Huge disappointment. Walked in, customers, and including the sushi chef stared at us. Chef asked if I knew how this place worked. I'm not a stranger to Omakase. I forgot how I responded and the chef asked if I had a smartphone. After saying yes, he said to look up his website and read up on how this place works in terms of food and ordering, again, in front of the seated customer. Silence and more stares. Uggggh, I hate that - belittlement on steroids. Kiss my ass Mr. Sushi Chef that likes to destroy the taste of fish with unnecessary sauces and purees. Scallops were no good. Service was nonexistent and rude. I haven't and don't intend to come back. read more

Food is over priced, quality is extremely poor/not fresh, the chef is also rude. Don't waste your money and time here.

Sawa Sushi. I had high hopes for you. I was hoping for something to match or come close to the fine sushi establishments I visited in NYC. However, disappointed I was. Lets start with the single positive. Quality of some of the seafood was good (great uni). However, the slabs of fish had been cut very unevenly. Some pieces were huge while others tiny on the same plate. All of the pieces weren't even properly separated, but dangling on to each other via thin fish meat ribbons. In addition all of the dishes were smothered with mostly citrus based sauces. Its ok to try something like that on a dish or two, but when it starts to cover the flavor of your basic ingredients and making everything taste the same, its no good. Suffice to say the presentation was far cry from the art of perfecting a piece of sushi or sashimi I've experienced in some other restaurants. However, the worst part of the dinner was the service - or should I say disservice. It felt like our party of three was really on a fast track to be served the basic quota of six dishes - so much so that we had to ask the chef to slow down. We had come to savor the flavors and enjoy a meal, not to have a 30 minute fast food dinner. The culmination of the bad experience came when a couple came in to the restaurant and the chef announced right in front of us that these guys (us) are done. I was still eating and thinking of having more. The price was extremely high ($180 per person due to the "special lobster" etc) and I don't think its really worth that much. Instead of going here I'd save a bit and traveled to New York (or even Japan) instead. All dishes were sashimi. No picture taking allowed. No hot tea. No service. Expensive. I will not go again and would not recommend you to go either. If you have to, avoid busy nights like Friday and Saturday. read more

Reading Ben L.'s review below, I feel that we had a very similar experience. The fish was good and fresh but the cut and presentation was *really* sloppy and sometimes even untidy and ugly. Steve would pick up one piece of fish from one plate and just throw it on another plate just like it was a piece of garbage and not the food that is going to be presented to a customer. (Someone who he knew came without reservation and it seemed he was cutting back on our food to accommodate this person and his friend.) Very unprofessional. The portions were small, uneven and badly presented. We had Ginga Kogen Beer which was very pricey: $15. There is no menu so he charges as he wishes. Don't waste your money. When you end up paying $150/person, go somewhere where the serving staff actually talk to you, respect you and you know what you are paying for. The one star I am giving this place is just for the fresh fish. I'm not going back. read more

Wanted to eat here for a longtime. Probably put it off because of the way the shop looks from the street view. I arrived prior to my date and noticed it was only the sushi chef (Steve) and there were only people at the bar. Best fusion, non traditional sushi that I have had. Drank some great sake. Had great conversations with the other customers at the bar. What a great night. read more

A weird, expensive experience. I will not be returning. Sawa sushi is in a strip mall parking lot and the lights for "Sushi" are out. The restaurant itself lacks any character or decoration, unless you consider outdated and emptiness to be ambiance. Expect to be one of the only parties there, and if you insist on trying it, call ahead. I'm guessing Steve bought this place used, including the old sushi boats collecting dust on the back wall that act as decoration. The sashimi seemed fresh, but the portions were huge. He served two Albacore dishes back to back in different tomato/pepper sauces, a scallop in vinaigrette, a salmon with a white sauce, a cooked fish and some mochi ice cream. He has four beer bottles as a selection and they seem to be $12 each. If paying $91/person for piles and piles of raw fish is your thing, head on over. I prefer value, ambience, and variety. I've had way better Omakase for far less, and enjoyed it much more. read more

