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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!
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.
A wonderful meal with genuinely attentive service. My partner and I celebrated our anniversary here, and it was amazing. The sushi and sashimi are incredibly fresh, but what really stood out was the creativity, with preparations and fish you'd be hard-pressed to find elsewhere. The meal has plenty of courses, so you'll leave fully satisfied. Chatting with the chef and learning about each dish made it even more fun. The staff kept a close eye on everything we needed without ever feeling intrusive, and the intimate setting made the night feel special. They even end with a sweet little surprise (no spoilers here, haha). All in all, a perfect spot for a special occasion.
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.
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
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
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
3 years ago
Let me start by saying, this was one of the better sushi omakase places I've been to San Francisco. I've been to omakase, kusakabe, etc. so I know my flavor profiles when it comes to this type of fine dining. The chef is REALLY nice and interactive. He explained each cut of fish and how he prepares it. Each way was unique. This is what makes it stand out from other omakase places in San Francisco. You need to have tried toro to appreciate what it tastes like when it's aged for 2 weeks. My favorite dishes were the CHAWANMUSHI and the Uni and toro sushi pieces. I like how the chef focuses on serving 7 diners at a time. This allows him to really give a one on one unique experience. They have a comfortable setting and i had all the courses with green tea. Highly recommend for just a good time or special occasion :) read more
2 years ago
Looking for your next sushi meal to treat yourself in SF? Look no further than Ken's! Chef Ken's skills and preparation techniques are masterful, having been the sous-chef of Chef Nori Kusakabe of, of course, Kusakabe and previously Sushi Ran. Ken is very friendly, light-hearted, and educational - no stuffy, intimidating sushi dinners here. The prices are very reasonable for high end sushi which lowers the entry barrier and introduces the world of Omakase to new audiences. We had the Sashimi, Sushi Omakase, Masu Ikura Don, and Unagi Hako Sushi to-go boxes! The sashimi was amazingly pure - the fish was prepared masterfully, it was very fresh, and all the pieces shined individually and together. The Ocean Trout and Toro stood out the most to us but none disappointed, that's for sure. The Sushi Omakase was exactly what you'd expect from a high end sushi place - it was to die for! The nigiri was perfectly seasoned and each piece melted in your mouth; the rice was on point and I was told it will be tweaked even further. From the hamachi to the bluefin tuna, each bite brought new surprises with it. I'd imagine when indoor dining resumes, things like Hokkaido uni and caviar will be added to the mix, as well. At the current $47 price, the value is definitely there. Similarly, the Masu Ikura Don delivered on our fine dining expectations. The fish was thinly sliced and easy to consume with the perfectly prepared rice and salty, burst-in-your-mouth, high quality salmon roe balls. The little bites of jidori egg omelet were a welcomed surprised and cut through some of the other strong flavors. Lastly, the Unagi Hako Sushi was amazing, as the strong flavor of the Unagi was seeping through the rice underneath, fusing itself with it and amplifying the flavors ever further. The bites were generously large and filling. Overall, I am really impressed with Ken's new restaurant. I've dined with him in the past at Kusakabe and even remember seeing him at Sushi Ran about a decade ago; I can't wait to see what else he has in store for us as he develops his menu further. Ken's skills are unquestionable, his demeanor is welcoming, and the lower prices bring tremendous value to the customer, opening the world of Omakase to more and more people. read more
6 years ago
