Chīsai Sushi Club

"My buddy and I stopped by here right after we landed at SFO. We were looking for a late night restaurant and this place took reservations until 9:45pm. They close when the last customers are out. This is a typical Japanese sushi spot in the sense that it’s really small with limited seating. The ambiance was nice inside, very different than the exterior of the establishment. The service here was phenomenal. Our sushi chef was very knowledgeable and friendly. We elected to do the Omakase, chef’s choice. I’ll say everything the chef offered was amazing. I honestly didn’t have one bad piece of sushi. The amount of detail involved with each bite was clearly seen. While I can’t repeat all of the sushi that was crafted for us, I will share some photos. Lastly, the desert was really good. I believe it was ginger ice cream and a taiyaki. I highly recommend this place. I will be back!"

"This place isn't your usual omakase - they jazz it up with different sauces, making it a fun and tasty experiment. My favorite had to be the otoro with truffle soy sauce. The mix of flavors was fantastic, and each bite was a flavorful surprise that made the meal super enjoyable"

"Very decent Omakase in the Mission. Some pieces were very good, some were okay. They do have nice flights of Sake that I haven't found anywhere."

"Probably the most disappointing sushi experience I had in SF. $120 for 12 nigiri per person, at least 9 of them with loose, partially undercooked rice. Fish not very fresh, mushy texture, fishy aftertaste is strong. Seasoning is overwhelming, if you are into the traditional Japanese sushi flavors like me, this is not a good choice for you. After I reflected the poor food quality to the waiter there is no acknowledgment from the restaurant, they just pretended they never heard it. Save yourself some disappointment and go somewhere else"

"Darren really was an amazing sushi chef and a great individual to talk to. Very knowledgeable about the origins of the food and the taste profiles of our omakase for the night. My second omakase experience ever and I have to say they're a lot more creative than the other place I had in Hawaii. The use of snail caviar to seaweed butter and licorice salt. It was definitely a delicious adventure."