Hachi Ju Hachi

This place is AMAZING! We took over the bar for my brother in law’s birthday celebration. It is one of the best omakase experiences. Chef Suzuki San’s technique is unique. The guy makes his own salt for heaven’s sake! He takes time and care in preparing each piece of fish. Each course is methodically thought out ahead of time. It is all melt in your mouth goodness. He was very kind to prepare a special bento box with all my son’s favorite things. Not exactly a place for kids and we greatly appreciate his accommodating us and the whole family!

They offer Kaiseki dinner but you need to order one week in advance and also cost $ 300 per person. I came here all the way from Foster City just for Kaiseki but I didn’t know I need to order so much in advance.
I ended up ordering just normal traditional Japanese food.
Mackerel is their signature dish but j feel it’s quite salted. Tofu is placed under the mackerel.
Steamed Eel has got a very small piece of eel and a tofu under it. Not much of eel flavor
Tuna poke is mixed with wasabi and some seaweeds together. This one is fine.
The onigini in a broth with plum on top is my favorite tonight. A bit crispy but also soothing in the broth.

Food was delectable! Kind of pricey but well worth it! This was not a fusion Japanese restaurant. The chef cooked traditional Japanese food and it was amazing, well prepared, and full of flavor.

First time eating here for my birthday. Was not worth the price. I’ve eaten at plenty of wonderful Japanese restaurants and I cannot say that anything I ate here was remarkable. Except the sweet potato shochu we ordered to drink. That was good. It is definitely not a 4 Unilocal star worthy restaurant, but it is for the Southbay area I feel only because of supposed authenticity (I’ll reevaluate that after I get back from Japan in about a month), service, and cost.
To say the least, I was disappointed in the meal we were served from Set A. This was recommended to first timers at this restaurant so we went with it despite initially wanting set B (which is for about 4 people instead of 2).
I was most disappointed by the chawanmushi which initially excited me. It has a very slight flavor of seafood and although smooth, I’ve certainly had better. It is however hard to measure up against the mind blowing delicious truffle uni chawanmushi I’ve had from Ikko in SoCal/​Costa Mesa.
The sake wrapped in daikon also tasted better when separated. I felt that there was too much daikon covering up the flavor of the ingredients
The rest of the dishes felt like homemade food to me. Not necessarily a bad thing, but definitely didn’t feel like it justified the price.
Parking was fine on a Sunday night. Hardly anyone else was at the restaurant. Service was alright. Usually I expect better from a restaurant in this price range.
The Gist:
If I ever go back, I’d try the sushi/​sashimi and revise this. Until then, I’d recommend spending your money at a restaurant that serves tastier food. If you want an authentic Japanese culinary experience, you’re better off saving the money you’d spend here and go to Japan instead.

Go ahead, decide where you want to eat.
Oh, how I love those words coming out of their mouth. Thank you thank you! I’m going to make your wallet even lighter after this meal. I promise.
Omakase is the way to go. They will feed you until you wave the white flag at them. I’m serious! After my 7 courses, I was too full to continue with the tasting. I didn’t even make it to the dessert course (sniff sniff).
There may have been a brief time when I had to take a break from eating, but I will pace myself next time. The food was amazingly delicious and fresh. The chef was kind and very welcoming. I would definitely come back here again.
I hope you give this place a try. Cheers!
P. s. Reservation is recommended!

Fren was craving shasimi and with little to no homework research about the place we called and made a reservation. 35mins later we were there. Slight disappointment as it’s not the regular Japanese restaurant we had in mind.
But the waiter checked w/​the kitchen and tah dah ~ we had our sashimi. Two customers were having their omakase experience and the chef spared what was available (good? bad? Decide for yourself, I was pretty okay with that). We ordered chawan mushi ~ something which I have not eaten in years ~ I have to say it was just mediocre. The pork belly was good. The udon was different but acceptable. We had another dish but I forgot what was it. The chef Suzuki came to greet us and checked on our food. It was friendly of him. Oh, they make their own salt ~ he gave us a briefly process on salt making. And we added some of them on the cantaloupe (melon) that was served on the house.

