After years of planning, Robin is opening tonight in Hayes Valley, with a menu of expertly sliced fish and fresh takes on classic nigiri. That includes a potato chip topped with caviar, wagyu with foie gras “snow,” and more. (Check out the full menu here.)
Diners can choose from an omakase experience that ranges from $79-$179, or order a la carte from a menu divided into lean fish, fatty fish, not fish, dishes, and hand rolls. The prices is determined based on guest preferences, from type of fish to hunger levels. Sake, wine, and beer is available, along with suggestions for pairings by Ana Nguyen (Kinjo, Liholiho Yacht Club) and Andrew Nelson.
The interior is dark, moody, and filled with personal details dreamt up by chef Adam Tortosa. Of particular interest is the rose gold resin that drips down the dark grey walls, and the custom-built wooden sushi bar. (Check out photos here.)
Starting July 6, the restaurant will be open from 5:30 p.m.- 10 p.m., seven days a week. Reservations are available through Resy.