KEN — Restaurant in San Francisco

Returning to KEN for the second time, I was blown away all over again. The experience is just next level. Chef Ken is the definition of a master at his craft, and the fact that this is a one-man show running out of a six-seat bar is nothing short of incredible.

The fish? Flawless. Every piece is perfectly balanced—fatty but never heavy, expertly cured in his unique Edomae style. The progression of the meal is so thoughtful, with delicate first bites that ease you in and then perfectly interspersed hot and cold courses that keep your palate refreshed. He finishes the meal with a warm kamameshi rice dish that feels like the most comforting, soulful hug to wrap everything up.

Chef Ken’s attention to detail is insane. How one small kitchen can execute this level of precision while also curating a killer sake list (and yes, he’s got off-menu sake if you ask) is beyond me. He’s constantly innovating, traveling to Japan to learn from top chefs and bring back new ideas to refine his already incredible menu.

And let’s talk about Ken himself—he’s not just an amazing chef but also such an engaging conversationalist. Whether he’s explaining the intricacies of a particular piece or sharing stories, it adds so much depth to the experience.

Yes, it’s a splurge, but it’s worth every penny. The food, the drinks, the atmosphere, and the chef—KEN is a gem in SF’s dining scene, and if you can snag a reservation (they’re tough, so plan ahead!), you’re in for something...

First omasake experience in quite a while! Ken definitely did not disappoint. We were greeted warmly as soon as we entered, and Ken kept the dining experience pleasant and entertaining the whole evening. We (group of 7) took up the whole restaurant so it felt intimate and also VIP at the same time. Starting from the first course I can feel the care and love the chef puts in the preparation. He made even a simple tomato taste divine. The sashimi course was art on a plate, and tasty as well. All the sushi was tasty and prepared meticulously, my favorite was the torched toro. The only dish I didn't love was the rice dish, compared to the rest it just seemed... unexciting? Oh I also added a cuttlefish sushi during the "extra" round, and it was tasty as well. Had a blast with my friends and highly...

I have not personally had the chance to eat yet at Ken SF, but can "review" chef Ken. My wife and I have eaten at chef Ken's counter many many times over the past 15 years or so first at Sushi Ran and then Kusakabe. Dining with him has consistently been the absolute best omakase experiences we have ever had. Chef Ken is informative, inventive and truly projects a passion for sushi and we are so happy to see that he has opened his own place. We just had an omakase tasting in Manhattan and walked out afterwards and both said to each other, "Well, it was pretty good, but definitely no Ken-san." His sushi is the sushi you compare everyone else's to. We wish you great success and happiness in your new endeavor....