Chefs Michael Black and Daniel Dunham contributed to the Hayes Valley revival by opening this now-acclaimed sushi restaurant in 2006. Formerly featured on Anthony Bourdain’s No Reservations, Sebo is housed in a small, stylish space with Japanese screens, polished wooden tables, and a six-seat sushi bar. The chefs display a clear commitment to Japanese ingredients, importing fish daily from three Japanese markets and seasoning traditional koshihikari rice with sake-based yusen-su vinegar. In addition to pure, simple sushi made with seasonal seafood, such as medai (butterfish) and uni (sea urchin), Sebo also serves small plates and an omakase (chef’s tasting) menu.
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