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✔️Dinner ✔️Dine in
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Hours
| Monday | Closed |
| Tuesday | 6–11 PM |
| Wednesday | 6–11 PM |
| Thursday | 6–11 PM |
| Friday | 5:30–11:30 PM |
| Saturday | 5:30–11:30 PM |
| Sunday | Closed |
Address and Contact Information
Address: 616 S 2nd St, Philadelphia, PA 19147
Phone: (215) 922-2149
Website: http://phillysakana.com/
Menu Photos
Order and Reservations
Reservations: phillysakana.comresy.com
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Sakana omakase sushi, Philadelphia. 536 likes · 9 talking about this · 666 were here. omakase sushi in Philadelphia.
Book Your Sakana Omakase Reservation Now on Resy
We are passionate about bringing a wonderful omakase sushi experience to you. … Philadelphia, PA 19147. Get Directions +1 215-922-2149 http://phillysakana …
Reviews
Kai Pham
We arrived at around 5 mins before our reservation, were greeted warmly by the lady by the front desk. Her hospitality and service were top notch – very polite, very calm and helpful. The 19-course omakase was worth it with the price point we had. Foods were nice and balance, the course didn’t make us feel like repetitive at all. The chef were also informative and humorous, he gave us thorough information about each course, and where he sourced each from. The course ran for around 90mins, but it was not rushed – which we usually take very seriously. Parking are plenty, you can find street parking (hard), or use parking lots 1-2 blocks away (super easy). With the ambition of the chef & staff there, I believe the claim of Sakana as one of the top place in Philly for omakase is personally 100% worthy.
TL; DR: This omakase experience we had here was really, really tasty and delightful. Would 100% recommend!
… moreTL; DR: This omakase experience we had here was really, really tasty and delightful. Would 100% recommend!
Ben Carter
Wonderful experience. The double toro was my favorite. The monkfish liver was excellent as well. The oyster uni shot was a unique surprise to start of the meal. Highly recommend.
… moreBill
Really enjoyed my time here, food was excellent, the wait was not bad at all, loved the little chopsticks they had(even though I never used them!), great time, and highly recommend!
… moreTalia Corney
The atmosphere was intimate and refined, with a calm energy that made each guest feel like the chef’s honored guest.
The omakase experience unfolded like a perfectly written story. Each course was thoughtfully paced, a harmonious balance of texture, flavor, and artistry. The fish was impossibly fresh — the kind of quality that makes you close your eyes for a moment just to savor it. The uni was sweet and creamy, melting on the tongue like a cloud from the sea. Priceless.
… moreThe omakase experience unfolded like a perfectly written story. Each course was thoughtfully paced, a harmonious balance of texture, flavor, and artistry. The fish was impossibly fresh — the kind of quality that makes you close your eyes for a moment just to savor it. The uni was sweet and creamy, melting on the tongue like a cloud from the sea. Priceless.
Noah
From start to finish, this is some of the most exceptional omakase experiences on the continent. The venue is small so reserve or call ahead, and then prepare to be simply delighted as soon as you step through the front door.
The chefs are friendly and knowledgeable, incorporating absolute mastery in technique with the absolute freshest possible ingredients. They noted to us that they would repeatedly compare fish vendors against one another until they found the best possible options – and it shows. We had what we’d consider the best lean Ahi (blue fin) that we’ve ever had (and remember that isn’t even the finest cut of the fish). The 2 month aged toro was equally exceptional but that’s almost to be expected with the finer cuts.
Plenty of salmon roe and sea urchin (uni) come out to join the party and are some of the finest examples of these two that we’ve seen anywhere. Piece after piece we found highlights in delicate exemplars of fish that we just don’t usually encounter even at other fine omakase venues.
It’s bring-your-own-alcohol but I find this honestly helps the relaxed atmosphere as nobody’s pushing options at you throughout. You get anything you need and nothing you don’t. This is about the fish. Full stop.
3 preparations of mackerel including the tenderest striped mackerel we’d ever had were also fan favorites of the night. Bream, snapper, each one hand-picked excellence. It’s really hard to properly describe exactly why they were so good – but it comes down to texture, flavor, the size of the cuts – and frankly the rice was also perfect, so that helps. I’ve been eating sushi for decades now and Sakana showed me I still hadn’t found peak omakase until now. Really exciting personally.
