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    Ren Omakase

    4.8 (20 reviews)
    Closed 5:30 pm - 10:00 PM

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    REN OMAKASE ATMOSPHERE

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    Andrew S.

    Ren Omakase is an intimate omakase counter, sleekly designed with light wood and clean lines that maximize space without feeling cramped. Sitting at the counter transports you straight to Japan: serene, orderly, and designed so every detail has its place. It's a space that invites focus on the food and conversation, and it never felt crowded. Service was equally on point, with Khloe standing out for her warmth and attentiveness. She anticipated needs before we voiced them and kept the flow smooth without breaking the rhythm of the meal. Dinner began with a rich opening -- shrimp, uni, caviar, chutoro -- a bold start that set a decadent tone, though it made the rest of the meal feel lighter by comparison. The crab with vinegar jelly carried nice acidity but leaned soft in texture. Sashimi had a gentle smokiness I enjoyed, though the cuts varied in thickness. Octopus was some of the most tender I've had, soft near the edges but still holding bite at the center. The kinki tempura with vinegar sauce was a standout for me -- bright and refreshing, probably my favorite flavor of the night. Abalone with a whipped cream-based sauce surprised me but worked. Chawanmushi with crab and truffle, however, felt busier, with textures overlapping rather than complementing. The sushi itself had variety but portions leaned small. Tuna cuts in particular were squared, which made them feel less smooth in the mouth. The shari leaned sweet, with vinegar taking a back seat. Nodoguro and engawa were pleasant but lacked the fat or torching to really shine. The uni flight of three types stacked together sounded ambitious, but in practice it was too much in one bite -- they would've shown better individually. Wasabi packed more punch than expected, which may just be seasonal, but it tended to overshadow the more delicate fish. Supplements helped round things out -- I added a saba handroll and some extra cuts of fish and left satisfied, though others in the group still felt portions came up light. One add-on, the ankimo, stood out for the wrong reasons. It was pounded into a sauce with a mortar and pestle, more liquid than solid, and the serving size was tiny for the price. Dessert of fruit with a yuzu sherbet and miso ice cream was refreshing and light, though sequencing mattered -- eating fruit first kept it bright, while finishing with fruit after the miso dulled the sweetness. The attention to detail extended beyond the counter -- from the ceramics to the bathroom, complete with Toto Neorest, waterfall faucet, and Jo Malone scents. All told, it's a polished experience that balances warmth with precision.

    Brandi T.

    Loved the omakase and service at Ren Omakase! The service was excellent thanks to our host who helped make my bf's birthday special. As for the omakase itself, it's definitely one of the best I've had in the Bay Area. Everything was so fresh and each bite left me wanting more. I would highly recommend this place to anyone that wants to try a new omakase place in the bay. Thank you!

    Jade Y.

    Finally got to try this place and it was totally worth it! The omakase had about 20 dishes, each super fresh and beautifully presented. The uni handroll and toro were standout items. The vibe is cozy and service is attentive. Definitely planning a return visit, especially for their seasonal specials.

    Sorbet/fruit dessert
    Phil Y.

    Ren Omakase is one of the Bay Area's newest entries in Best Restaurants Guide, so when a buddy suggested we check it out, I jumped at the opportunity. Despite being relatively new, the evening ran with the polish and pacing of a veteran restaurant. Chef Wen brings Michelin-starred experience into Ren, and it shows. He worked efficiently with a calm focus, while the staff supported seamlessly. Omakase translates to I leave it up to you, and in that spirit there was no printed menu, at least none that I noticed. My descriptions are based on memory; I was happily catching up with my friend, watching Chef's precision at the counter, and chatting with the warm, attentive team ... exactly how this style of dining should be enjoyed. The evening began with delicate small plates, including a jewel-box bowl of tuna crowned with uni and caviar, and an artful serving of sea snails. Other early highlights included sweet snow crab under a golden gelée, tender octopus in a savory glaze, a balanced sashimi set, and a luxurious chawanmushi showered with shaved truffle. The nigiri progression showcased the finest from Tokyo's Toyosu Market and premium supplier Kiyoi, each piece balanced on perfectly seasoned rice. Standouts included nodoguro (akamutsu), gently seared to release its buttery depth; chutoro, lightly scored with the perfect balance of lean and lush; plump, naturally sweet hotate; bright, silky aji brushed with soy; indulgent otoro that melted on the tongue; a unique shrimp with firm, satisfying texture; multiple types of uni layered for briny-sweet complexity; and the warm, tender finish of anago. Beyond these highlights were other pristine and unique fish, all sequenced perfectly to carry the meal forward. Tamago arrived in an expertly composed, custardy, cake-like style before a comforting miso soup and a refreshing sorbet with fruit to close. Ren may be young, but Chef Wen's confidence and experience were evident from the very first bite. At its current price, it's an incredible value for this caliber of omakase. Prices are set to rise, so I'd recommend experiencing this opening chapter while you can. A heartfelt thank you to Chef Wen and team (including director Khloe) for the gracious hospitality and lovely meal. Ren is a welcome addition to the Peninsula, one that already feels timeless.

