Hakko:Fermentation is a process that is crucial to the Japanese cuisine. From brewing soy sauce to miso, sake, and curing fish, fermentation takes place in almost every aspect of its culinary scene. We consider this as a ritual and try to perform it seriously at our new nest. Behold, Cow Hollow!
Based on 81 reviews, the restaurant has received a rating of 4.6 stars. Price
✔️ Dine-in
Address:
2184 Union St, San Francisco, CA 94123
Phone: (415) 814-2886
Social Profile: 
Hours
| Friday | 5–11 PM |
| Saturday | 5–11 PM |
| Sunday | Closed |
| Monday
(Labor Day)
|
5–11 PM
Hours might differ
|
| Tuesday | 5–11 PM |
| Wednesday | 5–11 PM |
| Thursday | 5–11 PM |
Menu
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Menu Photos
Photo Gallery
Order and Reservations
Reservations: sushihakko.comopentable.com
Reviews
Sally Zhang
We made a bar seat reservation during last holiday season. The overall experience was good. Foods came with varieties in seasoning, taste and representations. We enjoyed hearing the chef talking about the fermented sauce he made for months/years. But wasabi amount was a bit too much for almost all nigiris. Inside the restaurant the smell was a bit fishy somehow. The restroom was super cold without a heated fancy toilet. $185 per person was kinda pricy for this experience.
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James Liao
When a restaurant gets better, why in the name of the Virgin Maria can’t you give it 7 stars? Chef Alex of Sushi Hon notoriety has really outdone himself at least by 33.78% this time. The choice of fish has become more unique and differentiated compared to every other sushi restaurant in SF, and the garnish quality has risen beyond any other Bay Area sushi establishment. Ever since launch this spot has increased the specialization of fish, seasoning, and sake, and will always be better than Kusakabe. Go here and remove your disappointments in life.
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Susan Cai
Was super excited about this new Omakase spot in the city after hearing a few good reviews. The place is cute and modern. We sat at the table and opted for the regular tasting + supplemental set ($150) – the menu is slightly different / cheaper than the bar setting. Overall, the fish was fresh and the plating was pretty. My favorite piece was the fluke – the shiso leave inside was awesome. We could feel that the chef put care and innovative ideas into the courses. At the same time, nothing was really exceptional though. I was a bit disappointed in the quality of the Uni in both the toro tartare and the supplement nigiri. I was looking forward to the Hokkaido uni; however, it was not sweet at all. For dessert, we got miso panna cotta – loved the subtle kick of miso!
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NaNiket
Sushi Hakko is by far the best sushi AND food experience I have had in the bay. Chef Alex is a true master of his craft when it comes to fermentation and aging. The flavors of the 18 day aged marinated chu toro were beyond mind blowing. The uni was incredible, the scallops were just ever so sweet, and the sushi rice was on point. If you want to have a great meal in SF, then go here!
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AhmdReza “Reza” K
We reserved a table few days in advance. I recommend to get bar tables as you can see the chef and how they prepare dishes. It’s fun to watch.
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Carolyn Feng-Friberg
Not for those on a low sodium or no-soy diet. Almost all fish is cured with soy or salt. But the soy is house-cured (in the basement!) for 2+ years in some cases, so it’s no mass-produced Kikkoman at least.
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Keira Chu
Love this neighborhood gem. Sitting at the sushi bar was wonderful as we got to chat with the sushi chef as well as see him do his magic. We enjoyed each and every of the 16 items on the omakase menu. The toro tartare was a multi-layered grand finale! The miso panna cotta dessert was to die for. Love.
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Noelle Anderson
We sat at the bar and had one of the most remarkable dining experiences of our lives. Every dish was superb, flavorful, surprising, and memorable. We talked with Chef Alex throughout the evening. He, and his team, were exceptionally knowledgeable and kind. Can’t wait to return. Amazing.
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Alex Clark
Some of the most high quality sushi I’ve ever had! This is no frills sushi – no shrimp tempura covered in sweet sauces. Just extremely fresh fish in soft seaweed. And without question, the best ginger I’ve ever had. We’ll be back!!
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J Liao
Amazing place for authentic sushi-super traditional Japanese quality with a Californian accent. The Chef and the staff are all very attentive and have an excellent eye for detail. Highly recommend coming if you are serious about good sushi.
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