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Here’s the Sushi You’ll Eat Tonight at Robin

The Hayes Valley restaurant opens tonight, July 6

Santa Barbara uni with a shiro dashi-emulsified egg yolk, lemon, and soy
Santa Barbara uni with a shiro dashi-emulsified egg yolk, lemon, and soy
Pork Belly Studio

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.)

Potato chip nigiri with grilled ramp aioli and Ossetra caviar, placed next to the Robin logo
Potato chip nigiri with grilled ramp aioli and Ossetra caviar, placed next to the Robin logo
Pork Belly Studio
The Robin logo alongside seared canary rockfish, its liver, grapefruit ponzu, and chives
Seared canary rockfish, its liver, grapefruit ponzu, and chives
Pork Belly Studio
Sesame noodles with black truffles, Japanese chimichurri, and black and white sesame seeds
Sesame noodles with black truffles, Japanese chimichurri, and black and white sesame seeds
Pork Belly Studio
Canary rockfish being seared on a Japanese binchotan. Robin will do this in front of guests.
Canary rockfish being seared on a Japanese binchotan. Robin will do this in front of guests.
Pork Belly Studio
Sushi at Robin Patricia Chang
A fried nori chip topped with A5 beef tartare, Fort Bragg uni, pickled shallots, micro wasabi, Asian pear, and togarashi
A fried nori chip topped with A5 beef tartare, Fort Bragg uni, pickled shallots, micro wasabi, Asian pear, and togarashi
Pork Belly Studio

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.

Robin

620 Gough Street, , CA 94102 (415) 548-2429 Visit Website

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