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Omakase San Francisco Reviews from The Last Year
We've moved up in the world.
No longer am I condemned to a life of reviewing fast food and taquerias, as my entire perspective on food and dining has undergone a paradigm shift; this is in no small part caused by my recent experience in Omakase. I took my super hot girlfriend to San Francisco for a little staycation over the weekend with one goal: dine at a Michelin star restaurant. We paid around $700 up front for a meal for 2, and every penny was worth it. Strap in, you know the rules, one paragraph to talk about the ambiance, service, and the food. First the ambiance. We both dressed very nice with our expensive jewelry on to at least attempt to look the part as we dined here. Turns out, we were incredibly overdressed as the client base seemed to be tech bros in t shirts and jeans. But hey, they can afford this so who am I to judge what they wear. The restaurant itself is very small with a 14 customer capacity. For a guy like me who hates loud restaurants, it was perfect. The speakers were playing a great selection of house music at the perfect volume. It wasn't loud enough to make conversations difficult, but it was just loud enough to drown out any unwanted conversation between other parties. There are a total of 3 chefs serving 14 people, each with their own section of people which created a very intimate dining experience. The decor was amazing, not too overdressed but not underwhelming and especially not gaudy in any way. Despite being in the heart of San Francisco, it was relatively quiet. Overall, amazing atmosphere for a date. What can I say about the service that would be an accurate representation of what I experienced? There are about 200,000 words in the English language, and I can't seem to find a way to piece them together in a way that accurately portrays the service. The waiting staff is super nice and helpful. I got the vibe that they are excited FOR YOU to be eating here. They made great recommendations on what sake pairs well with what dish, and were very insightful on the items we would be served during the meal. Our chef is what made the experience for us. He was an older Japanese gentleman who did not stop smiling once during service. He was a little goofy, constantly cracking jokes at us and making us laugh, all while concocting some of the most intricate nigiri I have ever seen. He made it seem so effortless, like he was paying more attention to us like he did the food and didn't make a single mistake. In my eyes, that's the sign of a master at his craft. His personality is nearly what made this restaurant such a special experience for us, but that should only give you an indication on how good this food really was. The only regret I have with the food was showing up to the restaurant in the first place because now I can't enjoy sushi like I used to. All 22 courses of mainly fish, some of which I've never tried before, were so decadent and fresh. It really tasted like they had just been caught hours prior. They used fresh wasabi (not horseradish, actual wasabi) in most of their dishes, and pickled ginger to cleanse your palate after. I could've eaten the wasabi and ginger for dinner and would've been satisfied they were that good. I provided a picture of the wagyu nigiri topped with uni, caviar, and gold leaf. However, that's not what stole the show for me. There was a rosewood smoked fish that blew me out of the water (pun intended). The rosewood provided a light floral essence to an incredible buttery and creamy filet of fish, I just wish I could remember which fish was used. I've never said this about anyone's food before, but it tasted like heaven. It tasted like an afterlife existed and I was a good boy for all my life. If I so much as think about it I can feel the texture of it and smell the light rose smell it emitted. Brings me to tears just writing about it. Overall, 6/5. Please spoil your romantic partners by bringing them here. You'll spend a pretty penny, but I can think of no better experience for you to share with someone you love.
Had my first Omakase experience here with my boyfriend and
Had my first Omakase experience here with my boyfriend and it was such a pleasant experience that I can't wait to go back! My boyfriend spent our Saturday night here celebrating our anniversary and got to dine with such knowledgeable chefs. Our 21 course dinner started right at 5 pm when our reservation was scheduled for. The dining room is quite small and intimate and you will be seated shoulder to shoulder with the neighboring parties. Be prompt to your reservation time because the experience starts the minute you are seated! If you come later, you will have to play catchup as everyone else starts dining the minute we are seated. I like how they have a coat area right before the dining room as it makes the dining experience more comfortable without having to stuff our jackets on the seats. Doors are also locked to ensure safety and privacy. As for the meal, oh my gosh, this was the best sushi I've ever had! The ingredients they used were insanely fresh. Our chef, I forgot his name (I'm sorry!!), even showed us a video of the hairy crab he had cooked up right before our meal. The employees were so kind and efficient in taking away plates, keeping our water filled, and are kind enough to fold our dinner napkin every time someone step away to use the restroom. There is 21 courses on the menu but hands down, my favorite had to be Hokkaido Uni bowl! It was paired with brown rice, ikura, 5-6 slabs of uni, and seaweed. The chef told us to create our own DIY uni taco and it was delicious. In my opinion, the uni was the star of the show! Everything else was delicious and my boyfriend said his favorite was the monkfish liver nigiri which I thought tasted like pate of the sea. Price was $195 per person + 20% gratuity and tax. We got sparking water and a glass of sake with our meal which totaled up to a little bit over $700. All in all, we had a blast and will be recommending Omakase to our friends and family!
This is absolutely the best omakase with the highest
This is absolutely the best omakase with the highest quality of ingredients and the most approachable chefs you'll find in the area. Anything with Hokkaido Uni is simply stunning. O-toro here is just on another level. Monkfish liver? So buttery and flavourful. Chawanmushi gives you a surprising smoky salmon aroma. Not to mention the snow crab with caviar and giant fresh ebi shrimp. What stands out to me is that every single sushi piece is so thoughtfully executed - torched, lightly sauced, lime sprinkled, wasabi infused. Even the sushi rice itself has a ton of umami, and the freshly grounded wasabi and pickle gingers are cherry on top. Oh and the yuzu panna cotta? I can easily have a couple! Service is attentive and cheerful. Wonderful chefs and staff. We had a great laugh and a great time. You cannot miss this.