SHORT & SWEET: I was literally interviewed by Chef Sawa before he would allow me entry to the holy temple that is Sawa Sushi; what company had I founded? What watch was I wearing? The arrogance of this bitter, angry man has no equal; be nice to the subjugated, frightened woman serving you tea (his wife); admittedly the best spicy tuna handroll this reviewer has ever had; but huge cuts of fish for nigiri mask their quality; I knew I had been banned from Sawa's inner circle when he scowled while serving me days-old Ebi that appeared to have been gnawed on by a small rodent; you've got to try it, only to see if you merit a seat at Sawa's sacred shrine. read more

Disappointing was the best word to describe my experience. I showed up with an open mind. I've been to a few omakase sushi dinners both in the states and in japan and I knew this one was non-traditional. I had 5 total plates and 3 of them came at once. I found that two of the 5 plates were exceptionally good and showed what his concept of sauce driven sashimi could do. the others were either incredibly clumsy or somewhat bland. I dined alone which is usually a trick to get outstanding service at high end restaurants but I felt ignored and i noticed that other diners had things that I wasn't offered (beluga caviar and some other interesting bites) despite the fact that I was never asked any questions about different tasting menu options. It's one thing to disregard traditional japanese hospitality and edo style sushi, it's another to disregard a customer and knowingly cause a negative experience without attempting to make it up to them. 180 dollars for 2 good plates and three mediocre ones is terrible. Save your money and get a reservation at a real omakase place Not to mention that steve sawa apologized to me directly and said "next time it will be better." If you really felt that I was having a poor experience then why not try to improve it by offering more plates or a discount. Instead you expect me to "try again" when the meal costs 180$? I'm not a millionaire, eating fine dining is a special treat that I save up for. read more

Came here for lunch. I ordered a steak donburi or something. I was expecting to get a nice steak and eggs on top of rice. Instead I got a slab of something that looked like meatloaf. or those microwaves salisbury steak dinners. It did NOT taste good and I barely ate anything. The special looked good. I should've gone with my gut and ordered that. read more

I recently relocated to the area and was looking for a good sushi place. I read on yelp that this is a good place. When my boyfriend and I walked in to an empty restaurant Steve ( the owner and chef) greeted us. He made very little effort to explain in a polite way what the menu and rules are when you come to eat sushi at his restaurant. All he was saying in a very broken English was that a course is whatever he wants to make for you and " it is for rich people only" , " it costs $95 a plate". The way he was saying it, was rude and unwelcoming! he had only two customers in the entire place so you would think he could be a little nicer. So we went across the street Blue Sushi and it was much better! I do not recommend Sawa sushi and Steve with his rude attitude and lack of manners! read more

WARNING: Sawa sushi is in its own category. If you expect traditional Japanese sushi, you are not really understanding what you will get. All of it is true: Steve is a sushi-nazi. He truly believes in the quality of his food and wants only those who can appreciate it to come to him. He is exclusive in this way, almost choosing his customers. It is flattering to know you are favored by Steve, not only because he is very warm and knowledgeable (once you get past his walls), but because you realize he only surrounds himself with those he deems successful and cultured enough to understand he serves SAWA sushi, not traditional Japanese sushi. Fresh, thick, unctuous slices of sashimi. Unique pairings but not so out there to be fusion. The presentation is generally clean and simple but not sloppy. You will be surprised by the bill. I am used to understanding that good sushi has a price. I am still surprised by how expensive Sawa can be if you don't let Steve know how much you'd like to spend. Please take into consideration that this quality of fish is just not available elsewhere (at least not within driving distance) so asking for a "cheaper" omikase defeats the point of going to Sawa. The interior is plain. I would love to do Steve's interior. I've been there a number of times when there were people and when there weren't. I think the place would do well with a more intimate space considering the kind of experience you get and that strip mall feeling just doesn't match up to the quality of food you can expect there. Perhaps he'd have less trouble kicking out those who seek a cheap bento box? If you go in understanding that you do step into Steve's domain to experience unbelieveable fish, have to have money to spend and don't expect what is not offered here, you will leave Sawa feeling like you've experienced what few others have. It is too bad about the lower rating reviews because it seems if they had gone in knowing what to expect and maybe if Steve had liked them, they might've had a better experience. Hey, as far as I'm concerned, fresh fish like that comes at a premium and being nice with Steve makes the meal nicer! I think the majority of Sawa fans would agree on that. I try to go a few times a yr to get my fix...still saving for my next meal.... and i still recommend you PAY UP THE NOSE for it. yum. read more

