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✔️Dinner ✔️Dine in
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Hours
| Friday | 5:30–10 PM |
| Saturday | 5:30–10 PM |
| Sunday | 5:30–10 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 5:30–10 PM |
| Thursday | 5:30–10 PM |
Address and Contact Information
Address: 2432 Broadway, Redwood City, CA 94063
Phone: (650) 562-7107
Website: https://www.sushiai-rwc.com/
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Order and Reservations
Reservations: resy.com
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Sushi Ai
2432 Broadway St. Redwood City, California 94063. Hours of operation. Wednesday – Sunday 1st seating: 5:30 p.m. 2nd seating: 8:15 p.m.. Contact Phone: (650) …
Menu — Sushi Ai
2432 Broadway St. Redwood City, California 94063. Hours of operation. Wednesday – Sunday 1st seating: 5:30 p.m. 2nd seating: 8:15 p.m.. Contact Phone: (650) …
Book Your Sushi Ai Reservation Now on Resy
Sushi Ai. 2432 Broadway St. Redwood City, CA 94063. Get Directions +1 650-562-7107 https://www.sushiai-rwc.com/. Your next favorite restaurant is a few taps …
Reviews
Doah Kwon
The chef was incredibly friendly and every piece of fish was fresh and delicious. From the sake pairing, the first pour was our favorite. Our top dish was the Shirayaki eel and it was amazing even without any sauce. After the main courses, we added a tiger fish piece each, and it was also good. The green onion added great flavor and paired well with the fish’s pleasantly chewy texture and was pretty interesting. The dry aged sushi felt unique and we enjoyed every bite.
My least favorite item was the chawanmushi, as it was so soft that it barely felt like egg and uni wasn’t outstanding as well. From the fish selection, the buri was my least favorite since it had a slightly fishy aftertaste. Overall, though, the experience was wonderful, and I loved how intimate it felt with only six seats at the counter
… moreMy least favorite item was the chawanmushi, as it was so soft that it barely felt like egg and uni wasn’t outstanding as well. From the fish selection, the buri was my least favorite since it had a slightly fishy aftertaste. Overall, though, the experience was wonderful, and I loved how intimate it felt with only six seats at the counter
Katsuki Luv
Great omakase, dry age sushi is a unique experience in the Bay Area and I’d say in the US in general. The dry age lean blue fin tuna was an amazing experience. The sake pairing was very good as well and was enjoyable as I slowly went through my course. I got to sit counter side with the chef and had a wonderful time with my friends. Very imitate lighting in the space and an experience. My friends and I noted the music played is interesting choice but amusing for us as we were having a good time
… moreJinqi Huang
My wife and I booked this place to celebrate her birthday, and the experience was an absolute disappointment. While the courses were decent, most of them were overly salty. We were genuinely excited to experience the unique flavors of aged fish compared to fresh sushi — but there was no distinction at all. You could barely even tell what type of fish you were eating.
The worst part? The only “birthday gesture” they offered was a candle stuck on top of a terrible-tasting dessert. For that kind of effort, they still had the nerve to charge a 20% service fee. Totally unacceptable.
If you’re looking for a real omakase experience or planning to celebrate something special, do yourself a favor and avoid this place.
… moreThe worst part? The only “birthday gesture” they offered was a candle stuck on top of a terrible-tasting dessert. For that kind of effort, they still had the nerve to charge a 20% service fee. Totally unacceptable.
If you’re looking for a real omakase experience or planning to celebrate something special, do yourself a favor and avoid this place.
Hannah Jin
My favorite is the zuke toro (soy cured blue fin tuna), very interesting taste and well seasoned. Worth the price paid for this omakase experience
… moreLinn Maung
Sushi Ai is a true gem for high-end omakase. I’ve been following Chef Brandon since his Kusakabe days in SF, and he continues to impress. His specialty in dry-aging fish brings out incredible depth and umami that sets this place apart. The food was nothing short of excellent, with beautiful presentation and thoughtful progression. Highly recommend sitting at the bar—being able to chat with Brandon and learn about his dry-aging techniques adds a whole new layer to the experience. If you’re looking for a low-stress spot with top-tier food and a relaxed, welcoming atmosphere, this is it. Highly recommend!
