Born and raised in Beijing, Executive Chef Jackson Yu has been preparing traditional Edomae sushi for nearly 20 years. After moving to the Bay Area at the age of 18 and developing a passion for Japanese cuisine, Chef Yu took the time to hone his technical skills and cultivate his knowledge of traditional cuisine at some of San Francisco’s most highly respected Japanese restaurants, before opening several restaurants throughout the city, including the Michelin-starred Omakase in the summer of 2015.
Omakase is the fourth San Francisco restaurant from Chef Yu, who also co-owns two locations of Live Sushi in San Francisco, as well as Okane, located next door to Omakase. Under Chef Yu’s leadership, Omakase has earned a reputation for being one of the highest quality and most authentic sushi restaurants in the Bay Area. After less than a year in operation, Omakase received a Michelin star and a “Top 100” ranking by the San Francisco Chronicle’s restaurant critic, Michael Bauer.
At Omakase, Chef Yu offers two different fixed-price tasting menus, each showcasing traditional, exquisite fare using the finest ingredients and the freshest, highest quality fish imported three times per week directly from the world-renowned Tsukiji Fish Market in Tokyo. To ensure Omakase’s sushi remains at the peak of the industry, Chef Yu embarks on several culinary research trips annually, tasting the best omakase and Edomae sushi in major destinations around the world. Additionally, Chef Yu regularly travels to Japan to gain inspiration and stage at the top local restaurants to gain first-hand expert knowledge of the latest trends. This attention to detail influences Omakase’s style, menu and guest experience, assuring it remains a top sushi destination.