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Ken is a Japanese restaurant specializing in omakase. That's Japanese for "I leave it up to you." In this style of fine dining, you will be asked on arrival if you have food allergies or dietary concerns, and if there are any particular foods you really don't like. Aside from that, it's the chef's choice. What is served is based on the season and what fish and ingredients are available and at their peak. The price--at this writing, $225 per person plus an automatic 20% gratuity--is the only specific you'll know in advance. Their website and a card at your seat give an outline of the types of courses to be served. You will get to watch the chef prepare each course and explain what it is, where it comes from, and what's unique about how he makes it. The interplay between the chef and diners is as much a part of the experience as the food itself. There is a drinks menu with a nice selection of sakes and limited options for wine and beer. Green tea and water are the non-alcoholic choices. You can also choose a tasting of 3 sakes, which is what I did. I thoroughly enjoyed the food and the experience and will definitely be back. As a parting gift, the chef gave each of us a sticker as a little remembrance of our evening. I think it beautifully expresses Ken's energy, so I'm sharing it. IMPORTANT NOTES: Consider omakase dining like dinner and a show. Arrive promptly so that service can begin on time. Everyone is served the same course at the same time, and if you arrive late, you may have to miss something and join the meal at the current stage. It's not formal, but I'd suggest smart casual attire. A T-shirt and shorts would feel awkward. Reservations open 21 days in advance and are accepted solely via the Resy app. It's a good idea to indicate any allergies, dietary concerns, or strong feelings about certain foods when you book, so that they can be considered when the chef plans your meal. Because the venue is so small, and ingredients are purchased specially for each day's service, if you no-show or fail to cancel 48 hours in advance, you'll be charged a ***$150 no-show fee***. This is emphasized at the time of booking. You will get a text message 2 days out asking you to reconfirm. That will be your last chance to change your mind without being charged.
It's very simple, when you find a place that has your name, you go. We're always looking to find a new Omakase and Ken delivered on all fronts (I mean of course, all Kens are fantastic). The service was top notch and the other guests were pleasant to dine with. One of my favorite things about Ken is the comedy he brings while serving. It didn't feel like a traditional omakase. It felt like I came to someone's house and just chopped it up with them while enjoying delicious food. This is a place I'll definitely return to, loved every second!
How can you go wrong with KEN? Delightful dinner with a small seating group. KEN offers traditional kaiseki meals (focusing on balance). The meal was so good that I forgot to take some of the pictures! Be prepare for surprise ingredients and come with an open mind to try unconventional items. This was the first restaurant where I tried stacking of two types of fish on a nigiri (which was really good). The favorite item of the night was the two uni stack, could easily be the best thing I've ever ate. And if you're curious about how KEN got started, ask! The back story was intriguing and very humbling. I recommend coming to KEN for celebrations, especially if you appreciate a well balanced meal.
Went here for a solo dinner last night and had an amazing time. Chef Ken really stands out as a truly passionate artist who cares about investing in and perfecting his craft. I really enjoyed chatting with him during our omakase experience, and he was super friendly and open with everyone and curious to hear our thoughts. He talked about all kinds of things, from how his kaiseki background at Kusakabe influenced him in trying to bring balance to his menu (which he definitely accomplishes), to exchanging restaurant recommendations with us. This was definitely the best experience I've had in terms of connecting with the chef, and I would love to go back to see what he comes up with next as it's clear that he will create so many great things! I think the most standout pieces for me were the sanma bou-sushi (the shiny silver fish in a unique circular shape) as well as the "twoni" double uni which used a saltier/brinier sea urchin contrasted with a sweeter sea urchin stacked on top of each other! I think this piece really brought out the balance that Chef Ken was speaking about throughout the meal, and it was so good that I ordered a second one! One really unique thing about KEN was that afterwards, he took all the remaining fish that was not used that evening and created a kitchen sink roll for us to take home. It looked kinda wack because there were so many different types of fish slapped in there but it was absolutely delicious and probably insane value for money after already getting a fantastic tasting menu. I think this only happens for the last seating, so definitely try to book the 8pm seating if you can! While KEN was not my favorite omakase, it is one of the rare ones that I will likely revisit because the menu is a lot more thoughtful than others I've had (perhaps comparable to Noz 17 in my mind in terms of care of selecting the process of ageing or treating the fish prior to serving). I am so excited to see what other creations he comes up with in the future!