    Tamago with a thin crème brûlée top
    Jessica H.

    Heard there was a new omakase spot in town and I HAD to try it! I came here to celebrate my cousin's birthday and we were greeted with a personal hand-drawn card and welcome drink when we sat down. Seating was bar only (as it should be) and the counter can seat up to ten individuals. The first thing I noticed was how beautiful their plates and shot glasses were. They had a lot of fan shaped plates which really caught my eye. As for the food, it came with 20 courses and I enjoyed all of the dishes except for maybe 2 or 3 which is a WIN in my book. The meal came with a lot of uni and toro, which are usually the fan favorites. Of all the times I've had omakase, I've never seen a chef destroy three whole boxes of uni and put it in one roll. Chef Wen definitely does not skimp out on high quality ingredients! The nigiri also came with thick cuts of fish which I appreciate. I also really liked how they mixed in pieces of crab into their chawanmushi. I wasn't a fan of the miso soup though because I thought the clams made it taste very fishy. Overall, the food was delicious and we both left extremely full; I literally gained two pounds after this meal lol. The server was very attentive and friendly. She even took Polaroid pictures for everyone at the end of our meal and we were given a ballpoint pen to take home as a little souvenir which was nice! I also like that they have a little parking lot in front of the restaurant so you don't have to worry about street parking. Overall, this spot is definitely one of the better omakase spots in the bay.

    Kevin K.

    Located right on the outskirts of a quaint neighborhood Ren omakase is hard to miss with its traditional illuminated paper privacy screens by the windows. No other omakase establishment I know of in the bay has styled their restaurants this way. I was worried I would have to find street parking but there is a very small shared parking lot located behind the building and parking was a breeze. We were greeted slightly earlier than the reservation time by Khloe who is the main assistant server there. Her service level and quality was impeccable and offered refills and suggestions before you even get the chance to think about it. Inside the establishment you are surrounded by beautiful Japanese neutral wood and the illuminated paper theme continues on the inside which almost makes you feel as if you are stepping into a lucid sushi dream. The beauty is quite literally in the details here. The bathroom is also surprisingly spacious and well designed. I was a fan of the waterfall wooden sink. Chef Wen has a refreshing take on presentation and harmonizes ingredients in ways that compliments his own creativity into works of art. Using gritty liver as a sauce and combining either a whip cream or butter to rice to keep it from falling apart was a first for me and was well received. Covering the egg custard portion of a chawanmushi with a blizzard of crab and a spritz of 2 different types of truffles was mesmerizing. The tako was surprisingly tenderized with minimal massaging time while other chefs usually take hours for theirs to become as tender. I loved their dessert and how the different fruits, mild miso ice cream and bright vibrant and punchy shaved ice complimented each other providing balance among the chaos. Some notable observations: 1. The ankimo was more mushy than what I am used having in terms of texture. 2. Some of the cuts of fish were inconsistent with some being thin and some being thicker (i prefer thicker ;) ). 3. 2 out of the 3 uni were tasty and creamy while the one brand tasted "interesting." 4. The vinegar infused rice was mild in terms of intensity but perhaps this was purposely done so that the taste of fish/marinade/toppings would shine through? 5. The wasabi was VERY spicy and forward from what I am used to having and yes it was real fresh wasabi so make sure to taste-test before applying. My friends and I were tearing up haha. 6. The engawa I thought could have been torched a little longer. 7. The scallop bread could use a sauce pairing or more of the caramelized sugar coating sprinkled on as it has a very faint scallop taste with minimal frills. 8. The lighting is very bright inside which may not provide as much of an intimate setting for a date but this is purely subjective.

