Dinner Only · Tuesday–Saturday · 10 Seats

A seasonal Edomae omakase in San Francisco, served one seat at a time.

Choose a chef-led progression of roughly eighteen courses, from seasonal small plates to nigiri, at our intimate Fillmore Street counter. Dinner is served in two seatings: 6:00 PM or 8:30 PM.

1620 Fillmore St, San Francisco, CA 94115
(415) 555-0126
Tue–Sat · 6:00 PM & 8:30 PM
Choose Your Seating

Your Evening at Umi

A deliberate dinner shaped around the fish at its best.

Umi — the Japanese word for sea — is a dinner-only sushi counter built on the principles of Edomae craftsmanship.

Behind a hinoki counter, our chef curates a seasonal progression of roughly eighteen courses. Each piece of nigiri is brushed with house-made nikiri, seasoned with aged akazu vinegar, and served at the precise temperature the fish demands. The rice — shari — is warmed to body temperature, each grain distinct.

We source daily from Tokyo's Toyosu market and trusted West Coast purveyors. The menu changes with the micro-seasons: the first run of sakura masu in spring, rich kanpachi in summer, fatty sanma in autumn, and the prized zuwai crab in winter.

Illustration of a warm hinoki sushi counter facing the evening sea

Plan Your Seating

Ten Seats Only

An intimate counter where every guest receives the chef's full attention.

Two Nightly Seatings

6:00 PM and 8:30 PM, Tuesday through Saturday. Closed Sunday and Monday.

Party Size 1–4

Reservations for up to four guests. Dietary restrictions accommodated with advance notice.

See the two chef-led experiences, pricing, and pairings before you choose your seating.

Omakase

$185

~18 courses. A seasonal progression of otsumami, sashimi, and nigiri, finishing with miso soup and a seasonal fruit dessert.

Seasonal Otsumami
Two to three small plates to begin — e.g., steamed abalone with liver sauce, firefly squid, or monkfish liver.
Sashimi Selection
Three to four cuts of the day's best — e.g., chu-toro, kinmedai, aji, or hotate.
Nigiri Progression
Ten to twelve pieces — kohada, anago, uni, ikura, shima-aji, and more, each brushed with nikiri.
Temaki & Soup
Hand roll of the day followed by miso soup and seasonal fruit.

Premium Omakase

$260

The Omakase plus additional rare cuts, a uni flight (three preparations), and a supplementary caviar course.

Includes Omakase
All ~18 courses from the standard omakase.
Uni Flight
Three preparations: raw, steamed custard, and uni toast with house-made bread.
Rare Cuts
Seasonal specialties — e.g., shirako, katsuo no tataki, or sayori with yuzu.
Caviar Course
Osetra caviar with warm potato, crème fraîche, and chives.

Pairings

Curated to follow the progression of the meal.

Sake Pairing
Five pours — sparkling, junmai, ginjo, daiginjo, and aged koshu.
$95
Tea Pairing
Three servings — cold-brew gyokuro, aged hojicha, and matcha.
$45

Supplements

Available à la carte during your seating.

Extra Nigiri (per piece)$8–18 Hand Roll (temaki)$12–16 Wagyu Nigiri$24 Uni Supplement$28 Caviar Supplement (10g)$65
See Menu & Pricing

This Month's Fish — September

The transition from late summer to early autumn brings sanma (Pacific saury) at its richest, kanpachi (amberjack) with deepening fat, and the first matsutake mushrooms from Oregon. We're also seeing excellent shima-aji (striped jack) from Kochi and kuruma-ebi (Japanese tiger prawn) from Kyushu. The zuwai crab season approaches — watch this space.