I have walked by Friends Only so many times and never went in until recently. My mom told me about it--she and my brother walked by and saw an elementary school classmate and his mom walk in. [[HIGHLIGHT]]It's located in a small nondescript, unassuming building on the corner of Larkin and California.[[ENDHIGHLIGHT]] It's cool how we can look out the windwo, but others can't see inside from the street. Coming from the chefs behind Akiko's, they call it more experimental. [[HIGHLIGHT]]You need a reservation and everyone eats the same dishes/courses at the same time. It felt uniting--there were 10 people seated at the bar.[[ENDHIGHLIGHT]] Staff explained each course before handing us them. We got complimentary champagne at the start. Each course was delicious and thoughtful. The full meal wasn't just sashimi/fish omakase which was nice--there was some variety in terms of flavors, styles, sauces, fish, and overall dishes. It was more filling than I thought it'd be. It is very pricey. I think my favorite fish was the toro. The unagi wasn't like typical unagi I've had at Japanese restaurants. The housemade wasabi was wonderful. I also liked the canapes and uni--that was extremely good uni. [[HIGHLIGHT]]It felt educational, personal, and intimate.[[ENDHIGHLIGHT]] The fish aging makes them stand out--I hadn't heard about dry-aging fish before! It was neat to see the actual fish that was cut up and served to us, and then put back into the special dry-aging fridge. I hope to be back one day, maybe taking my parents. However, I'm not sure if they'd appreciate it. For 2 people, it came out to over $1,000! read more

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I finally checked off Friends Only from my sushi bucket list. Most people there were celebrating, including two anniversaries and a birthday, which makes sense given the price point. The bill came out to about $450 per person after tax and service. The evening started with complimentary drinks; Champagne was offered, however since we are non-alcoholic, was replaced with a salted raspberry aperitif, not my favorite. We ordered some mocktails, a mango highball for me and a passionfruit vanilla cola for my partner. Both were really tasty and sweet. I ended up getting another passionfruit vanilla cola after tasting a sip. From there, the canapes were a mix of Japanese and fusion. The baked oyster with panko felt like a sort of Italian influenced dish, with a bit of an olive oil flavor. The silken tofu was very light, especially compared to the tofu I recently had in Asia. The sawara sashimi came lightly smoked, clean in flavor, paired with large hanaho blooms. The chi-ayu had a bright, vinegary sauce. The progression into sushi was smooth. Sakuramasu had excellent texture, soft and precise cuts, the fattiness was on par with top tokishirazu I have had elsewhere. The rice, however, was less impressive. It came slightly cold, and the seasoning leaning too acidic with not enough sweetness, which dulled the balance. The nikiri glaze followed a similar line, thick and surprisingly not too punchy, but missing the round sweetness that balances the flavor. The strongest moment of the meal came with the black cod, firefly squid, and trout roe. The cod was tender and tasted almost sweet. The firefly squid were large, served cold. The trout roe was firmer than ideal and seemed more fishy than it should. I may be nitpicking here, but with the clam still attached to the shell, made navigating the dish a bit awkward, with all the trout roe piled on top. I couldn't manage to remove the clam without pouring out all the roe into the broth. read more

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[[HIGHLIGHT]]The ambiance and service were great--I really can't complain there.[[ENDHIGHLIGHT]] Unfortunately, the food didn't live up to the same level. The nigiri was fairly bland overall, although I did appreciate the generous use of caviar and uni. There were also a few unique dishes you don't typically see at an omakase, like the abalone with abalone liver, firefly squid in broth, and an uni hand roll. That said, the scallop tasted noticeably fishy, which was also disappointing. [[HIGHLIGHT]]It was also very hot inside due to the heat wave, and at one point I noticed a chef wipe sweat on their upper arm and continue preparing sushi, which was a bit off-putting.[[ENDHIGHLIGHT]] I really wanted to love this place, but it just didn't hit for me. For me, it feels overpriced for what it offers. That said, I may be a bit biased since I've realized I'm not a big fan of aged fish--I definitely prefer it fresh. read more

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[[HIGHLIGHT]]I really like this place, it's intimate, less crowded on a corner.[[ENDHIGHLIGHT]] They have great selection of cocktails. Dined last minute with my husband. The courses were so detailed in the approach of each service. We elected the sake pairing which is probably the best ways to enjoy the courses. And elected on the caviar service. Their sake curations were spot on. I do see myself coming back. read more

