The staff at Robin will take you on a tour around the globe, pairing the staples of sushi together with local ingredients. A heavy recommendation for anyone who enjoys pushing boundaries of food pairings. We opted for the 150 omakase and found it to be very filling and varied. Definitely get the ice cream.
Shoutout to Dave, Gary, and Thai for being so welcoming at the bar. We had so many questions! Another shoutout to our sake sommelier for the excellent recommendations and glassware pairing. Those cups were truly beautiful. Finally, big ups to the expo Karma. Wouldn’t have come here otherwise, and will come back again.
Atmosphere: 5
Food: 5
Service: 5
Kayla Marra
Phenomenal food & incredible service 🍣💓
Hadleigh Painter
absolutely incredible. no notes.
Food: 5
Service: 5
Ann Koppuzha
Sublime. I can’t believe I was able to snag a last-minute reservation—and that it wasn’t packed. This was easily the best sushi I’ve ever had. The flavors were thoughtful and unexpected, and the fish was exceptional.
My only note: when you sit down, you’re asked upfront how much you’d like to spend, with a $119 minimum. It felt a bit awkward and slightly off-putting from a customer experience standpoint. I would have loved to see this framed instead as a few clearly defined tasting options (e.g., lower, mid, and premium), which would feel more intuitive and welcoming.
Atmosphere: 5
Food: 5
Service: 5
Jake Zentner
Interestingly underwhelming. It was my first omakase experience and thought I’d be eating food from the chef at the “chef table” but since we sat a dining table, the food was presented on a plate or in a dinosaur egg. Every dish had the same feeling, a piece of fish or wagu beef brushed with some concoction. I wanted “wow” but received “hmm”. I got the mid grade pricing at $159pp which included about 10 pcs of fish (two of them mackerel) and a small portion of noodle salad. My partner had the vegetarian menu and I was a little disappointed that she got left out of about 3 courses of food. Nice presentation on some stuff! The company I was in made the dinner worth it.
Atmosphere: 2
Food: 3
Service: 4
Philip Goffinet
Easily on of the best meals I have ever had. Kay our sushi chef was amazing. The photos on Google reviews don’t do the place justice. The atmosphere is excellent at night. Friendly nudge to ownership to add evening pictures to their profile.
Atmosphere: 5
Food: 5
Service: 5
Rosalyn Tsee
Had a great omakase experience at Robin SF. Shoutout to Chef TJ for making the night extra special—he explained every dish clearly and even surprised me with additional courses for my birthday 🎉. The overall experience was excellent, and most of the dishes were delicious and well-balanced. Definitely a memorable visit.
Atmosphere: 5
Food: 4
Service: 5
benny wong
Had an incredible omakase experience, made even better by the outstanding service from TJ. Every course was thoughtfully explained, and TJ’s attention to detail really elevated the meal. The pacing was perfect, the recommendations were spot on, and you could genuinely feel the care and passion behind the service. It wasn’t just great food—it was a memorable experience from start to finish. Highly recommend sitting at the counter and letting TJ guide you through the omakase experience. Making the food taste 10x better!
Atmosphere: 5
Food: 5
Service: 5
SERGIO OCAMPO JR
Robin presents itself with clarity and confidence: not a study in strict Edomae orthodoxy, but a contemporary omakase grounded in Japanese technique and shaped by Californian sensibility. Approached on those terms, the restaurant reveals a kitchen of real technical skill, a service team operating with rare cohesion, and a culinary voice that is thoughtful, expressive, and deeply assured.
The Room & Rhythm
The dining room is modern and understated, yet beneath its relaxed exterior lies a disciplined operation. From the outset, service moves with intention and clarity, courses arrive in precise sequence, beverages are maintained seamlessly, and transitions occur without friction.
This ease reflects leadership and preparation. Front and back of house share a clear understanding of both their individual roles and the broader flow of the evening, creating an experience that feels effortless by design.
Service & Hospitality
Hospitality at Robin exceeds baseline professionalism. The staff is attentive without intrusion, knowledgeable without affectation, and genuinely engaged. Questions are handled thoughtfully, adjustments are made quietly, and the guest is consistently prioritised.