COVID-19 TAKEOUT Who has champagne taste on a beer budget? *RAISES HAND* We all like nice things but affording them is a whole other story. Since COVID, I've been wanting to go all out with a fancy box of sushi. But, I didn't want to be rationing frozen peas like a famine for the rest of the week so I lived vicariously through other people's posts. Well, now you can get a fancy box of high-quality sushi without going broque. Soft opening this week is KEN, a new sushi takeout restaurant from Chef Ken of KUSAKABE and Sushi Ran. Currently, it's a one man show so it's very limited quantities (7 orders a day) and a pre-order is required. This week, orders are already sold out but additional pick-up days are in the works. C O V I D - 1 9 S A F E T Y P R E C A U T I O N S * Contactless ordering and payment. * Staff wore mask properly. * Hand sanitizer available. * Sealed takeout boxes. F O O D Each sushi box was thoughtfully packed with thank you labels. * Omakase Nigiri (9 pc - $45): https://bit.ly/3s05LzW ***Requested less sushi rice --Blue fin tuna, hamachi, umi masu, hokkaido hotate, toro, jidori dashimaki, 3 pc chef's choice The nigiri was skillfully prepared with a good ratio of fish-to-sushi rice for my preferences (less rice was accommodated). Each slice of fish was impeccably fresh, smoothly cut with no jagged edges. The sushi rice was properly seasoned with a nice, chewy-sticky bite. The jidori dashimaki (like tamago) was like an eggy, fluffy soft, moist sponge cake. A nice sweet ending. * Sashimi (10 pc - $35): https://bit.ly/2Xk5WrU --Toro, hamachi, umi masu, hokkaido hotate, 1 kind chef's choice Not my order so I didn't try but it looked pretty. * Unagi Hako: Kabayaki boxed style sushi w/ braised arima sansho powder ($20): https://bit.ly/3rZJ8vB Rich, meaty, and sweet with the sansho adding a citrusy pepperyness. S E R V I C E Chef Ken is humble, grateful, and prompt. My order was ready before my designated time-slot. Since COVID, I haven't had high-quality sushi at this price point until now - it's such a welcome treat. Overall, an incredible value for the freshness, top-notch quality, and skillful preparation. Highly recommended. read more
My first visit to Japan was 2018 w/ my wife. Couldn't sleep because of jetlag and was wide awake at 430 am! Took a taxi to the new location of the famous Tsukiji fish market (Toyosu) and waited in line for about 1.5 hrs at Sushi Dai. It was the first time I've been served by a woman sushi chef! It was also one of the few times in life where I was really blown away by the freshness and umami taste of the sushi! Well, tonight I'm blown away by the "to-go" sushi prepared by Chef Ken! Ken recently worked at Kusakabe and used to work at Sushi Ran as well. He's opening his own restaurant in SF on Divisidero St. and is currently doing a weekly pop-up. Amazing taste and better price of ($48) for omakaze. Masu ikura Don had right balance of saltiness and sweetness with the jidori egg. The Kani Hako, OMG!!! Delicious! おいしい Ordered few days before pick up. Ken was very friendly and hand delivered the food and asked for feedback. Rather easy finding parking on the rather busy Divisidero St. To order: email: ken.sf.ca@gmail.com Or follow him on ig: chef_ken.sf read more
Each omakase restaurant is unique because of each chef's past experience with sushi/Japanese cuisine/ and culture. Although I had a great time in this environment, I was disappointed with the food flavors and the quantity. I was actually quite hungry after my meal (even when I had all the add-ons). I had to request water about 20 minutes into the meal. They didn't offer water. Atmosphere was nice and peaceful. But the frustration with the flavors of the sashimi left me wanting something more unique. I would NOT recommend the rice with corn and chopped oysters. It was way too dry. read more
Glad to have tried the pop-up at Ken's new restaurant. I ordered some items for a friend's virtual birthday dinner, the packaging made it very easy to deliver for an at-home gourmet dinner. He posts the menu and ordering instructions on his instagram: @ken.sf.ca. I ordered the masu ikura donburi, which was ocean trout and ikura over rice with bits of tamago, and suckered into an unagi hako sushi, the body looking eel roll. My friend had the chirashi sushi set, it was plated so beautifully, she spent some time taking pictures. Good thing sushi isn't hot, my meal would have cooled down by the time I was allowed to eat. My sets were also very photogenic and I could not wait to dig in. I tried my very best not to devour my food and try to enjoy every moment as long as possible. It was very hard to focus, the virtual birthday dinner became a 1-on-1 mukbang. I was okay with the unagi, a bit too drenched/saturated for my taste, I do enjoy thay sansho pepper for this lemony flavor. I have no words for my donburi, it was just perfect. I can't wait to go back again and try the other items on the menu. It does change from time to time, definitely looking forward to my next order there! read more
