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Really enjoyed our experience at Ren Omakase! Everyone was super nice and the service was great. They were constantly keeping the table clean and wiping down the plates between courses, which was a nice touch. Everything was really fresh and the courses flowed really well together. The uni was some of the freshest I've tasted. The water eel was another favorite. I'm usually not a big fan of mackerel, but they somehow made it really good. Had a great time here and would definitely come back!
5 stars, no notes. One of my favorite omakase experiences so far. Every dish was crafted perfectly and uniquely. The ankimo mousse was TO DIE FOR. I could eat an entire bowl of this! The desserts were also very unique (homemade miso ice cream)! It is a bit pricey but very memorable. Thank you chef Wen.
Exquisite 19-course meal. Attention to details everywhere - Ingredients and preparations, serving plates and bowls, exceptional service and even the bathroom. Chef Wen trained at Omakase in SF (one of our favorite sushi restaurants in the Bay Area). Each course was prepared just right - the flavor, temperature, texture. We were very impressed.
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.
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!
We came here for dinner and had a very enjoyable time! It was a very intimate setting, but still felt casual and comfortable. The seats are spaced out well, unlike other omakase bars where you're sitting very close to the next person. Chen Wen is also very thoughtful and you can see his passion is to make delicious food for his guests. He was constantly asking for feedback on tastes, textures, and flavors. At the end of our dinner he was also telling us about something that he's trying to make and can't quite figure out, but still thinking of different ways. The food was amazing from the hot/cooked dishes to the nigiri. The flavors all mixed so well together and nothing overpowered anything in any dish. The nigiri is more traditional so you can taste each flavor of the fish. Don't even get me started on the Uni tower Chef Wen creates. He first makes an Uni roll with one type of Uni, then cuts it, then adds another 3 layers of Uni to create an Uni tower/mountain. Definitely a highlight of this meal. I have not seen any other omakase do this. Lastly, I can't forget to mention Khloe's service and hospitality. She was very attentive in ensuring we had everything we needed and also provided suggestions to sake to our neighbouring patrons. She is so welcoming and friendly and just added to the experience overall. Definitely a great experience with great food!
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.
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.
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.
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.
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.
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.
Ren Omakase in San Jose was such a beautiful and refined omakase experience. What stood out to me most was how clean and precise every bite tasted. Nothing felt overly seasoned or complicated--the quality of the seafood was allowed to speak for itself. And if you're an uni lover like me, this is heaven. The uni was easily one of the stars of the meal. Creamy, sweet, rich, and incredibly fresh. We had uni more than once, including a generous uni gunkan piled high with beautiful lobes, and another preparation that looked like a creamy uni mixture finished delicately with edible flowers. I definitely wasn't complaining about the amount of uni! The crab was another highlight--sweet, delicate, and beautifully presented. The nigiri progression had a great variety of textures and flavors, from rich, fatty cuts like otoro to lighter, cleaner fish. There were silver-skinned fish with a touch of green garnish, lightly torched pieces that brought out more of the fish's natural oils, and what appeared to be tilefish, with its delicate flesh and lightly crisped skin. I also loved seeing the chef present the seafood before preparing it. The box filled with gorgeous cuts of fish, crab, and trays of uni really showed the quality of the ingredients before they even reached the plate. Even the cooked courses were elegant. The delicate steamed dish with scallop and seasonal vegetables was comforting but still very clean, while the grilled fish had a wonderful balance of tender, fatty flesh and lightly caramelized edges. Overall, Ren is the kind of omakase I appreciate most: minimal, elegant, ingredient-focused, and extremely refined. No unnecessary sauces or flavors covering up the seafood. Just beautiful fish, careful preparation, excellent rice, and lots and lots of uni. read more
I had the opportunity to dine at Ren to celebrate a special occasion and I would have to say - without a doubt - it would have to be my favorite omakase in the Bay Area. If you're an Uni lover this place is extremely generous with their uni courses without up charging and their entire menu and course delivery was executed perfectly. Compared to their sister restaurant Iki - where I also had an opportunity to dine at - this place for me was better and more refined. The chef was especially nice and tried to spark engagement with us as we sat right in front of him. As far as ambiance - very bright, airy, and reminiscent of a modern setting and it was comfortable. Iki had a darker setting up which I actually prefer. Come here for the amazing sushi and bountiful Uni! read more
