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Go List: San Francisco

Slide 6 of 10


At this ultra-traditional Hayes Valley sushi bar, chefs Daniel Dunham and Michael Black keep their focus on a well-edited menu of nigiri and sashimi and just a handful of rolls, all made with fish flown in from Japan. On Sunday nights, they swap out the sushi for a full izakaya (Japanese tapas-style dishes) menu. We loved: 12-day-aged kindai tuna sashimi.

Photo © Michael Black

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