Top Nigiri dishes in San Francisco

Skillfully prepared nigiri featuring unconventional toppings like cured egg yolk or preserved plum that elevate each bite

Multi-piece traditional Edomae nigiri progression, the heart of the omakase.

Classic salmon nigiri, clean and well‑balanced, showcasing the quality of fish and rice.

Delicate white fish nigiri garnished with tiny piles of shaved daikon and other precise toppings, showcasing Edomae technique

Lightly torched king salmon nigiri brushed with nori butter

Sea urchin atop scallop nigiri, a Kusakabe signature combination

Buttery fatty tuna belly nigiri

A5 wagyu nigiri with caviar and a sprinkle of 24-carat gold; supreme omakase add-on

The nigiri portion of the omakase features the day's finest fish, cut and pressed with impeccable technique.

Eight pieces of chef-selected nigiri showcasing the day's finest fish. A curated journey through seasonal catches.

Sweet, tender scallop from Hokkaido showcasing clean ocean flavor

Three courses of tuna with increasing fattiness, from lean akami to chu-toro to rich otoro — the emotional peak of the meal

Dry-aged akami nigiri topped with Osetra caviar; the signature bite.

A precise slice of bluefin tuna aged in‑house, topped with caviar for a luxurious umami punch

Lightly torched butterfish that melts in the mouth

A curated assortment of nigiri featuring premium bluefin tuna — outrageous value at under $30

A chef-curated progression of seven pristine nigiri pieces — each one showcasing different textures and flavors of the day's best fish

Eight pieces of seasonal nigiri chosen by the chef, fish varies by day.

Ten pieces of nigiri with a negitoro roll, pickles, wasabi, and soy—each fish cut precisely, rice seasoned grain by grain

Delicate white fish with concentrated umami from the kelp cure, draped precisely over seasoned rice

A brief torching brings out the rich fat of premium wagyu, balanced by vinegared rice — an indulgent departure from seafood

Buttery yellowtail belly lifted with yuzu zest.

A chef's selection of 10 pristine nigiri pieces — the best way to taste the day's freshest fish in one sitting

A rotating array of pristine nigiri—fresh, clean, and precisely sliced

Silver-skinned mackerel with a clean, mineral finish — showcases the chef's skill with hikarimono

Cured mackerel with a gleaming silver skin and rich, oily flesh — a test of any sushi kitchen's skill and Sushi Sheng nails it

A single, decadent piece of A5 Japanese wagyu melting over warm rice — pure umami luxury

Medium-fatty tuna nigiri; a premium lunch special pick.

Tuna nigiri featured on the lunch nigiri specials.

Two pieces of fresh US Atlantic salmon nigiri. Clean, buttery, and beautifully cut.

The chef's rotating selection of individual nigiri pieces — what's available changes daily based on the freshest fish

Bluefin aged in-house and cured in soy, served as nigiri

A 14-course nigiri-centric option with 10-piece seasonal sushi selection. For those who want the purest sushi experience.

Two pieces of yellowtail nigiri, clean and buttery with well-seasoned rice.

Well‑executed eel nigiri with a sweet, savory glaze and generous portion

Fresh, seasonal fish served as nigiri or in sashimi sampler—clean, high‑quality cuts