Everyone who has written a review is right. Steve can be arrogent and rude or funny and nice. I guess it's just the luck of the draw. For my own experiences, I consider myself one of the lucky people. First time I ate there was with my cousin. My cousin and his family are regulars and I was able to reap the benefits. Sashimi as good as or even better than in Japan. Personalize friendly service. Bill for 3 people during this meal was $1200 after tip. This was over a year and a half ago. At the time I thought it was excellent but not worth the cost. Jump to 2009. In early January my mom called and asked if my fiance and I wanted to join them and my cousin's family for their anniversary dinner. My uncle was paying. How could I refuse? This time our party of 7 were the only customers that night. Steve warmly greeted us and immediately brought out the rice beer. Simple delicious, clean and fresh. No hoppy after taste like regular beers. He also served us 2 different kinds of sake( sorry don't know much about sake except it was good). My fiance being German, I schooled him on ettique because I didn't want Steve to throw him out. ( ex. don't ever put the freshly grated wasabi in Steve's home brewed soy, instead smear it directly on the fish). My fiance and I pretty much started moaning with pleasure as the fish came out. Steve seemed very amused. He served us toro, chutoro, uni, scallops, monkfish liver, geoduck clam, snapper, crunchy pickled eggplant and lots of other fish I don't remember. But everything was simply ganished and fresh as can be. No frozen fishes here. It was divine. And his spicy tuna...best I have ever tasted period. All sashimi style..no rice as filler. It was the best tasting sashimi dinner I have ever had. Service was also great as Steve treated us like family. He was funny, candid and even humble ( We asked if Steve served turtle and what it tasted like. "Please don't ask for me to serve you turtle. Turtles give out a cry when you kill them and I cannot bare to hear them suffer, I am buddist"). Dinner that evening with 2 large bottles of sake, 6-7 large beers and over 10 courses was $2400 including tip. Not anywhere near cheap but leaving I felt ruined for any other sushi places. Would be 5 stars if I could actually afford to eat there myself. Al least Steve knows me now. I'll have to start saving for my next meal. read more

He was very nice when I ate there. The food was just so amazing. I would recommend this place 1000x over best sushi I've ever had. He was right he did ruin me for any other sushi because I dream of this place. read more

Steve was so nice and amazing chef. The sushi was amazing here, would come back her definitely!

After reading about other people's experiences, I feel we were lucky. We called for a reservation. We were told that he could squeeze us in. When we arrived, it was us and a pair of Japanese businessmen. That was it! For the whole evening. One rude young lady poked her head in the door and yelled out, "Are ya open?" Chef Sawa yelled back, "Not for you! We are closed!" just like the soup Nazi episode on Seinfeld. He muttered under his breath for a few minutes about not having to prepare food for those who don't appreciate it. We actually agreed with him, based on this girl's behavior. So, we sat at the sushi counter and asked Chef Sawa to serve us his best fish of the day. He did. We have never had fish like it, and we've had sushi all over, including in Japan. Butter would taste gritty next to these little fishes. And they were beautifully and artfully prepared. He cut one so thin you could see through it, and he constructed a little boat of fish, with this piece as the sail. Beautiful. We definitely appreciated the art and quality of his work. Yes, the price of dinner was high, but we thought it was worth it. We would give Sawa Sushi 6 stars if we could, read more

There's just not many chefs like this anymore, that takes their time perfecting the craft, conversing with customers like they're long time friends in a private dining environment. I read the hit or miss reviews and was cautious especially with the higher price tag. We went there and seriously it's been a VERY VERY VERY long time since we enjoyed dining out this much at a restaurant. Sawa is a full experience, the chef tells of tales of where sushi came from, stories in general and made us laugh often with his jokes and company. The fish was off the charts amazing (we've traveled and been to all the 3 Michelin star restaurants in the US and most of the world) I will willingly pay more than double his price. The portions are humongous and we were keeling over halfway into the meal (good thing we're able to take leftovers home) Michelin 2.5 star worthy and reservations only, no walk ins (he wants you to have a private dining experience like you're in his house) HIGHLY RECOMMEND! read more