Too much Uni! (chef knows) ...just kidding. This place is amazing. It will have a Michelin Star within the year mark my words. It's a hidden gem birthed from Omakase in San Francisco. Chef is an artist and by God, the Uni is to die for. Someone left a review saying he uses too much Uni. Fight me. They couldn't be more wrong. If you haven't tried this amazing future Michelin Star Omakase restaurant...make reservations. You're missing out. So fresh and such beautiful tastings. read more
9 hours ago
Really enjoyed our experience at Ren Omakase! Everyone was super nice and the service was great. They were constantly keeping the table clean and wiping down the plates between courses, which was a nice touch. Everything was really fresh and the courses flowed really well together. The uni was some of the freshest I've tasted. The water eel was another favorite. I'm usually not a big fan of mackerel, but they somehow made it really good. Had a great time here and would definitely come back! read more
5 stars, no notes. One of my favorite omakase experiences so far. Every dish was crafted perfectly and uniquely. The ankimo mousse was TO DIE FOR. I could eat an entire bowl of this! The desserts were also very unique (homemade miso ice cream)! It is a bit pricey but very memorable. Thank you chef Wen. read more
27 days ago
Exquisite 19-course meal. Attention to details everywhere - Ingredients and preparations, serving plates and bowls, exceptional service and even the bathroom. Chef Wen trained at Omakase in SF (one of our favorite sushi restaurants in the Bay Area). Each course was prepared just right - the flavor, temperature, texture. We were very impressed. read more
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. read more
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! read more
10 months ago
We came here for dinner and had a very enjoyable time! It was a very intimate setting, but still felt casual and comfortable. The seats are spaced out well, unlike other omakase bars where you're sitting very close to the next person. Chen Wen is also very thoughtful and you can see his passion is to make delicious food for his guests. He was constantly asking for feedback on tastes, textures, and flavors. At the end of our dinner he was also telling us about something that he's trying to make and can't quite figure out, but still thinking of different ways. The food was amazing from the hot/cooked dishes to the nigiri. The flavors all mixed so well together and nothing overpowered anything in any dish. The nigiri is more traditional so you can taste each flavor of the fish. Don't even get me started on the Uni tower Chef Wen creates. He first makes an Uni roll with one type of Uni, then cuts it, then adds another 3 layers of Uni to create an Uni tower/mountain. Definitely a highlight of this meal. I have not seen any other omakase do this. Lastly, I can't forget to mention Khloe's service and hospitality. She was very attentive in ensuring we had everything we needed and also provided suggestions to sake to our neighbouring patrons. She is so welcoming and friendly and just added to the experience overall. Definitely a great experience with great food! read more
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. read more
1 year ago
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. read more
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. read more
6 months ago
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. read more
9 months ago
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 read more
10 months ago
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. read more
1 year ago
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. read more
1 year ago
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. read more
1 year ago
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! read more
1 year ago
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. read more
1 year ago
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. read more
5 months ago
1 year ago
Business owner information
Wen Z.
Thank you so much, Kathy!…
1 year ago
I was excited and honored to be among the first guests at Ren Omakase's soft opening last night. The restaurant is beautiful and intimate. The food was spectacular. My favorite courses were the tuna tartare with Uni and roe and all of the special fishes in the sushi course.The sake choices were amazing. Chef Wen and Tora were a delight. Congratulations to the team! It was (almost) worth the 2 year wait. read more
1 year ago
More info about Ren Omakase
403 El Camino Real
Menlo Park, CA 94025
Directions
(650) 304-3197
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https://www.rensushiomakase.com
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6 reviews that are not currently recommended
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2 months ago
1 year ago
1 year ago
1 year ago
1 year ago