Ken is a small sushi omakase on Divisadero St. The restaurant is simple and tiny, with just seven seats at the counter, which makes it quiet, and intimate. Chef Ken used to work at Kusakabe, another well-known omakase restaurant in San Francisco. During my visit, Chef Ken himself prepared everything for all the guests, so everyone shared the same experience. Most of his fish comes from Japan, and most fish are aged by the chef, for example, the otoro was aged for two weeks. Chef Ken also explained that he mixes two types of rice, koshihikari and sasanishiki, for his nigiri. Like most omakase, there is only one seasonal menu. Here is the menu from my visit in September 2025. 1. otsumami - shrimp with its blue roe, with heirloom tomato and sliced okra - shirasu (tiny baby fish) - ayu (Japanese sweet fish) - green tofu - croquette 2. sashimi - katsuo - hotate with purple cauliflower pickles - maguro (toped with nori paste) 3. zuke chutoro 4. shima-aji 5. ji-kinmedai (wild-caught Japanese kinmedai) 6. sanma (shiny silver fish) 7. otoro 8. chawanmushi with horse hair crab 9. small cold soup 10. kasugodai (sea bream) 11. sujiko (salmon roe) 12. kamasu (barracuda) 13. uni 14. handroll: tuna topped with karasumi (the Japanese bottarga) 15. kamameshi (a Japanese rice pot dish) with mushroom and tachiuo (beltfish). Soup made with yellow corn and miso on the side. Tamago on the side. 16. ice cream made of yuzu, peach and shiso leaves In the otsumami, the shrimp was served raw or lightly cured with its roe, which had a surprising blue color. The sashimi included two cuts of tuna: akami and one between akami and chutoro, possibly wakaremi. The nigiri selection was excellent. The otoro, delicious, was served jabara (snake belly), and Chef Ken explained the difference between jabara and shimofuri cuts. My least favorite was the sanma, as I'm not a big fan of shiny silver fish. Sujiko was interesting, it's salmon roe still in the sac, unlike ikura. The uni nigiri was a highlight: one piece from Hokkaido and another from Santa Barbara with long spines. After the handroll, we were also served several slices of the kombu used to make the dashi. Overall, the food and experience were great. Chef Ken is funny and approachable, and he takes the time to explain his preparations to the guests.
I came in 2022. It was very delicious, everything was fresh, and he explained each fish to us. It was a form of entertainment and I savor every bite of it. I would come again if i were to visit to sf again :) this was my first but one of my favorite omakase
I love trying different omakase restaurants in SF, and KEN is definitely a great choice! The chef was very personable and made the dining experience feel very personalized by asking each of us what our preference for wasabi levels were. The fish were high quality and I loved that there were a mix of textures, flavors, and temperatures between the courses. We opted for the ensui uni add on at the end, and the chef was very generous with the uni. There aren't many restaurants in SF that serve ensui uni, which is my favorite. Highly recommend!
Ken has the natural ability to make every customer feel comfortable and welcomed. Food obviously is delicious and by the end of the dinner I felt so good that I was teared up with emotion.
Chef Ken had a great assortment of fresh fish carefully selected and aged to perfection. I came when they first opened and the service and sequencing of courses has improved. My company was also A+ and loved all the fishes as well. If they have it, highly recommend chef's preparation of the nodoguro. The service was appropriately timed, the staff was attentive, and the GM, Ryan, helped us pick the perfect sake. One leaves full. Would definitely recommend this spot for omakase in SF!
Stellar. If I had a friend or two visiting from out of town, and they wanted an SF omakase experience, then I would take them to KEN. I love his vibes. He isn't too serious but he clearly takes sushi making seriously. It was cool to hear from the other people dining how they had been recommended to dine at Ken's from other local sushi chefs. His mentor still works in the city and he seems to know all the nice sushi places in town. His helpers are super focused and service is very smooth. The fish and rice were so good. I also like that he doesn't focus too much on one type of preparation. I've been to other omakase experiences where the chef goes too crazy with flavored salts, preseasons the rice with too much soy sauce, or torches the fish like mad. Instead, Ken's personal style is very balanced and highlights the quality of the fish. We celebrated our anniversary here and he made it feel truly special. I still have the menu saved :)
Chef Ken is such a funny and interactive chef who makes this intimate 6-7 person omakase dining experience enjoyable. Ken's omakase menu is nine course consisting of small bites, sashimi, two sushi dishes, steamed dish, hand roll, rice dish, soup, and dessert. Everything was very fresh and delicious. I'd say my favorite dish was the sashimi dish, which had bonito with dashi jelly, Hokkaido scallop with lime and cauliflower, and bluefin tuna with seaweed paste. The dashi jelly was interesting and unheard of, the scallop was sweet, and the seaweed paste brought some umami to the tuna. All the sushi were great as well, each bringing a different texture and taste. However, chef Ken used a lot of the same flavoring (sauce) on most of the sushi, so most had some baseline flavor similarity. The whole omakase experience is a mix of quality ingredients, balance of flavors, chef personality and interaction, and restaurant ambiance. Ken delivered all. As with most luxurious dining, Ken requires advanced online reservation (Resy) and has a 48 hour refundable cancellation policy. After 48 hours, it's a $150 charge per person.
The name speaks for itself. Ken- he's the man who's going to give you a memorable experience. Every piece of sushi is carefully handcrafted right in front of you, as it is a sushi bar seating area only. It's makes it better because Ken can relate to anyone. It's a little hard to find because there is no sign on the front but just be confident and walk in. The sake is amazing and Ken can give you the right advice on how to pair it with the sushi.