I would actually give this place 4.5 stars. This place was very deceiving when it comes to the decor of the restaurant. Looking at the website, I assumed it would be fancy inside especially given the price! Well not true, looked like a typical sushi restaurant. So we ended up getting the 9 courses menu for $125 each person, sake was like $75 per bottle - we probably got somewhat top notch kind, but it was so good. I don't remember the name, but it was the white bottle. Down to the sushi, I love everything besides the fish mixed with avocado and some ginger sauce. I love the blue fin and uni....the portions were very good size, but it gets overwhelming. You truly need some different kind of dish to counter balance the taste like a meat dish or something. Something to clean your pallet. The mochi ice cream was amazing especially mango. Oh they make their own soy sauce, tasted so different. I would come back if chef Steve has more excellent sushi up his sleeves. Oh warning do not eat blue shrimp and tilapia, not made for human consumption. Soo interesting because I loved eating blue shrimp. Damn this dinner made me broke, $240+... Damn birthday!!!! read more

Steve is amazing. He makes the experience special and one of a kind. I had the 9 course, decently priced, and amazing sashimi. The sauce pairing is phenomenal, really enjoyed the uni over blue fin, the scallops, the salmon, and more. Everything down to the water, which was deep sea water， was one if a kind. read more

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the meal we had here was a very unique experience and definitely worthwhile to try but the price was off the chart high. its also intimidating because you don't really want to ask for anything from the chef since it is omakase meaning chef's choice. you don't want to offend the chef. aside from allergies, the chef decides what you will be eating. Steve will keeping sending out dishes until you are full so you can easily have a 10 course meal before you know it! Steve makes all the sauces from scratch because he believes all bottle sauces are "chemicals"! the sauces are all extremely unique with some bold and others more delicate. there is a lot of depth and notes. his sauces are very worthwhile because his sauces are something that is very different from anything else that you are used to. we tried to ask what is in the sauces and each time Steve will smile back mischievously and ask you to guess. of course our guesses were always wrong and Steve would respond back interesting... and then continue on the next preparation. so yes, the sauces are his trade secrets. the sashimi is definitely fresh and but i would not say it is a place that i would crave nor be able to afford to go back to. when we went there, there also happen to be two CEOs of fortune 500 companies and one of them is the driver of the ferrari that is parked right outside. they are regulars there. Steve spends the whole day making a special bowl of ramen just for the CEO. he will not make it for anyone else. yes we tried begging for any leftovers once they left. Steve responded with a smile and then a stern no. i imagine that is one amazing bowl of noodles. read more

Love Steve. I've been there a few times, got drunk there a few times, and topped off my credit card a few times. He's a man with tons of stories and a good sense of humor. The food is always incredible. read more

Just finished lunch there 30 minutes ago. What a great experience and delicious meal! I was actually worried before I showed up, because some reviews said Steve was intimidating and arrogant. He is not. He is so easy to talk to, knowledgeable, funny, and simply a nice guy. He greeted us warmly and recommended us be seated at the corner of the sushi bar, so it would be easy for my female friend and I to chat. We talked about food, chicken sashimi, turtle liver, learning cooking, etc. It was good conversation and I learned a lot from Steve. He is also interested in knowing my foodie experience and other hobbies. With all that, Steve also left us in privacy whenever we needed it. The food was awesome. Fish that look familiar have different taste and texture. It shows how important the ingredients are, and how good his ingredients are. We finished 6 courses and wanted more, he was happy to present us with 3 more fantastic additions. It is expensive for sure, but it's completely worth every penny. In fact, since it was just my female friend and myself as customers, I would have paid much more to have a private lunch like this. Steve, at the end, taught me some summer dish and generously gave me 2 types of salt for me to try at home. I'd like to borrow/steal Amanda B.'s line: my friend laughed, Sawa San laughed, I laughed. It was certainly a memorable meal. read more