… moreJerry C
Sushi Ai in Redwood City is a hidden gem that masterfully showcases the art of omakase, uniting superior technique, fresh ingredients, and a warm, understated ambiance.
Ambiance & Décor
You’ll notice the elegantly minimalist interior inside—warm earthy tones, clean lines, and sleek wood accents. The sushi bar commands center stage, lined with comfortable chairs that let you watch the chef’s every precise movement. Off to the side, a few intimate tables are slightly recessed for those craving a more private dining experience. Soft, ambient lighting blankets the space in a serene glow, lending a calm and meditative atmosphere that sharpens your focus on the craftsmanship unfolding before you.
A particularly striking feature is the dry-aging fish cabinet displayed in the center. Its sleek, stainless-steel design contrasts beautifully with the room’s natural palette. Through its glass door, you can see carefully hung fillets suspended at precisely measured intervals. This dramatic focal point is more than just décor: it’s a conversation-starting testament to Sushi Ai’s dedication to quality. You’ll soon realize the cabinet’s contents are the key to the restaurant’s deep, umami-rich flavors.
Omakase Highlights
Sushi Ai is known for dry-aging most fish, intensifying flavor, and imparting a satisfyingly concentrated richness. From delicate Kasugodai (young snapper) to buttery Buri (winter yellowtail), each piece arrives with an extra layer of umami that typical fresh cuts can’t match.
Among the many memorable courses, two truly stand out:
Iwashi (Sardine): Rare to find on standard menus, this sardine is a revelation. The dry-aging process enhances its natural oiliness and adds a clean, briny depth perfectly balanced by the sushi rice.
Zuke Chu Toro (Soy-Cured Medium Fatty Tuna): The soy cure deepens the tuna’s innate richness, bathing each bite in layers of savory goodness. Its melt-in-your-mouth texture and flavor are unforgettable.
That’s not to say the other pieces aren’t equally impressive. Whether striped jack, Kawahagi (triggerfish), or Bafun uni from Hokkaido, every bite boasts a distinct character and remarkable freshness. The result is an omakase journey that feels both curated and deeply personal.
Sake Menu
While the sake list is relatively small, it’s meticulously curated. Each bottle has been selected to pair seamlessly with the menu’s flavor profiles, from crisp, floral notes that brighten the richer cuts to more robust offerings that match the deeper umami of aged fish. Don’t hesitate to ask the staff for guidance—they’re incredibly knowledgeable and excited to help you find the proper pour.
A La Carte Options
Beyond the omakase, Sushi Ai offers a short but thoughtful array of a la carte dishes. The Shirayaki (Fresh Water Eel) is reputed to shine with natural sweetness—though I didn’t get to try it this time, it’s already on my list for a future visit.
I did, however, indulge in the A5 Kagoshima Wagyu. At $18, it offers an approachable way to taste true Wagyu luxury. The beef practically melts on the tongue, delivering a decadent moment that beautifully complements (or tops off) your sushi-focused meal.
Overall Impression
Sushi Ai has carved out a distinctive place in the Redwood City dining scene with its serene atmosphere, eye-catching dry-aging cabinet, and dedication to flavor-enhancing techniques. The dry-aged omakase unlocks new depths in familiar fish varieties, and the small but thoughtful sake menu balances each bite harmoniously. Whether you come for the chef’s inspired omakase or to sample stellar A5 Wagyu, you’ll leave with a newfound appreciation for sushi’s art—and the science—. Highly recommended for anyone seeking a refined, uniquely flavorful experience.
… moreAmbiance & Décor
You’ll notice the elegantly minimalist interior inside—warm earthy tones, clean lines, and sleek wood accents. The sushi bar commands center stage, lined with comfortable chairs that let you watch the chef’s every precise movement. Off to the side, a few intimate tables are slightly recessed for those craving a more private dining experience. Soft, ambient lighting blankets the space in a serene glow, lending a calm and meditative atmosphere that sharpens your focus on the craftsmanship unfolding before you.
