Had a really good time here. There was a great variety of food, and every course felt thoughtful and fresh. The chef was super friendly and made the whole experience feel comfortable. My favorite was the uni hand roll. So good. Definitely a place I'd recommend. read more

Sushi Adachi - Uni handroll - Japanese Near Me - Mountain View, California

nice new omakase spot! this place is sort of like a no frill place just how i like it! i could really taste the freshness of each fish and not be over shadow by any seasonings. my friend and i opted in for the $160 omakase (they also have $225) to see how this place was first (esp after our broke the wallet sushi jin experience) and it def did not disappoint and we were very happy with our experience here and we would definitely return! chef masa came to talk to us as well n appreciate his sharing of his vision for the omakase for the restaurant. i am def looking forward to the next menu change! in addition, Sushi Adachi had really good service! everyone was very accommodating and nice esp we were even running late to the restaurant!!! read more

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Went here with my family and had a great time. We opted for the 17-course menu and it was definitely more than enough food. I did opted for an extra Uni nigiri at the end so I might have also enjoyed the 20-course as well! There was an option for dairy vs non-dairy desserts! I had the matcha (dairy) and my sisters had the sorbet (non-dairy). I definitely enjoyed my desert!! Service was very attentive! We really enjoy our sushi chef, he was very funny at times. Everyone sat around the counter so it was really fun watching it all be made. There are a ton of options for parking! There is the structure adjacent as well as the parking lot with all the stores across the street. I would recommend trying it out if you want to experience omakase for the first time since it's reasonably priced and you'll have a great time! Otherwise, if you've been to other omakase this might feel pretty standard. read more

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I really wanted to enjoy this more, but it just didn't hit for me. I was a huge fan of Sushi Adachi from when they were open in Milpitas. The new space looks great--clean, modern, and definitely a step up in ambiance. But once the meal started, things felt a bit off. The pacing was inconsistent, and the flow between courses didn't feel smooth. More importantly, none of the nigiri really stood out. The fish was fresh, but a lot of the pieces tasted pretty mild, honestly, a bit bland. The nigiri that really caught me by surprise was the otoro. It wasn't a buttery and melt-in-your-mouth vibe. It was extremely chewy The biggest issue for me was the rice. It felt under-seasoned and needed more vinegar to bring everything together. At this level, the rice is just as important as the fish, and here it didn't elevate the experience. I used to really enjoy Sushi Adachi in Milpitas--some pieces there actually had that balance and pop of flavor that makes omakase memorable. This visit didn't feel like it was at that level yet. I get that it's still early, so there's definitely room to improve. But with how strong the omakase scene is around here, "solid" isn't really enough to stand out. Hoping they tighten things up over time, because the potential is there--but for now, it felt more average than special. read more

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Good fish overall but lots of technical things to improve on. The flow/timing of dishes is a little bit awkward and some temperature things but very minor. They just opened up, so keep that in mind. Led by Chef Masa, it leans traditional with a few subtle modern touches. Definitely worth checking out if you're into omakase. Excited to see how they grow within the next few months! read more

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TLDR: omakase with a wide variety of fishes with different textures achieved with various techniques. High quality fish and sushi rice. I've been waiting for this location to open. It's been a long time since they moved from Milpitas. I was lucky enough to book a reservation for their later seating on short notice. This provided a more intimate experience with less crowds. I had time to chat with the sushi chef, waiter, and owner. This establishment was well known to Milpitas locals for offering high quality fish flown in from Japan. The sushi rice stands out in comparison to other places in the South Bay. Watching the sushi chef Eric showcase the techniques that they added since their relocation was impressive. There was Aburi, smoked, marinated, wrapped in kelp, as well as other food preparations that they showcased. The owner mentioned the philosophy of the omakase is to highlight the fish. The flavor was balanced without adding anything overpowering. Some of the highlights were: - some of the best scallops and sea urchin I've ever tasted, but this was expected as they set this standard at their old location - sea bream that felt like perfectly cooked sea bass - house made ankimo was significantly better than any other I've tasted before, and the sesame rice chip pairs amazingly well with it - Uni somen was naturally sweet, creamy, and refreshing - Uni hand roll was larger than it looks like in the picture I took - high quality hojicha was used for the ice cream - the yuzu mocktail was bright and refreshing I will come back, as other sushi restaurants have to try hard to compete with the quality of the fish and great flavor from the preparation / techniques. read more

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First time being here and it was AMAZING! Sat at counter for my wife's birthday dinner. Food was amazing. Service by our sushi chef was excellent. read more

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Very wonderful omakase experience! Friendly staff, chefs were charming, very clean inside. Our night was fantastic! Everything on the menu was delightful, highly recommend coming here, and will do over and over again!! read more

