Def exceeded my expectations. Every piece was tasty and well thought out with some small but unique twists/dressing/prep that really amplified the flavors of each piece. Even the dessert and the miso soup had a little twist that made it unique. The chef was also very pleasant and easy to talk to. The style isn't as wild as Robins non traditional style but it truly is edomae with some elevated modern twists. One thing I noticed was almost every piece or maybe even every piece was dry aged for a few days instead of serving straight fresh. They also don't dress it up so much to take away from the fish but to compliment the fish and give it that subtle but noticeable specialness instead of just the nikiri glaze. Overall, I was pleasantly surprised by how good everything was and I'd def recommend if you're an omakase enthusiast! read more

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Came here for a dinner for 3, worth every penny for an authentic experience that satisfied my clients retiring in Japan. We all ate things we've never had before in our lives. We start out strong with ankimo, my favorite, on a chip. Smooth buttery goodness paired with crunchy nori. Fried tilefish - soft and crispy at the same time Komochi yari Ika - baby squid that pops in your mouth with side of sashimi, then even more squid stuffed with mochi rice. Not 100% sure which this menu item referred to, but both excellent Chawanmushi with abalone - so. much. abalone. They aren't skimping! The sushi: Mikandai (mandarin orange snapper) Kasugodai (young snapper) Sakuramasu (cherry trout) Hirasuzuki (sea bass) Ebi (Toyama shrimp) Maguro (minced bluefin tuna) Ebodai (Japanese butterfish) Zuke toro (soy cured bluefin fatty tuna) Bafun uni (Hokkaido sea urchin) Shirayaki (fresh water eel) No notes on any of the sushi, everything perfectly seasoned and served. My client and I were talking a bit too much and they kept having to remind us so they can serve everyone doing the course experience. The ambiance of the restaurant was perfect to chat as we are on the quieter side. At this point we got pretty full but we kept going: Chi ayu handroll - so cute, a baby fish with its mouth open...but so good too. Miso soup - unique white miso, a flavor I have yet to experience until this meal Dessert - so good I didn't get a picture and can't remember what it was anymore. One thing I would do differently is serve the soup first. The flavor was so good and I guess I'm a stickler for preparing my stomach with a hot soup, but also because it was so good I wouldn't mind having it twice haha. Overall a really good experience and I'll definitely be back! Excited to see how the menu progresses with time. read more

Sushi Ai - Japanese Near Me - Redwood City, California

Fabulous omakase restaurant; a hidden gem in Redwood City with gorgeous design, ambiance, plating and absolutely delicious food. Came here for my husband's birthday - we got a table because the counter was full, but it was incredible and intimate. The service was perfect - caring, casual, warm but absolutely detail oriented without rushing us. The dishes were beautiful, unique and fresh. Would return for another special occasion! 10/10 read more