    This is the second time that we had visited Ren Omakase, and dined with chef Wen. Just an absolutely amazing Omakase experience, hidden in the sleepy suburbs of Menlo Park, right next to a UPS, who could've known? Inside, you will find an intimate but casual, perfect dining environment, with light wood countertop, and comfortably spaced positioning the service is excellent, with Khole anticipating your needs, with the upmost attentiveness. Chef Wen demonstrates the upmost thoughtfulness, poise, meticulousness, and mastery as he prepares his dishes. We were especially appreciative of the explanations of the ingredients and sourcing of the fish as they prepares each dish. His attention to detail, and the way that he highlights the source of each dish made me feel like I was at a museum. He's also a master at pairing the ingredients, as well as keeping the food coming at a very pleasant pace. 11 out of 10 would recommend

    Delicious Sushi Omakaze, A Hidden Gem loved by Sushi lovers, Ren Omakaze I have always been the fan of master sushi chef Wen in the past 10 years since he was one of the main chefs at Omakase Michelin star restaurant in San Francisco . Now Chef Wen opens his own omakase restaurant. I asked Chef Wen, why Ren is so popular ? particularly in young generation. Chef Wen replied, he has always seek out , carefully select the very best fish and certain ingredients in the season. The restaurant is so beautiful like lotus blossoms. Atmosphere is so lovely and lively. Every dishes are unique, beautiful and delicious. Particularly, We were so impressed by the Boston bluefin tuna chef Wen served us that day. Full of umami, melted in our mouth. Ren Omakaze definitely a highlight in Menlo Park. A very high end omakaze sushi restaurant. Combine Kaiseki style, sushi , Washoku Japanese restaurant. Khloe , the server is incredible heart warming. We have an unforgettable amazing dinner experience in our life.

    Christina W.

    Ren Omakase delivers an exceptional dining experience with very good, well-balanced flavors and impressively fresh fish. The ambiance is clean and minimalist with a beautiful Japandi aesthetic, creating a serene, upscale environment that complements the omakase experience. Every bite feels carefully curated, making it a must-visit for sushi lovers who value both quality and atmosphere.

    Abalone, so tender and flavorful.
    Rachel P.

    Absolutely amazing experience! Enjoyed every bite from the beginning to the end. If you are Uni lovers you must try this restaurant. The chef is so so so .... generously pile the Uni on one piece. I almost couldn't put it into my mouth. Abalone is another outstanding dish. High quality fish. Perfect cooking skills. Great presentation. Beautiful ambience. Excellent service. What a pleasant and enjoyable meal! So glad that Bay Area has Japanese fine dining that cost much less than San Francisco now.

    What more can I say besides, Best Omakase in the Bay! I have been following Wen san since he was at Omakase SF. He always tries to keep his menu changing which I admire. I have been there 3-4 times the past couple months and have had a different menu everytime. Everything from his order of the courses, detailed explanation of where the ingredients are from, the steps of preparation, and the flavors are just flawless. I have never had a bad experience when dining with Wen San. The ambiance is very well thought out and their sake selection is always top tier. I can't wait to go back and see what else he has in store for me!

    Ren Omakase is Menlo Park's newest sushi spot, blending modern elegance with a welcoming vibe. The real star? A massive uni roll packed with creamy, briny goodness. The pacing was a little off on day two of the soft opening, but once the team finds their rhythm, things should smooth out. Menlo Park's food scene has leveled up, but with omakase spots multiplying across the Bay Area, is the trend losing its edge? Some worry that too many options might water down the experience, leaving sushi lovers searching for standouts.

    Wayne K.