4 years ago
I have a higher bar for fusion as I feel it requires a mastery of the original cuisine with a vast understanding of ingredients and flavor for unique collaborations to truly shine... and Ken does it, and does it extremely well. It's an intimate restaurant next to a pizza shop that seats just a handlful of people, creating an intimate experience into some very delicious dishes that are traditional and yet very unique. You must come at the arranged time as the dishes are served for all attendees together. The beer and sake options were also broad and interesting. Definitely would come back. Worth every bit of the wait and the cost. read more
Let me start by admitting that Ken's omakase experience is NOT CHEAP. Without drinks, their $225 omakase rounds out to just under $300 with tax and tip, so this is definitely a special occasion type spot. But special occasion it does deliver, especially since each seating is only around 6-7 diners, and each seat gives you a full 2-hour display of Chef Ken's craft and the dedication he has to his style and his vision for his sushi. I also am biased towards sushi spots that do a great job of lightening up what are usually pretty formal omakase experiences with a little bit of light banter and conversation with the chef. Chef Ken did a great job of *trying* to engage us in conversation, and sharing about how he treated / cured / aged / concocted each dish or each piece of nigiri. The first couple of dishes left me feeling like there could've been a TAD more flavor in the sashimi, but I slowly came around to appreciate how this style truly brought out what the team at Ken is doing with their fish. In the chef's own words, everybody can serve fish fresh off the plane from Japan, but by ageing / curing it anywhere from a few days to a few weeks, he brought out unique flavors that I did not expect from what were familiar pieces of fish / nigiri. It was truly an experience! read more
2 years ago
Absolutely incredible. One of the best Omakase experiences I have ever had in my entire life - amazing! Just seven seats at the bar every single dish was beyond amazing. Make a reservation and go - Ken answered any questions, was fun and funny and it was beyond evident he loves what he does - 5*' read more
Ken Ratings: 4.6/5 Food: 5/5 - My boyfriend took me to Ken just because I wanted to go, no special occasion. Ken definitely stands out from most of the city's omakase. There's perfectly prepared sashimi, flawlessly made nigiri pieces, and creative small plates. You would want to see the description of the omakase experience we had below. Omakase [GET]: Presentation of the food was on point and nicely presented. Chef Ken has his own way of interpreting sushi, and most of the sushi are aged over 2 weeks. I loved all the flavors and texture of the fish, especially the uni (the best uni I've ever had, bursting of fatty, sweet, and fresh goodness in my mouth), but the 8 sushi plus the handroll were all fantastic and executed beautifully. Pro tip is to eat the sushi right away, and appreciate the flavors in each, such as smoky, acidity, and citrusy. The sushi rice was cooked perfectly too. The Dungeness crab soup was silky, creamy, and soft, literally melts in your mouth. The only downside about the meal was the fried rice, because it was a bit bland, a tab bit of salt would be perfect, but I am just nitpicking at this point. The desserts are a nice touch at the end of the meal. Ambiance: 4.25/5 - Located in Lower Haight on Divisadero. The dining room is intimate with only six seats available. We did the sushi counter experience where you can see Chef Ken does his magic with the fish and other ingredients. I appreciate that it almost felt like having dinner at Chef Ken's house, like a family meal. The other 4 people was nice, and entire dinner was on the quieter side until we started to warm up with each other. Price: 4.5/5 - The omakase is $175 for a total of 9 courses, and after tax and tips, it came up to be $225 per person. It consists of small bites, sashimi, 8 pieces of sushi and handrolls, soup and sweets. There are add-ons available and sake for purchase. We were quite full afterwards, definitely worth it, great experience. Service: 4.5/5 - There's only Chef Ken and his sous chef there that