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We celebrated our 52nd anniversary last night at Sushi Ai. Having dined at other fine omakase restaurants in the Bay Area and Japan, we can say that Sushi Ai is right up there with the best of them. Here's why. AMBIANCE + SERVICE * You are immediately welcomed when you step in the door. They are genuinely glad you are there. This level of service continued through the entire meal with 2 ladies serving just 6 patrons at the counter. * There is a calm, zen feeling, a welcome relief from the hub bub outside the doors * The pacing of the courses contributed to a calm, unhurried atmosphere * Every detail has been considered, down to the filtered water and exquisite crystal stemware. * You feel pampered. FOOD + DRINK * The quality of the fish is outstanding. Brandon curates a meal with unusual varieties we rarely see such as tilefish, green eye, sweetfish and seaperch, along with some you expect to see at a restaurant of this caliber, like otoro (fatty tuna) and very creamy uni (sea urchin). * Courses are a creative combination of ingredients that blend together for a unique taste. The signature braised ankimo (monkfish liver) with kanpyu (melon shavings) and ikura (fish roe) on a fried nori seaweed chip was memorable. Even a common fish like snapper can be elevated when it is prepared in a mandarin orange marinade, topped with a grating of lime peel. I'm not usually a fan of miso soup, but because this miso was aged, it had a naturally sweet flavor that I've never tasted in a miso broth before. * Many of the fish courses used 3-day to 3-week aged fish. Aging fish breaks down the proteins creating more umami flavor and an incredibly tender and buttery texture. The flavors are more subtle than non-aged fish. It is definitely different from other omakase restaurants, but pleasantly so. * The sushi rice had a perfect texture, a perfect sweetness, a perfect balance with the fish * They offer 25 different sakes from $15-37/glass. The staff are knowledgeable, can suggest a sake that suits your taste, and don't necessarily point to the most expensive one. They let us taste a few before we decided on one. * They were kind enough to mention the tip was already included in the price as they handed us the bill. That made this meal even more of a bargain. THE CHEF * Chef Brandon is very proficient and professional. Every cut of the fish, every movement is like a dance. Almost mesmerizing. His attention is fully focused. He's a rare combination of technical precision with the creative abandon of an artist. * He explains each course, how each is prepared, where the fish is from, and what other accompaniments and ingredients are in the dish. * He strikes the right balance of pleasantly interacting with guests, answering questions, but remaining quiet as you enjoy your meal. * He was very humble. ADDITIONAL NOTES * As others have mentioned, the entrance is a plain door with a tiny Sushi Ai sign. But, if you know it's at 2432 Broadway you should have no trouble finding it * We parked at 900 Middlefield Rd garage which was a 3 minute walk @ $3/hr. Lots of parking lots within a short walking distance. * Bonus: when we finished our meal, walking back to the car, we heard a crowd near the San Mateo History Museum. We walked on over. It was a watch party for the World Cup with 100s of people. Just as we arrived, the favored team (Mexico) scored an impossible goal. The roar was ferocious. An unexpected finish at the end of a lovely evening. read more

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This is one of my favorite omakase experience! There were five appetizers, 10 nigiri, a hand roll, miso soup, and dessert. The appetizers were very creative and artistically presented. My favorite one was monk fish liver on nori chip. The nigiri highlighted many dry aged fish, which made the flavor more concentrated. The hand roll had a deep fried small whole fish inside, full of umami flavor. The white miso soup features naturally sweet miso. The dessert was hojicha panna cotta with strawberry - super rich and creamy flavor with a touch of citrus. The service was perfect. The ambience was very clean and minimalistic. read more

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What an amazing experience! First time having a mostly dry-aged omakase! Chef Nick was very nice and knowledgeable. He explained the process of dry-aging and what he has to do on a day-to-day. He prefers a less vinegary overall taste and you can tell the rice and other dishes were lightly seasoned but pairs well with the dry aged fish. It's a cozy little restaurant and a unique type of omakase experience without paying the SF tax! You'll also see the dry aged fridge near the bar seating. read more

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Beautiful experience. Intimate dining. Perfect service. Loved the smoke fish! I dressed up, but there were people in sweats and sneakers so ‍ I appreciate that this restaurant is part of the Resy network and they were very accommodating about me using 3 separate credit cards, IYKYK. read more

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===TL;DR=== - Omakase ===TMI=== Paid a visit to this fairly new omakase in town. They're lowkey hard to spot on the outside given their low profile entrance - which I love as it reminds me of speakeasy places with the IYKYK mentality. Entered to a modern, minimalistic warm ambience with wooden accents everywhere. A very clean aesthetic. We chose table over bar this time and I appreciate how each table gets their own spotlight. They offer a very interesting concept here which is dry-aged fish with some smokey profiles. Welcomed us with towels for your hands and the feast begin. I quite enjoyed the 2nd dish - Braised ankimo with kanpyo and ikura on a nori chip. This blew my mind away because we're all so used to ankimo served alone. The grilled sazae was another peculiar presentation in this conch looking shell, preserving the temperature of the hot soup contained inside. Otherwise, everything was served in very international tablewares. I think the one thing to point out was, even though dry aged fish provides more of an intense and concentrated palette profile, it's also not very memorable (at least for me) once you move on from one dish to another as the aftertaste doesn't linger for long. On the other end, curating the fish like this does lessen the fishiness away so this might be helpful for those that are more sensitive. Lastly, the staff were so lovely! Special shoutout to Jennifer (hi!), she was the sweetest. She introduced every dish and explained the best way and order to enjoy our meal. Since it was my birthday dinner, they actually make their occasion cards in-house! What a personal and lovely touch. And of course, thank you for the complimentary cake to end our meal. read more

