Social Profile: 
✔️Dinner ✔️Dine in ✔️Take out
… View more
A sushi-heavy omakase menu gets the California treatment at this artsy, modern dinner destination.
Hours
| Friday | 5–9:30 PM |
| Saturday | 5–9:30 PM |
| Sunday | 5–9:30 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 5–9:30 PM |
| Thursday | 5–9:30 PM |
Address and Contact Information
Address: 620 Gough St, San Francisco, CA 94102
Phone: (415) 448-6023
Website: http://robinomakase.com/
Menu Photos
Order and Reservations
Reservations: resy.com
Photo Gallery
Related Web Results
Robin | Japanese Restaurant in CA
A sushi-heavy omakase menu gets the California treatment at this artsy, modern dinner destination … San Francisco · Menlo Park · Store · Events · Join Our Team.
Robin (@robinsanfrancisco) · San Francisco, CA – Instagram
12K Followers, 724 Following, 356 Posts – Robin (@robinsanfrancisco) on Instagram: “Contemporary Local Omakase in San Francisco Sister restaurant now open …
Why Robin Remains a Unique San Francisco Omakase Experience
Opened in 2017 by chef Adam Tortosa in Hayes Valley, Robin isn’t your typical omakase experience. It’s a high-energy restaurant with a …
Reviews
Zeno Hao
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.
… moreShoutout 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.
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
… moreWe 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
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.
… moreMy 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.
Ms. San Francisco Real Estate Janice Lee
Dining at Robin was an unforgettable, modern take on the omakase experience that perfectly balances artistic flair with top-tier Japanese technique. The atmosphere is sleek and high-energy, featuring a “contemporary-cool” vibe with metallic walls, local pottery and a curated hip-hop soundtrack that makes the space feel sophisticated yet unpretentious. The service was impeccable; the staff’s personalized approach—where they tailor the menu to your specific price point and preferences, made the entire evening feel bespoke. Standout dishes like the A5 Wagyu tartare topped with uni and the inventive potato chip nigiri with caviar were absolute highlights, alongside the decadent sesame noodles with black truffles and the refreshing steelhead trout with peach. From the creative flavor combinations to the vibrant open-kitchen energy, Robin is easily one of the most exciting and delicious sushi destinations in San Francisco.
… moreSERGIO 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.
… moreThe 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.
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.
… moreAngie Hong
1 star because my friend got food poisoning from their sashimi. It was so unfresh she’s still unwell and bedridden today (Monday)
This was a very disappointing experience. One star goes to the cozy, intimate atmosphere with a modern touch. I had noted during the reservation that it was my birthday, but there was no acknowledgment at all. No note, no “happy birthday” at the table.
The service was also lacking. We weren’t given an Omakase menu, so we had no idea what we were eating. There was no palate cleanser (ginger) unless we specifically asked, and when it came, the ginger was overly strong and unpleasant. I’ve had many Omakase experiences before, and none of them had a palate cleanser this poorly prepared.
The food itself was the biggest letdown.
– The shaved foie gras was overpowering, and I couldn’t even taste the Wagyu it was paired with.
– The sesame noodles were so oily it felt like I was drinking oil.
– The corn soup was watery and clashed with Sichhan spicy taste sauce, they just didn’t go well together.
– Sushi rice was dry, not fresh, and completely disappointing.
– The potato chips with caviar and rice didn’t work at all. The chips were cheap and not even homemade, the rice completely overpowered the caviar, and all I could taste was rice.
– Each sashimi bite had a slight bitterness with undercooked rice that made it unpleasant. Nothing flowed well together, and nothing tasted fresh.
Even the desserts were underwhelming. The coconut ice cream was overly creamy and sweet. Compared to the unfresh and poorly executed dishes before it, the ice cream was at least edible, but far from impressive.
I’ve dined at many Omakase restaurants, and I’ve never had one that failed from start to finish. Both my friend and I ended up with stomach flu afterward. I won’t be returning.
… moreThis was a very disappointing experience. One star goes to the cozy, intimate atmosphere with a modern touch. I had noted during the reservation that it was my birthday, but there was no acknowledgment at all. No note, no “happy birthday” at the table.
The service was also lacking. We weren’t given an Omakase menu, so we had no idea what we were eating. There was no palate cleanser (ginger) unless we specifically asked, and when it came, the ginger was overly strong and unpleasant. I’ve had many Omakase experiences before, and none of them had a palate cleanser this poorly prepared.
The food itself was the biggest letdown.
– The shaved foie gras was overpowering, and I couldn’t even taste the Wagyu it was paired with.
– The sesame noodles were so oily it felt like I was drinking oil.
– The corn soup was watery and clashed with Sichhan spicy taste sauce, they just didn’t go well together.
– Sushi rice was dry, not fresh, and completely disappointing.
– The potato chips with caviar and rice didn’t work at all. The chips were cheap and not even homemade, the rice completely overpowered the caviar, and all I could taste was rice.
– Each sashimi bite had a slight bitterness with undercooked rice that made it unpleasant. Nothing flowed well together, and nothing tasted fresh.
Even the desserts were underwhelming. The coconut ice cream was overly creamy and sweet. Compared to the unfresh and poorly executed dishes before it, the ice cream was at least edible, but far from impressive.
I’ve dined at many Omakase restaurants, and I’ve never had one that failed from start to finish. Both my friend and I ended up with stomach flu afterward. I won’t be returning.
Jack DiGiuseppe
Experienced our first omakase and we had Melina as our server. From start to finish the experience was incredible. We started with the $150/pp experience and it was the perfect amount. We added one of our favourite dishes around 70% through and left feeling full and satisfied. Melina was very attentive and personable, and left a great impression. 10/10!
… moreSuya
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!
… moreAnderson Angkeyile (Flying Sailor)
Robin is an artsy, contemporary Japanese restaurant that delivers both in ambiance and flavor. We went for the top tier of their menu pricing, and the value and quality lived up to expectations. The staff were friendly, attentive, and made the experience smooth from start to finish.
My favorite part of Robin is actually the art—its creative touches give the space so much character. If I had one suggestion, it would be to diversify the preparation styles a bit. Don’t get me wrong, I love sushi and sashimi, but after twenty-plus pieces in a row, it can feel a little overwhelming. A few steamed, fried, or boiled dishes sprinkled in would make the experience even more balanced.
… moreMy favorite part of Robin is actually the art—its creative touches give the space so much character. If I had one suggestion, it would be to diversify the preparation styles a bit. Don’t get me wrong, I love sushi and sashimi, but after twenty-plus pieces in a row, it can feel a little overwhelming. A few steamed, fried, or boiled dishes sprinkled in would make the experience even more balanced.