evening. Chef Ken is down-to-earth and friendly, initiating conversations and really getting to know us. He always gives the food to the ladies first, Haha. The sous chef is attention to detail, my water glasses is not empty, and ginger are constantly coming my way. All silverwares are shinny and clean, intimate space, so definitely a Michelin level customer service. BLUF: All in all, my boyfriend and I had a lovely meal and we both enjoyed the omakase, the company of 4 other foodies, and Chef Ken's approachable demeanor and personality. Dining at Ken is an UNMISSABLE experience for anyone who loves fish and appreciate the flavors in traditional omakase and open to the uniqueness of Ken's creative approach and twist on sushi too! You will not regret dropping big bucks here. read more
A stunning Edomae sushi counter with a high price tag justified by an incredible meal with a superstar sushi chef. I loved my time at this beautiful spot that serves some of the best sushi in San Francisco (and I've been to most of these higher-end Omakase spots). The two-uni bite was among the best things I've had this year. Service is typical of a sushi counter, but the chef is playful and fun. read more
2 years ago
4 years ago
KEN is an intimate, six-seat omakase restaurant where everyone gets a front row seat to Chef Ken's art! Beautiful and thoughtful dishes, excellent fish and don't skip the sake selection! Perfect date night spot! read more
2 years ago
Serene. Pristine. Focused. Entering the intimate space of KEN, it's clear that this is an establishment dedicated to the traditional tenets of Japanese omakase With stints at Sushi Ran and Kukasabe, Chef Ken has developed a small, but devoted, following that has gladly followed him to his eponymously named restaurant. Both pairs of fellow diners at the 6-seat omakase bar had all previously dined with Chef Ken and happily shared restaurant favorites across the City with KEN figuring prominently in all mentions The multi-course menu starts with sashimi and the colorful vegetable accompaniments are as much addition you get beyond the fish. There are no gold flakes, dollops of caviar or multi-tiered handrolls here; the presentation let's the rice and the fish alone shine The cooked dishes are just as strong with a delectable chawanmushi featuring snow crab meat and cooked shirako and a donabe featuring perfectly crispy rice topped with plentiful seafood. The meal ends with a wonderful bowl of scalding hot fish bone broth All in all, it was a lovely meal and we enjoyed both the company of fellow food lovers and Chef Ken's friendly, humble, and approachable demeanor Unlike the recent proliferation of sushi conglomerates in the City, KEN feels more personal and ultimately more personable It's clear from dining here that KEN wants to go places, with this but an important first step in a culinary journey, and an acknowledgement of the dedication required to be a top-tier sushiya I feel lucky to be among the early diners at KEN (I've seen this story before) and look forward to seeing how far he goes. Thank you again Ken for a wonderful meal! KEN Omakase $175 ~ First Bite / 3 Types of Sashimi: Hotate, Sawara, Akami, Baby firefly squid / 5 kinds of sushi: Chutoro Zuke, Aji / Kinmedai, Issaki, Toro aged 2 wks / Steamed Dish / 3 kinds of sushi: Kassugi Dai / Shima Aji / Bafun Uni / handroll / Kamameshi / Sweets KEN (San Francisco, CA) KEN accepts credit cards including American Express and is indoor dining only with reservations on RESY read more
4 years ago
Ken is one of my fav sushi spot. It's discreet exterior makes it easy to miss but is a total gem and should not be missed. Ken serves up an intimate experience with a fantastic omakase offering. His attention to detail is spot on, even noticing the little things such as me being left handed, and placing pieces at a better angle for me to grab. You will not leave hungry and be wanting to go back again. While you are there don't forget to check out Ken's sake selections, his daiginjo offerings are superb, my group tried 3 different bottles in our seating and was not disappointed with all 3 read more
A sushi experience I'll never forget. The food was, of course, amazing and delicious. I loved each dish and piece thoughtfully prepared by Chef Ken. The service was great too - Ken was very friendly, funny and knowledgeable. Him and his assistant really worked well together. I loved the ambiance. It's a very small, private place that feels inviting. read more
3 years ago
