Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

THIS RESTAURANT IS CLOSED Midori Mushi

465 Grove St. (Gough St.) Send to Phone
415-503-1377
No one would think that an oddly shaped, semi-circular, tiny room---a wing of the neighborhood Days Inn---would be the next hot, hip sushi spot. But it is. The downstairs dining room seats only ten, but serves up some of the city's freshest and most inventive sushi combinations while your waiter plays DJ at the turntable.

Cuisine
Open
Dinner Tues.-Sat.
Features

* Click here for rating key

THIS RESTAURANT IS CLOSED Midori Mushi Restaurant Review

: No one would think that an oddly shaped, semi-circular, tiny room---a wing of the neighborhood Days Inn---would be the next hot, hip sushi spot. But it is. The downstairs dining room seats only ten, that's five tables of two if all goes well. Bigger parties take heed. Those not lucky enough to get seated immediately will have to wait. The delightful staff has planned well for this, leading would-be diners upstairs, instructing them to remove their shoes and inviting them to slink down into a comfy, pillow-lined seat, order some saké and enjoy the DJ spinning at the turntable. Back downstairs, à la carte sushi, nigiri and hand rolls mix up inventive combinations with sparklingly fresh seafood that changes nightly depending upon what's available. Thick slabs of sweet hamachi line up next to melt-in-your-mouth toro. Sushi addicts will appreciate the omakase. The multi-course menu is designed by the chef to suit your tastes and might include wild salmon with citrusy yuzu sauce; tuna rolled with avocado, daikon and sesame oil; and plump, sticky rice topped with scallions and sashimi. The restaurant accepts cash only.
Discover new San Francisco restaurants
New & Hip Restaurants in San Francisco

Find all the new San Francisco restaurants that have opened recently with GAYOT's round-up.



RESTAURANT AWARDS

GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.