AKIKOS

Overview

The first omakase restaurant to open in San Francisco, Akikos delivers an elevated, immersive experience with a graceful balance of classic and modern Japanese fare. The nine-course tasting menu highlights chef-owner Ray Lee's inventive dry-aged fish, sourced from local purveyors and Tokyo's famed Toyosu Fish Market. With an emphasis on sustainable, seasonal products, Akikos' ever-evolving menu is complemented by a robust, handcrafted spirits program—as well as international wines, classic and craft Japanese beers, and an assortment of reserve sake. Guests are presented with an interactive, one-of-a-kind experience at the open-concept chef's stage, the centerpiece of the restaurant, where head sushi chef Shinsuke Hayashi and the team showcase their craft. Designed by AvroKO, a global, award-winning interior design firm, Akikos draws inspiration from architect Frank Lloyd Wright and the 1970 Osaka Exhibition—with energetic interior features, high ceilings with plank wood paneling and suspended lighting, bold color accents, and abstract artwork with '70s flair.