Robin Menlo Park — Restaurant in Menlo Park

Came here a couple of nights ago with my spouse and some friends. It was a little difficult to find the place and it's not well marked but I'm not taking points off for that as several other high end restaurants like to be low key. The interior is pretty dark with some spot lights over each table. It was a bit funky in terms of design but still nice. They were pretty much blasting 00's hip hop music that was really a couple dials too loud. We could still talk with each other but the music was very present in our conversations. We were maybe the 4th group there so the restaurant was relatively empty, which was a bit puzzling since then only available appointments were 5 pm or starting at 7:30.

Their alcohol menu is quite extensive but only one person in our party ordered a drink and it was a bit strong but still tasted good. The omakase ranges from $109 up to $209 with each price point moving up $10-$15 per step. Our waitress ran through the options pretty quick but wish they had something for us to look at. The $109 price point was described as 12-13 servings with lower quality ranging up to $209 being around 18-19 portions and having higher quality fish as you move up in pricing. We didn't really get to understand what was available but did get a brief overview of the types of dishes they offer. For this price range, it's really hard to understand why there isn't anything written, even on a board to help us understand. They did ask about allergies and preferences and I guess they adjust the menu based on what you describe but this really means you should have a good idea of what you like and don't like and express yourself--which maybe a challenge for some.

We ordered 3 orders of the $209 and 1 order of the $169 (recommended for first time diners) and we were surprised by how many dishes were shared. By the end of the meal, we counted 3 dishes that weren't served for the $169 meal. $40 difference for uni/caviar, wagyu/uni and toro isn't unreasonable, especially since it was Hokkaido uni but that may not sit well with some.

The first dish really set the stage for us. It was acidic and had a punch of sourness that we all liked. So when the nigiri plate came out, we were excited for the fish but the quality didn't really hit the expectations for us. We all took some issue with the rice being slightly underdone and it really threw off the experience for us throughout the meal. The last fish in the set was decent and we wished that level of quality would be the lowest we got but throughout the meal, we found the quality really fluctuated. The scallops were excellent so it brought us up back a bit and I love uni, which I informed them of, and that dish was excellent. The second nigiri plate really brought things back down for us again, we felt it was of similar quality as the first and the piece I picked had both a bone that I picked off as really as a really tough portion that I couldn't chew and had to leave on the side. Not one of the servers that came by asked about it or even noticed it on my plate.

Next up was the radish dish with kimchi juice and this one was funky but really overpowered by the kimchi. The fish was a bit too delicate to stay up to the kimchi and I think something like amaebi or monkfish would have been better suited. The third nigiri plate was a bit better and brought the mood back up and the next dish with the shrimp chip was nice but the chip was a bit oily and the sauce didn't quite mix well with the chip. Uni/caviar (for 3 of us) was a highlight but the noodles that came afterwards fell flat for us. We then got uni and toro (for 3 of us) then we moved to another dish with what I assume was a taro chip with caviar. Then we end on wagyu with shaved foie gras, which was another highlight for us. For dessert, we got coconut ice cream with salted caramel and chocolate chips. This one really seemed out of place. I think they would have been better with something like a Sakura ice cream or something that screams a bit more Japanese?

Overall we could see they were experimenting...

After trying it for the first time, Robin is now my favorite omakase restaurant in the Bay area, beating the likes of Michelin star sushi restaurants. The omakase experience at Robin is an odyssey of flavor and hospitality.

Robin isn't just a sushi restaurant; it's an experience. From the moment we stepped through the doors, we were enveloped in a warm and inviting atmosphere. The staff exuded genuine enthusiasm and attentiveness, ensuring every detail of our evening was perfect. Dim lighting, modern interior inspired by the Japanese culture and upbeat music - it all complimented our omakase experience. The true highlight was the omakase itself, meticulously crafted by our talented Chef Andrew. Each piece was a symphony of flavors, showcasing the freshest and most exquisite ingredients. The omakase experience at Robin is unique because you can pick the price for your omakase experience, and it can range anywhere between $109-$209. The base $109 experience includes 13 courses (each course is either a cold dish or a piece of nigiri). If you are going later in the night, then there is more flexibility, and you can try to go for an even more expensive omakase experience. We started with a lower price omakase experience and switched to a higher priced experience after realizing how delicious every course was. Sweet, savory, buttery, creamy, sour, zesty, refreshing, fruity, umami, smoky - you'll experience all these flavors and more throughout your omakase experience. Each piece of sushi was a piece of art that combined complex flavors, aromas, and unique ingredients in a very well-balanced and artistic way. The preparation and the presentation of each item was top notch. Every cut of the fish was fresh and juicy. Our chef Andrew not only combined flavors with precision but also presented each piece with stunning visual appeal. The textures were a delightful exploration, from the melt-in-your-mouth tenderness of the cod to the satisfying crunch of the nuts in some of the dishes. The dessert was the cherry on top - rich in flavors and well executed in every aspect. Our chef also explained each dish with detail and answered our questions with genuine interest. The staff also truly elevated the experience. They were very attentive and accommodating, adjusting the omakase to our preferences and ensuring we had a truly unforgettable evening. The omakase experience at Robin is a testament to the power of fresh ingredients, skilled craftsmanship, and genuine hospitality. Without a doubt, this is a 5-star experience that deserves the highest praise. I can't wait to return and embark on another flavor odyssey. Honestly, I can eat here every day for the rest of my life and not...

Based on what I saw from some prominent Silicon Valley food bloggers on social media, Robin looked a bit too non-traditional for my taste. My sense of nigiri was also much more acute having just traveled to Tokyo last month. Nevertheless, I made a reservation at the sushi bar the day before my birthday at the new location in Menlo Park.

Over the course of the evening, Chef Scott won us over with his attention to detail as he guided us through the omakase courses. Despite the fusion aspect of the sauces and ingredients, the flavors were consistent enough with Edomae sushi with requisite quality red vinegar for the rice and preparation and cutting techniques of the fish.

The highlight of the meal, showstopper even, was the A5 Wagyu with foie gras grated over the top of it. It was served in a plate with red accents evoking a slasher horror movie haha. It was so flavorful that I wanted to lick the remaining bits of grated foie gras off the plate. I did not.

The service was attentive and first class. Chef Scott was friendly and pitch perfect as a performative sushi chef. The setting was lively with the fellow diners at the bar but not overly loud. It was a wonderful birthday experience that I will remember fondly. Definitely worthy of Michelin star consideration. I look forward to returning at some point down the road.

12/6/2023 Omakase Menu ($150)

Hirame Kombu - halibut with jicama and pineapple Stripejack (?) - rice in red vinegar Wagyu and Uni on deep fried then dehydrated seaweed Steelhead Trout with a sliver of persimmon Sawara (Spanish mackerel) Red Snapper with Spicy Apricot Jam Topped with shaved egg yolk Kanpachi Amberjack with green apple lime zest yuzu juice Albacore with Thai almond sauce and green papaya and Thai basil New Zealand King Salmon Truffle butter and slice of truffle Sesame Noodle grapeseed oil with shaved truffle Bluefin Tuna with Wagyu fat on top Black Cod with spicy miso Hokkaido Uni with bacon butter on top Toro Bluefin Tuna with ancho chili sauce American Sushi - Housemate Potato chip with smoked caviar A5 Wagyu with shaved foie gras Aji horse mackerel nigiri (extra addition) Ice Cream pistachio...