637 Philly Sushi Club — Restaurant in Philadelphia

Tucked away behind a bookshelf, like a secret passage, lies an omakase experience so personal, it feels like an intrusion on a sacred ritual. This is Chef Yanaga's den, a blend of sleek modernity, Japanese reverence, and Star Wars memorabilia. The handwritten menu is a glimpse into the mind of a culinary master.

This is intimacy cranked to eleven. You’re not just watching a chef; you're entering his world, where each grain of rice is a decision, where aging fish is elevated to an art form. Forget what you think you know about “fresh.” Yanaga has mastered the alchemy of aging. Tonight’s menu teases with kinmedai, its skin flame-kissed, yielding a delicate smokiness. The isaki offers a surprising resistance before melting on the tongue. Each bite is a journey through carefully cultivated flavors and textures, achieved through meticulous aging.

Yanaga throws expectations out the window. A sea bass temaki arrives, crisp nori cradling seasoned rice. Next, a pressed-style bozushi with a vinegar-forward flavor. Then, a toro tartare served on the finest sliver of toast, blurring the lines between extravagance and artistry. The nigiri are a parade of pristine seafood. The kawahagi is delicate, almost translucent. The kuro dai offers a clean, bright flavor. With the kuro mutsu, Yanaga takes you to deeper waters, the bluefish boasting a richer, oilier profile. The procession of flavors builds to a crescendo with chu-toro and otoro, the fatty tuna aged to buttery perfection.

It's not just the food that makes this experience remarkable. It’s the atmosphere, the shared experience. Yanaga himself is a force of nature, opinionated, engaging, a maestro wielding a razor-sharp knife and a disarming wit. This is Michelin-grade sushi served in a room that feels both unique and welcoming. Even the end of the menu is thoughtful: a bowl of miso shiru, followed by a "soft serve," a playful wink from a chef who knows how to end a meal on a high note. It’s an experience that transcends mere dining. If you find yourself lucky enough to have a seat, go as soon...

This was my first omakase experience, so I wasn’t entirely sure what to expect. To begin on a high note, the food was absolutely phenomenal. I had just returned from Japan and was craving fresh, high-quality fish, and this restaurant delivered on that front.

However, the start of the evening left something to be desired. The restaurant called twice beforehand to emphasize the importance of arriving 10 minutes early. Taking that seriously, we arrived a full 30 minutes early and enjoyed a drink at the bar. Despite being the first to arrive, we were inexplicably seated last for the omakase. By the time we were finally brought to our seats, the chef had already begun, and we found ourselves playing catch-up with no context or guidance on what was happening.

To add to the disconnect, the chef was stationed far from our end of the counter, which made it difficult to see what he was preparing. Each time he presented a dish to us, he had to repeat his explanation because we couldn’t hear it the first time.

The bright spot in the experience was Nick, our server, who was positioned near us. He was attentive, communicative, and helped bridge the gap, ensuring we didn’t feel completely left out of the experience.

The most unfortunate part of the evening was that, while I was content simply enjoying the delicious food, I know my husband would have truly appreciated the opportunity to connect with the chef where he could learn about each dish, understand the ingredients, and engage more deeply in the overall experience. Unfortunately, due to the way the omakase was set up, he wasn’t able to fully immerse himself in that aspect. It felt like a missed opportunity for what could have been a much more enriching and memorable...

Incredibly special 8 seat omakase hidden inside Yanaga Kappo Izakaya restaurant! Chef Kevin spoiled us with incredible quality fish and seafood (plus some wagyu and foie gras mixed in). We had over 10 creative small plates and 11 pieces of beautiful crafted nigiri with some unique toppings. I felt it was an excellent value at 150 per person for the amount and quality of food you get. Sushi snobs, be aware that the fish for nigiri was sliced before we arrived. I found the fish to be excellent and not dried out but I know some would clutch their pearls at that. The menu attached doesn’t include some special extra dishes we received like a wagyu and toro sandwich. We also were given inari sushi to take home as well as cookies along with the menu.

One of the best parts was chatting with Chef Kevin who is very friendly and funny. I really appreciated how happy he seemed to be to answer any questions you might have about any dish after he presents it. We’ve had a few omakase experiences where the chef barely tells you what you’re eating and this was much more fun and interactive. The service was also excellent! The waiter taking care of us always had water glasses filled or if you ever needed another drink.

For drinks, they have a sake pairing as well as lots of options like cocktails, mocktails, cider, beer from the bar at the izakaya restaurant. We came a little early so we could grab a drink at the bar and when it was time for our reservation, the hostess grabbed us and showed us to the hidden room for 636 Philly Sushi Club.

I wouldn’t hesitate to recommend this experience, which takes around 2.5 hrs, to anyone who...