The chefs are composed and communicative, balancing explanation with focus. The respect between the sushi counter and the dining room is palpable, this is a team working in concert, not in parallel.
The Food, Classical Foundations, Contemporary Expression
Robin demonstrates a firm command of fundamentals: clean knife work, careful fish handling, and properly seasoned rice served at the right temperature. These non-negotiables are met consistently.
What distinguishes the menu is its intellectual intent. Each course reflects a dialogue between tradition and innovation, exploring what sushi can be within a modern Californian context. Standout preparations, shima-aji, sawara, gindara, kinmedai, and toro, show restraint and balance, allowing the fish to remain central.
Where Robin diverges from classical omakase is in its deliberate layering of flavour. Fruit, acidity, and umami are introduced with purpose, adding dimension rather than distraction when executed with precision. This is cooking that rewards a seasoned palate, controlled, nuanced, and confident.
Richer expressions, including the wagyu with foie gras nigiri and select tuna preparations, demonstrate indulgence handled with discipline, remaining grounded and structurally sound.
Pacing & Structure
The meal progresses with intention, alternating between delicacy and depth. Portions are generous without excess, and pacing reflects an understanding of how flavour is best experienced over time.
Final Assessment
Robin is defined by craft, cohesion, and intention. The staff operates with a level of unity that many more established restaurants struggle to achieve, while the kitchen shows both respect for tradition and the confidence to reinterpret it.
At its strongest, Robin trusts its technique and its fish, and in those moments, it is exceptional. This is a restaurant run by professionals who understand both the discipline of sushi and the responsibility of hospitality.
In summary: A polished, chef-driven contemporary omakase that bridges classical technique and modern expression, anchored by exceptional staff cohesion, thoughtful creativity, and genuine care for the guest.
Atmosphere: 3
Food: 4
Service: 5
Moorissa Tjokro
Robin is easily the most recommended omakase spot in San Francisco. Yes, it leans a little luxurious, but it’s hands down the best sushi and omakase experience in the city — especially for the price. It’s the kind of place you go to treat yourself, whether it’s a birthday, anniversary (or both in our case!), or any moment that deserves something special.
We tried both the regular ($119) and premium ($219) dinner menus. For me, the regular was the perfect amount — anything more I’d be too full — but both were incredible. My partner and I even scored each serving (below) in the order they were served, in case you’re curious :)
One note: our scores wouldn’t be comparable to other restaurants reviews - that’s because Robin consistently hits such a high bar. Many of these dishes are among the best I’ve ever had, so we calibrated the scoring to Robin’s own standard — they’re truly in a league of their own. Hope you enjoy your experience there as much as we did!
Shrimp charred grapes appetizers 10/10, 9/10 nigiri - hamachi 6/10, 5/10 nigiri - salmon with persimmon 8/10, 8/10 nigiri - red sea brim 7/10, 8/10 scallop with almond, citrus and yuzu 9/10, 9/10 nori chip - beef tartar (wagyu) with uni and shallot on nori 11/10, 9/10
(premium) black sea brim with butter on top 9/10 (super soft and delicious) black cod with pepper paste 9* /10 golden eye snapper with yuzu gel 5 /10 (fish a bit rubbery and less soft)
smoked amberjack in applewood 6/10, 2/10 fatty bluefin tuna on a toast 9.5 / 10, 9/10 (tastes a bit fishy after but still really amazing)
mackerel from japan with chili oil 4/10, 6.5/10 seared salmon with truffle 12/10, 9.5/10 akami / leanest bluefin tuna 7.5/10, 6/10
albacore with coconut and thai leaves 10/10, 9/10 (hits the most home with fried shallots)
(premium) uni and caviar over rice 9.5 /10
cold noodles with lots of truffles and sesame 8.8/10, 9/10
(premium nigiri) horse mackerel 6/10 uni with bacon butter 10/10, 2/10 if you don’t like uni fatty tuna with pistachios 10/1
caviar chip 5/10, 7/10 butternut squash 8/10, 6/10 a5 wagyu nigiri with shaved foie gras 7/10 (a bit chewy but foie gras is amazing)
last but not least their dessert was an amazing very soft ice cream with caramel on top. 7/10 9/10
As someone who has dined at a wide variety of omakase restaurants across San Francisco and the Bay Area, ranging from $150 to over $450 per person, I can confidently say that Robin SF was, by far, the worst omakase experience I have ever had.