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Food at the level of best restaurants in Tokyo. Outstanding quality and presentation with impeccable service. Really worthwhile

Lovely sushi place that moved from Milpitas to Mountain View. It was a mixed bag. My advice on seating, don't sit at the edge of the chef's counter (seat closest to the bathrooms in the U shaped table) - getting served there was cramped both for myself and the waiter. Their menu is Omakase style so no picking our dishes, but all the fish served were all excellent quality and fresh. There are two types of menus, one with more premium items and slightly higher price tag and the other - you'll have to reference the site for specifics as a change. Service was excellent. Staff were very welcoming and greeted us in typical Japanese manner. The ambience was nice and super clean, likely because it's new. but acoustics there was lacking as the people sitting next to us were exceptionally loud (at one point I thought that they got smashed at a bar before coming into this place). Where this place could use a little bit more finesse was oddly their menu. But first the good: First of the memorable dishes is the the smoked Saba sashimi! The slightly oily fish picked up light smokey flavor that our chef demonstrated right in front of us! Next is the chu-toro, which melts in your mouth. Lastly the Chawanmushi; it was warm and welcoming. And now the bad: There was an Uni with somen noodle dish that didn't work for me. Disclaimer, I prefer Santa Monica uni better than Hokkaido uni, which is what they used, but having Hokkaido Uni mixed with Somen noodles just brought out the low tide taste ofit all. I wish it wasn't so, but it was. Another dish that I just didn't understand was the red miso soup with Manila clam. The clam was fine, but the red miso was so strong, I thought I was drinking salt! It was very unpleasant and I don't know how this made it onto the menu. Next, is the smoked Saba, one of the favorite but poorly timed dish of the evening. Why would you have the first bite of the first course be smoked Saba? It literally coated my mouth and blew out my taste buds. After having that, every other fish and dish tasted bland. Wouldn't it have been better before the warm dishes? For dessert, everyone had a scoop of Matcha ice cream with some type of brown syrup on it. That was sauce was good although they could've done more with this dessert. It was almost like it was an afterthought. Summary: until they fix the menu and change some of the dishes I don't think I'll be coming back. read more

The península has been getting an insane amount of Edo Sushi recently. Now the top of the south bat had a new contender. My friend had gone with me to chef Sadaki's places up in SF years ago snd now he's resurfaces in the South Bay. Hoorah! 2 different menus of Onakase and eventually ljnch and a la carte offerings now they've only done a few services so things are still fluidi but the pedigree if the chef is too great to ignore. I'll let the pictures speak for themselves once I have better service. So happy to have a stellar Onakase choice down in this part of the bay read more

Great experience with the best value. 20+ course and each course was beautifully presented, incredibly fresh. Heard from the chef that all fishes are imported from Japan. great environment. Free parking nearby Highly recommend read more

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I absolutely loved the experience here. The chef was attentive and made several efforts to interact with us, explain the fish, and keep us laughing throughout the meal. The fish was fresh, ambiance was intimate and we also enjoyed their sake. Overall, it was a very enjoyable experience, and I highly recommend it. read more

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We first met Chef Masa at Maruya many years ago, and he's now at Adachi in Mountain View, which is very convenient for us! Adachi is located at the San Antonio Center on the same side as Mendocino Farms. Parking is free but is hit or miss depending on the time of day. There are 2 omakase options, and we went with the more extensive one at $225/person. Corkage is $50, so we brought a champagne, but the have beer, wine, sake, and mocktails. We also got a bottle of sake from them, and it was nice that we were able to try it before committing. Onto the meal.. KOBACHI - Renkodai rakkyo truffle: cured baby sea bream with pickled onions - Home made fishcake topped with crispy ginger TWO KINDS OF NIGIRI - Akami zuke - Kohada OTSUKURI Sashimi course of mie buri and Aji THREE KINDS OF NIGIRI - Kochi: maybe the first time I've had this fish (bartail flathead)? - Sawada - Hobo: bluefin sea robin - another first for me WANMONO - Uni Dressed Somen: the standard tasting, but some of us weren't big uni fans, and instead, the option was chawanmushi with Canadian snow crab and ikura (I preferred this!) OTSUMAMI Butterfish steamed in sake, served with bamboo, sansho, and miso - a lighter dish THREE KINDS OF NIGIRI - Shima Aji - Kuromutsu - Sayori: Japanese half beak needle fish AGEMONO Chiayu kaarage: deep fried baby sweet fish (a short season), served with seaweed on the side THREE KINDS OF NIGIRI - Red snapper - Anago - Otoro SPECIAL NIGIRI - Uni was the standard, but non-uni eaters had a choice of salmon, black cod, or Wagyu (I went with black cod, which was torched) SOUP Akadashi miso soup with scallops DESSERT Hojicha ice cream with monako and a chocolate dipped candied orange peel The sushi was fresh, and pieces were generously sized, and Chef Sasaki was there to prep oversee everything personally. The staff were very kind and gracious, and they were helpful but not intrusive. They were great about refilling water, sake, and champagne. The space is very modern and clean, and on a weeknight, it was almost like private dining with just one other party at the sushi bar. It's nice to have a higher end omakase option in Mountain View so that we don't have to drive to SF for legit sushi! read more

