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Wow. Sushi Salon was easily one of the best omakase experiences I've ever had and absolutely worth the trip from San Francisco. What makes this place so special is their fish supplier, famed Japanese fish concierge Hiroshi Hasegawa. He's known for sourcing rare and unusual fish that are rarely sold commercially, and he sometimes even free-dives to catch them himself. Sushi Salon is currently the only restaurant in the United States that he supplies, which means you truly won't get this exact experience anywhere else. The rice alone deserves its own praise. The vinegar they use is only supplied to a select few in the U.S., and in my opinion, it was the best sushi rice I've ever had. I could honestly eat the rice on its own. The space is incredibly intimate, with only seven seats per seating at 5:00pm and 7:30pm. Watching each course being prepared right in front of us made the entire experience feel personal and immersive. Every piece of fish was excellent, but the standouts for me were the saba, uni, medai, ninjin, and kegani. Joji Nonaka and Anna Osawa were wonderful hosts. They engaged with guests throughout the evening and shared thoughtful insights and history behind the fish and techniques, which made the meal even more meaningful. Parking was surprisingly easy with street parking nearby, though the surrounding area feels a bit gritty, so I wouldn't leave anything visible in your car. At the end of the omakase, you're given the option to order additional pieces or specialty items not included in the set menu. I highly recommend taking advantage of that and trying as much as you can. Overall, if you're looking to splurge on a truly unique and elevated omakase experience, Sushi Salon is absolutely worth it. It's special, intimate, and unforgettable.
Sushi Salon is an elevated omikase experience with superb food and service. My only hesitation right now is the bathroom, which I comment on at the end of this review. The chef sources fish (and other ingredients, like the toasted nori) from one fishmonger in Japan. ( see my photos). He has told his supplier "omakase" so that he gets what is fresh and well-priced, rather than what is popular in America. Shipments come 2x a week. This, and the taste of his food, reveals that he is a masterful chef. He understand what the fish needs. The octopus is soft not chewy. Some fish is seared and other is raw. Each piece is balanced with the right amount of green onion, or wasabi, or some other pairing, and sauced when appropriate. Like many of the best sushi experiences, there is no soy sauce for the customer to dip in. The chef gives you what you need, ready to eat and perfectly balanced. I enjoyed the first item the most, both for taste and for its ability to surprise me. It was maguro with a sauce of kalamata olive, and accented with shiso. 2: octopus with rice flour salt. As mentioned, this was perfectly tender and the rice flour salt was good and interesting. 3: hirame brown rice vinegar ponzu sauce 4: Various nigiri with good rice and vinegar, each fish well-seasoned 5: Monkfish liver pate with pickled melon and rice in nori. Ankimo is often served in little chunks, and it can be too rich, or too tiresome after a few bites if not done correctly. The pate version, served in a little handroll, hit the right balance and the liver itself had no bitterness. 6: tuna handroll 7: miso soup and Okinawa brown sugar ice cream sake selection is very good and recommendations were good tea selection: many nice offerings. I had the sakura green and the flavor and scent was delightful. Water and tea were kept full. Thank you. Service was friendly and attentive. 5 stars for now, but the bathroom might make me change to 4. (I didn't visit the bathroom but it's in the building next door and this is not a nice neighborhood)
Chef Joji, previously from Utzutzu, if I recall, now serving his own omakase at his 'sushi salon' -- Small counter setup, quiet, minimal, nothing flashy. It's basically a focused tasting in a tight space, which matches the way the meal is served. The sourcing is the most notable part. He uses Hiroki Hasegawa, who only supplies around 160 restaurants worldwide, so a few cuts showed up that I haven't had before, like chikamekintoki and usubahagi. The best bites were chutoro, otoro, and nasu. Those were also the only normal-sized pieces. Everything else came out about half size, which becomes obvious quickly if you're used to omakase around the Bay or Japan. Seasoning was handled properly. Sashimi leaned a bit heavier, nigiri stayed balanced. There was a clear difference in how the fish was portioned. The Mexico-sourced cuts, like chutoro and otoro, were sliced more generously. The Japanese cuts were thinner and rationed. Service pace was slightly quicker than most since some pieces were pre-cut before hitting the rice. A couple details stood out. The front door stays locked during service, which feels strange walking up. Tea is self-pour. Not major issues, just noticeable at this price. Overall, good quality fish and some uncommon cuts. The main drawback is portion size. Worth it if you're there for the sourcing and variety, not if you're expecting good value and a full stomach.