Pulled up to Sawa Sushi and it's in the old Pizza Hut on pierce just north of Ken Carl. That was a turn off...interesting how the imprinting of a mind can misdirect. Wasn't going to give it a try, but my wife was hungry and said, "let's go in". It's at this point I said, "ok dear". We went in and proceeded to have the freshest sushi and experience...what a blessing these people were. Great food, server created a special roll for us out of their mayflower roll. Awesome!!! They could change the music but the food was so good it didn't bother us enough not to give the 5 stars. Give it a run, this books cover is deceiving because once you enter, the saki in great and the food is excellent!!! read more

I really wish Yelp had half-stars because in reality I think a 4.5 would be my fair evaluation but ... rounding up! Rounding up because I think the overall dining experience was definitely closer to 5 than 4. So, in case you haven't looked at any of the other positive reviews ... DO WHAT I DID AND READ THEM. This was an intensely mouth-orgasmic, one-of-a-kind food adventure ... but diners should be prepared for a few things! Chef Sawa was extremely polite and knew when to chat and when to let me eat. What other reviewers complained about could have easily been avoided if they had just read the reviews and DECIDED NOT TO GO. Yes, you should ask for water if you want it. No, there is no menu or photographs allowed. I brought a book and so cannot speak for his disapproval of technology during the meal. Honestly though, this restaurant was obviously his baby, and a man's got a right to run his business the way he wants. And, in my opinion, he delivers a meal so spectacularly abundant with lush sauces, piquant seasoning, and the freshest seafood I have EVER tasted, that any unconventional (to Americans) style of service never entered into my thoughts. No pictures, but I'll give a brief description of some highlights. First course: Giant clam (raw) with a vinegary sauce ... texture is indescribable tender. Sauces were all amazing (including one that was a bit too spicy for my palate - still amazing!). One of my favorites was a barely cooked salmon dish in a thick green sauce ... I was literally sighing after each bite. He did take the time to give hints re: some his ingredients, and makes all of his own sauces ever other day to insure freshness. I read that other reviewers might have had some bad luck with this, but it seemed to me that if a diner showed genuine interest and curiosity, as well as some general understanding of ingredients/flavor combinations, he didn't mind the questions. He also recommended two Japanese beers to complement the meal (and no, he doesn't offer Sapporo, etc.). They were delicious. The seafood was AMAZING. The pieces of fish, etc. he gave me were so fresh that all I smelled upon holding each plate up to my nose were the sauces, accoutrements, and a faint hint of the salty ocean breeze. Each piece of seafood was tender to point of melting on my tongue. The pure flavor of the fish came through, uncut by mayo-heavy, soy-driven Americanized sauces (although yes, on occasion, I've been known to enjoy sushi-slumming). I honestly don't even remember how many courses I had, but I will say I went in expecting to shovel out a goodly portion of my paycheck, and was pleasantly surprised by the final bill. After all the courses (I had to waddle back to my car), 2 beers, and tip, I think the total came out to around $160. Did I mention the meal ended with two home-made mochi balls? Mango and black sesame ... I don't even like sweets and I finished them both (and my pant buttons almost popped off). If you have an open mind, are flexible about service, and are a true raw seafood devotee, I highly recommend this place. Just learn the rules and prepare to have your mind (and palate) blown. I should add at the verrrry end that one added thing could have made this spectacular experience even MORE spectacular - I wish there had maybe been a single non-seafood course. But then again I was so full that if I'd eaten another bite I would have expired on the spot. read more

Very, very good sushi. Come here if you want a memorable experience with Japanese food. Just terrific.

On a recent trip to San Jose my boyfriend and I were looking for some good sushi, I pulled up yelp looking for something with good reviews on food, atmosphere is don't really care, the fish has to be good and fresh. Anyway not a lot of places with good reviews Sawa had decent stars, I didn't actually read anything prior to heading there, it was fairly close so we said this is it. We got to the parking lot and half the sign was burnt out, it looked dark and closed. I was ready to head somewhere else but my boyfriend said let's just check it out, if it looks or smells bad we can leave. I reluctantly agreed. We walked in, the tables were empty and there were 6 people at the bar. No fish in the bar coolers and one guy behind the counter. We started talking to him, are you open? He tried to scare us away, it costs minimum of $95 per person and he serves hos choice. I had never heard of this, my boyfriend however had and said we are in :-) and I am so glad we were. What an amazing aray of fresh delicious fish and dishes. Chef Steve was funny and creative and I wish we could have tried more items but we were stuffed after the first 6. If you like rolls and lots of rice this is not the place for you. If you enjoy food and trying new things and letting the chef do what they are good at, GO, enjoy the experience and the knowledge of someone who is creating art with food. I can't wait to go back and see what the next experience holds! read more