After relocating from Milpitas, Sushi Adachi reopens with clear ambition and a noticeable upgrade. The new Mountain View space is attractive--warm wood, soft lighting, and a calm counter that fits neatly into the modern omakase aesthetic. On its second day of service, however, the restaurant still showed the unevenness typical of a soft opening. The pacing occasionally faltered, and the rhythm between courses felt slightly unsettled. The sushi itself was solid: fresh fish, well-formed nigiri, and careful presentation. Yet in a region where omakase standards have risen sharply, solid execution alone may not be enough. Competition nearby is formidable. Katsu in downtown Mountain View delivers a polished counter experience, while Ren Omakase in Menlo Park sets a high bar for precision and refinement. Sushi Adachi's move feels like a promising reset. The room is inviting and the foundation is there--but in this fiercely competitive corner of the Peninsula, it will need to bring its full A-game to stand out. 3.5 stars round up to 4. Will revisit again in a few months. read more

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8 days in so they are still working on the choreography but the fish was top quality and the chefs knife skills were flawless. Chef is quiet but opens up immediately if you ask and is full of information. The sake menu is small but it's a reasonable corkage if needed and there are enough options to suffice. We had two great bottles that I've never had before. This is a bigger restaurant than most and there are three chefs behind the counter. Service is attentive and with a smile. There really was nothing more one could want. In terms of the food - the opening was interesting and a palate opener. Nice but I would probably rework it since it understates the menu to come. I really enjoyed the progression and the breaks in-between the sets of sushi. Highlights probably were the uni, ankimo (although would have liked a pickle to go with it), charwanmushi (smoothest ever and cooked to perfection) and the anago. But the black cod, sea breem and squid delightful. Suspect they continue to get better over time and look forward to trying again. read more

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I usually do not write review, but this one I think definitely worth it. Very excited and honored to be here. I heard about Chef Masa's omakase opening and lucky to get it booked at the first day. I really feel the same level taste and details my experience in Tokyo. The plates are really beautiful and matches with food colors perfectly. Owner told me they are all imported from Japan through flight to achieve the best presentation. I will definitely recommend my friends here. read more

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An unforgettable evening from first bite to last. The omakase progression was flawless -- otoro that melted before I could fully comprehend it, uni so fresh it made me close my eyes. This is not dinner. It is performance art you eat. Chef Masa is a true master -- precise, unhurried, deeply intentional behind the counter. Eriko, the owner, has built something rare: a space that feels intimate yet impeccably refined, and her warmth is completely genuine. And Ronny, the manager, orchestrated the whole evening without a single seam -- attentive, gracious, and always one step ahead. If you can get a reservation, don't think twice. Trust these people completely. You will leave changed. read more

when chef masa opened in the flintstones house i tried to get a res but unfortunately the city of hillsborough shut it down after two days lol. luckily chef masa opened his newest venture nearby. made a reservation day of for their first seating, they've been open for ten days so lots of fine tuning as expected. first off, we were seated with the apprentice chef. i asked the manager if we'd be able to get some nigiri made by chef masa since he's the reason we booked in the first place. manager said he'd talk to the chefs and that we can email them if we specifically want chef masa next time and he would seat us in front of him. said seats were empty and we said we could just move to make it easier but he said no bc those seats were booked for the 8:30pm seating in 3 hours. noted will email if i dine again but also who wouldn't want chef masa?? chef masa's nigiri were compact with good chew though their shari in general is slightly overcooked for my taste. fish selection was shiromi heavy. chutoro, uni, and scallop appeared towards the end of the meal. fish temperature could also use some work, chutoro was quite cold compared to the rice. nori in the handroll could do with some toasting to crisp up before serving. matcha ice cream was definitely homemade and not good - icy in some bites then basically scoops of heavy cream. restaurant itself looked nice though the thickness of the counter in combo with the dividers they set up made it awkward for the chef to lean over and deposit dishes. the owner also came by to inform each party about the length of the meal and also held the door and bowed as we left. overall leaning positive since they just opened but not very impressed from this meal. will revisit in a few months when they've hopefully found their footing. read more

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Chef Sasaki is the Master. It's great to see him again. You won't be disappointed from the Omakase