Such a cute, intimate little sushi spot! Sushi Salon is tiny (in the best way) with just a couple of bar seats, which makes the whole experience feel really special and personal. Chef is incredibly knowledgeable and clearly takes pride in every piece. Each bite was unique, perfectly balanced, and so soft.. I genuinely loved every single piece. Nothing felt repetitive, and you can tell a lot of thought goes into each piece. I also loved the little details: the dishes they use are beautiful, and the interior decor is adorable and thoughtfully curated. Cozy, elevated, and memorable. Definitely a spot I'll be thinking about and coming back to.
Lovely experience! Food: 5/5 flavorful exotic fishes Service: 5/5 good with refilling the tea Jojin introduces each dish Ambiance: 5/5 Clean, modern, small tabletop place
Went here with my wife on a Wednesday and enjoyed our experience at Sushi Salon. Chef Joji focuses on serving fish predominantly from the Kanagawa prefecture. I admire their focus on sustainability and sourcing fish thats less mainstream, but always in season. The place seats 8, so it's an intimate space where Anna works FoH and is knowledgeable in sake. She picked a great junmai daiginjo for us to enjoy during our date. Overall I enjoyed my experience here, but because the fish is sourced from one area the flavor profile, mouth feel, and finish and were all pretty similar that night. Even though my favorite cuts are ones that fit the category - Hirame, Aji, Sanma, Kanpachi, Shima Aji - I felt a bit of flavor fatigue near the end of my meal. There's no reason to dock ratings for the things above at all: it's all down to preference. Because the fish flies in twice a week, it'll change on when - and which season - you visit. Overall, while it was delicious, I still prefer Hanazen in Orinda if you're in the east bay for omakase. Their ice cream dessert was absolutely delicious. They used the sake rice from Den Sake in West Oakland to make it and it was by far the best ice cream flavor I've had in years.
This is hands down one of the best meals I've had in Oakland and possibly the Bay Area, the phenomenal, the quality of the seafood and the sake were outstanding, and this is right in my own neighborhood is mind blowing. Worth every cent. Particularly worth calling out, the Aji (Horse Mackerel) and Temaki Toro/Negitoro (Tuna Handroll), also as mentioned in other reviews the Ice Cream was unreal, I'd but it by the pint. The service, being an 8 seat sushi bar was warm and friendly, I especially appreciated the suggestions on selecting Sake, which were excellent.
Such an adorable hidden gem! Only enough seating for 8 and two seatings per night. Very cozy and intimate. Their omakase menu was really diverse and I was surprised to enjoy everything I tried. I wasn't even able to try the last five because I was too full already. Staff was very friendly and warm. Really great experience!