Absolutely amazing experience, and probably one of, if not the best, omakase I've ever had. Each dish flowed well into the next, with every course feeling unique from the last and elevated beyond something "simple." The chawanmushi was complex and savory with the crab, ikura, and truffle, the uni was extremely creamy and melted in your mouth, almost like ice cream, and the fish was extremely fresh. If I had to pick a least favorite, it would be the abalone since it was on the chewier side, but it didn't take away from the experience at all. Would definitely recommend. The chef was also super accommodating with requests. I needed my pieces cut smaller, and they happily adjusted my course to be served in tinier pieces. Food: 10/10 Service: 10/10 [[HIGHLIGHT]]Ambience: 10/10[[ENDHIGHLIGHT]] read more

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Friends Only is the sister omakase restaurant of Akikos, led by Chef Ray Lee. It is a more intimate version of Akikos. I have been to Akikos on Folsom St and also when it was on Bush St, and I always had very good experiences there. [[HIGHLIGHT]]The restaurant is small and intimate, with only 10 counter seats. It's exactly the kind of setting you want for omakase, especially compared to the newer Akikos, which is larger and noisier.[[ENDHIGHLIGHT]] Friends Only offers the most expensive omakase menu in San Francisco at $330, so expectations were naturally high. This is the menu I was served during my visit in January 2026. 1. canapes: korokke kabocha, caviar, red miso jam croustade, wagyu, jidori egg & parmesan 2. sashimi: hira suzuki, kanpachi, sawara 3. kisu: whiting, onion ponzu 4. awabi (abalone) 5. chawanmushi (Dungeness crab, uni, truffle) 6. sunomono: madai, pear, kabocha, tosazu, basil 7. hirame (halibut) 8. managatsuo (butterfish) 9. shima aji 10. unagi 11. gokujo uni 12. tsuri aji (horse mackerel) 13. ji kinmedai 14. toro 15. handroll (Hokkaido sea urchin, nori) 16. gohan (rice, hotate, sunchoke, black trumpet mushroom) 17. shirumono: shinjo ebi, bone broth, cordyceps, mitsuba 18. white sesame ice cream When I visited, there were 9 guests. Two sushi chefs were preparing sushi, with additional staff working on the kitchen side. Overall, the experience was very good: the food was excellent, the service was professional, and I had a pleasant evening. All fish are sourced from Japan, except for tuna, which comes from Mexico. One specialty of Friends Only is fish aging, similar in concept to aging beef. Depending on the species, fish are aged from a few days up to 2-4 weeks for tuna. For tuna, the fattier the cut, the longer it is aged. Regarding the menu, we started with two canapes. One included parmesan, which felt like an unusual choice for a fish-focused menu. The other canape, topped with caviar, was very well executed. For the starters (otsumami), the preparations were a bit too simple and lacked the complexity you can find at places like The Shota or Hashiri. The chawanmushi was said to be made with Dungeness crab, but the crab was very hard to notice and nd there was too much truffle. The sashimi selection was very good, and sawara was excellent. The kisu tempura piece was a great addition. The nigiri selection was mostly very classic: toro, shima-aji, uni, kinmedai. Aside from managatsuo (butterfish) and abalone, the nigiri did not go beyond the usual omakase classics. The unagi choice was a bit unorthodox, as many Edo-style omakase restaurants usually serve anago (saltwater eel) instead. In many omakase restaurants, you often get several pieces of tuna (sometimes even too many) but here there was surprisingly only one tuna piece (toro nigiri). On the other hand, there were two uni servings, including a hand roll with a generous amount of uni. The gohan with the hotate was the perfect way to end the meal. The ice cream dessert was very basic. Despite a few negatives points, the overall experience was excellent. read more

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Have heard so much about this place, been wanting to check it out and finally did. The experience is def elevated. I've been to quite a few omakase in SF and this place reminds me most of Juni. Everything was prepared beautifully, I kinda wish we had more dishes. That would be my only complaint. This place isn't cheap so be prepared to pay. My faves were everything with Uni, which there were quite a few. I also loved my drink, the smoke show. Def very beautiful presentation. I'm usually not a whiskey fan but this was smooth and not overly strong. Def loved it! Overall great experience, just expect to pay a lot for it! read more