Décor was cheap and distasteful, wait staff are clueless, service is nonexistent. The food is the worst part. Portion is big but quality is poor and the seasoning is simply off. If you want to spend $ 100 for dinner per person (stupid me to trust the kitchen for omakase), go somewhere else. I didn’t give it one star because I have been to even more horrible places so just to be fair…

I was not impressed with anything except for the sake. The menu is a little odd and I’m surprised that people call this place a sushi bar because the sushi is minimal. The décor is odd too.

Got the Set B (~$ 124) because I go all out.
Food:
Pickled roll with salmon.
I normally dislike pickled food, but this wasn’t too bad.
Chawan Mushi (literally «steamed in a tea bowl»)
Steamed egg custard in a tea bowl with mushrooms and spinach. I thought it was just ok, nothing special.
Duck
Very good.
Vegetables
We got an assortment of vegetables. I think these were my favorite part of the meal, especially the SHIITAKE. :)
Grilled fish
Don’t remember what kind of fish but it was gooood.
Grilled Eel Boxed Sushi
Thin slices of eel atop a thick layer of rice. The eel is good, however much you can taste of it (too much rice…).
What impressed me was the rice completely staying together.
Tempura
I lovvveee tempura. The veggies were a bit hard though.
There was more but I can’t remember all of them.
Sake:
I got the HachiJuHachi sampler because I wanted to try a variety of sake.
They were all good, and surprisingly I enjoyed the dry sake the most.
Service:
Wonderful! Our server and food runner were very talkative, attentive, and sweet.
If you know Japanese, converse with Chef Suzuki if/​when he comes to your table. He’ll be quite charmed.
This place is pretty good if you want a heightened experience. The food didn’t provide that WOW factor to make me want to rate 5 stars. Will have to try again. :)

This place is not for you if you are uneducated in authentic Japanese cuisine, and also if you are cheap. Traditional Japanese culinary arts have a long history, and reflect the culture from which they evolved, but not everyone understands and appreciates the art of cooking at this level.
To me this was definitely one of the best experience I’ve ever had in a Japanese restaurant. Everything was perfect. The food is simply delicious and the service is outstanding. It is so nice to walk into a restaurant and feel appreciated for being a customer. The owner/​chef is a very charismatic person. Can’t wait to come back for the amazing chef’s choice experience a.k.a Omakase.

Chef Suzuki is THE MAN! The lady and I went for an early bday gift to her. I gave Chef less than 2 hours to prepare for Omakase. In place of Omakase he prepared his favorite things on the meal for us personally. And he pulled out some reserve Saki that is not on the menu! Refilled my glass at least 4 times. He taught us things about Japanese cooking that we never knew! I go Salmon fishing often. He gave me his cell so next time I catch a King Salmon I can bring it in and he will fillet for me and make a soup with the head and eyes, haha!
I will take you up on that Chef! Keep doing what you are doing!

Boyfriend and I tried the omakase, and it was delicious. Highlights included the octopus in ponzu sauce, the egg custard soup, the perfectly broiled mackerel, and the boxed salmon nigiri. My boyfriend also really liked the yellowtail sashimi. The octopus was definitely my favorite, though, and I don’t even usually like octopus.
All of the waiters and waitresses were very friendly and attentive, and the chef came by to bring one of the dishes and ask how things were going. He’s as nice as all of the reviewers say.
The sake selection was also quite nice. Lots of different varieties. We had the Hachi Ju Hachi sampler and were pleased with the different options. It’s nice to try sake side by side so that you can really taste the uniqueness of each one!
We went on a Saturday night from about 6pm — 7:30pm and it wasn’t too busy, which was really nice. We could actually hear each other.
While we definitely got our money’s worth with all of the quality ingredients, I might just ask for a bowl of rice next time and eat a bit less of the fancy stuff. It was just a lot to take in, and my throat felt a bit sore from all of the salt afterward (I’m not used to eating so much tasty food…). Definitely a special occasion type thing. I’ll be back to try to a la carte menu, though.

Easily one of the best Japanese dining experiences I’ve ever had (including in Japan itself). My wife took me here for my birthday (and reserved the omakase), and it was a fantastic experience. On top of each course being delicious, the portions were huge, and the attention to detail was great. The chef stopped by our table several times to make sure that we were pleased. He also let us sample a special type of sake that had just arrived from Japan which was amazing.
As a few others have noted, this is not your Americanized sushi roll joint. They don’t blast mayo based sauces on everything. You’re not going to get a plate full of katsu with curry sauce. This is food based on the traditional culinary history of Japan.