I came here for Valentine's Day with my spouse, and had a great time even though they didn't have any Valentine's Day specials or decorations. Since this is a whole sushi experience, they waited until everyone arrived before Chef Joji started serving. They did check for allergies around the room. Pretty much everything tasted great, from the fish to the pickled ginger on the side to the buckwheat ice cream at the end. Even the seaweed was excellent! The miso bone broth was a little disappointing though because it had less miso flavor than expected and had an odd taste to it (though I normally like bone broth). After the broth was dessert, so that was our chance to order extra, and we chose to get amaebi (sweet shrimp). As a side note, it did not come with the shrimp's head like typical Japanese restaurants. We took the liberty of ordering alcohol, and since I like sweet drinks, I liked the Oze x Rose, Gunma Junmai Daiginjo and the Orange Daiginjo Special Sake the best (out of the 4 that I tried). The Honeya "Tsubasa", Toyama was good, but it was on the drier side. One of the downsides is that they don't have a restroom, so you have to use the one next door at the mac and cheese place. All in all, this was a great place to go to for a quiet fancy-ish dinner for a special occasion. It's also a quick walk from MacArthur BART (though I don't recommend walking alone, especially at night). ECO NOTES (Dine-In) Dine-In Dishware: Reusable plates and bowls Napkins: Reusable cloth napkin Utensils: Reusable wooden chopsticks (since they appear to be lacquered) Water cups: Short cups made of glass
8-seat traditional omakase menu featuring 17 courses by chef Joji Nonaka, honoring the meaning of less-is-more. They source the majority of the fish through a well-known fish concierge in Japan. They also use a special 8-month fermented vinegar crafted by Iio Jozo Vinegar Brewery based in Kyoto that is dedicated to transparency, environmental sustainability and cultural preservation. They use Mitsuboshi Shoyu, naturally brewed and fermented using a 300 year old traditional method that continues to use wood fire in their cooking. You can taste the combination of these three intentional decisions in every course! Also loved the cubbed ginger they served. Every course is prepared allowing fish to shine. Absolutely delicious. Clean space. Quietly attentive service. Fantastic sake options (saw a review giving them 3 stars mentioning lack of champagne or wine - such an ethnocentric perspective. Thats like going to an Italian restaurant expecting sake to be served. Also, did not agree with their assessment of the "uninspired" experience. Perhaps they'd be happier at a modern Japanese restaurant catering to the western palate. Just sayin'!). Price point was great for the quality. We will definitely be back!
I usually have one Omakase meal during the holiday season and for 2023, my friend wanted to go to Sushi Salon. I was intrigued - it's a pop-up turned brick and mortar whose specialty is rare fish not available elsewhere. The other thing is that it's in Oakland (not SF) - it's an eight seater around a sushi bar and they do two seatings a night. Overall, the dining experience had some hits and misses. The appetizers were bluefin tuna, hirame and octopus. The bluefin tuna was crusted with kalamata oilves which was very unique - to this day, I still don't know if I liked it or not. The hirame and octopus were good. The nigiri came out fast and furious - a total of 11 nigiri plus two handrolls (Ankimo and Negitoro). There were some unique pieces (especially the white fish varieties served earlier in the meal) and the best pieces were the medium fatty tuna (Chu-Toro), snow crab, Hokkaido Uni and the Barracuda. The weirdest piece was a vegetarian (carrot) nigiri - it was out of place and I would replace this with another unique fish. The Ankimo preparation served as a handroll was also unique and very good. The sushi rice was good but the vinegar content was inconsistent from piece to piece (don't think that was intentional). The meal ended with some miso soup and a matcha olive cake. I had the genmai tea as my beverage pairing for the evening. Service was excellent. The ambiance is a bit mixed - it's OK but probably not at the same level you'd expect for an omakase experience at this price level (with tax and tip, this was around $260 per person). They don't have their own bathroom and you have to go to the bar next door. I think they are still working through some kinks and this experience is still evolving. At this price point, there are stronger options in SF but if you are in Oakland, this is a solid choice.
Sushi Salon by Chef Joji Nonaka is a special spot with its quality selection of fish and signature sushi rice using vinegar from Iio Jozo Vinegar Brewery based in Kyoto. Seriously, the rice has this burst of umami that I haven't had before with nigiri. The approach here really honors the less is more, allowing the fish to stand out on its own. We had the pleasure of trying Chef Joji's pop-up menu last December when they were at Fish & Bird, and this was reminiscent of that, along with some of the classics. Highlights were the mature yellowtail, Japanese butterfish, sweet shrimp with shrimp head paste, and barracuda (best bite of the night). I also enjoyed Chef Joji's playful take on carrot "uni" (which made me appreciate carrot even more in a way), and the fish bone broth miso soup was like a hug for my soul, especially given the rainy weather. To top it off, we appreciated them making our anniversary all the more special with the little touch to our matcha dessert and the attentive service as always. It's an intimate setting with up to 8 seats and two services per night, so I anticipate they'll get booked up quick. We were happy to support Chef Joji and Anna again, now in their own establishment. Many cheers to them, and we can't wait to come back again soon.