Second time back at Ken after our first visit in 2022, and the meal was still as incredible as the first time if not even better. We came back to celebrate my birthday (again!) and to see Chef Ken being a master at his craft is such a delight. We brought our own sake this time, and corkage fee is $50. Our omakase experience was relaxing, fun, intimate, educational, and delicious. My bf and I both strongly believe Ken is one of the best omakase in the city. Chef Ken's omakase ($225) is 16 courses, with a good mix of sashimi, nigiri sushi, non-nigiri, and hot food courses like the chawanmushi (loved it) in between sushi courses, kamameshi, and dessert at the end. Our favorite nigiri sushi of the night was the bluefin tuna otoro, amazingly melt in your mouth and incredible buttery flavor. But all of the nigiri pieces were individually great and aged/cured perfectly and served at the perfect temperature, the chutoro (emaculate), sabazushi (my first time having this and loved it!), sujiko (ikura that's still intact), bluefin tuna handroll, two-ni (two types of uni combining together sweet and briny), barracuda, and kinmedai. Perhaps my lesser favorites of the night were the salmon and the pot rice. There are a la carte items at the end if you're still hungry, and we opted for the sea perch, which was delicious. After dessert, Chef Ken had one last surprise for us, we were served with a sushi roll filled with various fish and tamago as a take home snack. We were already full, but ate the roll back home and it was so good we almost fought over the last piece! Some of the fun ingredients Chef Ken added to his menu was a palate cleaner, made with osmanthus tea and peach gum, definitely a nod to Chef Ken's cantonese roots from Hong Kong. As someone who also grew up in HK, I really appreciated that personal touch! With only 7 seats at the sushi bar, we both enjoyed the intimate atmosphere and the interactions with Chef Ken. I really think at some point in the meal, it felt like the world has quiet down and it was just me, Chef Ken, and incredible bites of sushi, and nothing else mattered. They also made my birthday celebration special with a candle, card, and a house made umeshu (plum wine). Needless to say, we loved our meal so much. We will be back soon. Chef Ken - add oil!
9 days ago
I took a solo trip to San Fransisco in late June and found this place on Yelp. I was able to make a reservation. This place is tiny but mighty and only serve omakase. When you arrive, the door will be locked till the exact time of the reservation, then the door will automatically open!! I absolutely love this idea cause as the door opened, you're greeted by the Chef Ken and the staffs to make you feel welcoming! The name of the place is the chef's name, which I thought it was brilliant! Throughout the evening, Chef will strike conversation with everyone while he i preparing each course. I recommend to talk to him to make the evening fun and relaxing. The food was amazing, and Chef Ken planned each course to balance out the entire menu, so that we experienced all sorts of Japanese cuisine, not just sushi and such. I tried to take the pictures of each course, but I'm pretty sure I've missed some! Also the pictures here are not in order of how we received. Highly recommended as this is also a Michelin Selected Restaurant in 2025. I've been in Japan many times, and Chef Ken has brought me back to Japan with his carefully planned meals. Last but not least, you'll have to check out the restroom - it's one serene and most calming restroom I've seen! read more
3 months ago
On a whim, I booked an 8pm reservation for the omakase menu. It was an intimate dinner and one of the most memorable sushi meals that I've had to this day. Ken is also an incredible chef and personality. He was engaging, talked to us throughout the meal and was in great spirits - sharing his story. His passion shone through, and he even poked a few jokes/was light hearted. I tried to not be on my phone too much throughout the meal, but captured a few photos. I would highly recommend! read more
3 months ago
Ken is a Japanese restaurant specializing in omakase. That's Japanese for "I leave it up to you." In this style of fine dining, you will be asked on arrival if you have food allergies or dietary concerns, and if there are any particular foods you really don't like. Aside from that, it's the chef's choice. What is served is based on the season and what fish and ingredients are available and at their peak. The price--at this writing, $225 per person plus an automatic 20% gratuity--is the only specific you'll know in advance. Their website and a card at your seat give an outline of the types of courses to be served. You will get to watch the chef prepare each course and explain what it is, where it comes from, and what's unique about how he makes it. The interplay between the chef and diners is as much a part of the experience as the food itself. There is a drinks menu with a nice selection of sakes and limited options for wine and beer. Green tea and water are the non-alcoholic choices. You can also choose a tasting of 3 sakes, which is what I did. I thoroughly enjoyed the food and the experience and will definitely be back. As a parting gift, the chef gave each of us a sticker as a little remembrance of our evening. I think it beautifully expresses Ken's energy, so I'm sharing it. IMPORTANT NOTES: Consider omakase dining like dinner and a show. Arrive promptly so that service can begin on time. Everyone is served the same course at the same time, and if you arrive late, you may have to miss something and join the meal at the current stage. It's not formal, but I'd suggest smart casual attire. A T-shirt and shorts would feel awkward. Reservations open 21 days in advance and are accepted solely via the Resy app. It's a good idea to indicate any allergies, dietary concerns, or strong feelings about certain foods when you book, so that they can be considered when the chef plans your meal. Because the venue is so small, and ingredients are purchased specially for each day's service, if you no-show or fail to cancel 48 hours in advance, you'll be charged a ***$150 no-show fee***. This is emphasized at the time of booking. You will get a text message 2 days out asking you to reconfirm. That will be your last chance to change your mind without being charged. read more