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Friends Only packs in a solid experience. We arrived and immediately received friendly and thorough service at the door. [[HIGHLIGHT]]As you start the meal, they auto lower the blinds for optimum privacy and a special vibe.[[ENDHIGHLIGHT]] My favorites: - (opening round) wagyu canape, croustade, parmesan, jidori egg....amazing flavor - sea urchin handroll...oh man, so good I had to order a second one. If you place the side with the uni layered in closest to your tongue, the flavor hits strong - black sesame ice cream with a crunchy topping, could eat a giant pint of this read more

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Came with 2 friends to celebrate an event. It was a rainy thursday (we couldn't get seats other than the weekday). This is a highly sought after seat so of course we were excited. This is a very expensive meal. We knew that, and the menu reflects it- 17 courses with fancy ingredients like gold, caviar, truffle, etc. [[HIGHLIGHT]]The inside of the store only seats ~10 people.[[ENDHIGHLIGHT]] The service is of course, great. We got champagne on the house and nice towels to wash our hands Now for the fish. They specialize in dry-aged nigiri. You can really taste the dry aged effect in some courses. They also torch the nigiri creating an amazing umami taste! Our favorite was the dry aged, torched, golden eye snapper. Such a mindblowing course. The dessert was also quite good- matcha chocolate with honey. Very soft. The whole experience was sublime and I wholeheartedly recommend this place!! read more

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$$$ but if there's one omakase you gonna try, let this be the one! Dry aged sushi is much better than regular sushi, including the unagi! This place is also known for uni. The amount of uni they give is satisfying. read more

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Phenomenal experience at Friends Only! To start, they greet you at the door with such professionalism and finesse. [[HIGHLIGHT]]The place was small and private but nicely organized and clean.[[ENDHIGHLIGHT]] The food was superb - beyond words can explain. My favorite was the Bluefin Tuna Belly (Toro) and Sardine (Iwashi). I am not a fan of sea urchin but The Friends Only reserve sea urchin was so creamy and sweet and not grimy or fishy at all. Their service throughout the entire experience was magnificent. This is a once in a lifetime experience I will always remember. read more

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[[HIGHLIGHT]]Friends Only is an unmarked corner spot by Polk Street where, upon entering, you're greeted with a modern, minimalist decor that quietly highlights luxury and intimacy.[[ENDHIGHLIGHT]] I took my fiancé to Friends Only for his birthday dinner and we were immediately welcomed with birthday wishes by the host. Guests at Friends Only start with a glass of champagne, which was only the beginning of a great evening. It was also great to see fellow diners who seemed like regulars at Friends Only. For every dish that the chefs served us, one of the staff members stopped to explain what to expect. It made the experience much more personal and it made me feel that much more connected to the menu. I expected omakase, but I didn't expect to walk out of this eatery having the best uni ever. As someone who isn't a fan of uni, I can genuinely say that the quality at Friends Only was incredibly buttery and fresh. I thoroughly enjoyed every bite! At the end of dinner, the staff presented my fiancé his dessert with a birthday candle, which was a nice touch to finish our wonderful evening at Friends Only. Overall, we felt well taken care of and had one of the most memorable meals to date at this highly recommended restaurant! read more

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[[HIGHLIGHT]]First of all, the location of this venue is very strange. It's on the corner with no signs and there's nothing much going in the neighborhood as it's pretty quiet during the evening[[ENDHIGHLIGHT]]. We came a little early and had to wait before everybody inside was done prepping. Went here with my husband for birthday and the sushi was delightful. [[HIGHLIGHT]]The seating is all bar seating in front of the staff and chef as patrons sit to watch the prep, and we all eat the same courses from the same menu as prepared for that day.[[ENDHIGHLIGHT]] This was an 18 course meal. Sashimi and fish here is prepped and dry aged (jukusei) in an air and temperature controlled fridge. This is a method used in Kyoto to preserve fish and the region's style of sushi. The fish was a little too thinly sliced, wish it could have been a little bit more thick. The texture, smell and taste of the fish is tender, and the flavor is well kept. Because the dry aging process is contained and monitored the fish doesn't have a pronounced fishy smell or taste. I was curious about the caviar and our server brought it out for me to take a look, and was very surprised to see that there is caviar that Akikos (same owner) uses and places their name on the tin. Food and quality is overall very good. Chef informs us of what we are eating beforehand. Items that stood out to me were the canapés... it was striking to see the ostera caviar glisten under the lighting with some gold foil! Uni here is very good: we had short spine, triple A rated uni from Hokkaido. The owner did come in but didn't greet us, he seemed a little busy. read more