An intimate space with meticulously sourced and beautifully prepared fish. I was impressed by Joji's attention to his craft and by what the small team has created in such a tiny space next to Arthur Mac's. It feels thoughtful, elevated, and special. We visited with a couple of friends who are fellow omakase fans, and we all had a wonderful meal at Sushi Salon. The whole experience is such a great choice for anyone who appreciates a well-executed omakase and sake pairing. The menu was full of seasonal picks from Kanagawa fish supplier Hiroshi Hasegawa that one doesn't always see on menus in the States. I'm also thrilled that a world-class omakase experience like this doesn't require a trip across the Bay Bridge! Random favorites: the hand roll, usubahagi, fatty tunas, nigorizake from Brooklyn (!?), and the ice cream bowl shaped like a little crab! read more
1 month ago
Last night we indulged ourselves in an unforgettable omakase experience to celebrate my sister-in-law's birthday, and it did not disappoint. The progression of courses felt like a story being told one bite at a time, 15 different tastes and a soup and a dessert! We got 2 extra bites afterwards!!!! The rice alone deserved its own applause. And it turned out it was rice from Sacramento, just with theee different Kyoto vinegars added!!! All the fish was from Japan and urchin from California! Our chef and staff were impeccable!!!! read more
This is an omakase where you can get a more unique variety of fish than what is typical in Bay area. The price is reasonable for the variety, for the bay, and the sushi is fresh and tasted great. The restaurant itself is elegant and cute. Highlights for me were all the Japanese fish, which are specially curated and killed with a technique to reduce fish stress. The taste was close to what I got in Japan, and each coming piece was exciting. The sashimi courses at the beginning were also amazingly crafted, especially the first tuna course. Where it lost a star for me was 1) the amount of food was quite small. In total it was about 17 courses, but each is essentially one small piece of sushi. They did give a large hand roll at the end but I still didn't feel full. I did order one supplemental piece, but the other two options weren't interesting to me. Anyway for $300 a head after tip and tax I was not expecting to want to grab another bite after. 2) you have to go to some sketchy pizza place next door for the bathroom. Again, when you charge a premium price, you should deliver a premium experience read more
Wow. Sushi Salon was easily one of the best omakase experiences I've ever had and absolutely worth the trip from San Francisco. What makes this place so special is their fish supplier, famed Japanese fish concierge Hiroshi Hasegawa. He's known for sourcing rare and unusual fish that are rarely sold commercially, and he sometimes even free-dives to catch them himself. Sushi Salon is currently the only restaurant in the United States that he supplies, which means you truly won't get this exact experience anywhere else. The rice alone deserves its own praise. The vinegar they use is only supplied to a select few in the U.S., and in my opinion, it was the best sushi rice I've ever had. I could honestly eat the rice on its own. The space is incredibly intimate, with only seven seats per seating at 5:00pm and 7:30pm. Watching each course being prepared right in front of us made the entire experience feel personal and immersive. Every piece of fish was excellent, but the standouts for me were the saba, uni, medai, ninjin, and kegani. Joji Nonaka and Anna Osawa were wonderful hosts. They engaged with guests throughout the evening and shared thoughtful insights and history behind the fish and techniques, which made the meal even more meaningful. Parking was surprisingly easy with street parking nearby, though the surrounding area feels a bit gritty, so I wouldn't leave anything visible in your car. At the end of the omakase, you're given the option to order additional pieces or specialty items not included in the set menu. I highly recommend taking advantage of that and trying as much as you can. Overall, if you're looking to splurge on a truly unique and elevated omakase experience, Sushi Salon is absolutely worth it. It's special, intimate, and unforgettable. read more