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We booked a reservation at Sushi Ai through Resy and sat at the bar for this seasonal omakase menu experience! We had front row seats to the Chef and his craftsmanship, the presentation of each piece was excellent. They specialize in dry-aged fish and shared facts during each course. I would definitely say sitting at the bar made my experience more enjoyable since you see the Chef making each piece and serving it to you one at a time, whereas sitting at a table, your omakase is prepared in the back and brought to your table in sets. Overall, each piece was rich, highlighting its own unique flavor profile. Definitely worth the experience if you're open to trying and treating yourself out! Great service and intimate setting as well. The entrance to the restaurant might look hidden since it's in between shops. I looked at Yelp photos to make sure my partner and I were walking through the right door. We found street parking across from the restaurant, wasn't too busy on a Sunday evening. read more

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Wow. Dry aged sushi omakase unlocked a new flavor palette I didn't even know about! This is a different experience from the traditional omakase. Everything is fresh and flavored with so much detail. The salmon roe was a seasonal item and it was extremely creamy and not salty. Melted in my mouth and reminded me a lot of uni, so if you don't mind that texture you'll definitely like this one. The chef was so kind and educated the guests through every bite and shared how everything was thought out. Some of the dry aged items had such a rich smoky-ness to it! The inside of the restaurant had additional tables aside from the sushi bar and still created an intimate ambiance. read more

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I waited a little while before reviewing as I was wavering between a 4 and a 5, but after some reflection time, I am going to go ahead and give it a 5 for the value, food taste, service, and experience. I even recommended Sushi Ai to a few others who were recently looking for a nice omakase for celebratory meal purposes. We came in late April and aside from a solo diner were the only ones for the 8pm seating. Note the door is pretty dark and a tad hard to tell how to get in on a wet evening. We sat at the bar and enjoyed the show and talking to the chef about his experiences and why he opened up in San Mateo. He mentioned that he was hoping to target more people from the South Bay (like ourselves) who don't want to deal with the drive and parking in SF. He talked about their aging process and also about fish procurement and which fish/dishes are mainstays and which ones are seasonal. I really appreciated how they would let us sample pretty much any of their by the glass sakes before committing to a bottle. We enjoyed the Benten Gokujo Dewasansan, and it paired very well with everything that we ate. For the warm food, I really enjoyed the pregnant ika with the sansho leaf. Their signature mandarin orange snapper was very refreshing to eat. one of the more unique to me bites was the fin muscle on top of the shark skin flounder. There was a bit of a crunch and then the melty-ness of the muscle. Another unique handroll was the chi ayu handroll. After that handroll we were given the supplemental menu which I opted to get the eel which was melt in your mouth goodness. The soup and dessert were fine at the end as well. The chef did mention how the strawberry for the dessert came from the local farmer's market so that was a nice touch. I look forward to coming in the fall to try the menu then! read more

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I just recently heard about this place. It's a new omakase spot in Redwood City and I wanted to try it out. There's both counter seatings and tables and the restaurant is really spacious and the aesthetic is pretty simple but classic Japanese style design. In terms of the dishes, I really enjoyed the egg custard with crab meat a lot and the sushi are mostly on the smoky side with a lot of marination. If you like more flavors, this is the spot. I love how they incorporated the smoky flavors but I wish there was less flavors on some of the sushi, since I couldn't really taste the fish itself. Overall, it was a great experience and the staff are really nice, accommodating and attentive! read more

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Excellent service as expected at a high end omakase. Please is clean and cozy. The door was a little bit hidden but it's on the far right of the building. Food was on point and fresh. Interesting dishes with dry aged fish. A few more unique dishes that were creative and worth trying. The price per value is solid. Will hope to get more different kinds of fish to try out and will need to come from once every season. read more