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Friends Only offers a 17-course tasting that's refined, well-paced, and full of standout bites. [[HIGHLIGHT]]The space is intimate and modern, with a quiet confidence - you immediately get the sense you're in good hands.[[ENDHIGHLIGHT]] Every dish was beautifully executed. From the opening canapés to the final savory course, the progression of the meal was smooth and thoughtful. The sashimi was pristine, the chawanmushi with duck liver and truffle was rich and layered, and the ensui uni was some of the freshest I've ever tasted. The uni hand roll was probably my favorite of the night - simple, high-quality, and packed with flavor. You could tell the rice was perfectly seasoned, and the balance of texture and temperature was spot on. Even dishes I wouldn't normally think twice about, like the corn potage, were done at an impressively high level. Everything was clean, bold, and flavorful without trying too hard to be different. The fish was clearly handled with care, and the progression of the meal kept things interesting throughout. Service was warm, the pacing was seamless, and the attention to detail really stood out. If you're looking for a memorable omakase experience that delivers across the board - from quality to creativity to hospitality, Friends Only absolutely delivers. I'd come back in a heartbeat. read more

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My husband and I chose "Friends Only" to celebrate my birthday this year as we wanted to try out new sushi/omakase spots. The concept is to have a small intimate environment (10 seats) for "friends" to mingle and enjoy a meal together. The chef or hosts introduce each meal before people indulge. It was a good amount of food and we did not go hungry ;) The service was organized yet flexible. Just a piece of advice more for my fellow Yelpers than the restaurant: when the chef is in front of you introducing your next course, try to pause your conversation and listen before you pick up the conversation again. This is basic etiquette. You are not only there for the food but an experience. Enjoy the people you came with, but the people who are serving you as well (and it shows respect to your fellow diners who may want to listen to what the chef is trying to say and not your private conversation)! read more

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We dined at Friends Only last month, which offers a 17 course menu for a 90 minute dining time. [[HIGHLIGHT]]Everything was delicious, the ambiance was very modern and clean, and staff were friendly.[[ENDHIGHLIGHT]] Chef was friendly too, but not as interactive as other chefs I've met at other omakase places. [[HIGHLIGHT]]The restaurant seats 10 and is available by reservation.[[ENDHIGHLIGHT]] My favorites were the refreshing sunomono, flavorful bluefin tuna, crispy and peppery eel, delicate chawanmushi garnished generously with truffle, and fatty otoro. There were three courses that showcased uni, which is more than your average, so if you love uni, you're in for a treat. Friends Only dry ages their fish anywhere from 1-3 weeks, and they also have a nice display of them. The food and drinks are a little on the more expensive side, but Friends Only is worth the experience. read more

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This was the most expensive omakase I've experienced, priced at $350 per person with a mandatory 20% service charge. Given the cost, I was expecting something truly exceptional--well beyond any omakase I've had before--but unfortunately, it fell short of those expectations. Only 10 of the 18 courses were nigiri, with the remainder consisting of starters and palate cleansers. Several of the nigiri offerings also felt surprisingly basic, including lean bluefin tuna and mackerel, and the sashimi course featured salmon. To be fair, the non-nigiri courses showcased high-quality, luxurious ingredients and some interesting flavor combinations. However, when those are the primary dishes I remember from an omakase of this caliber, it suggests an imbalance in the overall experience. [[HIGHLIGHT]]That said, the ambiance and service were excellent.[[ENDHIGHLIGHT]] We visited to celebrate our anniversary, and the staff thoughtfully surprised us with complimentary champagne and a handwritten note, which was a lovely and much-appreciated touch. read more

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Lovely experience. [[HIGHLIGHT]]Intimate okakase restaurant.[[ENDHIGHLIGHT]] More diverse in its offfering than some other okakase restaurants. Fish was very fresh as they receive 2 shipments weekly from the Japanese fish market. I did find the sushi rice underseasoned. Service was great... read more

Phenomenal service. The wait staff took special attention offer patrons details behind each and every bite of nirigi served, which was a delight! Unforgettable choices of fish and the level of attention to detail was top notch! read more