A particularly striking feature is the dry-aging fish cabinet displayed in the center. Its sleek, stainless-steel design contrasts beautifully with the room’s natural palette. Through its glass door, you can see carefully hung fillets suspended at precisely measured intervals. This dramatic focal point is more than just décor: it’s a conversation-starting testament to Sushi Ai’s dedication to quality. You’ll soon realize the cabinet’s contents are the key to the restaurant’s deep, umami-rich flavors.
Omakase Highlights
Sushi Ai is known for dry-aging most fish, intensifying flavor, and imparting a satisfyingly concentrated richness. From delicate Kasugodai (young snapper) to buttery Buri (winter yellowtail), each piece arrives with an extra layer of umami that typical fresh cuts can’t match.
Among the many memorable courses, two truly stand out:
Iwashi (Sardine): Rare to find on standard menus, this sardine is a revelation. The dry-aging process enhances its natural oiliness and adds a clean, briny depth perfectly balanced by the sushi rice.
Zuke Chu Toro (Soy-Cured Medium Fatty Tuna): The soy cure deepens the tuna’s innate richness, bathing each bite in layers of savory goodness. Its melt-in-your-mouth texture and flavor are unforgettable.
That’s not to say the other pieces aren’t equally impressive. Whether striped jack, Kawahagi (triggerfish), or Bafun uni from Hokkaido, every bite boasts a distinct character and remarkable freshness. The result is an omakase journey that feels both curated and deeply personal.
Sake Menu
While the sake list is relatively small, it’s meticulously curated. Each bottle has been selected to pair seamlessly with the menu’s flavor profiles, from crisp, floral notes that brighten the richer cuts to more robust offerings that match the deeper umami of aged fish. Don’t hesitate to ask the staff for guidance—they’re incredibly knowledgeable and excited to help you find the proper pour.
A La Carte Options
Beyond the omakase, Sushi Ai offers a short but thoughtful array of a la carte dishes. The Shirayaki (Fresh Water Eel) is reputed to shine with natural sweetness—though I didn’t get to try it this time, it’s already on my list for a future visit.
I did, however, indulge in the A5 Kagoshima Wagyu. At $18, it offers an approachable way to taste true Wagyu luxury. The beef practically melts on the tongue, delivering a decadent moment that beautifully complements (or tops off) your sushi-focused meal.
Overall Impression
Sushi Ai has carved out a distinctive place in the Redwood City dining scene with its serene atmosphere, eye-catching dry-aging cabinet, and dedication to flavor-enhancing techniques. The dry-aged omakase unlocks new depths in familiar fish varieties, and the small but thoughtful sake menu balances each bite harmoniously. Whether you come for the chef’s inspired omakase or to sample stellar A5 Wagyu, you’ll leave with a newfound appreciation for sushi’s art—and the science—. Highly recommended for anyone seeking a refined, uniquely flavorful experience.
Randy F.
RWC Omakase
Sushi Ai (not AI) has taken over the former spot of Orenchi Ramen in Redwood City that briefly housed the high end kaiseki restaurant Ogiku
Focusing on dry aged fish, Chef Brandon brings culinary experience from most of SF’s top omakase restaurants such as Kukasabe, ju-ni, and Friends Only
It’s a welcome expansion of the quality Japanese establishments in RWC including next door Sushi Shin and continues Redwood City’s dining renaissance that increasingly matches San Mateo
The gorgeous counter space is an intimate and cozy dining space and the meal starts steadily but progressively builds
Much of that is Chef Brandon’s technical skill with nigiri, torch work, and dry-aging but also his quiet but approachable demeanor, explaining ingredients and menu choices as well as posing questions to his guests
Highlights for me included the two preparations of ayu that I’ve never seen on an omakase menu and the excellent chawanmushi and mozuku
Omakase $175 ~ Katsuo and hotaru ika / braised Ankimo with kanpyo and ikura in a nori chip / grilled fresh scallop / crab chawanmushi / mozuku / mikandai ~ Mandarin Orange snapper / Ayu ~ sweetfish / akami ~ lean bluefin tuna / isaki ~ three line grunt / samakawagarei ~ shark skin flounder / Sakuramasu ~ Cherry trout / Mehikari ~ Green Eye / Ebodai ~ Japanese butterfish / Zuke Toro ~ soy cured fatty tuna / Bafun uni / Ayu handroll / Owan / Dessert
