Robin Reviews

If you haven't been to Robin in San Francisco you must! Omakase in a Japanese restaurant, you would leave it up to the chef. It's a meal consisting of different dishes selected by the chef. It is an experience, a concept, and there is no menu.... Omakase style ! J'adore ! What a ride, what a foodie journey. Even the sake, and Crémant are memorable. This was absolutely an unforgettable BIRTHDAY! We were at the bar and taken care of by the Owner, Karina, Mya and Blair.... This crew is a well-oiled machine and deliver such an amazing masterpiece. Let them know if you have any allergies and enjoy the adventure! 😘🥂🍣 #foodporn This place is truly one of the sexiest any restaurants in town. ありがとうございました Thank you.

As steadfast regulars at another Japanese establishment in Hayes Valley, it was curiousity that led us to try Robin's omakase. Summary: 3.5-4.0. The fish is quite nice however overall, the pre-marinated rice overshadowed what should have been amazing, just-right sushi fish cuts. At times, the fish topping dabs even overcame the exquisite fish and led to over-flavored, over-salted offerings that completely drowned out the fish. For the same price ($320 USD) we shall stick to and enjoy our regular haunt.

Not usually a fan of New World style sushi but may become a convert after a recent anniversary dinner at Robin. The portions, as noted in previous reviews, are on the smaller side but more in line with servings in a high end sushi restaurant in Tokyo. This wasn't an issue for us as we prefer to eat our sushi in a single bite. Each dish was unique and beautiful, thoughtfully composed. There really wasn't a standout. If I had to choose one dish, it might have to be the sea urchin presented on sushi rice and a rectangle of crisp nori with caviar and a very light touch of locally grown wasabi. The sake and wine list was fairly contained and particularly well-suited to the flavors. I chose to enjoy sake by the glass so our server could help with pairing. The service was very attentive, knowledgeable, and unpretentious. We were very comfortable allowing our server to guide us through the entire meal. Whoever did the acoustical engineering for the restaurant did an excellent job. I'm not a fan of hip hop but the music and conversation from other tables was barely noticeable.

I love sushi and have even traveled to NYC for what was supposed to be the best sushi restaurant only to get stuck eating things I didn't like. Our friend made reservations for this Robin (new spot down the street) and said we would have to eat Omakase style. I immediately said "great" (sarcastically) thinking of the expensive place in NYC where I didn't get to choose the dishes. I can tell you that that attitude quickly went away as we started shoveling the most delicious, tender, buttery, flavorful sushi I have ever had in our mouths. I don't even know how many courses we had (seems well over 10) and EVERY one was really delicious. I did specify in the beginning that I did not eat shrimp and didn't really like mackerel so that was taken care of up front. From there it was a surprise with every course and can I say again it was amazing. I think this may be my new favorite restaurant in SF. NOTE: It is super expensive but totally worth it. I expect a star soon and expect it will be impossible to get a reservation - so go fast.

Amazing taste, great presentation, extraordinary ambiance. I had the chance to experience approximately 21 different flavors and each one was more legendary than the other. You should definitely try this MICHELIN Guide restaurant. Yes, the price is a little high, but definitely worth it. Enjoy your meal!

You come to Robin for omakase - a chef's choice of sushi, with a few additional items for variety. Allow a couple of hours for dinner - the kitchen will rush if you need them to, but it's better if you take it slow. You choose a price level ($99 -$199 per person), tell your server your preferences and restrictions, and then put yourself in the chefs' hands. This is an elegant experience, which prices out to about $10 per piece of sushi . Most diners should be satisfied with a meal of $130 - $140, which is no small change, but worth it and worth savoring. The fish is super-fresh and each piece is complemented by some distinctive additional flavor element(s) that set(s) it off beautifully. Non-sushi courses of miso soup, tofu, cold noodles, and coconut ice cream may appear depending on the evening, and each of them is delicious as well. Outside seats have propane heaters; inside is a bit crowded and can be noisy. Background music is trying too hard to be hip. For this level of quality, you should have jazz or classical as a background so that you are encouraged to slow down and take the time to savor - and SFJAZZ is right around the corner, after all.

