The menu you receive upon sitting down is deceptively small, listing only three types of omakase. Cast your eyes further to the chalkboard menu on the wall where the day’s specials and a robust list of fresh choices await. Chef Yobi Abe’s minimalist approach means the diner’s focus remains on the fish, exactly where it should be. We’re partial to umimasu (ocean trout) nigiri and the whitefish carpaccio for their sleek presentations but can’t say no to the buffed out crispy spicy tuna and yellowtail with jalapeño.
Don’t miss: Umimasu Nigiri, Whitefish Carpaccio, Crispy Spicy Tuna
The Michelin Guide recognizes Chef Takatoshi Toshi’s restaurant with a mark of distinction and Marin diners couldn’t agree more. From the house’s signature Chirashi Bowl and cured Zuke Chu Toro to seasonal fare like Kaisen Katsu (panko-crusted spot prawns and Hokkaido scallops) and Tobanyaki A5 Wagyu, the Omakase is the way to go. If you need to know what’s coming next, there is a full menu of rolls, appetizers and nigiri. There’s Japanese beer on tap and a sake menu detailed enough to make an informed decision.
Don’t miss: Omakase, Chirashi Bowl, Kaisen Katsu
Michelin honored executive chef Scott Whitman and his team with a Bib Gourmand designation, emphasizing its focus on small plates and izakaya style dishes. Sure, they've got Nigiri and Maki, but don’t miss plates of Octopus Skewers with crunchy chile garlic, Scallop Chive Dumplings, or slow-cooked Pork Belly Skewers with sansho and scallion.
No reservations are accepted so there’s often a waitlist to be seated in the dark and moody interior. We recommend enjoying a Lychee Martini or a Yoho “Tokoyo” Black Porter while you wait.
Don’t miss: Octopus Skewers, Pork Belly Skewers, Scallop Chive Dumplings
Reservations are a must at Marin’s OG sushi restaurant, a seafood temple which has launched the careers of multiple chefs to the benefit of Marin’s sushi scene. Owner Yoshi Tome has been at it since 1986, pushing Marin diners to more deeply understand seasonal fish preparations and flavors of the sea. You cannot go wrong with a sashimi plate sampler.
Of the many rolls offered, we’re partial to Hamachi Toro and Hirame – local Halibut cured with konbu. The extensive wine and sake lists lift the meal to an even better place.
Don’t miss: Sashimi Plate, Hamachi Toro, Hirame
Walk through the curtain and enter a room with white-washed walls and blonde wood accents, the calming space hinting at the relaxed vibe. We’re partial to the appetizers – who can say “no” to oysters dressed with ponzu? And the seared Nasu Dengaku’s mellow miso sweetness and charred edges will change the mind of eggplant haters.
There’s some traditional rolls here – Rainbow, 49er – and a fairly robust selection of vegetarian options. Sit at the bar and let chef work his magic with the fish.
Don’t miss: Nasu Degaku, Oysters with ponzu; Salmon Citrus