I had high expectations for this place because of their great reviews on Unilocal but it was a very different experience altogether that I can’t really give it a higher rating.
My biggest disappointment about our dining experience was that we didn’t get to try the omakase — when I had called to make a reservation, it was not made clear that I had to specify «omakase» in order for us to have that option available. When we arrived at the restaurant, I just assumed that we would be getting the omakase, but I was told that we have to order off the a la carte menu… sad.
We ordered a bunch of random items off of the menu and while my husband really enjoyed his meal, I was only moderately pleased with what was presented to me. This place is not what you would expect from an usual sushi bar; it definitely has a more traditional menu with items you don’t often see elsewhere. I can’t say that I loved this place, but I would consider going back again to try the omakase and see if it will change my mind.

Phenomenal meal! This was the most authentic, delicious and educational Japanese experiences I’ve ever had. If you want a REAL Japanese experience, you must dine here! The homemade gyoza is scrumptious and you can taste every element of the dough and stuffing. The sashimi is super fresh! You can taste the artistry and care in every bite.
We felt so special that Chef came to greet us at our table and thank us.
Wonderful and definitely coming back!

I don’t really do much reviews here at Unilocal,but when I do it’s pretty significant and a much needed review… meaning either I’m angry, dissatisfied, or disappointed or all of the above.
My family and I had the «Valentine’s Day» 6 course chef’s special menu. Mind you this restaurant is reservations only because of that 6 course meal. It was our first time at this restaurant, my husband made the reservations and didn’t understand that this so– called «Valentine’s day» menu is the only menu we were going to get. Well, what a DISAPPOINTMENT!!! For $ 88/​head, we we’re expecting more than just nasty tasting food. We don’t even think it’s worth $ 20/​head.
I understand it’s Valentine’s day, people usually like to take someone special out to eat for the day/​night and merchants bump prices for profit… but, it doesn’t mean that this restaurant should rip them off by selling food like this at this price! It’s a special day, meaning the customers would really like to enjoy something good! Apparently, the chef didn’t get that memo :-\
The one and only descent thing about the menu was the salmon, but again, it’s not even all that great. I don’t know what the chef was thinking… but apparently he didn’t think this through. The funny thing is that the table next to us kept on shaking his head and he’ll try the food given to him then shove it to the side without touching the rest of his food… he’s companion kept on laughing at him. Frankly @ first… I thought we were on candid camera (how I wish we were) and it was all a prank, but the sad thing was we’re not and at the end of the day would have to shell $ 300++ dissatisfied.
The last couple that we saw come in was given the first course, the guy tried it and shoved the plate to the side looking grossed out… his companion didn’t even touch her plate… what a waste of $$$!
All in all, if I knew that this menu cost that much and tasted like it did, we would walk out… I’d rather eat at McDonald’s…but my husband didn’t tell me until we were in the middle of the course. We did give it a chance, but just ended up with disappointment after another. Never again will we go to eat at this place & would never recommend it to anyone. If I could give this place zero stars, I would. I’m giving it 1 star because I really don’t have a choice and the servers were very attentive.
My advice to the chef: NEXT TIME, STICK TO THE MENU YOU USUALLY HAVE AND HAVE YOUR «LITTLE EXPERIMENT» ON THE SIDE MENU (we’re not guinea pigs you know!). LET THE CUSTOMERS HAVE THEIR CHOICE OF WHAT TO EAT… DON’T DEPRIVE THEM OF FOOD THEY’D RATHER EAT ESPECIALLY ON THIS SPECIAL DAY. THEY WORKED HARD FOR THEIR MONEY… YOU SHOULD AT LEAST HAVE CONSIDERATION FOR THAT!!!

Amazing amazing. One of my all time favorite Japanese places in the Bay Area.
I’m not sure if it’s accurate to describe this place as an izakaya, either for the style of food being maybe slightly off from that category or the atmosphere not really having that «bar» quality, but whatevs — this place is good.
I went during winter last year when it was persimmon season. The first thing I noticed was this giant table in the middle of the dining room with persimmons just casually laid out.
I also noted the cozy «chef’s table» in the middle of the open-​plan kitchen (presumably for guests doing the omakase menu – gotta try it soon!!) – very cool.
There’s just something so inviting and casual about the place, complimented by the Japanese-​comfort food this place is dishing out that sticks out in my mind.