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Right next to Sushi Shin, the sign for the restaurant is very subtle. Opening up January 2025, Sushi Ai is a fantastic omakase addition to the Peninsula. Highly recommend sitting at the bar where there is intimate seating for 6-7 people. Unlike many other sushi omakase restaurants, Chef Brandon is more approachable and the entire meal felt like eating with new friends. The dry-aged technique allowed the fish to develop a very tender texture and everything was fantastic. Their signature dish, the "braised ankimo and ikura on a nori chip" was delicious. All the nigiri were fantastic and there wasn't one disappointing dish of the night. The fish rotate based on availability and season. Priced competitively ($175) in the area, make sure to make a reservation now! read more

Sushi Ai - Japanese Near Me - Redwood City, California

Had our anniversary dinner here and thoroughly enjoyed our meal. The service was wonderful and attentive. They never let our glass of sake go empty from our bottle. The food was amazing. Just make sure you are there at the right day of your reservation. read more

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First bougie omakase experience!! Dined here in Feb 2025, they are still fairly new, it's great to see a lot of omakase restaurants opening up in the bay! There was only total 6 people that night including us, and everyone was sat at the bar. This place emphasizes on aged fish, I think the chef said majority is all with aged fish too. From the starters, I really enjoyed the ankimo on nori chip (2nd), chawanmushi (5th), and seaweed palate cleanser (6th) Can't go wrong with any of the main course nigiri! Love the artistic mirrored reflection of the sushi on the plate as well. I'll be honest, I got a little weirded out with the baby sea eels' eyes in the last dish (soup/ owan) before dessert. Dessert housemade ice cream was super yummy though! It was tough to find the entrance LOL. Would be cool if they turned the unassuming door into a speakeasy type of experience (: read more

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Downtown Redwood City feels like an unexpected place for such a polished omakase experience, yet Sushi Ai delivers something that would hold its own against the most lauded spots in San Francisco or beyond. Food: The progression was thoughtful, moving from lighter flavors to deeper richness with a clear emphasis on dry-aging and precise technique. I loved how each preparation revealed something different--like the way sujime or konbu jime brought subtle dimension to the fish. A few favorites: the braised ankimo layered with kanpyo and ikura on a crisp nori chip (luxurious but playful), the silky chawanmushi with Dungeness crab gravy, and the sakuramasu (cherry trout) that was both delicate and bright. The variety of fish--mikandai, ayu, isaki, mehikari--showed how much thought goes into sourcing. And when the zuke chu-toro and bafun uni arrived, it felt like the meal had quietly built toward that moment of indulgence. The saikyo miso black cod soup at the end was soothing and grounding. Service: Attentive without being intrusive. Each course was explained with context about the aging or curing technique, and questions were welcomed. The pacing felt intentional--never rushed, never dragging. Ambiance: Minimalist and calm, with an intimate counter that keeps focus on the chefs' hands and the conversation. The room feels refined without being stuffy, which makes it easy to settle in and just enjoy the flow. Value: At $195 for the omakase, this isn't casual dining--but for the level of technique, the breadth of fish, and the overall care in execution, it's a worthwhile splurge. Comparable experiences in the city would easily cost more. Wait Time: Reservations are made in advance through Resy with two seatings nightly. We arrived on time and were seated immediately. Overall, Sushi Ai brings a fresh perspective to the Peninsula dining scene. It blends tradition with innovation in a way that feels respectful yet original. If you're curious about dry-aged fish or just want a memorable omakase without driving into San Francisco, this is the place to experience it. read more

Sushi Ai is a gem in RWC. They do omakase with seasonal menus, and what really sets them apart is that they dry-age their fish -- you can taste the difference right away, deeper flavor and amazing texture. You can tell the chef/owner really cares about the fish he sources because every piece is top quality and prepared with a lot of thought. Some highlights from my visit: the abalone was super tender, the Hokkaido ikura was something I've never had, the signature ankimo on a crispy cracker was rich and delicious, and the unagi just melted in your mouth with the perfect glaze. Every course felt intentional without being over the top. Service was great too -- friendly, attentive, and the pacing was just right. It felt special but still relaxed. If you're looking for quality sushi and a true omakase experience in the area, Sushi Ai is the spot. read more

