Omakases in San Francisco are plentiful — and pricey. Fifteen courses at Ju-ni run you $90, $150 gets you 13 courses at Omakase, 11 courses are $95 at Kusakabe, and the list goes on. The prices aren’t outrageous — high-quality fish comes at high prices — but they do price many out from being able to partake in the pleasures of a premium omakase. Which is where newcomer Sushi Hon comes in. From the owner of Cow Hollow’s Tamashisoul Sushi Bar, Sushi Hon is an omakase-focused restaurant that opened this week in the Mission with eleven courses for $65.
Owner Min Choe is able to keep the prices so low because he owns the property. "I don’t need to worry about rent, and I own a couple other businesses, so I have a steady income," he told Eater SF. "My passion overrode, so instead of making more money, I like making great sushi available for Japanese food lovers."
"We don't compromise on quality. Just the price," Choe was sure to say, pointing out that all the fish comes from Japan’s Tsukiji Market and is line caught. Choe brought on chef Zhi Song, who worked at Gintei in San Bruno, for the sushi, as well as a kitchen chef Sun Kyung Jang who trained at Michael Mina and is putting together French-inspired dishes, like butter-poached black cod or king salmon ceviche, to go alongside the fish.
Drinks are French wine, sake, and shochu focused, with some Japanese beers, too. Seating is around three big communal tables, with two bars (one for sushi, and one for sake). Sushi Hon is in soft opening now, with hours Tuesday through Sunday from 5:30 p.m. to 10:30 p.m., but will soon be open seven days a week from 5 p.m. to 11 p.m.