Outstanding. After checking Unilocal reviews, my wife and I popped in for dinner before heading to a concert at the Mountain Winery.
The food was delicious, service was quick and efficient, and Chef Suzuki is quite a character but above all else, is very serious about serving quality food.
We had two of the specials (eggplant and a chicken) and I had a box eel roll and the seafood custard, as well as some tempura (which was light and delicious).
Everything was terrific, and we left perfectly stuffed.
Do not come here looking for the kind of sushi you get at the shopping mall.
Put it to you this way: Japanese food is not my favorite cuisine, and I live 60+ miles away. If my wife said «let’s drive down to Saratoga for Japanese» I’d gladly hop in the car and do it. It’s that good. if this restaurant were in Palo Alto or San Francisco or Walnut Creek, there would be a line around the building at all times.

Yes, I’m a snob. I won’t let avocado, mayonnaise, cream cheese, or anything that does not sound remotely Japanese touch my sushi. And don’t even get me started with those rolls that sound too cute or describes your favorite sports team or the city you live in. I’m talking about you, 49er roll and Mountain View roll.
Hachi Ju Hachi is not cheap. But it’s good… no, it’s borderline great. Just like a beautiful lady who doesn’t need much makeup, this is simple elegance. Don’t spoil the natural taste by loading your food up with wasabi or soy sauce.
If I want something like the aforementioned rolls, the only way I’ll go is if that simple elegant lady takes me… but I’ll have Hachi Ju Hachi on my mind.

I’ve never been to Japan, but I bet it tastes a lot like Hachi Ju Hachi. Chef Suzuki’s sushi rice has a bit more vinegar, his fish preparations are more authentically Japanese and his menu is full of dishes and preparations seldom found in American neighborhood Japanese restaurants.
Our server gushed that Chef Suzuki may be the only sushi chef in America cutting the daikon radish super thin by hand in his Shime-​jake no kinuta maki, our salmon appetizer. This is salmon, radish and something white in between — maybe more radish? There’s a light — but maybe a little bland — egg yolk vinaigrette for dipping. Beautiful looking dish. Looks almost like a bone section with a bright marrow, or maybe an elegant custard.
My favorite dish of the meal was the Saba Moromiso zuke yaki, which was an air dried grilled mackerel marinated in a barley miso marinade. It was awesome — we ate the whole fish, head to tail.
We also had the Unagi Hako Zushi, which is the box eel sushi, and the Shime jyaki Hako Zushi, with is the box salmon sushi. The eel and sauce weren’t as sweet as we are used to, and the rice had more vinegar (which I was totally cool with). I also loved the box salmon — it was fantastic and was more refined than the typical nigiri salmon found elsewhere.
Another highlight was the Tempura, which was light, flavorful and wonderful. The tempura shrimp weren’t oily at all, and the vegetables still tasted fresh like springtime.
The Chawan Mushi, a seafood egg custard, was another dish I’ve never had before. I’ve never had anything like it, actually — it is a savory custard with bits of seafood set inside. I loved the bites with the seafood but the bites without were an interesting adventure, but not a personal favorite.
For a last bite we had a pumpkin and tofu creation that looked sort of like a candy corn at Halloween, but much more interesting, more savory and more refined.
I was a little surprised at some of the restaurant’s business practices. They had a sign at the door discouraging walk-​ins, yet there were empty tables inside the restaurant. Maybe the capacity depends more on the kitchen than the tables, but it was odd. Second, there was wasted space where other operators would have added tables. The buildout is strange, with two four-​tops inside what looks like the old sushi bar, and a children’s play room in the back. I’ll chalk these off to personality, of which the chef and his restaurant have lots. This place is unique — one of a kind. We loved it.
Chef Suzuki offers diners a cuisine that is more exotic than that offered by the more typical Americanized Japanese restaurants across the United States. He breaks the mold with offerings unfamiliar to the modern American’s palette. My wife and I plan to return sometime very soon.