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