I was wary about keeping my reservations when I found out their opening night date. While there was a menu online, no menu was offered at the restaurant. While that didn't surprise me as it's an Omakase style restaurant, I couldn't get a clear idea of how much each course was going to be and how much food and preparation would go into our meal. As it was a celebratory dinner for a friend, I just went along with it and ordered the top tier budget. I left the restaurant full but didn't feel like the cost matched the execution and ingredients. Actually the execution is what I had issues with. Fish slices had tears in them amounting to the nigiri falling apart. The handrolls came across as cylinders of sashimi scraps and rice with no surprises in flavor. The toppings were misshapen and amateurish. There were several mix ups with food that had been set on our table then taken away, and food from another table coming to our table. The manager seemed green as the dishes' had haphazard inconsistencies and he appeared under dressed with his underwear showing. Regarding the flavors, there seemed to be two main tricks: truffle shavings (that didn't have a substantial truffle flavor), and the basil oil which was very fragrant and was the secondary smell in the restaurant. The first smell was of.. fish. The wagyu topped with foie foam was memorable. As was the soft boiled egg in room temperature broth (because the yolk mixed perfectly with the broth and the albumen of the egg whites was very similar to cloud tofu). Unfortunately that meant most of the fish courses were overshadowed. One fish highlight was the ocean trout. The interior was nice with modern artistic touches from the ceramic pieces to the artwork on the walls. The hip hop was generic and more of a trendy hinderance than hip. Would I go back? Unlikely. But the service was very friendly albeit not all the servers had the same knowledge of the food being served.

Every single little bite was a spectacular and a new discovery of amazingness. Can’t recommend this place enough. Staff was friendly and knowledgeable, food was spectacular.

We sat at the bar and let our chef bring us food (you have to sit at the bar - it was amazing, a visual and a dining experience. We picked the $150 plus menu and we were not disappointed. Every course was a new delight. Do not miss desert. And do not skimp on Saki.

Went here based on a recommendation and was excited to try. I was a little nervous because it was 100pp starting and that's a lot for a casual weeknight dinner-but I was not disappointed. It totally exceeded my expectations. This is the best sushi I've had outside of Japan. The most fresh, delicious fish you could imagine, paired in such creative and delicious ways. Every single dish that was brought to us we savored. I highly recommend visiting and will be back.

Wow! This place is incredible, from the second you walk in the door, to when you leave. My husband and I sat at the bar and what an amazing experience - to say the least. The food is actually indescribable it’s that incredible and worth every penny. If I could, I would eat here every week. The experience is sensational and the flavors that come out of every dish awaken your palette as each bite goes on. We did the lower priced option (less courses), but next time I come back I am going all the way to the end. For the experience and the food that you are receiving this is very reasonably priced. We will most certainly be back and cannot wait!

I loved the whole experience! I had no idea what an omakase restaurant was so this was my first time. Every single plate was absolutely delicious! The steak tartare 💓💓💓 was amazing and also the noodles with Australian black truffle were to die for!! Every single plate was served on a specially designed ceramic that made them more interesting. The service was excellent and the ambience was eclectic and nice. No wonder there was not even one empty table or seat at the sushi bar!

Fabulous food prepared just for you, taking into consideration your likes and dislikes. It was like an artfully selected sushi meal designed for your price point. We told the chef we loved uni, and it seemed like that was considered heavily as he selected what he would give us. Decor was wonderful.

If you are looking for a modern approach to Omakase robin sushi is the place to be. The quality and the freshness of the fish is beyond excellent, the variety and creativity of the chef is fabulous , the wonderful mouth watering sushi and sashimi that they will serve you will keep you longing for more .my favorite was Wagyu with shaved foie gras and the salmon with truffles in addition to the variety of sea urchin .a visit to robin is a must .