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RWC Omakase Sushi Ai (not AI) has taken over the former spot of Orenchi Ramen in Redwood City that briefly housed the high end kaiseki restaurant Ogiku Focusing on dry aged fish, Chef Brandon brings culinary experience from most of SF's top omakase restaurants such as Kukasabe, ju-ni, and Friends Only It's a welcome expansion of the quality Japanese establishments in RWC including next door Sushi Shin and continues Redwood City's dining renaissance that increasingly matches San Mateo The gorgeous counter space is an intimate and cozy dining space and the meal starts steadily but progressively builds Much of that is Chef Brandon's technical skill with nigiri, torch work, and dry-aging but also his quiet but approachable demeanor, explaining ingredients and menu choices as well as posing questions to his guests Highlights for me included the two preparations of ayu that I've never seen on an omakase menu and the excellent chawanmushi and mozuku Omakase $175 ~ Katsuo and hotaru ika / braised Ankimo with kanpyo and ikura in a nori chip / grilled fresh scallop / crab chawanmushi / mozuku / mikandai ~ Mandarin Orange snapper / Ayu ~ sweetfish / akami ~ lean bluefin tuna / isaki ~ three line grunt / samakawagarei ~ shark skin flounder / Sakuramasu ~ Cherry trout / Mehikari ~ Green Eye / Ebodai ~ Japanese butterfish / Zuke Toro ~ soy cured fatty tuna / Bafun uni / Ayu handroll / Owan / Dessert Sushi Ai (Redwood City, CA) Dining is bar and tabletop and reservations on Resy are required. All credit cards are accepted read more

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New omakase spot ! Located in Redwood City right next to Sushi Shin! Let's get into it!! Ambiance: Entrance is discreet black door with name on front. Upon entering it was a little chaotic as nobody was there to greet us at first and then a server came running from down the hall. Seating setup is 3 tables and then the bar seating. The entire time there was hip hop music playing in the background which was a tad off putting. Lights weren't too dim and no strong fragrances. Service: There were two servers who did a great job refilling water before the cup was empty, clearing plates, and explaining the dishes. They didn't feel super confident all the time and one seemed a little awkward when we engaged in conversation, but I attribute this all to the place being relatively new. Service was a little slow for the kitchen dishes and for the first set of nigiri to come out. Not all the dishes were wiped clean and a thumbprint on the jade plant was off putting but ignored - again due to the place being new. Food (what were all here for): Katsuo: decent starter, I think I personally am not a tuna person and would have preferred a different fish for a bigger wow start. Braised ankimo: their signature, very yummy and loved the blend of soft ankimo with chewy kanpyo. could have used more shiso taste though Grilled scallop: nice grill flavor, v simple Chawanmushi: loved how hot this was served while not being overcooked. Great flavor and great mouthfeel of the egg Mozuku: this dish is one of the reasons i can't give 5 stars. i couldn't get past the face that the vinegar and sugar and seaweed in this dish combined to give a formaldehyde smell... the dish itself was a tad too sweet as well and i think it could have been done a little differently Mikandai: fabulous, unique, great texture and pairings with shiso leaf Ayu: great sear, setting you up for the great sears on future fish too haha Ji Kinmedai: usually love, but thought the pairing was lackluster. had salt and lemon juice but neither seemed v strong Isaki: great texture and flavor Samekawagarei: really did not like this one. while the seared fin on top was very soft, flounder is a fish with more chew to it. so with both of them it felt like they were fighting and the soft, cooked fin won... when i feel like it should accentuate the raw flounder Sakuramasu: v strong salmon flavor, so great if you love salmon Kamasu: one of my favorites, perfect amount of softness and bite and good sear Tsuri Aji: great great great! the green onion paste was bright and beautiful, wonderful addition Minced fatty tuna: really happy they had negitoro instead of a chutoro or otoro nigiri, more flavorful and enjoyable Bafun uni: good, nothing special Chi ayu handroll: unique with the fried baby sweet fish, however the head leaves a very very bitter aftertaste Owan: phenomenal flavor! could have done daikon instead of the cod in my opinion, but still good regardless Dessert: cold mochi in a wafer with strawberry from farmers market - loved the temperature different with the freezing cold mochi. another sweet so great way to end! Overall: It was $175/person and I also had 2 glasses of sake, so overall it was a pretty average/tiny tiny above average pricing for omakase. Flavors were good and service was decent. -1 star for some service/ambiance things and mozuku/shark skin flounder dishes, but overall a very solid new addition to the omakase scene. Good job Chef Brandon! read more