7 months ago
It's very simple, when you find a place that has your name, you go. We're always looking to find a new Omakase and Ken delivered on all fronts (I mean of course, all Kens are fantastic). The service was top notch and the other guests were pleasant to dine with. One of my favorite things about Ken is the comedy he brings while serving. It didn't feel like a traditional omakase. It felt like I came to someone's house and just chopped it up with them while enjoying delicious food. This is a place I'll definitely return to, loved every second! read more
How can you go wrong with KEN? Delightful dinner with a small seating group. KEN offers traditional kaiseki meals (focusing on balance). The meal was so good that I forgot to take some of the pictures! Be prepare for surprise ingredients and come with an open mind to try unconventional items. This was the first restaurant where I tried stacking of two types of fish on a nigiri (which was really good). The favorite item of the night was the two uni stack, could easily be the best thing I've ever ate. And if you're curious about how KEN got started, ask! The back story was intriguing and very humbling. I recommend coming to KEN for celebrations, especially if you appreciate a well balanced meal. read more
Went here for a solo dinner last night and had an amazing time. Chef Ken really stands out as a truly passionate artist who cares about investing in and perfecting his craft. I really enjoyed chatting with him during our omakase experience, and he was super friendly and open with everyone and curious to hear our thoughts. He talked about all kinds of things, from how his kaiseki background at Kusakabe influenced him in trying to bring balance to his menu (which he definitely accomplishes), to exchanging restaurant recommendations with us. This was definitely the best experience I've had in terms of connecting with the chef, and I would love to go back to see what he comes up with next as it's clear that he will create so many great things! I think the most standout pieces for me were the sanma bou-sushi (the shiny silver fish in a unique circular shape) as well as the "twoni" double uni which used a saltier/brinier sea urchin contrasted with a sweeter sea urchin stacked on top of each other! I think this piece really brought out the balance that Chef Ken was speaking about throughout the meal, and it was so good that I ordered a second one! One really unique thing about KEN was that afterwards, he took all the remaining fish that was not used that evening and created a kitchen sink roll for us to take home. It looked kinda wack because there were so many different types of fish slapped in there but it was absolutely delicious and probably insane value for money after already getting a fantastic tasting menu. I think this only happens for the last seating, so definitely try to book the 8pm seating if you can! While KEN was not my favorite omakase, it is one of the rare ones that I will likely revisit because the menu is a lot more thoughtful than others I've had (perhaps comparable to Noz 17 in my mind in terms of care of selecting the process of ageing or treating the fish prior to serving). I am so excited to see what other creations he comes up with in the future! read more
1 year ago
Ken is a small sushi omakase on Divisadero St. The restaurant is simple and tiny, with just seven seats at the counter, which makes it quiet, and intimate. Chef Ken used to work at Kusakabe, another well-known omakase restaurant in San Francisco. During my visit, Chef Ken himself prepared everything for all the guests, so everyone shared the same experience. Most of his fish comes from Japan, and most fish are aged by the chef, for example, the otoro was aged for two weeks. Chef Ken also explained that he mixes two types of rice, koshihikari and sasanishiki, for his nigiri. Like most omakase, there is only one seasonal menu. Here is the menu from my visit in September 2025. 1. otsumami - shrimp with its blue roe, with heirloom tomato and sliced okra - shirasu (tiny baby fish) - ayu (Japanese sweet fish) - green tofu - croquette 2. sashimi - katsuo - hotate with purple cauliflower pickles - maguro (toped with nori paste) 3. zuke chutoro 4. shima-aji 5. ji-kinmedai (wild-caught Japanese kinmedai) 6. sanma (shiny silver fish) 7. otoro 8. chawanmushi with horse hair crab 9. small cold soup 10. kasugodai (sea bream) 11. sujiko (salmon roe) 12. kamasu (barracuda) 13. uni 14. handroll: tuna topped with karasumi (the Japanese bottarga) 15. kamameshi (a Japanese rice pot dish) with mushroom and tachiuo (beltfish). Soup made with yellow corn and miso on the side. Tamago on the side. 16. ice cream made of yuzu, peach and shiso leaves In the otsumami, the shrimp was served raw or lightly cured with its roe, which had a surprising blue color. The sashimi included two cuts of tuna: akami and one between akami and chutoro, possibly wakaremi. The nigiri selection was excellent. The otoro, delicious, was served jabara (snake belly), and Chef Ken explained the difference between jabara and shimofuri cuts. My least favorite was the sanma, as I'm not a big fan of shiny silver fish. Sujiko was interesting, it's salmon roe still in the sac, unlike ikura. The uni nigiri was a highlight: one piece from Hokkaido and another from Santa Barbara with long spines. After the handroll, we were also served several slices of the kombu used to make the dashi. Overall, the food and experience were great. Chef Ken is funny and approachable, and he takes the time to explain his preparations to the guests. read more
I came in 2022. It was very delicious, everything was fresh, and he explained each fish to us. It was a form of entertainment and I savor every bite of it. I would come again if i were to visit to sf again :) this was my first but one of my favorite omakase read more