Very Loud boon boon music, on a Tuesday night. Not easy to make conversation with your company. The food came fast, one dish came immediately after another. We had to ask them to slow it down. Really didn’t like the fact their sushi rice is already seasoned with soy sauce. Any salt/soy based seasoning on top of the fish makes the nigiri too salty. The sesame noodles with very thinly shaved black truffles. The noodles were very heavily sauced. Can’t smell the truffles at all. We thought the fish/food quality was just okay. It definitely does not warrant the high prices.

We’ve reserved a table at this new Sushi place since it was located very near to the Theatre we had a show at. Hoping for a quick bite. However, when we arrived we were offered No Menu at all . Waitress with a friendly smile on her face announced that there was no menu since that was a special kind of restaurant and food would be prepared at Chef’s choice .The prices start at $79-$179 per person for unknown kind and quantity of sushi you will get. It’s like you will buy a “cat in the bag “. With drinks , tax & tip you will easily drop minimum $200 .!!!!!!!! Well, it’s a lot of money for the quantity of food you will get. Also, there was MSG used for noodles & soup which we felt right away after a meal. I believe it’s an outrageous kind of concept when you don’t really know what you ordered .If you want to get delicious sushi there are so many other places in SF to go to .But if you wish to waist $200 you may go to this place. We wouldn’t be back there what do ever and would not recommend it to any of our friends either!!!

Overall good sushi and sashimi served omakase style. Went with my Japanese girlfriend and both of us were underwhelmed especially for the expensive price. Tasting menu starts around $90, but this amount often leaves one hungry and adding items can take you up to $190 depending on how much you order. I think we paid about $150 pp. Everything was good, but little was "wow!" For the price I thought Kasakube in Financial District or An in Japantown were far superior in terms of food quality and ambiance. If you have $$$ and need a good meal in the Hayes Valley area, you should enjoy it, but if really looking for top Omakase, look elsewhere. Service was good. Given level of omakase restaurants in SF, won't be going back likely

Visited Robin with my brother and we ordered the full Omakase menu and paired it with a nice bottle of sake. I was extremely impressed with the food at Robin; it may be one of the best meals I've ever had. It wasn't simply the high quality ingredients but also the interesting composition of ingredients used in every course which absolutely elevated the dishes to another level. Robin's compositions had me enjoying some raw seafood that I had previously written off and not enjoyed such as Sea Urchin and Scallops, and I found pleasant surprises in their Steelhead and Grouper dishes. Our waitress was also extremely friendly and took the time to discuss the details of the dishes and answer our questions. Overall due to the price involved it's not a place I could afford to visit on a regular basis but would absolutely return occasionally to revisit some of the best Japanese food (as well as food in general) that I've found.

Great decision in visiting Robin. Sat at the bar for the Omakase experience. Sous Chef Dan did an amazing job and served great sushi while providing a great experience overall explaining the details of each piece. Half of the fish comes from Japan; a good part from local fishermen. Food is top quality; full of flavors. Service is impeccable with attention for details. I will try to come back whenever in San Francisco.

Robin is banging on all cylinders . We came for our anniversary and it was a wonderful choice . My wife and I both were struck by the perfect blend of hip yet elegant decor , understated friendly yet efficient service , superb locally sourced when possible ingredients , and overall pulled together and warm vibe . The main event - the Omakase dinner - combined freshest of fish from Tsukiji market hand selected and flown direct to the restaurant with some unusual locally sourced fish . The chef is not afraid to take chances with flavor combinations with his fish some of which were sublime others of which just missed all of which were unique and very enjoyable to experience. We are uni fans and have to say the premium quality Hokkaido uni gave the ultra fresh Santa Barbara a run for its money - we declared the result a draw and asked for more ! Certain touches like the shaven frozen foie gras over the raw Kobe beef nigiri were unexpected flavor bombs It’s rare that one has a perfect night and we have to commend Robin for delivering the goods . I would give it 6 stars if I could .

Unfortunately, I have mixed feelings about Robin. I love Japanese cuisine, so I enjoyed the food. However, the restaurant felt pretty cramped, and the music was extremely loud. It reminded me more of a late-night bar scene than a serene Japanese dining experience.