The portion sizes were absolutely minuscule. We upgraded to the $150 option and still left feeling less than half-full. This is simply unacceptable value for a premium dining experience.
The execution of their fusion concept was severely lacking. Overall, each course lacked a clear focus; instead of letting the quality ingredients speak, they were dressed with overpowering, inappropriate seasonings. I often didn't know what flavor I was supposed to be tasting.
Over-Salted Signature: The uni/wagyu dish was ruined by an extremely salty crispy seaweed that completely masked the delicate premium flavors.
The Gimmick: Serving a potato chip and caviar nigiri as a formal course felt like a joke and an insult to the omakase tradition.
Miso Misstep: The final soup, meant to be a light palate cleanser, was an incredibly heavy, salty squash-miso soup, demonstrating a fundamental misunderstanding of the meal's flow.
The service was nonexistent. We ordered hot tea, and I assume it must have been a one-time serving, because not a single server came by to offer a refill for the entire duration of the meal. This lack of basic hospitality is shocking.
The meal ended on the worst note: an awful dessert. The ice cream was topped with a bitter and salty caramel drizzle, mixed with incredibly cheap, low-quality chocolate chips. This was truly an insult to dessert.
Skip Robin SF. There are countless superior options in the Bay Area that offer better quality, value, and service.
Atmosphere: 1
Food: 1
Service: 1
Megan Groves
Deserves a star!
Atmosphere: 5
Food: 5
Service: 5
Steph
the omakase is fantastic, the vibes are fun and vibrant, great sake variety, and amazing service
Suya
Had a really fun anniversary night here! EJ is a very skilled chef, and hilarious to boot, and Nico was super nice and attentive. The food was very delicious. We loved the tuna with wagu sauce, the one with the shaved miso egg yolk, and the pumpkin soup, just to name a few. Will definitely come back!
Atmosphere: 5
Food: 5
Service: 5
Matt Lively
Incredible experience and the most delicious food. We want to thank Enj, Tai and the rest of the staff for such an awesome time.
The staff at Robin will take you on a tour around the globe, pairing the staples of sushi together with local ingredients. A heavy recommendation for anyone who enjoys pushing boundaries of food pairings. We opted for the 150 omakase and found it to be very filling and varied. Definitely get the ice cream.
Shoutout to Dave, Gary, and Thai for being so welcoming at the bar. We had so many questions! Another shoutout to our sake sommelier for the excellent recommendations and glassware pairing. Those cups were truly beautiful. Finally, big ups to the expo Karma. Wouldn’t have come here otherwise, and will come back again.
Atmosphere: 5
Food: 5
Service: 5
Phenomenal food & incredible service 🍣💓
absolutely incredible. no notes.
Food: 5
Service: 5
Sublime. I can’t believe I was able to snag a last-minute reservation—and that it wasn’t packed. This was easily the best sushi I’ve ever had. The flavors were thoughtful and unexpected, and the fish was exceptional.
My only note: when you sit down, you’re asked upfront how much you’d like to spend, with a $119 minimum. It felt a bit awkward and slightly off-putting from a customer experience standpoint. I would have loved to see this framed instead as a few clearly defined tasting options (e.g., lower, mid, and premium), which would feel more intuitive and welcoming.
Atmosphere: 5
Food: 5
Service: 5
Interestingly underwhelming. It was my first omakase experience and thought I’d be eating food from the chef at the “chef table” but since we sat a dining table, the food was presented on a plate or in a dinosaur egg. Every dish had the same feeling, a piece of fish or wagu beef brushed with some concoction. I wanted “wow” but received “hmm”. I got the mid grade pricing at $159pp which included about 10 pcs of fish (two of them mackerel) and a small portion of noodle salad. My partner had the vegetarian menu and I was a little disappointed that she got left out of about 3 courses of food. Nice presentation on some stuff! The company I was in made the dinner worth it.