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[[HIGHLIGHT]]This place absolutely lived up to expectations- the most unique things are that you enter the experience with a set group whom you will eat each course with, seated in bar style looking into the open kitchen.[[ENDHIGHLIGHT]] It was like eating with new friends! There was not a single course I didn't like (although I might be biased bc I love seafood/Japanese cuisine). The tuna sashimi were my favorites, and the sesame dessert at the end was literally perfect! I saw some western fusion creativity in some of the courses (crab risotto), balanced with a nice touch of tradition (oden soup). Overall loved this place, from the taste to experience! Would come again!! read more

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Drawn by its reputation--word has it their fish is expertly handled and thoughtfully dry-aged. [[HIGHLIGHT]]With an open kitchen, the entire dinner felt like being personally invited into the chef's home.[[ENDHIGHLIGHT]] 1501 California St, San Francisco, CA 94109 13-Course Omakase Highlights: Wagyu tartare x caviar: the perfect start--melts in your mouth, a peak from the very first bite Sashimi platter: incredibly fresh, clean flavors AMADAI (tilefish): crisped scales, tender meat, light yet full of umami Botan Ebi tempura: sweet prawn fried to golden perfection, paired with rich, soul-catching bisque Chawanmushi: hidden treasures inside--duck liver, sea urchin, and black truffle; luxurious and decadent SUNOMONO (amadai salad): refreshing and bright, one of my favorites for its balance 6-piece nigiri: beautifully aged fish, every piece melt-in-your-mouth tender; the Toro was my top pick--fatty and flavorful Friends Only reserve uni: their house-exclusive sea urchin was rich like a wave crashing on your tongue Final handroll: Hokkaido uni wrapped in crispy nori--pure joy in a bite, brought tears to my eyes Gohan & Shirumono: hearty brown rice mixed with raw scallop, summer squash, chanterelles, and XO sauce, followed by a comforting bowl of corn potage topped with their signature mushroom chili crisp--a perfect ending Each course was bursting with flavor and soul. You could taste the season, the intention, the care. [[HIGHLIGHT]]Dining here isn't just a meal--it's a private culinary love letter, written just for friends.[[ENDHIGHLIGHT]] read more

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Incredible dining experience. Came here to celebrate my birthday and every dish was delicious and luxurious. From the over the top Chawanmoshi (with truffles and foie gras) to the mixed rice bowl and nigiri, every dish hit the right notes. This meal is a blend of kitchen and sushi, so with our 17 course meal expect 7-8 pieces of nigiri mixed with hot kitchen items. So if you want more traditional edomae sushi coursing, this place isn't it. But you won't be disappointed. The ingredients are over the top - heaps of beluga caviar and uni - with most from Japan other than the toro. The dry aged fish mixed with the sushi rice - using two types of vinegar - were all hits. You'll pay for it with the alcohol though: markup is 4+ times which is rough. My guess is that is how they break even. You won't be disappointed. Will definitely come back. Music playlist was also on point. read more

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Not worth the price tag. I know Friends Only is new and the AKIKOS group does some amazing things, but our experience fell short on multiple occasions. - The TORO blue fin tuna (fatty tuna belly that everyone loves), did not melt in my mouth and it was a bit stringy. - The sushi chef couldn't really tell us anything about the mackerel or sea perch. A few patrons wanted to know where it was from and where it swims. He said that it's from Japan and it swims in the water around Japan. He wasn't joking. I overheard the other sushi chef giving actually information that would've made our meal more special. - Not much in the menu--too much sea urchin. Don't get me wrong, I love sea urchin, but there was simply too much. - I didn't like how they were cleaning up the restaurant, like you can see them scrubbing the tables, while we were still enjoying dessert. I did really enjoy the Tostada (hokkaido scallop & sea urchin, golden kaluga cavier, nori). The cocktail I got was also wonderful: Usagi Creamsicle (milk punch, satsuma gin, vermouth, cara cara, white rabbit rice candy). Otherwise, the meal was not exceptional. If you're going to charge $400+ per person, must be an impeccable experience. I cannot recommend coming to this place when there are so many other better experiences for cheaper. read more

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Beautiful ambience and fantastic omakase menu. Such a pleasant journey down the flavor profile. Overall very memorable experience. One flaw--I wish that the service can be more coordinated and orchestrated--it felt somewhat rushed, with no time for small talks or chats with chefs as the courses come and go quickly. At this price level I'm expecting a more poised service. read more