    Lets start with the service Tora-San (khloe) is beyond amaxing. I've relied on her to pick my sake pairings for 3 different occasions and hands down she has gotten 11/10 each time. Atompshere is spot on, simplicity meets elegence in a perfect wabi Sabi way. Finally, food. Chef Wen highlights his ingredients and presents them like art. The classic presentstion with modern technigue combine into a caucaufiny of the senses. 11/10 and highly recommend for Yolo or special occasions.

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    Intimate setting. Fresh, high quality food, and a friendly chef. What more can we ask for?

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    4.2(50 reviews)
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    We ordered takeout from Hirotaka Sushi (Menlo Park, CA) on DoorDash and wasn't expecting it to be…read morethis good. The sushi quality really surprised me, super fresh and flavorful. What I ordered: Stanford roll: it had a nice mix of spicy tuna, crab, avocado, hamachi, with the sauces tying everything together really well Nigiri combo: 9 pieces of chef's choice fish and a lot of them were fish belly cuts which are fattyyyyy and melt in your mouth Hamachi lover: surprisingly my 2nd favorite (I normally don't like hamachi that much). It has hamachi, avocado and then hamachi on top, each bite was a big mouthful piece, so yummy Super salmon roll: this was probably my most favorite, especially the torched salmon and tobiko on top. Salmon wrapped around spicy salmon and cucumber. Overall, everything tasted clean and well balanced, nice rice ratio. Nothing felt off, I had no complaints at all. I kinda regret not going in person, def wanna dine in next time.

    We came a little early for dinner. It was empty when we walked in, so we were seated immediately…read more We ordered a rainbow roll, a salmon don, agedashi tofu, and karaage. After we ordered, we received a complimentary edamame. Since we were the only ones seated, we received a lot of attention from the staff. Overall, the fish quality was great! The salmon don was garnished with a bit of shiso, which I had initially set aside. A staff member noticed, and mentioned that it was his favorite, and it pairs great with the salmon. My taste buds unfortunately disagree, but it was kind nonetheless for him to step up. As for appetizers, the agedashi tofu was soft, and the sauce was light and pleasant. The karaage was juicy.

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    4.4(242 reviews)
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    Constantly was hearing good things about this place, so we decided to make a reservation for a…read moreThursday night. I am so happy we did, as it was surprisingly so packed! The restaurant itself is beautiful, and I loved their choice of dishware. It truly is in the little details that make this restaurant feel that much more special. There were so many food options that we ended up going all out, and it was all so delicious. Because it was busy, the food specifically the sushi took longer. We didn't mind the wait as we ordered food that was made in the kitchen so that held us over while we waited for our rolls, but I did overhear the table next to me was getting very frustrated as they said they waited over an hour for their sushi. Wow everything was delicious. We loved the soko Soko special with all 6 different dons as it allowed us to try a little bit of everything. The rice made everything so filling. Their fish tasted so fresh. I definitely recommend the Halami Beef Tataki, cut and cooked so nicely, it was such a savory and flavorful bite. With that, I really enjoyed their skewers, cooked to perfection with the perfect char. We cannot wait to come back!

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    Ranzan - Gohan (Rice) - hagama rice with snow crab meat

