Akiko's on Bush St. (NOT Mason St.) - One of very few great sushi restaurants in SF

When it comes to the preparation of raw fish and sushi, there aren't too many restaurants that stand out.  For a long time I felt that San Francisco, for the abundance of Japanese dining available, lack true gems.  Even the mediocre sushi restaurants in Japan can make some of our self proclaimed "great sushi" look like a fraud.  I will feature a few that I stay loyal to in future posts, but today this feature belongs to one of my very few and top sushi restaurants in the city.  Quaint and cozy, Akiko's on Bush Street (Not Akiko's around the block on Mason St.  To get them mixed up would seriously be a crime.  There is a reason behind having the same name and it's not what you think.) truly sticks out like a sore thumb behind the craft and mastery of head sushi chef Rickey Yap along with his amazing staff.  Original and innovative yet retaining balance of simple n fresh ingredients of traditional sushi.  Rickey personally picks his fish daily for his menu to ensure his fans are only getting the best.   Not only do they serve amazingly prepared sushi with an ever changing menu and combination of fresh seasonal flavors, they have a very attentive and friendly staff.  Omakase or chef's choice would make the best experience.  Although a bit pricey, it is worth it for a date night reserved for a special occasion.  Word of advice... always sit at the sushi bar where you get a full description of what you are having including its origins.  Look below to see what Rickey had in store for us during our visit.

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Barracuda Bones: Perfect Crisp and Crunch

Tender Sous Vide Abalone brushed with house sauce.
Simple n just perfect.
If you grew up in a Chinese family, you are most likely an abalone expert when it comes to eating it.
We go crazy over this stuff.

Amberjack brushed with Yuzu Koshu

Left: Hamachi Belly
Right: Hamachi

Russian Uni: fresh and amazingly sweet... finding any at all in SF besides Akiko's is 99.9% unlikely.

Tenjyou Buri: Wild Hamachi (regular hamachi is farmed)

Ume Medai: Snapper topped with Ume
Meaty in texture, mild sweetness, and skin of light purple.
These snappers would eat ume fallen from the trees which may have contributed to the sweetness of this white fish.

Ikura Nigiri topped with a slices of Black Truffle: amazing aromas and earthy flavors balance the sweetness of the Ikura.

Boston Bluefin Tuna: Lean yet melts in your mouth and soft in texture

Golden Eye Snapper: seared

Santa Barbara Uni topped w Horse Hair Crab fats
We were all smiling and giggling as we slowly savored every last moment of love making w this perfect creation.
This sent us all to heaven n back... Even if you took it literally it wouldn't be too far off from the truth. 

Horse Hair Crab w miso butter: light fresh and crisp crab flavor

Boston Crab Otoro

Scallops overnighted from Hokkaido: fresh not frozen

Kamasu: Baby barracuda seared, briny w soft tender fibers topped with scallions and ginger flower for a light kick.

Isaki w truffle oil topped w a marinated Cherry Blossom flower.
Fish is mild in flavor while the truffle oil gives it an earthy n lightly salted taste n aroma... the Cherry Blossom leaves a lingering subtle sweet finish.  Fish is meaty yet soft to the chew.
This was the most delicate bite of the night... simple yet achieves such complexity in flavors n play on the palate.
The Isaki lingers in the back of my mind as it lingered in its subtle sweetness.

Aka Mutsu topped w its own pate: light fleshy, briny, and slightly smokey from the sear.

Wagyu 28.  Aged japanese black cattle.  Moshio.  Miyazaki Perfecture topped w shaved black truffle.

Sous Vide Ankimo (Monk Fish Liver): texture much different than the usual ankimo you would order... unbelievably creamy n buttery.

Final bite of the night: Negitoro laced with shiso

Ending the night on this sweet note just seemed right.
Wasabi flavored Kit Kat straight from Japan.