I love trying different omakase restaurants in SF, and KEN is definitely a great choice! The chef was very personable and made the dining experience feel very personalized by asking each of us what our preference for wasabi levels were. The fish were high quality and I loved that there were a mix of textures, flavors, and temperatures between the courses. We opted for the ensui uni add on at the end, and the chef was very generous with the uni. There aren't many restaurants in SF that serve ensui uni, which is my favorite. Highly recommend! read more
5 months ago
Ken has the natural ability to make every customer feel comfortable and welcomed. Food obviously is delicious and by the end of the dinner I felt so good that I was teared up with emotion. read more
1 year ago
Chef Ken had a great assortment of fresh fish carefully selected and aged to perfection. I came when they first opened and the service and sequencing of courses has improved. My company was also A+ and loved all the fishes as well. If they have it, highly recommend chef's preparation of the nodoguro. The service was appropriately timed, the staff was attentive, and the GM, Ryan, helped us pick the perfect sake. One leaves full. Would definitely recommend this spot for omakase in SF! read more
Stellar. If I had a friend or two visiting from out of town, and they wanted an SF omakase experience, then I would take them to KEN. I love his vibes. He isn't too serious but he clearly takes sushi making seriously. It was cool to hear from the other people dining how they had been recommended to dine at Ken's from other local sushi chefs. His mentor still works in the city and he seems to know all the nice sushi places in town. His helpers are super focused and service is very smooth. The fish and rice were so good. I also like that he doesn't focus too much on one type of preparation. I've been to other omakase experiences where the chef goes too crazy with flavored salts, preseasons the rice with too much soy sauce, or torches the fish like mad. Instead, Ken's personal style is very balanced and highlights the quality of the fish. We celebrated our anniversary here and he made it feel truly special. I still have the menu saved :) read more
2 years ago
Chef Ken is such a funny and interactive chef who makes this intimate 6-7 person omakase dining experience enjoyable. Ken's omakase menu is nine course consisting of small bites, sashimi, two sushi dishes, steamed dish, hand roll, rice dish, soup, and dessert. Everything was very fresh and delicious. I'd say my favorite dish was the sashimi dish, which had bonito with dashi jelly, Hokkaido scallop with lime and cauliflower, and bluefin tuna with seaweed paste. The dashi jelly was interesting and unheard of, the scallop was sweet, and the seaweed paste brought some umami to the tuna. All the sushi were great as well, each bringing a different texture and taste. However, chef Ken used a lot of the same flavoring (sauce) on most of the sushi, so most had some baseline flavor similarity. The whole omakase experience is a mix of quality ingredients, balance of flavors, chef personality and interaction, and restaurant ambiance. Ken delivered all. As with most luxurious dining, Ken requires advanced online reservation (Resy) and has a 48 hour refundable cancellation policy. After 48 hours, it's a $150 charge per person. read more
The name speaks for itself. Ken- he's the man who's going to give you a memorable experience. Every piece of sushi is carefully handcrafted right in front of you, as it is a sushi bar seating area only. It's makes it better because Ken can relate to anyone. It's a little hard to find because there is no sign on the front but just be confident and walk in. The sake is amazing and Ken can give you the right advice on how to pair it with the sushi. read more
Second time back at Ken after our first visit in 2022, and the meal was still as incredible as the first time if not even better. We came back to celebrate my birthday (again!) and to see Chef Ken being a master at his craft is such a delight. We brought our own sake this time, and corkage fee is $50. Our omakase experience was relaxing, fun, intimate, educational, and delicious. My bf and I both strongly believe Ken is one of the best omakase in the city. Chef Ken's omakase ($225) is 16 courses, with a good mix of sashimi, nigiri sushi, non-nigiri, and hot food courses like the chawanmushi (loved it) in between sushi courses, kamameshi, and dessert at the end. Our favorite nigiri sushi of the night was the bluefin tuna otoro, amazingly melt in your mouth and incredible buttery flavor. But all of the nigiri pieces were individually great and aged/cured perfectly and served at the perfect temperature, the chutoro (emaculate), sabazushi (my first time having this and loved it!), sujiko (ikura that's still intact), bluefin tuna handroll, two-ni (two types of uni combining together sweet and briny), barracuda, and kinmedai. Perhaps my lesser favorites of the night were the salmon and the pot rice. There are a la carte items at the end if you're still hungry, and we opted for the sea perch, which was delicious. After dessert, Chef Ken had one last surprise for us, we were served with a sushi roll filled with various fish and tamago as a take home snack. We were already full, but ate the roll back home and it was so good we almost fought over the last piece! Some of the fun ingredients Chef Ken added to his menu was a palate cleaner, made with osmanthus tea and peach gum, definitely a nod to Chef Ken's cantonese roots from Hong Kong. As someone who also grew up in HK, I really appreciated that personal touch! With only 7 seats at the sushi bar, we both enjoyed the intimate atmosphere and the interactions with Chef Ken. I really think at some point in the meal, it felt like the world has quiet down and it was just me, Chef Ken, and incredible bites of sushi, and nothing else mattered. They also made my birthday celebration special with a candle, card, and a house made umeshu (plum wine). Needless to say, we loved our meal so much. We will be back soon. Chef Ken - add oil! read more
