Zushi Puzzle has been the neighborhood sushi destination of the Marina for years and real ones know the move is not to order off the regular menu but to call and get a reservation at the sushi bar. That’s where chef Roger Chong holds it down, guiding diners to the freshest fish and the best specials on offer that day.

The FiDi restaurant — one of the city’s swankier omakase spots — is back to serving its Michelin-starred Edomae-style omakase sushi, otsumami, and sushiya cuisine. The 15-course meal won’t come cheap (per Tock, you’re looking at $300 per person) but you can expect aged, cured, and marinated techniques on full glorious display.  

Yes, it’s been a busy season for chef Ray Lee and the team behind Akikos. In addition to making the move to a new space, the team debuted Friends Only, an extremely exclusive 10-seat omakase counter that doubles as an R+D kitchen of sorts. Here diners indulge in a multi-course omakase meal that’s absolutely overflowing with premium ingredients including caviar, uni, Hokkaido scallop, and other hard-to-find fish. Cocktails, wine, and sake make for thoughtful pairings at this dinner spot that feels somewhat like a super fancy dinner party.

A small sushi counter located at the end of a hallway in the Japan Center mall, Oma welcomes diners to belly up for an intimate omakase experience. The 90-minute meal enjoyed just steps from the bustling shopping corridors will cost anywhere from $95-165 with all menus including sashimi, nigiri, and both hot and cold plates from the chef.

This Clement Street sushi restaurant held a single Michelin stars for a number of years, but regardless of what the tire folks think, chefs Atsushi-san and Tomo-san wow with dishes like dashimaki filled with mentaiko and sansho pepper whipping cream, and chawanmushi with pike eel, shiitake, shrimp, sea urchin, and smoked trout roe.

Chef Adam Tortosa's splashy, California-influenced omakase spot, which Eater SF critic Rachel Levin awarded three stars is once again serving a full omakase experience in Hayes Valley. Prices range from $99 to $199 and you can expect to see luxurious ingredients like A5 Wagyu beef, black truffle, and caviar on the menu alongside Santa Barbara uni and fatty tuna.

Considering Tekka doesn’t have a working website and doesn’t take reservations or do takeout, it’ll take a bit of work just to get inside the door. But those who manage the feat tend to agree: this 10-seat mom-and-pop counter is well-worth it. Owners Yoshimi and Noboru Shimizu are known for giving regulars the special treatment and absolutely inundating all diners with generous spreads of sashimi, nigiri, and more. 

Get the full omakase experience at Geoffrey Lee’s Michelin-starred NoPa spot — just make sure to get a reservation ahead of time. It’ll be 14 courses for a cool $225 per person featuring primarily fish sourced from Japan’s famous Toyosu Market.

Though not San Francisco’s first or only sushi restaurant built entirely around plants, Shizen has perhaps perfected the art of elevating vegetables to centerstage-worthy preparations in sushi form. As a self-styled izakaya, the Mission restaurant specializes in both sushi and Japanese pub food so you can expect a plant-based version of karaage, plus avocado nigiri and rolls topped with pickled mango, shredded tofu, and ginger shoyu tomato.

The family-owned Sunset District standby has been fueling the neighborhood with bento boxes, donburi, and, of course, sushi for some 30-plus years. These days it’s back open for lunch and dinner Sunday through Wednesday and if you opt to dine-in, count on seeing a steady flow of diners picking up online orders of generous sashimi platters and rolls.

San Francisco, obviously, has no shortage of excellent sushi restaurants. But finding a more affordable option can be a tougher ask. Fortunately the duo behind Michelin-starred Ju-Ni brought the more casual Handroll Project to Mission Dolores in early May, offering diners thoughtfully executed handrolls at a relatively accessible price. Choose from one of the set handroll combos — either five, seven, or 10 rolls — each built on a base of perfect sushi rice and topped with high-quality fish augmented with ingredients like shiso, crispy shallots, and garlic chips. A splurge on the signature ikura and ankimo roll is well worth the money.

In terms of omakase options in the city, Chīsai Sushi Club keeps things relatively affordable offering 13 courses for $90, 17 courses for $120, plus a $70 vegetarian option. Chef and owner Erik Aplin worked at Ichi and brought an inventive approach to the restaurant’s former space – think, seared King salmon nigiri with nori butter, fat tuna and uni temaki, and, as a non-sushi supplement, creamy uni carbonara.