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My wife surprised me for my birthday by taking me here. There's only 10 seats total and they are all countertop. I really enjoyed the experience as it wasn't just traditional omakase. TOSTADA - 5/5 hokkaido scallop & sea urchin, golden kaluga caviar, nori SASHIMI madai, tyee salmon, kanpachi - 2 weeks cured. Kanpachi is buttery and fatty. AMADAI tilefish - flaky. Never had the scales like crunchy bonito flakes 5/5 SAWARA japanese spanish mackerel CHAWANMUSHI - 5/5 egg custard, nasu, truffle, duck liver. amazing dish, never had a better tasting chawanmushi. Absolute delight MIRUGAI giant clam - the clam pieces were cut so small it's a bit sad. ZUKE soy cured bluefin - ENSUI UNI - 5/5 organic sea urchin. No added flavoring, the uni quality is impeccable SANMA pike mackerel UNAGI eel - charcoal grilled. Crispy layer soft flesh 4/5. Feels like not much flavor SUJIKO salmon roe - it's a bit stickier than I would like. Not as amazing I would have hoped Liz 4/5 GOKUJYO UNI - 5/5 friends only sea urchin. One of the purest uni that I've had. AKAMUTSU deep sea perch - soft and buttery TORO bluefin belly -5/5 HANDROLL 5/5 hokkaido sea urchin. This comes with an entire row of uni. Best uni handroll. GOHAN 3/5 king crab, kabocha, truffle. Crunchy rice, I couldn't really taste the crab all that well. Rice gets stuck in my teeth SHIRUMONO scallop shinjo, matsutake, dashi. Light soup to top off the meal Matcha ice cream and chocolate chip cookie - 5/5. I love chocolate chip so pleasantly surprised they had this at the end. The matcha ice cream was nice and creamy, not icy at all. Nice smooth consistency read more

Friends Only - Soy cured bluefin - Sushi Bars Near Me - San Francisco, California

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We celebrated my husband's birthday here and the team went above and beyond to make it special. The food is absolutely exceptional, but [[HIGHLIGHT]]it's the atmosphere and the "little touches" that really set it apart.[[ENDHIGHLIGHT]] [[HIGHLIGHT]]It's rare to find a spot that's this high-end but still feels so fun and welcoming.[[ENDHIGHLIGHT]] Such a vibe--highly recommend for your next celebration! read more

Very pricy omakase but worth doing. One of the best omakase I've had in SF. They only use the best cuts of fish and it showed. Had several uni courses and each was unique and tasted amazing. [[HIGHLIGHT]]The seating is very limited - only 2 seatings/night.[[ENDHIGHLIGHT]] Wine pairing (which was mostly sake) was also very well done. I would recommend adding that but just know it's going to be an expensive meal. read more

came here for our anniversary dinner, started off with a pour of celebratory champagne and water. bartender also offered me a taste of one of the cocktails i was eyeing (the white rabbit milk punch) but ultimately settled on the jade which i very much enjoyed. somm also later recommended us two glasses of sake, both of which paired well with the meal. chef started with shouting out all our celebrations (anniversary, 2 birthdays, corporate team celebration (?)) and we started our meal. the nori chip canape was tasty and could really taste the wagyu, okonomiyaki base was a little bland but the heaping of caviar helped. sashimi course was solid, tilefish was well done though some areas were salted a lot more than others. sawara went well with the daikon and tare. chawanmushi's duck liver was very flavorful, truffle taste was nonexistent. at this point someone stopped by to drop off their new michelin recommended plaque (exciting!). chunks of madai in sunomono were well-aged and the veggies cleansed my palate for the nigiri courses. nigiri courses are very uni heavy though i do wish there were a few more fish ones too. gokujyo uni was by far my favorite (got a second round). ensui uni was ok, uni handroll was better. of the remaining nigiri i enjoyed the ayu (torched!) and the kinmedai (deliciously fatty, halfway to a nodoguro). toro in particular was fatty but still kind of bland which i found unfortunate for a 3 week dry age. enjoyed their rice seasoning and texture overall. gohan was fine, hotate was heavily seared on one side but my favorite part were the chanterelles. soup was light, shrimp ball was nice but not too special imo. sesame ice cream was creamy and not too sweet. very nice and friendly service from the entire team -- particularly the hostess, bartender, and head chef. overall solid and probably my 5th favorite omakase in the bay. surprised this place is related to akiko's which i didn't really enjoy. [[HIGHLIGHT]]relaxed, cozy atmosphere.[[ENDHIGHLIGHT]] read more

