enthusiastic and meticulous about his craft that he instructs you how to hold the sushi, where to apply the soy sauce, and how many bites to take. He wants to ensure you enjoy the experience fully. It turns out I’ve been eating Sushi incorrectly my whole life!
Sushi Sho is not cheap… the 16 piece «chef’s choice» is $ 70 per person. However, this level of quality is well worth the splurge.

This isn’t a meal .it was more of an entire experience. I have high respect for chef’s who take pride into their craft and Aki-​san definitely does this. Each bite came with a quick explanation along with a recommendation of how to best to enjoy it. Everything was of the highest quality and delicious. We got the omakase B which was perfect and added some sides and extras to go along. So many great items to try that I will definately revisit.

This place is unlike many sushi restaurants. I think this is more of an experience than just dining out. They have three seatings, which at first seemed a little strange until we are there. He seats you at the bar and explains the proper technique for eating sushi. After showing us techniques for maximizing each bite he carefully constructs each piece for our enjoyment. I would suggest this place if are open to learning something new (he insisted we try everything). The food was amazing and presented with the upmost precision get. it’s much more of a dining experience than a dinner out. I truly recommend this restaurant.

I personally will never go to this place again. I am sure the sushi is good but their is a sign at the entrance of the restaurant door that reads minimum 40 dollars per person. I love sushi but I can’t eat 40 dollars worth and you have to have a reservation before you go and can only make it with a credit card.

Amazing experience! One of the best sushi places I’ve been to!

Came here again last night. I’ve been meaning to come back for awhile now but unfortunately my days off are the same as Chef Aki’s.
If you’ve never been here before, I recommend trying the omakase where Chef Aki will choose the nigiri for you.
Since I’ve been here before, I picked my own sushi. You can’t really go wrong with anything on the menu. We picked 8 different nigiri, Unakyu-​maki special B (which I highly recommend trying) and Sake Bateira (pressed sushi that I have not seen anywhere else).
I saw Chef Aki turn away 2 groups of potential customers because they didn’t have reservations. Chef Aki and his wife are the only 2 working so therefore he can only accommodate a small group at a time. A reservation runs 1.5 hrs and so don’t come here expecting a quick meal. I appreciate the intimate setting and care that Chef Aki takes to prepare his sushi for his guests.
Pro tip: Make your reservations online before coming!

The most Ridiculous thing I’ve ever heard in my life to get into the sushi restaurant you have to order a minimum of $ 40 for one person if you’re not really hungry that is absolutely absurd!
I’ve been eating sushi for over 35 years and I have never heard of this in my life!!!

Very seldom do I get to taste something unique, special, filled with love, talent and pushed to perfection. Dining at Sushi Sho is a humbling experience. I forgot how much of an art well made and simple food could really be, thank you for restoring my vision of this Aki-​san.
I went with my boyfriend, we each ordered the chef’s choice nigiri option B, ended up being so impressed we asked to switch to C. it was all phenomenal, no way to choose a favorite. Trust in the chef, keep open your mind and palate. Have an experience. Enjoy :)

Best sushi I’ve had in a really long time. Actually quite comparable to my meal at Sushi Dai near the Tsukiji fish market in Tokyo. In fact, maybe I enjoyed the carefully crafted pieces made by Aki-​san more! He really puts a lot of thought into each delicious piece, and spends the time telling you about where the fish is from and how to eat it. Everything we ate was utterly delicious, with the standouts being the Hokkaido scallops, toro, yellowtail, uni, and his very own cold-​smoked salmon. We opted for the 12 piece omakase, but before he served the two eels (ocean and freshwater) and the tamago, he asked if we wanted to add an extra piece of a repeat fish or something new. We all wanted a repeat of our favorite ones lol (toro for me). He interjected the flow of the course because like wine tasting, you start with the lightest and work down to the heaviest. So after 13 pieces and a glass of Asahi, my belly was SO full. I don’t even regard this place as pricey because you really get the best quality food and service.
We had a really good time during the meal as we entertained ourselves reminiscing about our Tokyo trip. Aki-​san was also very funny as well, and joked with us throughout the night. Our reservation was for 8:30, and we didn’t start to eat until 9:10, so probably want to eat a snack before coming. Also, our meal was extremely leisurely… because it was just after 11pm when we wrapped up. As we said our good nights and made our way out through the dimming lights and closed porch gate, it felt like we truly were dinner guests at Aki-san’s house. This place is very special.