Atmosphere: 2
Food: 3
Service: 4
Easily on of the best meals I have ever had. Kay our sushi chef was amazing. The photos on Google reviews don’t do the place justice. The atmosphere is excellent at night. Friendly nudge to ownership to add evening pictures to their profile.
Atmosphere: 5
Food: 5
Service: 5
Had a great omakase experience at Robin SF. Shoutout to Chef TJ for making the night extra special—he explained every dish clearly and even surprised me with additional courses for my birthday 🎉. The overall experience was excellent, and most of the dishes were delicious and well-balanced. Definitely a memorable visit.
Atmosphere: 5
Food: 4
Service: 5
Had an incredible omakase experience, made even better by the outstanding service from TJ. Every course was thoughtfully explained, and TJ’s attention to detail really elevated the meal. The pacing was perfect, the recommendations were spot on, and you could genuinely feel the care and passion behind the service. It wasn’t just great food—it was a memorable experience from start to finish. Highly recommend sitting at the counter and letting TJ guide you through the omakase experience. Making the food taste 10x better!
Atmosphere: 5
Food: 5
Service: 5
Robin presents itself with clarity and confidence: not a study in strict Edomae orthodoxy, but a contemporary omakase grounded in Japanese technique and shaped by Californian sensibility. Approached on those terms, the restaurant reveals a kitchen of real technical skill, a service team operating with rare cohesion, and a culinary voice that is thoughtful, expressive, and deeply assured.
The Room & Rhythm
The dining room is modern and understated, yet beneath its relaxed exterior lies a disciplined operation. From the outset, service moves with intention and clarity, courses arrive in precise sequence, beverages are maintained seamlessly, and transitions occur without friction.
This ease reflects leadership and preparation. Front and back of house share a clear understanding of both their individual roles and the broader flow of the evening, creating an experience that feels effortless by design.
Service & Hospitality
Hospitality at Robin exceeds baseline professionalism. The staff is attentive without intrusion, knowledgeable without affectation, and genuinely engaged. Questions are handled thoughtfully, adjustments are made quietly, and the guest is consistently prioritised.
The chefs are composed and communicative, balancing explanation with focus. The respect between the sushi counter and the dining room is palpable, this is a team working in concert, not in parallel.
The Food, Classical Foundations, Contemporary Expression
Robin demonstrates a firm command of fundamentals: clean knife work, careful fish handling, and properly seasoned rice served at the right temperature. These non-negotiables are met consistently.
What distinguishes the menu is its intellectual intent. Each course reflects a dialogue between tradition and innovation, exploring what sushi can be within a modern Californian context. Standout preparations, shima-aji, sawara, gindara, kinmedai, and toro, show restraint and balance, allowing the fish to remain central.
Where Robin diverges from classical omakase is in its deliberate layering of flavour. Fruit, acidity, and umami are introduced with purpose, adding dimension rather than distraction when executed with precision. This is cooking that rewards a seasoned palate, controlled, nuanced, and confident.
Richer expressions, including the wagyu with foie gras nigiri and select tuna preparations, demonstrate indulgence handled with discipline, remaining grounded and structurally sound.
Pacing & Structure
The meal progresses with intention, alternating between delicacy and depth. Portions are generous without excess, and pacing reflects an understanding of how flavour is best experienced over time.
Final Assessment
Robin is defined by craft, cohesion, and intention. The staff operates with a level of unity that many more established restaurants struggle to achieve, while the kitchen shows both respect for tradition and the confidence to reinterpret it.
At its strongest, Robin trusts its technique and its fish, and in those moments, it is exceptional. This is a restaurant run by professionals who understand both the discipline of sushi and the responsibility of hospitality.
In summary:
A polished, chef-driven contemporary omakase that bridges classical technique and modern expression, anchored by exceptional staff cohesion, thoughtful creativity, and genuine care for the guest.
Atmosphere: 3
Food: 4
Service: 5
Robin is easily the most recommended omakase spot in San Francisco. Yes, it leans a little luxurious, but it’s hands down the best sushi and omakase experience in the city — especially for the price. It’s the kind of place you go to treat yourself, whether it’s a birthday, anniversary (or both in our case!), or any moment that deserves something special.