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Was able to reserve seats the day of to celebrate my husband and I's anniversary! Was sweetly surprised by a small sign that wished us a happy anniversary which was very thoughtful of the staff. An intimate omakase setting which we really enjoyed. There's only six seats at the bar and six seats at the tables. We originally had chosen table seating, but are grateful that they recommended we sit at the bar for a better viewing experience. It was great to speak to the chef and see him creating each piece. Everything was delicious and had so many different levels of flavors and textures. I loved the braised ankimo, chawanmushi, shark skin flounder, and their delicious ice cream. The quality of all the seafood was outstanding and you could see the dry age refrigerator on display. What a wonderful experience! read more

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The chef was amazing - it's one of the few places that focuses its menu on dry aged sushi in the Bay Area and the experience is really good. Highly recommend for anyone who's out for a special experience in Redwood City. read more

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Food was really good! Probably one of the best sushi omakases in the Bay Area. Chef Nick introduces each course really well too read more

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At Sushi Ai , you will find one of their signature dishes bonito sashimi marinated ,amazing beautiful and delicious. Chef Nick and Brandon prepared their courses are always amazing , both chef's knife skills are incredibly impressive precise . Their sushi dishes are optimal taste and texture. Chef Nick always mentions you can eat the sushi now , no need to wait which gives the sushi more flavor and texture. Another one of the reasons why the sushi at sushi Ai tastes so amazing because they have their special way to aged most their fresh fish which brings out more umami flavor. My daughter and I can't wait to come back again to enjoy.. read more

Sushi Ai - Bonito Katsuo Sashimi dish at Sushi Ai ! - Japanese Near Me - Redwood City, California

What a delightful new spot this is! Husband somehow stumbled upon it on Resy last week and booked it, not realizing that we booked for their grand opening weekend. In spite of their newness, there were no hiccups in the experience; it was run like a well-oiled machine. It's a cozy (6 seats at the bar) omakase that's more focused on sushi - all 18 bites were magical. Of note were the barracuda, sardine, and triggerfish - that was the best sardine I'd ever had, and I had never tried or seen triggerfish on a menu before. "Ai" is "love" in Japanese, and I definitely felt the love. read more

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Sushi Ai is amazing sushi place. It delivers a flawless omakase experience. Chefs provides on a number of unique dishes. It does not disappoint. Tucked behind an unassuming door the restaurant amazes with quite elegance. It provides an omakase counter as well as a number of tables for more intimate gatherings. read more

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"Let the food do the talking." That was my husband's comment, rare, considering how seldom he expresses interest in returning to the same omakase spot. But even before we left, he was already looking forward to our next visit. We loved the clean, wood-toned design and the warm, exquisite lighting, which made the space feel elegant and comfortable. The host was exceptionally attentive, often clearing empty dishes before we even noticed. Chef Nick struck the perfect balance; calm and composed, he engaged us in light conversation while giving us space to enjoy the experience. You can genuinely feel his and his team's passion for every meal detail. We'll be back with family in tow. read more

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specialist in dry aged fish and marinating with classic ingredients like yuzu kyosho. not for everyone but executed well with deep-fried pike conger (hamo) marinated in a sweet and sour nanbanzu sauce -- nice ankimo ikura shiso flower nori chip -- could have little more smoother ankimo grilled sazae (beautiful shell and nice dashi) abalone -- slightly chewier even though slow cooked chawanmushi with lobster great mandarin orange snapper, salmon and roe (not my fave for this texture) snapper ayu and mackerel with great knife work kamasu, zuke toro, uni, some small portions shirayaki, toro handroll, owan yummy and dessert -- nice experience and ambiance, look for hard to find sign read more