Out of respect, no photos were taken. Attention to detail best describes Chef Aki. The least I can do is provided my undivided attention. Make no mistake, this isn’t your average sushi restaurant. It is the art of traditional sushi. Big difference. Many may not appreciate this, but I certainly do.
Sharing the bar with two other parties for half an hour was nearly having a dedicated chef. Ingredients are hand picked. Some are from a far. Only the best fish makes it into Sushi Sho. Chef Aki can also be entertaining. A funny man indeed. He will also educate on sushi etiquette and the correct way to approach each dish.
Sushi is a lost art in the States. Dine at Sushi Sho for the experience. Make a reservation!

Whether or not you like Sushi Sho will depend on your expectations. Don’t come for tempura sushi rolls with sauce, sake bombs, or a fast cheap meal.
Do come for a leisurely meal with great nigiri, charming commentary from Aki-​san, and friendly service from his wife. He serves his food how he wants, and if you’re new, he will tell you all about the food and how to eat it. But, he’s not the sushi Nazi, just friendly. Think of it like a show with dinner.
You can’t go wrong with any of the omakase courses, which come in the perfect order with great pacing. After my friend told him what she didn’t like, Aki talked her into trying and liking all of them.
Particularly good:
Saba bateira — pressed in a box, Osaka style
Cold smoked salmon — house made and amazing
Cured salmon — almost as good
Salt water eel — best I’ve had
Ika — raw squid is still not my favorite item, but better here than almost anywhere else.
Tsukemori — assorted pickles with shaved bonito

Beware, you do not just walk in… seriously. And if you do, be conscious of the fact that you will be berated for not having a reservation. However, we were especially bad because we came late in the evening after all their guests were served so we got even more extra attention…
No worries though! Because it was one of the most memorable nights of my life. Seriously. I went in with my friend Tim who does not venture out into exotic foods (I forgot about that… heh) so he wanted to typical Americanized sushi rolls. Oh was Aki-​san not having it… lol. But you know what, he loved Tim! I was so jealous because I really wanted to have his favor but no, it was Tim that received all of his attention! We had the California-​maki, Special-​D, Hotategal, Sake, Sake Relkun, Uni, and Shiromaguro Tataki. They were ALL AMAZING. Aki-​san is has a lot of integrity for his craft so he only serves what he feels meets his standards so all his ingredients are fresh and superb quality.
So after feeling so embarrassed and humiliated from arriving without a reservation (seriously we received several lectures from Aki-​san throughout the beginning of the evening) Aki-​san finally started relaxing as the food was getting served. He genuinely enjoyed teaching us how to properly consume sushi and just became the most welcoming and considerate host. We are definitely going back WITH A RESERVATION and trying so much more.