11 months ago
I've sat in sushi bars, really fine ones, and I know how hard this guy worked, how proud he is. I know you don't need sauce. I know he doesn't even want you to pour sauce. And I've seen customers come in and do that, and I've seen him, as stoic as he tries to remain, I've seen him die a little inside -- Anthony Bourdain Per his website: "Originally from Hong Kong, Chef Ken has over 20 years of experience as a sushi chef. In his early career, he worked in the restaurant scene in San Francisco including staging at multiple Michelin star restaurants. This led to his passion for sushi when he became a chef at Sushi Ran and then Sous Chef at Kusakabe, both working under Chef Mitsunori Kusakabe." This was an omakase experience second to none. Just six people, with Ken, eating for two hours course after course of wonderful and artful cuisine. The dishes will change of course, but this was a rare meal worth the hundreds of dollars that I paid for food, wine, sake, tip. I'd happily do this again, no questions asked. It's that good, that serene and calm, and yes, I never used sauce ;-) Highly recommended for a unique experience that is worth saving up for. read more
4 months ago
Amazing service from the moment you enter the intimate restaurant to the moment you leave. We came on Sunday night at 5:30pm as that was their only seating for the night. The chef asked what we wanted to drink, any drink preferences, and if we had any questions. I let him know what flavor profile of sake I liked and he had his assistant bring two samples of two different sakes for me to try to decide which I liked best. We ended up going with the Kokuryu "Black Dragon" sake. Mildly sweet with notes of fruit, a clean and crisp sake. We appreciated being able to try a sample before deciding on a sake. Chef Ken checked in with each person to ask if we had any allergies before beginning the omakase. Throughout the courses, Ken thoroughly explained each dish in detail- the flavors, the way it was prepared, and how to indulge. His assistant made sure our tea cups were never empty or even close to empty throughout the meal. Ken let us know towards the start of the meal that if we feel like we're getting full, to let him know so that he can add less rice to our sushi. It was a nice touch because I was definitely getting full towards the latter half of the meal and asked for less rice. Love the customizability here. I also loved how intimate the restaurant felt, with only 7 seats total. It felt extra special knowing we were the only seating that day. On top of that, it happened to be Ken's birthday! How lucky were we to have chosen such a special night to dine at Ken. We were also there to celebrate my birthday and one other guest's birthday. Ken was decently talkative and made sure everyone felt comfortable and had fun. For our birthday, we got the special plum sake made by Ken which was absolutely delicious and a great way to end the meal. The meal was $225 per person and we thought it was worth it for how much food we got along with the impeccable service. Highly recommend! read more
11 months ago
3 years ago
Delicious food, intimate setting, great experience. Came here for my birthday and they even printed a happy birthday message onto my menu! Ken does a great job explaining each dish and the nuances behind the taste. It was interesting and fun getting to see each dish being made and plated. Comes to about ~$300 per person, more if you opt for extra sushi! read more
2 years ago
I came here for my birthday dinner back in March. Having tried a good amount of the omakases in San Francisco, Ken is definitely among the top few here! The fish was fresh and we definitely were full by the end of the meal. The chef was friendly and made conversation with us through the meal. The restaurant itself is cute and intimate. It only has a handful of bar seating, so be sure to book a reservation in advance! read more
2 years ago
A top-tier omakase experience. Hidden behind an unassuming door, the restaurant felt intimate and inviting. There are an extremely limited number of seats, so reservations are required. All the ingredients were extremely high quality, and I tried several dishes that I would never have tried otherwise, including shirako. Chef Ken and his team are very friendly and knowledgeable. I had a great time, and would love to come back one day. read more
2 years ago
Amazing omakase experience! We went as a party of 2 for the 8pm seating and was seated alongside 4 other people in their 6 person counter. Chef Ken started everyone at the same time which I appreciated as it made the experience seem much more organized and timely, in comparison to some omakase places that serve you independently of other customers, causing repeated explanations and slower service. He also offered us tastings of the sake when we were asking for recommendations, as well as the non-alcoholic drink. Food wise, all the dishes stood out in their own way, either in flavor or texture, and I could tell there was a lot of effort put into each piece of sushi. The scallops and uni were especially good here, and brought out different flavors and textures in comparison to what you would get in other sushi restaurants. The only thing lacking is the rice dish and corn soup, which I feel could use more seasoning and depth of flavor. Chef Ken also explained each dish thoroughly, and was super friendly throughout, always checking up on us, initiating conversation, and answering any questions we had. Overall, the experience took about 2 hours, and we left feeling pretty full but not overly stuffed. Definitely worth the price tag! read more
4 years ago