Overall, we had a good experiences, Steve was nice to explain to us (party of 5) the different type of Sake, from 90 dollar to 1200 dollar. We picked the 120 and it was delicious. So far, the best sake we ever drunk it. The sushi were all fresh and pieces are big too. He gave couple per dish. One of the dish we had contain toro and he said he used the same quality of Toro as Jiro-san in Japan. Jiro is the only 3 star Micheline who only makes sushi, in the world! The bad part. Website said 5 courses for 90 dollar and varies but our bill was 130+. Kinda price for 5 courses! The style of the restaurant is not up to pars. It doesn't look like Steve is putting enough time and energy to make the place, looks nicer for the price he is charging. It's actually a hole in the wall Japanese restaurant who we expect to only pay 20 dollar a dinner, not 130+. He kept making a remark that he has everything, only rare sake supplier, rare sushi and others, maybe too cocky? my wife didn't like it much. There were only 5 of us, and 1 dude. Rest of the restaurant is empty so we felt weird. Also, around 8pm, another couple came in, but Steve told the couple he is closed. I am confused by that, it's only 8pm.... Overall, it's an expensive dinner for the plates we received. It is delicious, but i think if the price were around 90 dollar or so, it's worth it; otherwise, we wouldn't go back again. read more

Steve, the owner, is one of the nicest, most entertaining people you will ever meet. He also happens to be one of the most exquisite, unique, and creatively genius chefs you will ever find. We decided to go all out and let Steve surprise us with the nights menu. He started off with a traditional Japanese dish that he said could be culturally associated with the West's caviar. It was an odd roe (fish eggs) flavoured, pate textured, slice of substance, but was nothing short of intensely tasteful. As the night moved on, Steve served us a volley of dishes that will excite one's taste-buds and engage the palette with an entourage of tastes one typically would not find paired. His entertainment for the evening was a wonderful conversation about his food which showed not only his dedication to his art, but also his love for it. I find that there are restaurants and then there are restaurants. There are those with the food and no culture, and then there are those with the environment, the people, and aesthetics that fall nothing short of the best. read more

I've always been very picky about the Japanese food I eat, and this one is one of the best I have had. Steve is not only a master of Sashimi, but also an artist in the way he crafts the food. read more

I've been to Sawa a few times now and I can say that this is the closest you can get to a great Japanese omakase experience in the bay area. Although the style of fish is different than say a Sushi Maru in Tsukiji or Sushi Nakazawa in New York, the quality is on par with some of the best in the world. Sawa Sushi is run by a staff of two. The chef, Steve, in the front and his wife runs the kitchen. Steve takes a little getting used to at first. My first time at Sawa was filled with anxiety and nerves. Once he warmed up, everything was smooth sailing. On to the food. Sawa does not serve traditional nigiri like you'd expect from the places I mentioned above. He gives you very generous cuts of hamachi belly, otoro, and other more exotic fishes I've never tried before (large cuts which are very un-sushi like for the better). He offers up his fish with a compliment of in-house sauces made by the chef himself. Santa Barbara Uni, toro kama, fresh scallops, live amaebi, ankimo, just to round out some of the dishes I've had here. The combination of flavors and portions are unique to this restaurant. The amount of courses range depending on your budget. The largest meal I've ever had there was a 14-course which gives you an idea of the sheer diversity of items. Last but not least, Steve's sake offerings might be second to none in the bay area. While I'm no expert in sake by any means, I know what I like and I know what's unique and Steve has a treasure trove of special sakes if your wallet is so inclined. The decor isn't what you'd expect from a restaurant in California with the type of price tag Sawa commands but if you've ever travelled as far as Japan or even Los Angeles' Totoraku, you'll realize top end Japanese food isn't always paired with modern design aesthetics. In fact, the interior of Sawa is very unassuming to the point of bland. I might be in the minority but that's the way I like it. The experience of having a conversation with the chef in a casual setting while eating some of the highest quality ingredients is a very charming way to dine. Sawa isn't for everyone. For those without much experience with Japanese style omakase and the somewhat serious nature of chefs trained in Japan, Sawa will leave you dumbfounded. The price alone will make you second guess your decision to dine here. You won't understand the food nor the price and you might be better off eating somewhere more "safe" and affordable. For those who are looking for one of a kind flavor profiles and fish quality, you have to give Sawa a shake. Quick Tip: Don't ask for rice and don't mix your wasabi and soy sauce together like some sloppy rookie. When in doubt, ask. read more

