Early Reservations at Wako
This Japanese restaurant opened up earlier this year. And while a friend of mine works there, I wanted to give it some time before trying. Not that I wasn’t eager. My friend kept posting delectable pictures on their Facebook page. Metal note: block food porn. So many months later I found myself making reservations at Wako and found the only open spot for two was early, at 6pm. This was a week in advance.
The place is small and cozy. Can probably seat about twenty people and not a place for large parties. The sushi bar is kept uncluttered. To see their daily selection of fish, you look down into the counter into the display case. I would have taken pictures if I were at the bar. But since I didn’t want to creep out the patrons, I’ll refer you to Google to see the place itself. The staff was very attentive and we went for the seven course omakase which ran $68USD. Can’t go wrong with that price. The courses came out one after another. I snapped haphazardly away before each meal before realizing I didn’t get a picture of dessert. Sorry.
Overall, great meal. I didn’t leave hungry nor disappointed. The main draw of the restaurant was the selection of imported Japanese seafood. It wasn’t limited to only their sushi. Their main dishes carried the tastes from Japan stateside. Hopefully, this city is ready for it.
Update: They’ve been highlighted in Zagat, http://www.zagat.com/b/san-francisco/6-hottest-sushi-restaurants-in-the-bay-area. Reservations may get difficult.
Wako Japanese Restaurant
211 Clement Street
San Francisco, CA 94118
+1 (415) 682-4875
sushiwakosf.com
Verdict: Solid Japanese food. I’m coming back here.
I read up more about this fish and found out it’s a seasonal fish in Japan. And wouldn’t you know it, Wako brought this fish to their restaurant. It’s a very simple tasting fish and what they did with the fin was unique (you can spot it under the two filets). They made it into a tasty little crisp.
Second course was a small assortment of sashimi, king salmon and Jpanaese sea bass. King salmon was amazing. I never had it in sashimi form, but I’m loving it. I’ve wandered away from the average fatty salmon cuts. This cut was much less fatty and had more flavor. And the Japanese sea bass? Too chewy for my liking. Might have been these pieces, but my buddy said the same thing with hers. The taste though was light and fragrant. Not too fishy. Glad to add it to my list of fish I’ve tried. A hit and sorta a miss.
A special dish from the kitchen. Thanks Lisa! This combination of seafood really works. Squid, scallops, fish, and hidden underneath, was a gem of abalone. Oh I wish I didn’t share this and ate it all myself. Usually I notice fresh fish, not the other aquatic animals. This dish was fresh and cooked firm. One thing I regret was not trying the soup. It’s a bouillabaisse after all!
I knew something was different about this uni. The taste was creamier and had less of that mercurial after taste. Definitely wasn’t Californian. When I read up more about Wako, I realized it was from Hokkaido. Oh, wonderful Northern Japan, you bring me such joys and now in the form of delicious sea creatures.
Here’s a gratuitous shot of the toro. It just makes me hungry looking at this picture. Even with a iPhone you can capture those layers of fatty goodness.
Oh look at that beauty. I’ve forgotten most of the fish here, so let me highlight the memorable ones. The toro (left most), was fantastic. As toro lovers can see, this was a good cut and tastes exactly as you’d imagine. Next to it was Hokkaido uni which I’ll leave for it’s own review. Tuna was great and I love the color from how the prepared it. Finally, there was the seared barracuda (furthest top right). Surprisingly good. The char helped elevate the taste of this firm and tasty sea dwelling creature. It’s hard for me to think of it as a simple fish.
This next course was interesting. A delicate crispy filet seasoned very lightly. The flavor impact comes from that little dashing on the side, green tea salt. It hits you like normal salt with some easing from the green tea. Neat. Oh and that fan thingy, I’m not sure what it was. I ate through it wondering if I really should have done that. Maybe I’m more pig than ox.
Here was something to wet our appetites, soft tofu, shitake melody, and tempura fish cake. Not very memorable except for the tofu. Really under minds the terrific meal we were about to have.