I’m always on the hunt for great sushi since I’m picky about the quality of fish and the execution of nigiri sushi. I’d have to say Kusakabe (read my review here) is still my top sushi bar in terms of quality in San Francisco but Akiko’s Restaurant in the Financial District came pretty close!

Akiko’s Restaurant located on Bush Street near Union Square is a tiny restaurant serving high quality sushi, not to be confused with Akiko’s Sushi Bar (more casual) located near by. I came here for lunch and ordered the omakase where the sushi chef decides what to serve you depending on seasonality and your preferences. Since I love all kinds of fish, this is the perfect way to sample numerous types of delicious bite sized pieces of nigiri sushi.

Madai/Red Sea Bream Nigiri (8/10) and Hirame/Japanese Halibut Nigiri (8.5/10).

Akami/Lean Tuna Nigiri (8/10), Kanpachi/Amberjack Nigiri (8.5/10), and Umi Masu/Ocean Trout Nigiri (8.5-9/10).

Cucumber and Charred Avocado Salad (8.5/10).

Akamutsu/Ruby Snapper Nigiri (8.5-9/10).

Medai/Japanese Butterfish Nigiri (8/10).

Sake/Salmon Belly Nigiri (9/10).

Kinmedai/Golden Eye Snapper Nigiri (8.5/10).

Uni/Sea Urchin (8.5-9/10).

Hotate/Scallop Nigiri (8.5-9/10).

Zuwaigani/Snow Crab (8/10).

Hamachi/Yellowtail Nigiri (8.5/10).

Ikura/Salmon Roe (8.5-9/10).

Amaebi/Sweet Shrimp Nigiri (7/10).

Fried Amaebi Head (8/10).

Shima Aji/Striped Horse Mackerel Nigiri (8/10).

Kasugodai/Baby Snapper Nigiri (8.5-9/10).

Aji/Spanish Mackerel Nigiri (8/10).

A5 Miyazaki Wagyu Nigiri With Black Truffle (8.5/10).

I enjoyed every morsel of each well crafted nigiri sushi. It’s hard to say what were my favorites since every fish I tried was so different in terms of flavor and texture. The opening nigiri sushi duo of madai (red sea bream) and hirame (halibut) was the perfect way to start the omakase since both fish are lean and light. As the meal progressed, I tried fattier and more complex flavored fishes. One of absolute favorites was the sake (salmon belly) nigiri which literally melted in my mouth. Another favorite was the kinmedai (golden eye snapper) with a fatty mouthfeel and a slight char on the fish skin. Other nigiri sushi that I always enjoy included the uni (sea urchin), hotate (scallop), and ikura (salmon roe).

The chef truly showcased the beauty and integrity of these high quality products in the most respectable way. I would highly recommend coming to Akiko’s Restaurant for experiencing great quality sushi at a slightly more affordable price than Kusakabe. My overall rating for Akiko’s Restaurant is an 8.5/10.