Top Crudo dishes in San Francisco

Raw scallop with aji cristal aguachile

Pristine slices of ahi tuna dressed with spicy Calabrian chile oil, bright and clean with a kick of heat

Pristine raw scallop layered with creamy avocado and bright pomelo — delicate and stunning

A bold crudo pairing oysters and beef tartare that delivers salt and brine in one punch

Miso‑glazed cod in the prix‑fixe dinner that pairs well with wine and earns consistent praise.

Local halibut crudo, seasonal preparation

A delicate crudo course featuring pristine fish with tangy buttermilk — light, bright, and technically precise

Kampachi crudo on a tostada heavy on the avocado

Raw scallops with preserved lemon and sea beans.

Hokkaido scallops dressed with olive oil, capers and shaved black truffle—sweet, earthy, elegant

Kampachi dressed in a five-flavor cocktail sauce balancing ginger, garlic, and chile.

Thinly sliced geoduck with bright citrus and chili — a delicate, briny showcase of Pacific Northwest shellfish

Sustainably caught sea bass sliced thin with citrus and herbs.

Tangy bigeye tuna crudo in a pool of passionfruit—the dish reviewers reach for first.

Silky tuna with avocado, blood oranges, and fresno chili salsa — a bright, refreshing starter.

Raw scallop with corn cream, blood orange, olive oil, and tarragon

Raw kampachi with brined spring onion, cucumber, and aleppo oil

Trout with horseradish, crème fraîche, wasabi tobiko, and dill

Fresh yellowtail marinated in chermoula sauce—bright and clean

Delicate slices of yellowtail with bright citrus notes, offering a refreshing start to the meal.

This crudo features local halibut, though some found the watermelon component to be too mild, allowing the aguchile to dominate.

Delicate raw bay scallop, bright and fresh

Amberjack served with melon gazpacho and puffed rice for a textural contrast.

Crudo drizzled with chili oil — repeatedly called the best in the city by reviewers.

Delicately sliced scallops topped with luxurious caviar, offering a refined, briny contrast