We had a dinner here that was intimate and memorable. Sharing the attention of a private chef with only a few others makes for a highly personal experience. The charm with which Aki-​san describes how to eat sushi, where his fish comes from, and how he creates his dishes turns the meal into performance art. With bold flavors and this unique dining experience, Sushi Sho is a must-​try for any sushi lover.
You must each get the Omakase. Since there’s a $ 40 minimum charge, we got the $ 50 Omakase A Course each. The couples next to us decided to mix and match different combos to share, but this led to some awkwardness when they had to share either individual pieces (each taking a bite) or decide who was going to get this delicious piece versus another. The Omakase is structured in a very deliberate way, e.g., moving from raw to cooked fish, so I’d recommend each getting an Omakase to get the full experience.
Here is what Aki-​san served us:
1. Red tuna
Maybe because our expectations were sky high after watching «Jiro Dreams of Sushi», the meal started off quite un-​memorably with this piece; we were caught off-​guard by the healthy dollop of wasabi inside.
2&3 (came out together). Prawn and squid
The sweet prawn was the perfect rendition of this kind of sushi, and the squid was firm but not rubbery, though not quite as flavorful as I had expected.
4&5. Scallop and cured salmon
More exotic flavors here, with the semi-​cooked cured salmon piece interesting but underwhelming (was never a fan of cooked sushi) and the scallop characterized mainly by the jelly-​like texture.
6. Yellowtail
This was the turning point of the meal. Up until this point in the meal, we had had unique but perhaps not mouth-​watering flavors, and the Yellowtail was the first in a crescendo of «Mmm…» pieces that turned the meal from interesting to sublime.
7. Albacore tuna
My favorite raw fish piece of the night, with a ridiculously huge piece of tuna on top. The piece had a perfect flavor profile blending the freshness of the fish, the textures of the meat and rice together, and the light soy sauce and wasabi flavors.
8. Smoked salmon
This isn’t smoked salmon as you imagine it. Aki-​san described in detail his specialty smoking process of raw salmon inside a wood smoker, the end result being fish with the texture of raw salmon but the flavor of hickory smoke. I’ve never had anything like it before.
9. Uni
For unexperienced sea urchin eaters, he adds lemon juice to take away from the earthiness of uni and a small cucumber piece to take away from the gooey texture. He’ll poll you first on your experience so if you want the raw unadulterated experience, say you have had uni recently. This uni is apparently the best from Japan, and for me had one of the subtlest uni flavors (i.e., freshest and not bitter or sour) that I’ve ever had. That must be the mark of quality.
10. Bbq sea eel
11. Freshwater eel
If the Albacore was the climax of the meal then the two eel pieces were the encore. The meat is so juicy, the char so perfect, and the bbq marinade so rich that these were the best cooked sushi pieces I’ve ever had. The sea eel had a lighter flavor than the heavier freshwater piece, and you really notice the contrast having one after the other.
12. Egg omelette
The meal ends with a huge portion of sweet, juicy egg sushi. After all of the other complex flavors, it’s enjoyable to end on a simple treat for your tastebuds, and the care with which Aki-​san has clearly put in to this final piece masterfully caps off the meal in a satisfying way.
This review would not be complete without describing some of Aki-san’s antics. He described the art of making and eating sushi for us: how to hold sushi (thumb on fish, soy sauce on fish, fish on tongue), where the fish comes from, and how he goes about making his signature dishes. He is an enthusiastic and gregarious man, and his expertise should be a joy to anyone who is interested in not just eating the food but experiencing it as well.
We had been worried after reading some of the negative reviews, but all of our fears were completely unnecessary. For example, we had worried that the long meal time might leave for some awkward pauses, or that we would be forced into conversation with either the sushi chef or our dining companions. The truth was that we had ample time to talk with each other and proceed with the meal at our leisurely pace, with Aki-​san interjecting but not being over-​bearing or rude. I imagine this is what fine dining is supposed to be.
This was our first time splurging on this kind of expensive experience, and we had a thoroughly enjoyable night. I would recommend it to anyone for marking a special occasion. The phenomenal flavors of sushi, coupled with the pace of the meal, the intimate dining experience, and the chef’s memorable charm, make for fantastic evening worth every penny.

Not for bargain seekers, or anyone in a hurry. Sushi Sho is a commitment in time and money for a master’s touch. If you are serious, get the omakase — the 12 is fine, (12 pieces of the most perfect negiri I’ve had in memory) but I personally like to go a bit bigger so 16 for me.
Make reservations
Expect to wait, he only serves 10 people at a time, and does not rush.
Prepare to be educated. He will tell you exactly how to eat what he serves.
Its about a 2 ½ hour commitment at least.