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It's delicious sushi - on par with the other high-end omakase counters in San Francisco. The price is high - but the ingredients justify the cost. The fish itself was fresh, beautifully presented, and creative. Uni was the star of the show - and it really is stunning. And quite plentiful. I couldn't help but feel a bit disappointed by the atmosphere at the sushi counter. While I was hoping for a serene and authentic sushi experience, some of the patrons seated there were a bit too intoxicated for my liking. Their loud conversations and boisterous behavior slightly detracted from the otherwise tranquil ambiance I was hoping for. The bartender eventually cut them off - but it was disappointing. What should have been an exclusive meal with top-notch ingredients turned into a situation in which I was judging the drunk woman to my left (who left half the dishes on her plate - I was so tempted to just eat them myself) and the drunk couple on my right. They were probably the worst. She kept calling truffles mushrooms... I wish that wasn't my most vivid memory from my dinner here. read more

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Not a single miss on the 17-course menu. If I had to pick favorites, I would probably list (a) the uni (there were multiple uni courses; best uni I've ever had by a long shot) and (b) rather surprisingly, to me at least, the gohan, which is ika over rice with mushrooms. The ambiance and service are first rate. Super small -- only 10 seats -- and everyone sits around the bar. Chefs announce what's in every course. Wait staff is ever-present and cheerful. All good there. They also accommodated us doing only one sake pairing between the two of us, which I appreciated. Courses came out appropriately quickly, also appreciated. No long waits. All the above being said, this place is EXPENSIVE. So while I give it five stars without hesitation, and I don't mean to downplay the quality of the food, service, or ambiance -- it is, after all, pretty impressive that all 17 courses were basically to die for -- I frankly think that five stars should be the expectation at the price point they're charging. But if you're into omakase, looking for a special experience, and willing to pay top dollar for it, place is a great bet. read more

Friends Only is the 10--seat sushi counter of Akiko's in the Nob Hill neighborhood on California Street. It is an amazing omakase Journey, featuring high-quality ingredients from Toyosu Fish Market in Japan and showcasing Chef Lee's dry-aging technique for fish. We were greeted with a glass of non vintage Bollinger special cuvée champagne, which is a nice touch! Cocktails are also spectacular! Last night's dinner offered bites such as katsuo, a cherrywood-smoked skipjack tuna; zuke, a 10-day dry-aged, soy-cured bluefin tuna; a Hokkaido hotate, yummy chawanmushi, with black truffle and duck liver. The tarabagan king crab served in a salad format, and the star of the show is the 2 uni dishes: one in the form of a hand roll and the highest A grade uni nigri. It doesn't come cheap: $300 for the omakase experience with no a la carte option. Chef Lee said he is "focusing on depth of flavor and texture" and yes the thoughtful menu showcase just that and delivers! read more

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Wow! I was lucky to secure a seat on 12/28 and found that I wasn't the only solo diner. This is intimate dining with only 10 seats and 2 seatings a night and serves as the R&D arm of Akiko. Everyone at this particular seating was friendly, outgoing, and chill which gave the entire experience a great vibe. Their cocktail offerings are tasty and dangerous. I ended up ordering 4 cocktails (Friends with Benefits, Cocomelon, Foreign Delegate, and Child's Play) in total with no regrets. Based on what I've seen on social media since my visit, they seem to make tweaks to the menu often. What you can expect though is a lot of delicious uni, a large variety of aged fish, and a decadent chawanmushi(that night it had snow crab, duck liver, and black truffle) served with pride and flair. These people know what they're doing and they have a lot of fun doing it! If you're looking for a top tier omakase experience with more variety beyond just nigiri sushi, you should book a spot here ASAP. read more