I had lunch at Sawa and the fish is just awesome. Fresh. Melt in your mouth.

from the outside, including the broken neon sign, you'd never guess the awesomeness that awaits you inside! appearances are deceiving, and the place is pricey, but worth EVERY PENNY. yes, it is a $$$$ restaurant, but here, unlike many other bay area $$$$ restaurants, you definitely get what you pay for. chef steve is amazing, and the only question he asks you is if you're allergic to anything. the food served is probably the best and freshest seafood you'll get outside of pulling it from the ocean yourself. i try and make it here once or twice a year, and each time i walk in, chef steve recognizes me like i'm there every week! it's a really nice touch. oh man, just thinking about this place makes me want to go. i'll be there next week. read more

We stumbled across the unassuming storefront completely unprepared for the exceptional quality of food and service. Words can't do justice to the experience. Just try it. read more

Amazing, unforgettable experience, so delightful that I still wonder how I will ever be able to go to any other sushi place now (just uncomparable I guess). A dream for the palate, an ode to the product, simple and efficient. Du pur bonheur pour les amateurs de la cuisine basee sur des produits exceptionnels et leur delicate saveur... Pure happiness in short! read more

Let me be the first to say that this meal was incredible. Being someone "not from around these parts", Steve Sawa made this meal one of my top 5 ever. If I ever end up on death row, I would be hard pressed not to request Sawa prepare my last meal. Out in the Silicon Valley on a business trip from Alabama. That's right, we don't all consider raw fish as bait in AL. I have had sushi, or what I thought was sushi, throughout the South. Nothing prepared me for what Steve opened me up to. From his sincere humor, to making recommendations on Japanese beer, to taking time explain his philosophy on sushi(really food in general) and life, made this one of the best dining experiences I can remember. I don't know if I will be able to go back home and eat "sushi" without constantly being dissappointed, no matter the quality. Sawa made it worth every penny, and any flack I catch from my boss for my expenses. read more