Sushi Salon is an elevated omikase experience with superb food and service. My only hesitation right now is the bathroom, which I comment on at the end of this review. The chef sources fish (and other ingredients, like the toasted nori) from one fishmonger in Japan. ( see my photos). He has told his supplier "omakase" so that he gets what is fresh and well-priced, rather than what is popular in America. Shipments come 2x a week. This, and the taste of his food, reveals that he is a masterful chef. He understand what the fish needs. The octopus is soft not chewy. Some fish is seared and other is raw. Each piece is balanced with the right amount of green onion, or wasabi, or some other pairing, and sauced when appropriate. Like many of the best sushi experiences, there is no soy sauce for the customer to dip in. The chef gives you what you need, ready to eat and perfectly balanced. I enjoyed the first item the most, both for taste and for its ability to surprise me. It was maguro with a sauce of kalamata olive, and accented with shiso. 2: octopus with rice flour salt. As mentioned, this was perfectly tender and the rice flour salt was good and interesting. 3: hirame brown rice vinegar ponzu sauce 4: Various nigiri with good rice and vinegar, each fish well-seasoned 5: Monkfish liver pate with pickled melon and rice in nori. Ankimo is often served in little chunks, and it can be too rich, or too tiresome after a few bites if not done correctly. The pate version, served in a little handroll, hit the right balance and the liver itself had no bitterness. 6: tuna handroll 7: miso soup and Okinawa brown sugar ice cream sake selection is very good and recommendations were good tea selection: many nice offerings. I had the sakura green and the flavor and scent was delightful. Water and tea were kept full. Thank you. Service was friendly and attentive. 5 stars for now, but the bathroom might make me change to 4. (I didn't visit the bathroom but it's in the building next door and this is not a nice neighborhood) read more
12 days ago
Chef Joji, previously from Utzutzu, if I recall, now serving his own omakase at his 'sushi salon' -- Small counter setup, quiet, minimal, nothing flashy. It's basically a focused tasting in a tight space, which matches the way the meal is served. The sourcing is the most notable part. He uses Hiroki Hasegawa, who only supplies around 160 restaurants worldwide, so a few cuts showed up that I haven't had before, like chikamekintoki and usubahagi. The best bites were chutoro, otoro, and nasu. Those were also the only normal-sized pieces. Everything else came out about half size, which becomes obvious quickly if you're used to omakase around the Bay or Japan. Seasoning was handled properly. Sashimi leaned a bit heavier, nigiri stayed balanced. There was a clear difference in how the fish was portioned. The Mexico-sourced cuts, like chutoro and otoro, were sliced more generously. The Japanese cuts were thinner and rationed. Service pace was slightly quicker than most since some pieces were pre-cut before hitting the rice. A couple details stood out. The front door stays locked during service, which feels strange walking up. Tea is self-pour. Not major issues, just noticeable at this price. Overall, good quality fish and some uncommon cuts. The main drawback is portion size. Worth it if you're there for the sourcing and variety, not if you're expecting good value and a full stomach. read more
9 months ago
Such a cute, intimate little sushi spot! Sushi Salon is tiny (in the best way) with just a couple of bar seats, which makes the whole experience feel really special and personal. Chef is incredibly knowledgeable and clearly takes pride in every piece. Each bite was unique, perfectly balanced, and so soft.. I genuinely loved every single piece. Nothing felt repetitive, and you can tell a lot of thought goes into each piece. I also loved the little details: the dishes they use are beautiful, and the interior decor is adorable and thoughtfully curated. Cozy, elevated, and memorable. Definitely a spot I'll be thinking about and coming back to. read more
Went here with my wife on a Wednesday and enjoyed our experience at Sushi Salon. Chef Joji focuses on serving fish predominantly from the Kanagawa prefecture. I admire their focus on sustainability and sourcing fish thats less mainstream, but always in season. The place seats 8, so it's an intimate space where Anna works FoH and is knowledgeable in sake. She picked a great junmai daiginjo for us to enjoy during our date. Overall I enjoyed my experience here, but because the fish is sourced from one area the flavor profile, mouth feel, and finish and were all pretty similar that night. Even though my favorite cuts are ones that fit the category - Hirame, Aji, Sanma, Kanpachi, Shima Aji - I felt a bit of flavor fatigue near the end of my meal. There's no reason to dock ratings for the things above at all: it's all down to preference. Because the fish flies in twice a week, it'll change on when - and which season - you visit. Overall, while it was delicious, I still prefer Hanazen in Orinda if you're in the east bay for omakase. Their ice cream dessert was absolutely delicious. They used the sake rice from Den Sake in West Oakland to make it and it was by far the best ice cream flavor I've had in years. read more
2 months ago
1 year ago
