Sushi Nirvana

Damn sushi, oh how I hate you sometimes!!  Actually, I love sushi, could eat it every day of the week, but alas, I would be broke.  But if I could go to one sushi joint for the rest of my life, the choice would be simple: Sebo in San Francisco.

Fish and more fish

Being Japanese, my family makes sushi every year around the New Year, just part of the feast my grandma, mom, sister and aunts used to create each and every year.  Because of this, I have a love for sushi and sashimi.  While most people talk about the freshness, quality and uniqueness of the fish at a sushi restaurant (all stuff I will go into further detail), what really gets me is the quality and taste of the actual sushi rice.  Having experience washing and making my own sushi rice, I know you can add too much or too little vinegar, make it too sticky or too firm... there are really a number of ways to mess it up.  Whenever I go into a Japanese restaurant and order sushi, it is one of the first things I notice.  The people I am eating with usually laugh about this, but to me, it really differentiates the greatness of each piece of sushi.

Why do I choose Sebo as my go to spot?  Obviously, I really like the rice they use, a perfect combination.  Danny and Michael (Danny has since left) really wanted to make the sushi experience as authentic as possible.  So they us the Japanese technique of .... when preparing their rice.  I could literally just eat bowls and bowls of their sushi rice and be perfectly content.  But then I would miss out on their wonderful array of fresh and unique fish they serve up each day.  They fly the fish in daily from the markets of Japan, gathering whatever is the catch of the day and in season.  Hence, the menu changes on a daily basis.  I am not a big fan of uni; like many others, the texture leaves me a little apprehensive.  But the uni at Sebo is by far the best I have ever tasted with a perfect texture.  From aji to maguro, mirugai to hotategai.  The variety of fish, each with a different taste or different way of being prepared leaves everything up to the imagination.  My suggestion is to try everything on the menu at least once and decide for yourself what you want for seconds.

Whenever I go to a sushi restaurant, I try to sit at the bar as much as possible.  I like seeing the way sushi chefs prepare each roll, each piece of nigiri and ask them questions about each piece of fish.  It is interesting to hear why a certain piece might be better served slightly seared, with a touch of sea salt or where the fish came from.  It makes the whole experience much more personal and enjoyable.  It’s like having your own personal chef to take care you on your wonderful dining adventure.

Sashimi

Nigiri

Reading reviews and comments from people on sites like Yelp about Sebo kind of makes me laugh.  Everyone mentions that the pieces are too small, too expensive, the service is slow.  Honestly, I just don’t understand any of this.  The pieces are small, but that is how nigiri is meant to be served.  It is expensive, but given the quality and freshness of the fish, it is understandable.  And the service might be a little slow, but that’s partly because there are only two sushi chefs serving the entire restaurant.  Having watched them many times, they take care in the presentation and preparation of each piece like it is the last they are serving.  Sebo is definitely not a place for those looking for California rolls or dragon rolls, stuff with sauce, wild creations.  It is just pure, unadulterated sushi nirvana for fans of a traditional sushi experience. 

Braised Fish Head

A couple of suggestions for Sebo.  They don’t take reservations, so showing up really early or during an off-peak dinner time is usually your best bet.  The restaurant is rather small, probably sitting a max of 30-40 people.  If you enjoy sake with your sushi, Sebo has a no corkage policy on any bottles you bring in and will even keep it chilled for you.  There is also a fantastic sake shop right across the street, True Sake, which helps with the sake list at the restaurant.  If you are hungry and adventurous and want to try a little bit of everything, I would definitely suggest going omakase, which means chef’s choice.  Basically, one of the sushi chefs will serve you the freshest and best pieces that night, along with a lot of other surprises.  Pieces of nigiri, sashimi, maybe even a special soup or appetizer.  You till then when you have had enough or if you want to try anything else at the end of the night.  A great way to enjoy sushi.

Sebo is one of those restaurants I can go to by myself, sit at the sushi bar for 1-2 hours and enjoy sake and sushi till my heart’s content.  It is first class and really that good.  Enjoy!!

Sebo is located at 517 Hayes Street.  They are open for regular sushi service Tuesday-Saturday from 6:00-10:00 p.m.  Sunday is their izakaya menu.  They do not take reservations.

Phone Number: (415) 864-2181