Few sushi restaurants compare to this Sausalito mainstay, which has been serving up the freshest fish for 24 years. Owner Yoshi Tome gives free rein to chef Scott Whitman and Mitsunori Kusakabe, a licensed blowfish cutter, who produce the spectacular sashimi. Whitman blends traditional and creative elements to produce such things as smoked hamachi tataki with avocado, grapefruit and yuzu-black pepper sauce; or slow-cooked duck breast accented with watermelon rind-citrus chutney. The restaurant and adjoining wine bar is always crowded but has a friendly, casual vibe.
Specialties: Special sushi plates; specialty maki rolls; sashimi tasting plates; Vietnamese shaking beef; miso-glazed black cod; bananas Foster with ginger gelato.
Lunch 11:45-2:30 p.m. Mon.-Fri., dinner 5:30-11 p.m. Mon.-Sat., 5-10 p.m. Sunday.
From four-star spots to cozy neighborhood joints, these are Michael Bauer's picks for the best in Bay Area dining.