I would give this restaurant an excellent for food, but instead decided on a very good because the service and atmosphere were more very good, rather than the best experience I have ever had. I also read the other reviewer's review and we didn't have G's experience at all, the fish was beautiful and perfectly prepared. So, I came here to celebrate a special occasion and we wanted to have sushi, omakase style, where the chef can choose the dishes; but they do have a menu and you can order off of it. Also, a few more tips to start off. Yes, you should make reservations and if you want to eat at the bar, you have to specifically request that, but we didn't know that until we arrived so we were a bit disappointed when we were seated at a table. Also, the omakase ranges from $79-179 and I wanted to know what the difference was as we went up in price - more dishes, more specialty ingredients, etc? Apparently, $79 includes all of the best dishes but as you go up higher in price the chef includes more uni (sea urchin). I don't like sea urchin, so this was a no brainer, $79. Then there is the sake, an entire menu of it, which is a bit overwhelming so just ask the waiter to explain the flavors to you and choose a price range and go from there. We had a bottle of Izumofuji which was delicious. So, the best dishes - the striped jack with aged ponzu (I've never had this fish before and it was sublime), the yellowtail with cara cara orange, and the wagyu beef with foie gras snow. I didn't care for the fishiness of the fluke with granny smith apple, the potato chip with caviar has great flavor but my chip was soggy so that was a disappointment, and the egg broth soup with caviar was lukewarm and I would have preferred it hot. All in all a very good meal and I would return.

Sat at the bar and ordered no-end (by choice) Omakase: what a delight. The food, the service, the ambience was quite an experience. Top notch place for people that enjoy fine dining in a relaxed setting.

Best meal on our holiday by a long shot! Small, cozy and unpretentious-yet-cool contemporary casual fine dining with table and kitchen counter seating. We were served a brilliant "chef's choice" 12-course meal, with sustained surprises and flavor highlights throughout. Many of the ingredients are local in origin, along with select internationally-sourced fish of a very wide variety. Especially memorable: seared Hawaiian Bigeye tuna marinated in charred herb salsa; beef tartar and Asian pear on crispy seaweed cracker topped with uni; steelhead trout with persimmon shaving; luscious sesame noodles with ginger chimichurri and black truffle; sushi of fingerling potato chip, roasted ramp aoli, and white sturgeon caviar; foie gras "snow" over seared wagyu with Half Moon Bay wasabi and lemon soy. Chef Adam Tortosa spent a great deal of time with guests during service. All the staff were knowledgeable and helpful. Very accommodating for special dietary requests. At the end of the meal, when the chef asked if we were ready for soft serve ice cream, we thought he was joking, but he said "I'm always serious about soft serve!" Buttered popcorn infused soft serve with crunchy Maldon salt was the surprise encore. Even the restroom is worth checking out!

1. If you go in a small group, make sure you book the sushi bar. It will significantly dictate the experience. The chef takes care of you and a few other customers, so it’s more personal and you can watch him make the dishes. 2. Because the chef takes care of the people in front of him, at times our chef was having 6 people while the other chef has 2. So I saw people who started 1 hour after me catching up quite fast, repeatedly. This is a tiny bit uncomfortable especially when you have to wait so long for the tiniest piece of sushi. 3. Portion wise to be honest I’m quite OK with. Small bites mean more bites, and nowadays you shouldn’t eat so much rice anyway. But I do see this being a problem with those who are used to the American sushi sizing. The order of the fish seemed a bit random. 4. I think the chefs could use a little less sauce to not overwhelm the fish. I loved the condiments and ingredients that they played around with, but after my bite of chutoro I just wished I had it again with no sauce. Because the quality of the fish was insanely good. 5. Some of the uni dishes were ok, some quite mediocre. The rice with ikura and uni becomes very salty. Atmosphere wise - loved the chefs table concept. Though it got so loud at one point I was just hearing the couples next to me talking for 3 hours straight. Music was good though. Lighting was on point. Depends on where you sit, it can get a little cold. Service was really good. All the staff were super friendly and they always top up your water or remove your plates in a seamless manner. Overall, there’s nothing that could discourage me going back. I loved the food and can’t wait to see them developing even more interesting pieces.