This is hands down one of the best meals I've had in Oakland and possibly the Bay Area, the phenomenal, the quality of the seafood and the sake were outstanding, and this is right in my own neighborhood is mind blowing. Worth every cent. Particularly worth calling out, the Aji (Horse Mackerel) and Temaki Toro/Negitoro (Tuna Handroll), also as mentioned in other reviews the Ice Cream was unreal, I'd but it by the pint. The service, being an 8 seat sushi bar was warm and friendly, I especially appreciated the suggestions on selecting Sake, which were excellent. read more
2 years ago
Such an adorable hidden gem! Only enough seating for 8 and two seatings per night. Very cozy and intimate. Their omakase menu was really diverse and I was surprised to enjoy everything I tried. I wasn't even able to try the last five because I was too full already. Staff was very friendly and warm. Really great experience! read more
I came here for Valentine's Day with my spouse, and had a great time even though they didn't have any Valentine's Day specials or decorations. Since this is a whole sushi experience, they waited until everyone arrived before Chef Joji started serving. They did check for allergies around the room. Pretty much everything tasted great, from the fish to the pickled ginger on the side to the buckwheat ice cream at the end. Even the seaweed was excellent! The miso bone broth was a little disappointing though because it had less miso flavor than expected and had an odd taste to it (though I normally like bone broth). After the broth was dessert, so that was our chance to order extra, and we chose to get amaebi (sweet shrimp). As a side note, it did not come with the shrimp's head like typical Japanese restaurants. We took the liberty of ordering alcohol, and since I like sweet drinks, I liked the Oze x Rose, Gunma Junmai Daiginjo and the Orange Daiginjo Special Sake the best (out of the 4 that I tried). The Honeya "Tsubasa", Toyama was good, but it was on the drier side. One of the downsides is that they don't have a restroom, so you have to use the one next door at the mac and cheese place. All in all, this was a great place to go to for a quiet fancy-ish dinner for a special occasion. It's also a quick walk from MacArthur BART (though I don't recommend walking alone, especially at night). ECO NOTES (Dine-In) Dine-In Dishware: Reusable plates and bowls Napkins: Reusable cloth napkin Utensils: Reusable wooden chopsticks (since they appear to be lacquered) Water cups: Short cups made of glass read more
2 years ago
8-seat traditional omakase menu featuring 17 courses by chef Joji Nonaka, honoring the meaning of less-is-more. They source the majority of the fish through a well-known fish concierge in Japan. They also use a special 8-month fermented vinegar crafted by Iio Jozo Vinegar Brewery based in Kyoto that is dedicated to transparency, environmental sustainability and cultural preservation. They use Mitsuboshi Shoyu, naturally brewed and fermented using a 300 year old traditional method that continues to use wood fire in their cooking. You can taste the combination of these three intentional decisions in every course! Also loved the cubbed ginger they served. Every course is prepared allowing fish to shine. Absolutely delicious. Clean space. Quietly attentive service. Fantastic sake options (saw a review giving them 3 stars mentioning lack of champagne or wine - such an ethnocentric perspective. Thats like going to an Italian restaurant expecting sake to be served. Also, did not agree with their assessment of the "uninspired" experience. Perhaps they'd be happier at a modern Japanese restaurant catering to the western palate. Just sayin'!). Price point was great for the quality. We will definitely be back! read more
1 year ago
This is the freshest sushi I've ever eaten. I ate fish that I've never had before and all of it was great. If you have the chance to go, do it. read more
1 year ago
I usually have one Omakase meal during the holiday season and for 2023, my friend wanted to go to Sushi Salon. I was intrigued - it's a pop-up turned brick and mortar whose specialty is rare fish not available elsewhere. The other thing is that it's in Oakland (not SF) - it's an eight seater around a sushi bar and they do two seatings a night. Overall, the dining experience had some hits and misses. The appetizers were bluefin tuna, hirame and octopus. The bluefin tuna was crusted with kalamata oilves which was very unique - to this day, I still don't know if I liked it or not. The hirame and octopus were good. The nigiri came out fast and furious - a total of 11 nigiri plus two handrolls (Ankimo and Negitoro). There were some unique pieces (especially the white fish varieties served earlier in the meal) and the best pieces were the medium fatty tuna (Chu-Toro), snow crab, Hokkaido Uni and the Barracuda. The weirdest piece was a vegetarian (carrot) nigiri - it was out of place and I would replace this with another unique fish. The Ankimo