We tried both the regular ($119) and premium ($219) dinner menus. For me, the regular was the perfect amount — anything more I’d be too full — but both were incredible. My partner and I even scored each serving (below) in the order they were served, in case you’re curious :)
One note: our scores wouldn’t be comparable to other restaurants reviews - that’s because Robin consistently hits such a high bar. Many of these dishes are among the best I’ve ever had, so we calibrated the scoring to Robin’s own standard — they’re truly in a league of their own. Hope you enjoy your experience there as much as we did!
Shrimp charred grapes appetizers 10/10, 9/10
nigiri - hamachi 6/10, 5/10
nigiri - salmon with persimmon 8/10, 8/10
nigiri - red sea brim 7/10, 8/10
scallop with almond, citrus and yuzu 9/10, 9/10
nori chip - beef tartar (wagyu) with uni and shallot on nori 11/10, 9/10
(premium)
black sea brim with butter on top 9/10 (super soft and delicious)
black cod with pepper paste 9* /10
golden eye snapper with yuzu gel 5 /10 (fish a bit rubbery and less soft)
smoked amberjack in applewood 6/10, 2/10
fatty bluefin tuna on a toast 9.5 / 10, 9/10 (tastes a bit fishy after but still really amazing)
mackerel from japan with chili oil 4/10, 6.5/10
seared salmon with truffle 12/10, 9.5/10
akami / leanest bluefin tuna 7.5/10, 6/10
albacore with coconut and thai leaves 10/10, 9/10 (hits the most home with fried shallots)
(premium) uni and caviar over rice 9.5 /10
cold noodles with lots of truffles and sesame 8.8/10, 9/10
(premium nigiri)
horse mackerel 6/10
uni with bacon butter 10/10, 2/10 if you don’t like uni
fatty tuna with pistachios 10/1
caviar chip 5/10, 7/10
butternut squash 8/10, 6/10
a5 wagyu nigiri with shaved foie gras 7/10 (a bit chewy but foie gras is amazing)
last but not least their dessert was an amazing very soft ice cream with caramel on top. 7/10 9/10
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
As someone who has dined at a wide variety of omakase restaurants across San Francisco and the Bay Area, ranging from $150 to over $450 per person, I can confidently say that Robin SF was, by far, the worst omakase experience I have ever had.
The portion sizes were absolutely minuscule. We upgraded to the $150 option and still left feeling less than half-full. This is simply unacceptable value for a premium dining experience.
The execution of their fusion concept was severely lacking. Overall, each course lacked a clear focus; instead of letting the quality ingredients speak, they were dressed with overpowering, inappropriate seasonings. I often didn't know what flavor I was supposed to be tasting.
Over-Salted Signature: The uni/wagyu dish was ruined by an extremely salty crispy seaweed that completely masked the delicate premium flavors.
The Gimmick: Serving a potato chip and caviar nigiri as a formal course felt like a joke and an insult to the omakase tradition.
Miso Misstep: The final soup, meant to be a light palate cleanser, was an incredibly heavy, salty squash-miso soup, demonstrating a fundamental misunderstanding of the meal's flow.
The service was nonexistent. We ordered hot tea, and I assume it must have been a one-time serving, because not a single server came by to offer a refill for the entire duration of the meal. This lack of basic hospitality is shocking.
The meal ended on the worst note: an awful dessert. The ice cream was topped with a bitter and salty caramel drizzle, mixed with incredibly cheap, low-quality chocolate chips. This was truly an insult to dessert.
Skip Robin SF. There are countless superior options in the Bay Area that offer better quality, value, and service.
Atmosphere: 1
Food: 1
Service: 1
Deserves a star!
Atmosphere: 5
Food: 5
Service: 5
the omakase is fantastic, the vibes are fun and vibrant, great sake variety, and amazing service
Had a really fun anniversary night here! EJ is a very skilled chef, and hilarious to boot, and Nico was super nice and attentive. The food was very delicious. We loved the tuna with wagu sauce, the one with the shaved miso egg yolk, and the pumpkin soup, just to name a few. Will definitely come back!
Atmosphere: 5
Food: 5
Service: 5
Incredible experience and the most delicious food. We want to thank Enj, Tai and the rest of the staff for such an awesome time.
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