Can’t say enough nice things about this place. Will return whenever we’re in town. Price is commandingly high but deserved given the exceptional quality of fish. Remember you’re getting small samples of items that cost as much as $100+ per pound raw, so it’s not unreasonable at all.
The space itself is quiet, cozy, calm, and incorporates the warm light and wood tones that make you feel right at home. Nothing overly fancy or distracting, and not at all stuffy or overdone – remember, you’re there for the fish. Portions feel just about spot on, we left plenty full but not stuffed. Just so happy to have found this spot on a recommendation- maybe this review will be your cue to check it out.
Fish shown are from summer 2025, every few weeks you’ll see new additions or changes to reflect the seasonal offerings. The menu also features a map of Japan to demonstrate where various courses originate. Great touch!
… moreThe chefs are friendly and knowledgeable, incorporating absolute mastery in technique with the absolute freshest possible ingredients. They noted to us that they would repeatedly compare fish vendors against one another until they found the best possible options – and it shows. We had what we’d consider the best lean Ahi (blue fin) that we’ve ever had (and remember that isn’t even the finest cut of the fish). The 2 month aged toro was equally exceptional but that’s almost to be expected with the finer cuts.
Plenty of salmon roe and sea urchin (uni) come out to join the party and are some of the finest examples of these two that we’ve seen anywhere. Piece after piece we found highlights in delicate exemplars of fish that we just don’t usually encounter even at other fine omakase venues.
It’s bring-your-own-alcohol but I find this honestly helps the relaxed atmosphere as nobody’s pushing options at you throughout. You get anything you need and nothing you don’t. This is about the fish. Full stop.
3 preparations of mackerel including the tenderest striped mackerel we’d ever had were also fan favorites of the night. Bream, snapper, each one hand-picked excellence. It’s really hard to properly describe exactly why they were so good – but it comes down to texture, flavor, the size of the cuts – and frankly the rice was also perfect, so that helps. I’ve been eating sushi for decades now and Sakana showed me I still hadn’t found peak omakase until now. Really exciting personally.
Can’t say enough nice things about this place. Will return whenever we’re in town. Price is commandingly high but deserved given the exceptional quality of fish. Remember you’re getting small samples of items that cost as much as $100+ per pound raw, so it’s not unreasonable at all.
The space itself is quiet, cozy, calm, and incorporates the warm light and wood tones that make you feel right at home. Nothing overly fancy or distracting, and not at all stuffy or overdone – remember, you’re there for the fish. Portions feel just about spot on, we left plenty full but not stuffed. Just so happy to have found this spot on a recommendation- maybe this review will be your cue to check it out.
Fish shown are from summer 2025, every few weeks you’ll see new additions or changes to reflect the seasonal offerings. The menu also features a map of Japan to demonstrate where various courses originate. Great touch!
N J
Very nice Omakase offering. The chef was nice, and very skillful execution. I am surprised that they were not awarded a Michelin star, for which they well deserve.
… moreKara Dang
Sakana is my go to omakase spot and does not disappoint. We go a few times a year and there are some staple items on the menu as well as new ones. I appreciate how they incorporate unique flavors with their fish, like egg yolk topping, uni paste, and charcoal. They also serve some aged fish which I have yet to see elsewhere. Love the variety and quality!
… moreTin Vu
My girlfriend and I have been to Sakana 3 times now for special occasions, and we consistently get blown away by how delicious the multiple course menu is. The staff are very knowledgeable and friendly, with great service and accommodations for dietary restrictions (just let them know ahead of time when asked while making your reservation). It is BYOB, so we usually bring a bottle of white wine with us to pair with the sushi. They source their high quality fish with great care, and it shows with both the taste and presentation. Would recommend this to anyone in the Philly area if you’re looking for a great omakase experience.
… moreKatie R
This was my first omakase experience. It was amazing! The atmosphere is very intimate seating only about 12 around the bar. All of the fish was so fresh and buttery soft. Every bite was filled with flavor and the staff explained everything. The timing was great – I didn’t feel rushed but didn’t wait too long between bites. Everyone was very kind and took so much pride in their work. I would definitely recommend and can’t wait to come back.
… moreCS
We’ve been here 3x so far it’s the best omakase we’ve had in Philly. We’ve also been to Kichi, Yuhiro, Hiroki for reference. The chefs are engaging and the wait staff are very sweet and attentive. You will not regret traveling to Philly to come here for omakase.
… more