If you are interested in eating fusion rolls, this is not the place for you. There is NO menu, you are relying on whatever Steve has fresh on that particular day. Looking for traditional omakase? This may not be your cup of tea. What you will receive instead is generous cut portions of the freshest and tastiest fish one can get in the Bay Area. I've always walked out a satisfied customer and knowing I had a good time with Steve and the guests I bring. His humor/comments are blunt and straight foward, one of the things my guests and I love about him. Prices are expensive compared to other japanese restaurants (because he gives you so much to eat!), expect the minumum charge to be $100/person and can escalate higher if you decide to order premium sake. If you have particular tastes and dishes you like, call in advance or tell him when you sit down. I won't claim to know every type of Japanese fish or give the impression that I do, rather I just enjoy eating excellent sashimi so I'll do my best to describe some items I've had. My opinion on sashimi is that thin and small cuts are difficult for me to judge if it is excellent. Steve gives me a nice hearty slice so I can get the full effect. As one reviewer mentioned, you get maximalism here with an assault on your taste buds. Sometimes, this is what I'm after instead of small bite sized snacks. Maguro - Hands down the best I've had in the Bay Area, the cuts approach toro texture with a nice deep red color. Hamachi - Excellent cuts with a smooth texture. Hamachi Belly - Creamy white ecstasy. I could eat a pound of this easily. Smooth Hamachi taste with the texture of fine Toro cuts. Toro - I've had 4 different types/cuts of red tuna toro here. I've had the "standard" toro where you can see the fat lining. Some places when you eat the slice, the fat lining doesn't melt along with the fish, not the case here. It's seamless and only adds to the texture. Another one I've had doesn't have the fat lining, rather the fat seemed to be evenly spread throughout the slice. Again, buttery delight. The last two is truly something I've never had anywhere. Steve pulled out a block of fish meat measuring roughly 18" long about 8" tall and 6" wide. I looked at it with amazement since I could tell part of it was toro and asked him how much that chunk of heaven costs... he told me $1,800 and quickly cut me 6 nice slices. Not as thick as he would normally, but anything more would be overkill. The color was slightly pinkish color and one bite caused my taste buds to orgasm uncontrollably as my eyes rolled. After finishing that, Steve said he had something even better for me. He cut off a section with a bit more fat content and proceeded to mash it up, adding a bit of spice. Taking scoops of this, he made two pieces of nigiri for me and watched as I had another culinary orgasm. I can honestly say this is almost as good as sex. Saba - Not your typical Saba that has the distinct taste, rather it was a bit more sweet and the texture is not as tough. Sake - Never was a fan of smoked salmon sashimi but it was very good cut and smooth. Tako - Not one of the things I usually order since it's typically chewy... but Sawa's has a nice crunch, followed by the usual texture of octopus except not as chewy. Tai - Not sure of the exact type. He adds some salt which gives it a nice flavor, no wasabi needed. A bit more tough than other fish, but still excellent. Hirame - Again, not sure of the exact type, but he pulled out a small whole fish, deboned it and gave me a plate with about 12 slices. Texture is not like Hamachi, more like the snapper except a bit more sweet. Uni - I must rave about his Uni. He is not bashful about saying he has THE BEST uni and I have to agree. No where can I get uni that tastes like what he sources. It truly does have a mango after taste... imagine eating a lightly flavored mango custard. Hotate - He doesn't usually have this and when I got it, I think it was as fresh as it could be. He mentioned there was a large party tomorrow afternoon and they made a special request for this, pulled out a large styrofoam chest and took out about 9 shells, cracked them open and initially served them straight with no sauce. Best scallops I've ever had, raw & cooked. We each got two pieces and the last piece he served up with a generous helping of Uni which made it that much more heavenly. Monk Liver - I believe this is what it's called. Nice firm creamy texture with soy and green onions. Hairy Crab - Meat was soft yet firm enough to eat in pieces. A little sweetness in the juices. Kobe Beef wrapped around green onions - One of my favorite cooked things to get from him. Chicken Wings & breast - Sauteed with light sauces, the white meat is succulent and done perfectly. Unagi & Anago - Cooked to perfection. Fresh Ground Wasabi - No J-restaurant I've been to has it like Sawa. read more

Best sushi in the Bay area, and if you know Steve, terrific personalized service. Yes, it is also remarkably expensive, so be prepared.

Sushi Nazi is the best way to think about it. I loved everything about it, even the stares, adventure and lack of menu and beers I knew. The food was great and will go back again plus send friends. It is expensive, but I was absolutely full and satisfied at the end. Thanks sir, I mean errr... chef! read more

Decent tasting food, I just feel that the experience is destroyed by the monstrous price tag at the end. I agree with what other people say: if you are a foodie and don't mind paying a ridiculous amount of money than this place is for you. Everyone else save there money and eat well for a few weeks. read more

I don't know why these other people did not have the same experience that my party and I had. Steve was exceptionally hospitable with our group of 5. Obviously, if he is doing everything himself, then you have to expect it to be slower. With that understanding, our group took our time, drank a ton of sake, and had a blast. In terms of the sashimi--most succulent, fresh, smooth fish I have ever had. From the fluke to the uni to the sauces, everything Steve served was exceptional. He explained all kinds of different things to us, and for our last course, the BEST spicy tuna hand roll ever. read more

First Impression to this guy is very important. Unfortunately the chef can be an ahole sometimes, so if you had an undesirable experience it may be because he remembered you from the last time and just chose to give you the nasty cuts. read more