Wakuriya — Restaurant in San Mateo

Thanks to my friend who reserved the restaurant a month ago. The restaurant itself is like a hidden gem in an ordinary shopping plaza. There are four tables that can be seated with 4 people and some bar seats also. The tables were fully reserved the day I visited. Each table is separated with a screen so it's actually very private for each party. We ordered two sake flights to begin with: chef selected and primary. All of the sake in the flights are daiginjo. I bought one bottle from the chef's selected flight in the end. That one is Nabeshima from Kyushu. It is less sweet and has a stronger acid flavor, which matches more with my whiskey soul. Since it is kaiseki omakase, all we need to do is to wait for each dish to be presented. The first dish was Sakura salad. The Sakura was imported from Japan. The Sakura was presented along with tai sashimi. As an appetizer, it had just the right flavor: fresh and easygoing. The next dish was composed of four smaller dishes: uni with hotate, lobster, ikura, and fried small squid. There wasn't a specific order to take in. I like the fried squid the most because you can taste different textures in one bite: the crispy skin and the chewy inside. The hotate and the uni were also very fresh and full of umami. The only thing that I'm slightly unsatisfied with was that the uni was shredded. Next one is the blue shrimp soup with somen noodles. The shrimp was sweet but the soup was seasoned in a right way such that the sweetness from the shrimp wouldn't be taken over. The next dish was the chef's sashimi. I liked the way the sauce was presented. Unlike traditional sashimi plates, where wasabi is placed next to the sashimi, the chef made the wasabi a part of the sauce that was also used as a decoration. Next one was my favorite dish that day: chawanmushi with duck. I need to say this is really a bold but clever combination. If I remember correctly they also put soybean milk inside the chawanmushi, which made the eggs more fluid. The duck meat was really wonderful with the steamed egg and asparagus. The next dish, usually a vinegar dish, was replaced with yuzu sake sorbet. The acidity was provided by the crispy ginger candy instead, which was amazing. The next one was pure protein: usa wagyu and poached eggs. The dish was really warm, a distinct contrast to the previous dish. You can feel that your body was also warmed up. After the proteins were the starch dish. This time, it was rice mixed with mentaiko along with cod. The rice was a bit sticky to me but I still liked the flavor. Finally, the dessert was panna cotta with mochi. A very nice ending for the course.

To sum up, although the full course did not use too many high-class ingredients such as A5 wagyu or premium ootoro, it still granted you an amazing taste journey. You can still taste the umami of each ingredient in the dish. Especially considering the price, I would say it is totally worth it. There are many omakase restaurants around the Bay area that are more expensive but with a worse dining experience. It definitely matches the...

Last night, I had the pleasure of dining at Wakuriya in San Mateo, and I must say, the experience was quite remarkable. From the moment I stepped in, the serene and welcoming ambiance set the stage for what was an exquisite culinary journey.

The service at Wakuriya was impeccable. The staff were attentive and knowledgeable, ensuring a seamless and enjoyable dining experience. Each course of the kaiseki menu was presented beautifully, showcasing a blend of traditional Japanese culinary artistry with subtle Californian influences. The highlights for me were the braised sea bass with its delicate yuzu gelee and the perfectly cooked Wagyu beef, which was both tender and flavorful.

However, while the food and service were exceptional, I have some reservations about its Michelin star status. The quality and presentation were top-notch, but I felt that the overall experience, while delightful, did not fully align with other Michelin-starred restaurants I’ve visited in terms of creativity and culinary innovation.

Additionally, considering the price point, I found Wakuriya to be slightly overpriced. While I understand and appreciate the quality of ingredients and the skill involved in preparing such dishes, the cost seemed a bit steep when weighed against the overall dining experience.

In conclusion, Wakuriya is undoubtedly a great restaurant that I would recommend for those seeking high-quality Japanese cuisine in San Mateo. The serene atmosphere and meticulously prepared dishes make for a memorable dining experience. However, if you’re looking for a Michelin star-level experience, you might want to temper your expectations slightly, especially considering the price. Nonetheless, Wakuriya remains a gem in San Mateo’s culinary scene, and I am glad to have experienced...

Had our 2-year anniversary dinner at Wakuriya yesterday.

Drinks: Their welcome drink apple sake was amazing; their other fruit flavored sakes too - I hope I can buy them! My fiance had less strong feelings about their dry sakes though I think

Food: the first course - blue shrimp and persimmon in sesame sauce, and second course - appetizer platter, were both simply amazing. The flavor combination, the texture combination of the ingredients, are all perfect. Loved it! Sashimi (wild caught yellowtail and tuna) were both very fresh. However, everything else (i.e. main courses) are less good. For example the first main course (i.e. the 3rd course) is a black cod with mushroom. Because the 4th part of the appetizer platter is a fried shrimp head with strong flavor, and because the black cod is very light, it tasted like nothing... so the ordering of dishes seems a bit of a problem. And a later main course, lobster with yuzu, the flavor combination is just weird - there is both acid and cream at the same time on the lobster, which is a bit too much. Over all I think the appetizers have both nice ideas and nice executions. The main courses seem to be result of failed innovations... The desserts are also just ok.

Service: the restaurant is ran by a couple, and it's amazing how with just themselves and merely 1 other helper they are able to serve a whole room of people (~20 in total) without any issues or delays or errors. Their attitude is super nice. Very friendly, personal, and non-pretentious. The booking is a bit of a pain - you have to call exactly 1 month in advance at midnight to secure your spot, but after I left my message successfully the rest of the reservation process...