3 years ago
I got this for take out as I wasn't sure how busy it'd be and live close by. I ordered the kani hako sushi and omakase. The omakase was perfect and every bite was so buttery, melt in your mouth, amazing. The sushi was unique and also delicious. The texture and flavor of the rice was perfect and loved the uni on top. Everything tasted so decadent and I can't wait to try more items or come in to eat. Ordering online was easy and food was ready. Very friendly and inside of the restaurant looked nice. I'd recommend trying Ken even if it's takeout like me! read more
4 years ago
It was such a wonderful experience at the KEN last night. Absolutely love it. It is a small restaurant with 6 to 7 bar seats right now. Cozy and very comfortable setting. We started with Sashimi plate. Four different ingredients with a little bit add on essences made this dish so enjoyable. Followed are my favorite sushi pieces. Right amount of the rice and super fresh fish, those two simple ingredients through master chef Ken's magic hands become a piece of art and it is so delicious. One bite one pleasure. I just wish that this amazing taste can stay in my mouth a little bit longer. The owner, Ken, is the sushi chef who previously worked at Kusakabe. He does not like most high end sushi restaurant chefs who only focus on their work and didn't connect to their customers much. He engaged in conversations with us often. He talked about the food he prepared. I learned a lot from him. He made this dining experience more enjoyable and interesting. Highly recommended. A must try place for Sushi lovers. read more
Got takeout from Ken and were very impressed. We got the sashimi omakase, chirashi zushi, and masu ikura don. Chef Ken worked his magic by pairing fresh fish with delectable seasonal veggies and palette cleaners. Our favorites were the sushi omakase and the chirashi zushi. Each piece of fish had its own uniqueness to it. Loved the shiso leaves and other garnishes on top of the fish. Also liked the smokiness of the ikura. We placed our order through the app and it was super easy. The restaurant entrance was bit hard to find as it was a wooden door next to the heart mural. read more
This omakase spot is so intimate it only seats 6 people! Chef Ken hails from Michelin starred sushi restaurants and has brought his expertise over to open Ken. It feels like you're dining at a friend's home, watching him work his magic while conversing about life. I highly recommend this spot for your next date night or special occasion! read more
5 years ago
Dining at Ken was such a delightful experience all around. The space is small and inconspicuous from the outside; doors open to reveal a minimalist interior with just a six person counter, which means every seat is the best seat in the house. All diners have a clear view of the chef creating each course before he places it directly onto your plate. Chef Ken is personable and the friendly banter made the meal even more enjoyable. The omakase started with a cold dish (dashi tomato) and sashimi, and then moved to several pieces of nigiri. There were also a couple of warm dishes (chawanmushi and kamameshi), a hand roll, and dessert. There was great progression and it felt like a complete meal. The fish is sourced from Tokyo and was incredibly fresh. Every course was delicious and showcased skill and creativity. Even the sushi rice featured a unique and tasty flavor profile. There is short beverage menu with sake and wine. We were happy with each of the sakes we tried, which rounded out a great meal. read more
5 years ago
Very pleased to have spent our Christmas eve dinner here. We'd done takeout during the pandemic which was excellent and were excited to dine in. 6 seats omakase only and you get to chat with Ken the whole time. Was a nice fun experience and every piece was meticulously prepared. Homemade Umeshu was very good. read more
5 years ago
We dined at Ken tonight and I couldn't wait to get home to write this review! The entire experience was incredible. The restaurant is currently one seating per night with 6 guests at the bar. Chef Ken has a wonderful personality and is great at his craft, each dish was uniquely thoughtful. Hands down one of the best newer restaurants in SF and definitely worth checking out - reservations fill up quickly (no surprise) so if you see an opening, book it! I am usually picky with sushi but everything was so fresh, there wasn't a part of the night I didn't enjoy. We loved how Chef Ken incorporated warm dishes into the progression, the custard was amazing. The garnishes on each nigiri each added a nice touch, every piece was unique. You can tell the time and effort that went into this menu - we will definitely be back. read more
