Robin San Francisco - Buy Reservations

Yes it's expensive but if you like sushi and specifically omakase, it's a must treat. Prices range 99-199 and you select your price point. Right in the middle is the sweet spot. I will say it's a lot of food for an omakase. I don't recall the # of dishes and multiple pieces, sometimes 3/4, per dish but you will not leave hungry. One disappointed was the dessert. Did not match the level of the rest of the meal and in fact I wish there was an option to skip. It's the last bit and the one you leave with.

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Great food, good serviceSushi bar seating is recommended, but I had to book a month in advance for the same. Music is good but little too loud if you are interested in listening to the chef. You can also send them email in advance if you have dietary restrictions and they will take care of the same. Also please go bit early to find parking.

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Everything was fantastic! The food was amazing and the service was great! Choose the $160 course and would definitely go back again.

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Savor every bite! Super fresh, great wine, creativity through the roof. Impossible to walk out of there without a smile.

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It was better than my 1st time eating here. I would definitely recommend you go at least once. They send out the courses by how much you want to spend. We opted for the $159 omakase and we were very happy with how much we ate. Not too stuffed but just right amount.

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A however much you want to pay omakase place! I highly recommend the $120-$140 range to make sure you are full enough and also getting some of the unique fish. I definitely walked away very full and that's not all the time for omakases. You get your moneys worth!Hands down the favorites were: king salmon with truffle, caviar with potato chips and wagyu with foie gras. Definitely be ready for an experience as Robin will take you on a journey for sure!

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I heard about this restaurant from a review that mentioned they're the best sushi in California. Now this is fusion omakase, not the regular authentic Japanese clean tasting style. I actually prefer this better than the traditional Japanese as they are mixing it with various different styles like shaved foie gras, caviar, truffle, to the exquisite raw fish. They combine it very well and not even typical fishy fish was fishy, outstanding! Service was pretty good and the food came fast one after another. The total meal was 2 hours for around 15 things. You can opt from $99 up to $199 and you can have a repeat of anything that you like but we were stuffed.We love the beautiful plating that accompanies the exquisite sushi pieces and the whole experience was very exciting. My favorite was the fatty tuna Toro and also the black cod dressed with truffles. They play with taste, texture and vision. The soft serve at the end was coconut and I'm not really into it however my friend liked it. I love the sushi and omakase fusion style better than the one in New York that we paid $500 per person for the traditional Japanese omakase. Do you only suggestion I would make is to have a stronger dessert to end the wonderful meal. Well done Robin!

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Fusion omakase meals are often hit-or-miss, sometimes not bringing out enough authentic flavors from Japan or simply not blending the different regional ingredients in a compatible way.However, Adam Tortosa changed my mind tonight! I very much enjoyed my two hours spent in this hip, cozy, dimly-lit, and menu-less space. Tortosa utilized an eclectic mix of spices and toppings, ranging from finger lime to black sesame paste, to garnish his sushis artfully. Each ceramic vessel embellished each omakase dish fashionably.On the opener plate of sushi, the steelhead trout sushi topped with a slice of persimmon was a delightful combination! the persimmon added a touch of honey-like sweetness to the piece. The miso-cured egg yolk ume mara (red sea bream) sushi was also quite scrumptious. In the form of shavings, the egg yolk added a rich and buttery fragrance to the nigiri.My favorite nigiri sushis were the king salmon with a sliver of black truffle on top and black sea bream with caramelized onion puree. The fatty salmon liquefied in my mouth, bursting with truffle's nutty and oaky aromas. The onion puree, prevalent in Western cuisines, paired surprisingly nicely with the vinegary sushi rice and fish. Overall, I really loved Robin's sushi rice! The rice was firm and seasoned with the right amount of vinegar and excellent trace of wasabi, leaving my mouth watering and wanting more after each bite of sushi.The soft serve at the end was mediocre (the olive oil drizzled on top of it was a bit overpowering even though the macadamia nuts added a nice crunch) but overall I was very satisfied with the meal! 100% will come back here!

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If you're tired of eating regular sushi like kusakabe, iji, juni, juju, wakakakshakalalklalka or cheap regular sushi owned by chinese people that still rocks your socks, try this place cuz again they do cool shit.Spend the money, let them surprise you with all the wagyu, uni, and slippery juicy flavored fish and just leave happy. Never look back

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I chose the most expensive price to see everything that Robin's got. I was worried I wouldn't leave full, but there was so much food I could barely finish it all... I eat a lot lolI read another review complaining about the lack of variety in red wines....cannot imagine coming to a nice Japanese restaurant and ignoring all the cool sake options just to gripe about that lol. I tried a daiginjo which was a cool experience. I don't like alcohol, but it surprisingly went down really smoothly and almost tasted like juice.There were about 18 courses, including dessert, and the majority of them were awesome. There were many special nigiri with various rich, clear, round, and deep flavors. There was a lot of experimentation involved, too. Some were very interesting, others really pleasant. At one point, there was a potato chip involved, lol. There was a lot of truffle, and some caviar as well. The truffle was pretty nice, really subtle and round flavor. I didn't really care for caviar until I had it here; it was like pure essence of ocean. What really made the experience amazing was our server. I forgot her name, but her vibes were amazing lol. She was so kind and funny, and helped to curate our individual experiences with different preferences in mind, down to each course. It was fun talking to her about each dish, and she always made sure to ask us how each course was, and if there was any direction we would prefer to steer each individual omakase towards. I guess it makes sense since we opted for the "best" experience, but it was very lovely nonetheless :)I think this is a great restaurant...the customization and design of the menu point to some big brains in the kitchen. Personally, I was really hoping for a more crazy omakase experience, one maybe with some really rare and "out there" ingredients, or perhaps some funky, intense, or super authentic flavors. While I think that Robin doesn't exactly go for that kind of experience, it's still amazing in every single way. I think it would be a perfect high quality introduction to omakase and sushi if you haven't had many experience with such. As of now, probably the best sushi I've ever had....I will be back!

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