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Omakase menu emphasizing the realization of intrinsic flavors.


Dinner Wed.-Sun.

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Ijji, San Francisco, CA

Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

Ijji Restaurant Review

: An earthen elegance permeates this tranquil omakase concept from chefs Billy Kong (Saru Sushi) and Kua Chuang (Seiya in San Carlos). The 19-course prix-fixe menu ($135 per person, excluding beverages, taxes and gratuity) champions the subtle elimination of undesirable elements from each ingredient over the masking of flavors through addition, culminating in a joyously simple set of five starters, 13 nigiri and a soup. Ninety percent of the fish on the menu is sourced from Japan, with specific locations indicated alongside the short list of ingredients for each preparation. A buttery cut of Spanish mackerel with a delicate, crackly quick-fired skin is a highlight, as is the scenic Kagoshima snapper dressed in soy-vinegar. The Hokkaido scallop is masterfully prepared, and supple. House-made green tea ice cream with a red bean paste crown makes an intriguing finish. A dozen carefully selected sak├ęs are flanked by an abbreviated wine and beer list. With two nightly seatings of 15 guests each, and only seven coveted bar seats, planning ahead is essential.

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