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    4.4(159 reviews)
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    Ranzan Redwood City is one of the best omakase experiences I've had in a while. I went with the…read moreHana Kaiseki set ($98) and it felt very worth it for the quality and variety. The pacing was just right, nothing felt rushed, and each course was thoughtfully decorated! I enjoyed every moment during the experience. We started with warm house sake to warm up, and luckily it paired really nicely with the meal and made everything feel extra cozy. Then for the courses, I had: - Starter: Kumiage Yuba with light house sauce and wasabi, I'm so impressed!!! At first I thought I was eating some fish liver because the texture was similar, but turn out it's tofu and they makes it excellent! A very nice starter - Appetizer: Squid tempura, pickled radish, mushroom & veggies, and tamago. I really like the tempura, crispy but not greasy, nice mix of textures - Sashimi plate: 3 pieces of bluefin tuna otoro, very fresh and buttery, just melts in my mouth! Love it - Oden bowl: I'm so in love with the broth, sweet, umami and comforting. It had braised pork belly, radish and konjac jelly, and all taste amazing, could not find any words to complain - Grilled fish: a very simple dish with not much seasoning. Fish was paired with some salty pickled plum and sweet potato. - Steamed tofu with abalone: I really like abalone texture, they made it very tender and easy to chew. Also not much seasoning so that you can feel the natural taste of the seafood, love that! - Hotate scallop with persimmon sauce: I don't like persimmon that much, but the scallops taste fresh and sweet - Rice bowl with pickles and miso soup: this is the 2nd final course, they have 2 options to upgrade from the white rice, uni ikura (+$16) & A5 wagyu (+$26) - we have 2 people so we order both to try a little bit of everything. Both worth the upgrade, but I prefer a5 wagyu - Matcha yokan with red beans and hot tea: the dessert was a bit too sweet for me, even though they served with hot tea to balance. But still, a great dish! Overall, really solid omakase spot on the Peninsula. I'd definitely come back if I had the chance!

    Came here for a Mother's Day lunch with my family. It was very quiet, which my parents appreciated,…read moreand the overall atmosphere was minimalist, grounded, peaceful, and distinctly Japanese. The decor felt understated and calming, and both the host and server were very kind and welcoming. Service was definitely on the slower side -- we started the first course around 1pm and dessert wasn't served until about 2:40pm -- but I suppose that's part of the intentional, course-by-course dining experience. We ordered one of the lunch set menus. A few thoughts on the dishes: * House made tofu - Delicious. Light, delicate, and creamy, topped with wasabi and soy sauce. 9/10 * Appetizer assortment - A box with four small dishes (Nanohana steeped in dashi, simmered daikon radish, Tai marinated in vinaigrette, tamago). The tamago was less sweet than what you'd usually get at sushi restaurants (just okay for me, 6/10). The daikon was tasty (7.5/10), the fish had good flavor but a firmer texture than I prefer (7/10), and the vegetables were well-prepared (7.5/10). Everything was served room temperature. Overall, the flavors and sauces were very mild and subtle, in line with more traditional Japanese cooking. * The sashimi dish was fresh and delicious. 9/10 * Pork belly with vegetables - The pork belly was extremely tender and flavorful, and the vegetables were cooked nicely. The sauce was delicious. I almost wished it came with rice, but it was lightly seasoned and balanced as-is. 8/10 * Gindara marinated in miso - Lovely buttery, flaky texture. I've had similar miso black cod dishes elsewhere that were a bit more flavorful, but still very enjoyable. 8/10 * Chawanmushi - Very smooth, custardy texture with hints of citrus/yuzu, crab, and shiso. The crab texture was nice, though I didn't get a ton of crab flavor. * Octopus - A bit too chewy for my taste, though it paired nicely with the sweetness of the plum. I especially liked the nagaimo (yam) for both flavor and texture. 7.5/10 * Rice with kelp, wasabi cucumber, and simmered baby sardines - The kelp had a great texture and slightly tangy flavor. The wasabi cucumber was a bit too salty for me, even with the rice, but the baby sardines were delicious with just a hint of salt. 8/10 * Miso soup - Nice and light. 8/10 * Dessert (matcha yo-kan) - Green tea jelly with raspberries. Nice texture, though I personally prefer more pudding-like desserts. Not overly sweet, but I'm generally not a fan of beans in desserts. 7.5/10 One especially thoughtful touch: they served dessert to my mom on a special plate with additional Japanese candies and little origami pieces made by the staff. It felt very warm and personal. Overall, a good experience. They also offer à la carte options in addition to the set menus. The space feels intimate and would probably be best for smaller groups or quieter meals.