preparation served as a handroll was also unique and very good. The sushi rice was good but the vinegar content was inconsistent from piece to piece (don't think that was intentional). The meal ended with some miso soup and a matcha olive cake. I had the genmai tea as my beverage pairing for the evening. Service was excellent. The ambiance is a bit mixed - it's OK but probably not at the same level you'd expect for an omakase experience at this price level (with tax and tip, this was around $260 per person). They don't have their own bathroom and you have to go to the bar next door. I think they are still working through some kinks and this experience is still evolving. At this price point, there are stronger options in SF but if you are in Oakland, this is a solid choice. read more
Sushi Salon by Chef Joji Nonaka is a special spot with its quality selection of fish and signature sushi rice using vinegar from Iio Jozo Vinegar Brewery based in Kyoto. Seriously, the rice has this burst of umami that I haven't had before with nigiri. The approach here really honors the less is more, allowing the fish to stand out on its own. We had the pleasure of trying Chef Joji's pop-up menu last December when they were at Fish & Bird, and this was reminiscent of that, along with some of the classics. Highlights were the mature yellowtail, Japanese butterfish, sweet shrimp with shrimp head paste, and barracuda (best bite of the night). I also enjoyed Chef Joji's playful take on carrot "uni" (which made me appreciate carrot even more in a way), and the fish bone broth miso soup was like a hug for my soul, especially given the rainy weather. To top it off, we appreciated them making our anniversary all the more special with the little touch to our matcha dessert and the attentive service as always. It's an intimate setting with up to 8 seats and two services per night, so I anticipate they'll get booked up quick. We were happy to support Chef Joji and Anna again, now in their own establishment. Many cheers to them, and we can't wait to come back again soon. read more
3 years ago
Lucky to have this delicious sushi restaurant in Oakland. Great owners and a chef who shows great passion, creativity, and skill with the food he prepares. In the Bay Area only here or Yoshizumi for sushi. My favorites are the usuba hagi (Unicorn leatherjacket), ishigakidai (spotted knifejaw), kagokakidai (stripey), sumikuiuo, sawara (mackerel), and utsubo (moray eel). read more
2 years ago
Sushi Salon is one of the best omakase experiences I've ever had. The fish is absolutely incredible--flown straight to Oakland from Kanagawa Prefecture--and Joji is a master. I can't recommend it enough! read more
2 years ago
What a very special place run by two very special people. The fish was incredible and Joji told us where each one was sourced- his special connections and the proper way his source kills the fish so that the meat stays fresh and true to taste. Every dish was truly DIVINE. read more
2 years ago
Excellent fish which you can't anywhere. Their sushi rice is also special. I highly recommend this place for sushi. Also, they have extremely good selection of sake. Must try in Oakland. read more
1 year ago
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1 year ago
Such amazing sushi. Each bite was so flavorful. Ordered the extra pieces too. A wonderful dinner. Thank you! read more
3 years ago
I have never had sushi like this! My poor husband doesn't know how he'll "ever eat regular sushi again." Chef Joji Nonaka elevates the sushi experience. Watching him create with the finest ingredients available and then tasting the resulting flavors, texture, and balance is an experience you should not miss! read more
1 year ago
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3 years ago
Exciting news for sushi lovers in East Bay. My favorite sushi chef in this region, Joji Nonaka, has finally found a permanent location in Oakland alongside his partner Anna Osawa. With only 8 seats and an 18-course omakase, we got to enjoy rare and seasonal fish sourced from Japan by a renowned fish concierge, as well as organic vinegar and soy sauce made with 300-year-old techniques and static-fermented vinegar from a 130-year-old brewery in Kyoto. read more
2 years ago
Joji is a master sushi chef! His art is precise, clean, thoughtful and delicious. Anna has a wonderful sake list to complement the sushi experience and their warm hospitable energy made for a beautiful dinner with friends. This is definitely a special occasion spot, very memorable sushi bites, my favorite was the Iwashi! YUM. read more
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More info about Sushi Salon
4008 Martin Luther King Jr Way
Oakland, CA 94609
Longfellow, North Oakland
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https://www.sushi-salon.com
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