Go List: San Francisco
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