Reasons?
*quality of fish, almost every piece was at the ideal temperature, taste and texture
*shoyu was so mild, but still had a depth of umami unlike others due to marinating in kelp
*generous shavings of ankimo over the salmon roe gunkan
*you can actually TASTE individual ingredients because they harmonize and don't compete
*white fish consommé was so delicate and lovely
*pike mackerel, ocean trout and blackthroat were my favorites of the evening
*genmaicha ice cream with chocolate crumble was a fantastic way to end
*intimate experience, 1 chef per 4 diners
*excellent daiginjo by the glass selections, including Dassai 23, I recommend Ichiro
*focus is on the FISH, a lot of the omakases out there are spending so much time on the menu as a whole, they tend to overshadow the star

*** (11/08/2017 04:26)
Nice restaurant with a very large and fine wine sélection

*** (01/01/2017 00:42)
Super simple clean flavors for sushi purists.

*** (03/01/2012 03:42)
Good restaurant with nice interieur. The food was tasty and prices ok for Paris.

*** (13/10/2017 19:23)
Great brasserie, attractive price, good service!

*** (03/08/2016 14:35)
Good food and service

Wavered between a 4 and 5, but since I like this better than other 4 star omakases currently in SF, I had to bump up to 5.