Wako may blend right in with the sea of Asian restaurants on Clement Street, but don't let its nondescript exterior fool you-inside, you'll find some of the best sushi the Bay Area has to offer. It's the kind of pristine omakase experience that connoisseurs as well as foodies crave, and unlike many others of its ilk its doors are still open to à la carte diners too. Just be sure to specify your seat when you make a (required) reservation as the omakase-and the service of the sushi chef-is only available at the counter. The dining room is a spare but serene space, composed of multi-hued wood surfaces and accented with fresh flowers. Counter diners have their pick of an all-nigiri menu, or a cheaper option with a few non-sushi small plates. The latter might include a buttery sliver of poached monkfish liver, a creamy potato croquette dolloped with salmon roe, or a salad of crisp shaved apple and mizuna. But the real knockouts arrive on rice: squid with a touch of shiso and Meyer lemon zest; silky salmon with house-made yuzu kosho; custardy uni imported from Japan, wrapped in roasted seaweed; and to finish, a melt-in-your-mouth slice of gently seared A5 Wagyu beef.
MICHELIN guide inspectors
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