The BEST sushi takeout ever. I've gone through my fair share of sushi takeout this pandemic, and Ken really shines through! First off, he was a chef at one of my favorite sushi restaurants Kusakabe, and second, the sushi is AMAZING - super fresh, tastefully presented, and affordable price point. We ordered the Kani Hako sushi, nigiri omakase, and sashimi omakase and all were delicious. Definitely one of those places where you can order anything and it'll still be good! Try it, you won't regret it! Things to note: Ken is only open thurs-sun for pickup between 530-7pm. Same day orders must be placed by 1pm! read more
6 years ago
SO DELICIOUS!!! SO FRESH!!! found that Chef Ken was starting his own restaurant and immediately headed to his Instagram to look for ways to put in an order asap. He posts his order schedule there so make sure to follow him @chef_ken.sf to see the menu / how to order! We got two omakase sets and it was one of the best sushi takeouts we have gotten during the pandemic. Everything is of such high quality and we thoroughly enjoyed our meals. Our favorites were definitely the torched tuna and the toro. DON'T HESITATE!! JUST PUT IN YOUR ORDER!!!! You won't regret it :) P.S. Shout out to sf sushi connoisseur Mario for recommending this place!!! I loved it read more
Fantastic sushi. After I dined at Kusakabe, I noticed on their Instagram page that they were promoting Ken's new business since he used to work as a sushi chef there. After following his Instagram page, I snagged his to-go omakase boxes and they were DELICIOUS. While I believe the sushi is pre-seasoned, he also includes a delicious soy sauce spritzer - a few sprays of the soy sauce on the nigiri made it even better! I honestly can't wait until his sushi restaurant is open for indoor or outdoor dining. We'll be the first to be there! My only suggestion to Ken would be to invest in a printout of the sushi pieces for the omakase boxes! read more
KEN is amazing! The experience is top notch and the fish is delicious. Every meal I've had has been really memorable. My favorite is to conclude the meal with house made umeshu. KEN tests around with different liquors so that's always interesting. You're in for a great night and meal here :)) read more
2 years ago
I happily picked up a last minute seat at Ken's. Excellent experience all around. It's intimate with only 7 seats but causal at the same time. The sushi is superb from the amber jack to start to the different preparations of tuna the uni and hand roll. It's so hard to pick a favorite but it almost felt wrong to cleanse your palate with ginger or to try the next piece of sushi because then the last thing you ate will leave you. I enjoyed every course and left just shy of being uncomfortably full. Somethings I would have never ordered on my own and without his preparations I am not sure I would enjoy it anywhere else. Watching him work makes you truly understand the art and craft of being a sushi chef. Even some of the accompaniments like the picked cabbage felt special. Ken is constantly cracking jokes and trying to include everyone in the dining experience. There were some awkward jokes/moments but even those felt therapeutic. He truly cares about everyone's individual experience. He makes drink suggestions based on each individuals preferences. Even being there alone didn't feel lonely at all. This is a must splurge that everyone should try for date night or alone if you can snag a seat. My only regret is that I was too full to try the extra sushi courses that were offered. Note to those trying for the first time- the front door does not have a sign. It is locked but they will open it close to the seating time when they are ready for you to start the omakase experience. read more
3 years ago
2 years ago
More info about KEN
252 Divisadero St
San Francisco, CA 94117
Lower Haight
Directions
(628) 867-7113
Call Now
Visit Website
http://www.ken-sf.com
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Outdoor Amenities
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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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6 reviews that are not currently recommended
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