Hours
| Saturday | 11 AM–6 PM |
| Sunday | 11 AM–6 PM |
| Monday | 11 AM–6 PM |
| Tuesday | 11 AM–6 PM |
| Wednesday | 11 AM–6 PM |
| Thursday | 11 AM–6 PM |
| Friday | 11 AM–6 PM |
Menu Photos
Related Web Results
Waka Sakura, 5603 Bay St, Emeryville, CA 94608, US – MapQuest
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Reviews
Alex
Right outside the new Tokyo Central, Waka Sakura offers fresh hand-rolls made in front of you.
Currently in its opening phase, the restaurant features a counter-top seating 6, with more seats coming for the dining area.
The rolls are nice, although the menu is still fairly limited, mainly just traditional types of tuna and salmon. The most expensive option is the uni roll, which for $15 is a bit steep for the amount you get.
That being said, it’s a nice spot to grab a bite, the rolls taste solid, although you may find there are more options within Tokyo Central itself.
… moreCurrently in its opening phase, the restaurant features a counter-top seating 6, with more seats coming for the dining area.
The rolls are nice, although the menu is still fairly limited, mainly just traditional types of tuna and salmon. The most expensive option is the uni roll, which for $15 is a bit steep for the amount you get.
That being said, it’s a nice spot to grab a bite, the rolls taste solid, although you may find there are more options within Tokyo Central itself.
Mary Jacobs
This restaurant signals precision in contemporary hand roll preparation.
The rice establishes the standard. Hydration is exact. Seasoning is balanced. Grain separation remains intact. Texture registers as light, aromatic, and structurally supportive rather than dense. The rice operates as architecture.
Seafood quality confirms control. Scallop and yellowtail present with clarity and freshness. Mouthfeel remains cool and aqueous. A roll incorporating a Japanese leaf anchors the experience in cultural specificity and restraint. Originality emerges through reduction.
Torch application modifies surface chemistry without disrupting internal structure. Even the A5 wagyu expresses sweetness, tenderness, and balance.
Iced green tea functions as a deliberate palate reset. Sensory acuity remains stable across courses.
The environment supports ease and a shared atmosphere of attentiveness and enjoyment.
A meaningful addition to the Bay Area’s Japanese dining landscape.
… moreThe rice establishes the standard. Hydration is exact. Seasoning is balanced. Grain separation remains intact. Texture registers as light, aromatic, and structurally supportive rather than dense. The rice operates as architecture.
Seafood quality confirms control. Scallop and yellowtail present with clarity and freshness. Mouthfeel remains cool and aqueous. A roll incorporating a Japanese leaf anchors the experience in cultural specificity and restraint. Originality emerges through reduction.
Torch application modifies surface chemistry without disrupting internal structure. Even the A5 wagyu expresses sweetness, tenderness, and balance.
Iced green tea functions as a deliberate palate reset. Sensory acuity remains stable across courses.
The environment supports ease and a shared atmosphere of attentiveness and enjoyment.
A meaningful addition to the Bay Area’s Japanese dining landscape.
Alex G.
They offered take out. I helped quickly and I got my order quickly. I shopped at Tokyo central and bought some onigiri. After eating them both side by side, I highly recommended the hand rolls by Waka Sakura. The seaweed was crispy, the rice was not soggy and had a good bite and mouthfeel. The tuna was buttery and melt in your mouth. Our order was prepared fresh and was way better than the prepared onigiri at Tokyo central. Best of all there was no line to order or sit down.
… moreDavid Esquivel
Great food and fast, friendly service. If you like handrolls, this place is definitely worth the visit.
… more