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Casual Thursday night dinner, why not. Love, love the intimate and exclusive feel of this omakase experience. Their resy is "suppose" to be public now, but not sure how true that is because the chef was also uncertain haha. I was able to get a resy through connecting with the wonderful Linda. There are two times for reservations each night they are open, 5:30p and 8:30p. I highly recommend the 5:30p since it's about a 3 hr dinner, I'm too old to be having dinner at 8:30 lol. What's great about their omakase is that it doesn't follow the "menu" strictly, it's more served as a guide but you will get surprise dishes throughout which was so nice. The service was excellent, one main chef running the bar with another chef in the back prepping. The waitresses were all so friendly and attentive. They're fast, when water, tea or alchy is low - they'll top you off before you know it. The decor is very simple, yet elegant with a lot of wood elements. There is only 10 seats, all at the bar for a communal, yet intimate experience. I can't begin to say which dish was the best, they were all incredibly delicious and creatively executed with each piece getting better and better. I would say the star of the entire night was the caviar and uni tostada...mMmm! There is a good balance of raw fish and hot dishes. The fish quality was A+++, each piece is precisely aged with intentions of drawing the best fattiness, tenderness and flavor. Their omakase is on the pricier side and I really wish there were a few extra pieces for the price, but they didn't come up short with quality, flavor and delivery. If you're able to get a resy, highly recommend to try them. read more

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I normally only write yelp reviews when I have terrible experiences and it got me thinking, what the hell is up with that?! So here's my rave review of Friends Only. My best friend and I came here for galentines on Valentine's Day and the service was absolutely exceptional from the moment we walked in until we walked out. Not to mentioned the curated menu was absolutely inspiring. I couldn't even pick a favorite, but if you had a gun to my head it would have to be the rare triple A gokujo uni nigiri. It's been a while since I've had exceptional service and an incredible meal all in one and Friends Only did not miss on any part of the experience. Please, if you're in the market for Omakaze, do yourself a a favor and run, don't walk to the reservation page!!! read more

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Omakase so good, it transcends resolutions. New year, new memories made with the fams. So lucky to have gotten a reservation on January 6th for 7 of us out of the 10 seatings available each service. Thank Linda for helping us score this dinner. The ambiance was like home away from home, very intimate + made to order everything, it was the perfect culinary escape. They use a dry-aging process that is a very interesting approach to enhancing the textures (melt-in-your mouth tenderness) and flavors of the fish (reducing fishy odors) that truly elevates the entire experience. From the fresh tasting fish to the great choices of dinnerware to add visual appeal, we really enjoyed every single bit of the meal from start to finish. Friends Only is a restaurant you must try. Reservations are tough but so well worth the effort. read more

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For the rare date night, we normally go with omakase. Have been wanting to try here and were delighted. They start with a glass of champagne or alcohol free wine and jump right in. The courses move quickly, but I thought were very well paced. The bites were very harmonious. Some of the places seem to try to be overly fancy and it ends up making the fish be forgotten and way too brash. Every course here kept the flavor of the dish in balance and their use of aging the fish really brought out some lively flavors to fish I had eaten many times before. I look forward to coming back. read more

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What a fantastic evening! As soon as I walked into this intimate and peaceful restaurant, it was a 10 out of 10. The menu was diverse. I had a unique Pink Lotus cocktail that was "uplifting" and had that "ahhh". All the different dishes were great, but some stood out more than others. The half moon bay spot prawn, and the sea scallop tostada were my major two. The chef and all the employees were professional and attentive. The chef was interactive and explained each item on the menu. He made jokes and not just had a conversation with just one person sitting at the counter. The hostess and bartender were both communicative. Friends Only is on the pricier side though. I wouldn't come here often, but it is perfect for a birthday dinner, or perhaps an anniversary date. read more

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By invite only omakase, by the peeps who brought you AKIKOS. 17 courses. All the fish gets flown in from Japan. There's lots of uni including a fat uni hand roll at the end of your meal. If you get the opportunity to have a meal here, take it. read more

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I was over all happy with my meal but it was not worth the high high price. The cuts of sushi were obviously high quality however there was a real lack of acidity and diversity in the tasting menu. They had uni on the menu in 4 different places and it was overkill. The sushi rice tasted a bit rancid since they used vinager in it. I thought the meal lacked depth and an overall creativity.it was pretty much straight up sushi and I was expecting to be wowed with interesting and unique dishes for the price point. fun to try but would not recommend as my number 1 tasting menu spot. Service was great, very attentive and the ambiance was cool but the chairs were not comfy and it was a 3 hour long dinner so that was unfortunate. read more

Absolutely amazing. With the exception of a very few bites it was all delicious. The beverage pairing was spot on as well. [[HIGHLIGHT]]One little nitpick, though: despite the fact that it was such an intimate setting, it didn't quite feel like it.[[ENDHIGHLIGHT]] I think Friends Only needs a host that is dedicated to keep the evening going. Somebody who introduces the food, interacts with the customers, and makes it more like a shared dinner with friends you just met. read more