Occasion: Birthday Dinner My BF surprised me at Ken for my birthday and it was definitely an one-of-a-kind omakase experience! (I've been to 11 traditional omakase experiences including 2 in Japan) Uniqueness: - SUPER intimate seating of 7 people MAX. Bar seating only - Ken was very interactive with us, easy to talk to, and was quite funny :) - Highlights the foundational elements & flavors in traditional omakase SUSHI: Ken is committed to the traditional Japanese omakase techniques and using simple ingredients to highlight the natural flavors of each fish, vegetable, and rice. I could tell from this prepping process that a lot of thought and time went into each dish from aging the fish, usage of different sauces for the respective fish, the method of making each soup/rich dish to the small colorful details in the plating. The rice was cooked perfectly and the ratio to the fish was just right. I enjoyed the pace of each hot dish and fish. I especially loved that he gave us a choice of Santa Barbara uni or Hokkaido uni for those that might prefer a sweeter uni experience vs an umami/ocean uni experience. There were also add-ons at the end we opted for :) AMBIANCE/SERVICE: Because we ate in such an intimate setting, I appreciate that it was almost like a family dinner. I've never been the biggest fan of communal dining settings (when dining out), but I actually quite enjoyed this. Of course, how much you want to interact is completely up to you! But I've never learned so much about the omakase prepping experience until now. We didn't have trouble looking for parking and the exterior is very discrete so make sure to check the map location. You can wait outside until someone comes out to grab your party for the next seating. read more
8 months ago
4 years ago
Wow! I found this place through a YouTuber, MeiMei or who was on a Foodie trek around the Bay Area to introduce her Seattle friend to. I pass by this place many times taking the 24 Divisadero bus. This place is true my a hole it wall. Outside doesn't look like much. I thought it was a boarded up closed store, but apparently it's a restaurant! One chef named Ken with his assistant and a just a full counter seating of happy and mesmerized people jus staring at the chef and their food and ignoring me opening the door with the sun slight shining in at them in the lonely quiet room. I had reserved my food online a week in advance during open hours. Since I am a salmon fan, obviously I got the: Masu Ikura Don $40 Ocean trout sashimi & salmon caviar over seasoned sushi rice with shiitake mushroom, yuzu, sesame and Jidori egg omelet The presentation really caught my eye and reason I wanted to try this unique personalize place where the chef puts his care and craft into a beautiful art piece that you can eat. Fresh ingredients for sure. If you want to eat here in person read on their website their directions. Currently it says: WITH SOFT OPENING MENU AT 5:30PM & 8:00PM (WED - SAT) 5:30PM (SUN ONLY) Reservations are ONLY taken through RESY. TAKE-OUT ORDERS are available for pickup Thursday - Sunday between 5:30 pm and 7:00 pm. Orders are accepted beginning the Sunday before the pickup date. A credit card is required to secure your order It was easy pickup. I wasn't sure how to proceed once I opened the door and stepped inside restaurant because I wasn't prepared how tiny the place was. Thank goodness the Chef Assistant saw me behind the counter and told me he will be right there. By the door I saw other takeout items in bags ready to go as well. I took it home and happily ate it and enjoying every bite. I am impressed with the freshness and presentation. I say it's a good treat for special occasion because I don't normally spend that much for sushi. One reason I stick with ramen most of time. LOL I would like to try his other dishes next time when I am in mood for raw sushi. read more
Ken offers the kind of special omakase experience that's just perfect for celebrating a special occasion. The place is small - they only have 6-7 counter seats and they offer an omakase menu with potential for additional pieces. The menu that night consisted of an amuse (octopus), sashimi (katsuo, scallop, tuna, firefly squid), first round of sushi (medium fatty tuna, Spanish mackerel, golden eye snapper, horse mackerel, fatty tuna), steamed dish (chawanmushi with snapper milt), second round of sushi (mackerel roll, young snapper with yolk powder, cherry salmon, two kinds of Hokkaido Uni), rice (with snapper and lotus root), soup (white asparagus) and dessert (steamed pear with goji berry). I ordered the kohada (gizzard shad) as my supplemental piece. Everything was excellent and I really liked the sushi rice they used (good grain size and not too heavy on the vinegar). My favorite piece was the Chu toro (medium fatty tuna) which had a little bit of a sear. The firefly squid was probably the most unexpectedly delightful bite of the evening. The chef also gave us a nice playful "palate cleanser" with pear juice and Ikura. Service was great but not fussy. This is a proper omakase experience. With tax and tip, this was $300 (yes, it's a bit pricey but it's for a special occasion). Highly recommended!!! read more
First omasake experience in quite a while! Ken definitely did not disappoint. We were greeted warmly as soon as we entered, and Ken kept the dining experience pleasant and entertaining the whole evening. We (group of 7) took up the whole restaurant so it felt intimate and also VIP at the same time. Starting from the first course I can feel the care and love the chef puts in the preparation. He made even a simple tomato taste divine. The sashimi course was art on a plate, and tasty as well. All the sushi was tasty and prepared meticulously, my favorite was the torched toro. The only dish I didn't love was the rice dish, compared to the rest it just seemed... unexciting? Oh I also added a cuttlefish sushi during the "extra" round, and it was tasty as well. Had a blast with my friends and highly recommended! read more
5 years ago