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    Kemuri Japanese Barú - Hamachi Carpaccio

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    4.1(828 reviews)
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    Craving a Wagyu bowl since my trip to Osaka, and not wanting to deal with an hour of traffic coming…read morethough rush hour from redwood shores to San Jose I thought why not I'll check it out. The restaurant was packed on a Thursday night but I was able to walk in at the bar. I got the ankimo pate from the seasonal menu and the wagyu steak and garlic rice. While waiting for my food I observed a sign of authenticity: a table of 8 Japanese businessmen, so I was pretty excited to get my food. I usually looooove ankimo and I didn't really think too much about how the mascarpone would be. I think it's too heavy/creamy and lost the liver-ness of ankimo which I really like. I understand a lot of people don't though so, different strokes for different people. Not a big fan of the mixture, and there was also water or something on the bread that made it soggy. However, the pickled onions and grapes were really good especially with the wagyu steak and garlic rice. At first glance the image of the wagyu steak is not that impressive, as it was in real life as well...BUT as I took my first bite I was taken back to the underground Kobe beef bowl hole in the wall restaurant. The beef is cut into really big pieces so in this picture it doesn't look like a lot but it was a good ratio. The rice is soft and fluffy and flavorful. Worth getting the dashi. I will definitely be back!!

    Lunch at Kemuri was a total win!…read more My mom and I came in for lunch because we were in the mood to try a new restaurant, and I was immediately sold when I saw oxtail udon on the menu. Say less. O R D E R E D - Oxtail Udon - Octopus Salad - Hamachi Carpaccio - Beef Tongue V E R D I C T The oxtail udon was everything I hoped for and more. The broth was incredibly flavorful -- rich and savory with just a hint of sweetness. You'd think a soup this deep would lean salty, but it was perfectly balanced. And the oxtail? Fall-off-the-bone goodness. As an oxtail lover, this absolutely hit the spot. We also ordered a few dishes to share and honestly... every single one delivered. The beef tongue was super tender and cooked perfectly. The octopus salad was fresh and well-balanced, and the hamachi carpaccio was clean, buttery, and full of flavor. Truly flavortown worthy across the board. If you're looking for a spot that does bold flavors right without being heavy, Kemuri is it. I'd 100% come back again -- and next time, I'm already eyeing that oxtail udon.

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    4.6(89 reviews)
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    We got the Iki bento a few weeks ago and loved it, so we came back for their lunch omakase on a…read moreFriday, and it did not disappoint. The space is intimate, with only 8 counter seats, so you're served directly by chef Li. To my surprise, all of the seats were full on a Friday at lunch. I didn't want to drink too much at lunch, but they had a $29 sake flight of three 1.5 oz pours, which was just the right amount to pair with the sushi but still be able to go back to work after lunch! Pre sushi: 1. Pickled baby ginger: I love this stuff, and he was good about refilling it 2. Crab with Japanese citrus jelly and shiso: a generous amount of sweet, fresh crab 3. Ankimo: two pieces, served with wasabi 4. Signature octopus: massaged 1 hour and stewed 1 hour - very flavorful and tender 5. Steamed abalone: served over soba with abalone liver sauce 6. Seaweed shot 7. Chawanmushi with scallops and caviar Sushi: 1. Hokkaido scallop with yuzu and sea salt 2. Spanish mackerel 3. Akami: lean bluefin tuna 4. Kinmedai: golden eye snapper, torched 5. Isaki: 3 line grunt fish 6. Kelp cured black snapper, shiso leaf, yuzu 7. Chutoro 8. Saba: mackerel with kelp 9. Otoro: torched, topped with uni The scallop and kinmedai were the highlights for me. We also got one of the à la carte add ons: the hand chopped fatty tuna and uni hand roll. To finish: red miso soup At the end, you can watch the chef preparing the bento boxes, which was a good reminder for me to keep my eye out for the next available pickup. The fish was high quality, and the pieces were cut to the right size (I've been to way too many places with unappealingly large cuts). Each course was thoughtfully prepared, and pacing was consistent. For the quality and quantity of food, as well as the service and dining experience, this was a hot deal for $125 a person. We will definitely be coming back!

    Came for lunch and had a very nice experience…read more My favorites were the monkfish liver and the chawanmushi with uni. The chef explained all the dishes and where they are sourced. The presentation is also lovely. I also loved the pickled ginger (that they keep refilling for you). Overall would highly recommend!

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    Iki Omakase - Tomato

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    Tomato

    Ren Omakase - sushi - Updated May 2026

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