Sushi Hon — Restaurant in San Francisco

Short summary and warning: DO NOT GO HERE!!!!!!!!! If I can request refund I would, I am not that picky but I really felt it was rip off for the money. I had pre-packaged sushi at the SF airport that tasted better than this pretentious place that's how bad it was. You know airport food never taste good and a rip off but this place was like 3 times worse.

Long Summary: I found about this restaurant by reading on some San Francisco food critic website and had a great expectation. I had to take Uber to get here from Union Square and wasted $30 on top of their over priced omakase that cost me $120 for just me and my daughter.

Such a rip off for the money. I had Nobu omakase in Dallas to compare it to and at Nobu, it was pricey but it was special. I still remember the experience. Nobu had this creative sushi that looked and tasted like art. I was delighted at every presentation.

Here at Sushi Hon, every piece was just marinated in soy sauce for all of their sushi and I was like what the heck I am paying $100 for this? Such a pretentious place and they had like 2-3 sushi chef just standing around doing nothing because there wasn't enough customers to service. I bet it cost $100 per customer to pay for the 5-7(?) sushi chef that was standing there. I think 3 sushi chef would have been enough to service all the customers. So it was over staffed and so they need to jack up the price to cover the expenses basically. It looked more crowded in the kitchen and staff compared to actual customers.

It was half empty on a Saturday evening, that should tell you enough about this place.

Seriously felt like a rip off and I will never trust these stupid food critic again, I bet they got paid to write fantastic review on their website.

Just stay away and find another sushi place I heard there is supposed to be lot of great choices around the city.

It was my first visit to San Francisco and I really wanted to experience culinary art and great sushi and willing to spend $100+ for that special experience but all I had was soy sauce marinated sushi and one of them tasted so fishy that I had to swallow a huge chunk of wasabi to get rid of that after taste.

If you had to go here because of no other choice, don't get their special dinner option. The only sushi that was good was the fatty Toro for like $11 for one piece of stupid sushi.. Most rip off I ever...

I’m a firm believer in sushi rice being as important, if not more so, than the fish, and I was a big fan of how they make it at Sushi Hon. Chef Yong proudly declared that he washes the rice for an hour the night before to remove extra starch. Combined with a bold dark-light vinegar ratio, I thought that the perfectly defined rice grains and bright acid made for an incredible nigiri base.

Though I am team vinegar, I could see their liberal use being a bit much for certain palates. The mozuku starter, for example, was silky seaweed strands in a sweet vinegar broth that was like a refined gut shot. And a decadent uni and chopped toro rice bowl supplement shared the stage equally with the tangy vinegar rice. No complaints from my sour-loving palate though.

Let’s not forget the nigiri. Some highlights for me included the hotate, or fresh scallop from Hokkaido, carefully scored to yield both a visually impressive and textured bite. Seared 14-day aged toro (fatty tuna) and A5 wagyu nigiris, perfectly melted in their respective fatty goodness. And the engawa (fluke fin) nigiri supplement had a nice snappy chew to it.

After the many nigiri courses, an early summer corn tomato jelly “ceviche” was a refreshing palette cleanser. And dessert was a creamy, but not too sweet, kinako panna cotta that had a savory touch from the toasted soybean.

The inviting counter service from Chef Yong also made the meal more memorable. He enthusiastically shared his sushi knowledge and preparation details, and his proud, yet humble energy was infectious. He also excitedly gave us a taste of the in-house MG rice lager.

Dinner edomae omakase starts at $135 for 18 dishes, 10 of which are nigiri. And I appreciated that the omakase menu was actually printed out beforehand so you could plan and pace yourself. Sushi Hon also offers a smaller lunch omakase for $65, and they do...

I came here with my 6 friends. We all had the Omakase $79 set here, it is the 11 piece sushi, a special soup and a dessert. The fishes here are so rare that you can barely find in other Japanese restaurants. Like Black Snapper, Red Snapper, Aji, kanpachi......It comes with the fois gras with scallop and salmon roe. It's the high quality ones. It tastes so good with everything and later freshened my mouth with plum wine jelly. Chef Jason already put the sauce on all sushi, we don't even need soy sauce. He asked us to use our finger to grab it to have the authentic taste of it. It taste sooo..... delicious! Yummy! Every fish is different and amazingly delicious. The flavor is just prefect. Trust me, you gotta try all these here in Sushi Hon. I sat at the sushi bar to watch the head chef Jason cut the fish and serve it to us. It's very enjoyable to watch and Chef Jason also gave me some knowledge of where the fish were coming from and some interesting facts about Sakura Salmon. He showed great skill in cutting them and took out the bones from a sardine fish. The waitress is attentive and pleasant. She explained me what I'm about to enjoy. I had a pleasant conversation about Japan with Kent, the Japanese manager. The service is awesome! Me and my family enjoyed it so much. The value of the fish is higher than the price, I would definitely come back again soon! I already want to have it again while I'm writing this review....