Sushi Ai (Redwood City, CA)
Dining is bar and tabletop and reservations on Resy are required. All credit cards are accepted
… moreSushi Ai (not AI) has taken over the former spot of Orenchi Ramen in Redwood City that briefly housed the high end kaiseki restaurant Ogiku
Focusing on dry aged fish, Chef Brandon brings culinary experience from most of SF’s top omakase restaurants such as Kukasabe, ju-ni, and Friends Only
It’s a welcome expansion of the quality Japanese establishments in RWC including next door Sushi Shin and continues Redwood City’s dining renaissance that increasingly matches San Mateo
The gorgeous counter space is an intimate and cozy dining space and the meal starts steadily but progressively builds
Much of that is Chef Brandon’s technical skill with nigiri, torch work, and dry-aging but also his quiet but approachable demeanor, explaining ingredients and menu choices as well as posing questions to his guests
Highlights for me included the two preparations of ayu that I’ve never seen on an omakase menu and the excellent chawanmushi and mozuku
Omakase $175 ~ Katsuo and hotaru ika / braised Ankimo with kanpyo and ikura in a nori chip / grilled fresh scallop / crab chawanmushi / mozuku / mikandai ~ Mandarin Orange snapper / Ayu ~ sweetfish / akami ~ lean bluefin tuna / isaki ~ three line grunt / samakawagarei ~ shark skin flounder / Sakuramasu ~ Cherry trout / Mehikari ~ Green Eye / Ebodai ~ Japanese butterfish / Zuke Toro ~ soy cured fatty tuna / Bafun uni / Ayu handroll / Owan / Dessert
Sushi Ai (Redwood City, CA)
Dining is bar and tabletop and reservations on Resy are required. All credit cards are accepted
Sankha Hota
We had good experience in this place. The chef is young and the place is new. There are scopes for improvement and the chef tries some new ways. Some fishes ar dry aged which is getting popular. Overall it was an excellent experience.
… moreVivian Zhang
“Let the food do the talking.”
That was my husband’s comment, rare, considering how seldom he expresses interest in returning to the same omakase spot. But even before we left, he was already looking forward to our next visit.
We loved the clean, wood-toned design and the warm, exquisite lighting, which made the space feel elegant and comfortable. The host was exceptionally attentive, often clearing empty dishes before we even noticed.
Chef Nick struck the perfect balance; calm and composed, he engaged us in light conversation while giving us space to enjoy the experience. You can genuinely feel his and his team’s passion for every meal detail.
We’ll be back with family in town.
… moreThat was my husband’s comment, rare, considering how seldom he expresses interest in returning to the same omakase spot. But even before we left, he was already looking forward to our next visit.
We loved the clean, wood-toned design and the warm, exquisite lighting, which made the space feel elegant and comfortable. The host was exceptionally attentive, often clearing empty dishes before we even noticed.
Chef Nick struck the perfect balance; calm and composed, he engaged us in light conversation while giving us space to enjoy the experience. You can genuinely feel his and his team’s passion for every meal detail.
We’ll be back with family in town.
Katherine Lee
The omakase here was nothing short of a culinary journey. Each piece was carefully crafted, and the flavors were balanced yet distinct.
The choice of fish was absolutely perfect, showcasing a variety of textures and flavors that highlighted the freshness and quality of the ingredients.
A big shoutout to Chef Nick for curating such an incredible experience! The pacing was perfect—enough time to savor each piece without feeling rushed. It’s a bit of a splurge, but for sushi and wagyu lovers, the it’s an experience worth every penny.
… moreThe choice of fish was absolutely perfect, showcasing a variety of textures and flavors that highlighted the freshness and quality of the ingredients.
A big shoutout to Chef Nick for curating such an incredible experience! The pacing was perfect—enough time to savor each piece without feeling rushed. It’s a bit of a splurge, but for sushi and wagyu lovers, the it’s an experience worth every penny.