First Taste: Robin flavors its omakase with funky vibes in Hayes Valley
(Sarah Chorey)

First Taste: Robin flavors its omakase with funky vibes in Hayes Valley


After opening 1760 and perfecting the art of sushi at Michael Bauer favorite Akiko's, chef Adam Tortosa is opening a hip hangout for omakase lovers in Hayes Valley.

Grab a seat at the bar for a customized experience—you choose how many dishes to try (and how much dough you want to blow)—or order a la carte in the dining room. Either way, prepare for a one-of-a-kind meal that blends local ingredients with housemade Japanese condiments for fun, and of course seasonal, flavor combinations. You might chow on salmon belly with whipped tofu and tomato confit, or seared Wagyu with foie gras "snow" and freshly ground Half Moon Bay wasabi.

Like the fresh eats, the place has happening vibes: Bay Area hip hop beats stream through the speakers, while rose gold details, bright mosaic tiles, and an Instagrammable neon pink sign make the interior worthy of your attention. You might dance in your seat until late into the night.

Tortosa creates downright beautiful nigiri. Here he combines two ingredients from Baja: raw sheepshead fish and rich, buttery uni. Interestingly enough, this fish has sharp, small teeth for noshing tough prey–which includes the same uni used in this dish.

// Robin, 620 Gough St. (Hayes Valley),

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