To sum up my experience in a couple words: The most delicious piece of artwork I've ever eaten. We literally stared at our beautiful omakase bento boxes for a good couple minutes before we ate it... it's just too pretty to eat! I had the salmon ikura don and it was so freaking good! The ikura are the perfect amount of salty to go with the big pieces of salmon sashimi and rice. Their rice was so good too! It's like a shiitake broth based rice or something - really umami without being overpowering at all. And ok, I'm not sure what they added to the wasabi, but the wasabi was somehow delicious too? Everything just went so well together in that beautiful box of food... I literally can't wait to find an excuse to go get it again. My boyfriend and friend both tried the omakase don (the one with the chef's selection over rice) and wow - theirs was just such a beautiful array of colors. The uni and scallop looked particularly appetizing in my opinion. Both of them devoured their boxes so fast and had nothing but good things to say. They want to come back again too! All in all, their togo bento boxes are amazing. We brought ours up to the marin headlands so we enjoyed ours with a view too! If we can somehow be able to snag some reservations, we'd definitely love to try it in house and fresh as well!! read more
5 years ago
Got to try Ken on Saturday! Chef Ken and his helper that night were both friendly and attentive. Chef Ken likes to give you lots of details about the fish he serves and what he's done to them so you can learn a lot! I liked every fish/course we had. Everything tasted super fresh and wasn't overpowered by any sauces or toppings. My favorites from the night were the toro (obviously) and the uni! Uni has never been my favorite, but when it's super fresh, it's super good! Also, apparently it tastes different when it's a male or female, and this was male. So that's good to know! The chawanmushi was also one of the best I've had before. Super good flavors! The place is small and intimate (only 6 seats at the bar), so it's a lovely intimate omakase experience. Whenever I splurge on omakase, I always sit at the bar. So this was perfect. Can't wait to visit again! Thanks for a great night/meal! read more
5 years ago
Only for the take out experience back in early December, but the taste of the omakase box and the additional Saba Bou-Zushi (mackerel sushi wrapped in kondo/seaweed) and the Kani Hako Sushi (kani/crab with salmon caviar and uni/sea urchin) were all amazingly fresh and lightly salted, either naturally by the seawater or based on the type of fish that was chosen. I did not use soy sauce at all for the nigiri and sushi rolls, they were all naturally flavored wonderfully. Upon arrival to pick up, I was actually running 20-25 minutes late past my pickup window, but the Chef, Ken-Sensei actually texted me throughout the afternoon and I was still able to pick up my order without any trouble. It's adorable and an honor to have the chef himself sending you texts between his seatings and managing the little 6-seated bar area where he is serving dine-in guests (soft opening still). Even compared to similarly-priced omakase sets across the city, I think Ken has won me over easily AND with a take out experience, too! I definitely want to go back and try the dine-in experience. Looking forward to it, and thank you for the delicious belated birthday meal that I shared with my fellow omakase-loving friend!! read more
Intimate and detailed omakase experience! Reservations only with each seating limited to 7 people total. Ken is very interactive and explains each item when served. It's great being able to watch the items getting assembled and the opportunity to ask any questions. Some of the items include fish that he's aged himself. As others say here as well, great experience and an amazing option for special occasions. read more
My husband heard about Ken so we messaged him on IG @chef_ken.sf and he sent us the Google form link to order. Payment was through Venmo or Zelle so everything is contactless. We've ordered from them twice now. The first time, we each got omakase and shared the saba bou-zushi. The second time, we each got omakase and shared the masu ikura don. We also got omakase for our neighbors and they agreed it was excellent (and such a good value). My favorite has been the saba bou-zushi. It was some of the best sushi I've had in a while. However, the omakase is also very very good. Fish is top quality and the rice is perfection. They have a somewhat small space so it's takeout only right now. I believe Fri-Sun and pickup window is 5:30-7pm. I wish we lived in SF or Ken was in the South Bay...then we would get it so much more often! read more
Delicious Omakase - feels like being in Japan. I loved their Uni and their depth of flavour in the sushi - some nigiris with cinnamon notes, some with with cherry blossom leaves. My favourites were the otoro and shima aji sashimi and the custard soup. The chef explains every single dish and is quite funny. Great service, small and cozy ambiance and ultimately just great sushi. The sushi is the main attraction, so don't go expecting for wagyu,large options of appetizer or crazy deserts. It's all about the fish and it's freshness. read more
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More info about KEN
252 Divisadero St
San Francisco, CA 94117
Lower Haight
Directions
(628) 867-7113
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http://www.ken-sf.com
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Ask the Community - KEN
Do they do take out? If so, is there a menu for it?
Hi Mary, we do not currently do take out, apologies for the delayed response!
Can I book a part of 1? Do they even ALOW a part of 1 to this establishment?
Yes. We sat next to a guy dining solo.
Is the take out menu up to date as of August 2022?
How far in advance do reservations open up on resy?
This may be a silly question, but I can't figure out how/where to order--do they have a website or is there somewhere a menu is posted?
If you go on their Instagram, @ken.sf.ca they post the link to order in their bio. It has available slot times for each week as well as the Instagram will post of when their weekly order/menu is up (usually every Sunday).
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