What's there to say that others haven't said - this is amazing experience in a minimalist dining room. The dry aging of fish provides a flavor unlike anything I've tasted before. Think dry age beef but with fish . The flavor is smoky and complex. I won't describe the menu so it's a surprise to discover and discuss . Service was impeccable with Jennifer. $175 plus 20% gratuity is not cheap but the value is there. read more

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Chef Brandon was amazing. He explained each fish and how long they were aged for, the origin, the tasting notes. The place is very cozy. Small and intimate. The fish tasted so fresh and had so much depth with the aging. My favorite was the yamanashi sake aka aged salmon. Would definitely come back read more

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Amazing new omakase restaurant in Redwood City. We love the intimacy of the small space and definitely recommend sitting at the sushi bar - it has a 6 seat capacity. Nick was amazing and so nice. He explained each dish and presented such beautiful and yummy options. Sushi Ai specializes in aging their fish on-site and the results are fantastic. Do not expect the usual options here. Loved the Chawanmushi and the white miso was sublime. All the dishes had spectacular flavor that didn't require extra soy sauce or wasabi. We also had a very special sparkling sake there that is only sold in Japan and was the perfect accompaniment to our meal. The pacing of the meal was perfect and the whole experience is just over 2 hours. The restaurant is across from the RWC train station and parking was pretty easy. Music was fun but not overwhelming and the whole vibe was 5 stars. A bit pricey but totally worth it and really not too bad for omakase. read more

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Amazing Omakase in Redwood city - most of their fish is aged and has amazing concentrated umami to enhance the flavor of each piece.

Went for a friends birthday on their second day open and it was incredible. The menu for that day included things I've never tried before. Which was very exciting! The chef was knowledgeable, quirky and passionate about what he was doing. He told us a bit about his backstory and how he got to where he is today. I hope he is quite proud of himself, because it knocked our socks off & was worth every penny. Ambiance is serene and you're given a seat at the chefs table if you do the Omakase menu. I would go again for a date night. Well done Chef and staff! read more

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One of the best new omakase opening in Bay Area. Really special dry age technique that they are using, soften the texture of the fish while brings out the umami. The service is really good and chef Nick is quite friendly as well. read more

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All the cuisine looks pretty and tastes great. Definitely love it! The restaurant is neat and tidy, the chef is full of experience and friendly. Will come back again. read more

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dined back in May and had great experience with chef brandon. very intimate experience with just 6 people at the bar. chef brandon was very knowledgeable and took the time to explain each dish and its story behind it. he took the time to get to know everyone, got everyone at the bar talking, while still being able to give you that private experience to share thoughts with who you came with. we had a 17 course meal which left us wanting more after each dish. each dish had such complex and unique flavors. the first initial bite gives you one flavor and towards the end it's completely different. we felt that the menu was well curated and balanced. never too much of one flavor and the nigiri's were all delicately made with dedication. overall, we had a unforgettable experience and still think about this place to this day. great for celebrating special occasions. would love to come back to dine. the interior was so calm and zen. read more

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Just finished a fabulous omakase meal! The ambiance, the service, and the quality of food was 10/10 outstanding. We sat at the bar counter, and Chef Nick was very friendly and attentive. The use of dry age fish is brilliant. Each bite oozes depth of flavors, texture, and umami. Our favorites were: Ankimo on nori, toro, uni, mekihari, etc. Highly recommended this hidden gem. read more

My first omakase experience and it was superb! Great staff, amazing food, fun environment. Highly recommend.

wonderful omakase experience. chef is incredibly kind and the sushi was very high quality. service was exceptional. very intimate setting, with beautiful decor read more

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There are some pretty incredible omakase places on the peninsula now and Sushi Ai is no exception. This is different from a more traditional place like Nagai edomae but not as crazy as say Robin or Akami sushi. The focus here is on dried fish which is much different from those places of many of the top omakases in say San Francisco or Hawaii. I highly recommend this place due to the incredible service (chef was extremely kind to us) and the different but awesome food. Highly recommend, will be back soon read more

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