This is a must visit if you want to experience one of the
This is a must visit if you want to experience one of the best omakase in SF! From the food to the experience, it is all a 10/10 and exceeded my expectations. It is pretty small but that is what makes it cozy. My boyfriend and I came here to celebrate our anniversary and they drew us a cute "Happy Anniversary card" that was ready at our counter seats. We were welcomed with a shot of their special sake and it was so good, it didn't even taste like alcohol and I usually do not have that opinion about any sake drinks. It was a 21 course omakase meal and each item was superb! The fish quality is insanely fresh, you will be able to see and taste it. Each item was explained very well by our chef. Each item careful crafted as well. I loved each and everyone of them but my favorites of the night has to be the Ankimo, O-Toro, Uni, and A5 Bushu Wagyu. This was my first time having Ankimo, which is this monkfish liver. It sounded intimidating but it was delicious, the texture is so soft it melts in your mouth and it is very tasty despite how it sounds! O-Toro is the fattiest toro of them all, our chef added extra rice and wasabi/soy sauce to balance out the fatty-ness. It was the most delicious toro I've ever had. Uni is my favorite and this one was made so well, with perfect presentation. Japanese uni is definitely the most fresh! My favorite of the night was the A5 Bushu Wagyu, I have never had anything more stacked and tasty in one bite. This came with A5 Wagyu, uni on top, caviar on top of that, and topped off with gold flakes. Absolute perfect, insane bite. Overall, I had a great time, I would come again for another big celebration!
Chef David 5 stars, definitely the best omakase I have ever
Chef David 5 stars, definitely the best omakase I have ever had in the Bay Area. Our Chef explains the course in great detail. Fresh fish, Otoro was my absolute favorite! Uni comes second best for me. Staff is attentive, very professional for a small restaurant. They are reservations only and have two seating times. Definitely check this spot out, worth every cent.
Excellent food and services.
Not so very quiet on the day went. Great combination of experience and taste. Great for starting into japanese fine dining.
Rating takes into account the price, 330 after tax and tip,
Rating takes into account the price, 330 after tax and tip, no drinks. Solid, traditional, and delicious omakase experience. The highlights of the meal were the nigiri.. As it should be! Service was great, chef was friendly and kept all the guests entertained. I especially enjoyed the initial hand roll, ankimo, Lobster tamago, and of course, the wagyu uni caviar (though it felt like it was missing truffle for the quadfecta ) Weak areas-- the chawanmushi was of course very tasty but the custard itself was normal and they just put uni and crab on top of it. I've had much better luxury chawanmushi. The dessert at the end was beautiful but too sweet. If you have never been to a good omakase, this will be a safe bet.
Omakase is the thing to do.
Try great quality food and not feel full. Incredible food, great accomodating service.
Every since I saw omakase videos on YouTube I dreamed of
Every since I saw omakase videos on YouTube I dreamed of the moment where I could watch the chef prepare the food in front of me and be able to try it immediately. After years of dreaming my sister decided to surprise us with reservation to Omakase for my dad and little sister's birthday. As expected the service was amazing. We walked into a small room with a couple seats. The hosts/waitress helped put our coats away and brought us to our seats which was marked by a hand written birthday card. Chef Jackson had the perfect concoction of professionalism yet friendliness which made my first omakase comfortable and memorable. The food was amazing and fresh. I loved trying all the different types of fish and how different each course was. My favorites were the kanpachi & sawara, ankimo, anago, and A5 Bushu Wagyu.
Omakase, the namesake restaurant delivering exactly what
Omakase, the namesake restaurant delivering exactly what one expects, earned its Michelin star for a reason. The impeccable service shines through as each course is personally presented by the chef, fostering an unforgettable dining experience. Undoubtedly pricey, the high accolades and attentive service justify the cost, although there are definitely comparable alternatives in the city (I'm looking at you Sushi Hon). Seating is exclusively limited to the intimate bar area, enhancing the exclusivity of the experience. Standout items include a unique tamago, reminiscent of sponge cake with an airy texture and a sugary top akin to crème brûlée. The otoro meets high expectations and unsurprisingly delights the palate. As someone not drawn to uni, Omakase's rendition surprised me; it converted this skeptic with its exceptional quality. What sets this establishment apart is its ability to elevate even the most standard dishes, making it a haven for those with ultra refined palates. Despite my usual reservations about uni, Omakase's version was truly special, suggesting that even those less attuned to intricate flavors may find something extraordinary here. A nice touch at Omakase is their insistence on the hands-on approach to eating, a practice that may seem peculiar to some but proves instrumental in preserving the curated flavors (and is the traditional way sushi is eaten allegedly). The rule to eat with your hands enhances the connection to each morsel, preventing any unintended interference with the chef's meticulous creations. The thoughtful provision of towels after every bite not only adds a layer of comfort but also ensures a pristine dining experience. It's a nuanced detail that contributes to the overall charm of the esteemed Omakase.
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Need to cancel a bid, not getting a response… how do I do it?
By 👻 @ConservativeEnd71, 01/26/2022 4:57 pm
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Need to cancel a bid, not getting a response… how do I do it?
6 Answers
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Don't like the Answer? Add another one. |
Answer from 👻 @HandsomeCollar14 (06/29/2022 11:31 am)
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Click on "Take off the Market Option" in your portfolio
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By 👻 @GloriousInk66 (04/10/2023 4:34 pm)
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Answer from 👻 @ColloquialPosition80 (06/03/2022 2:40 pm)
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best option is to get in contact with the support email
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Answer from 🦩 @FluffyStar64 (01/26/2022 6:33 pm)
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Thank you for the question, if a seller is working on answering your bid, you cannot cancel it until their time is up and the bid is released back to you. The full amount of funds then go back into your AT account. Typically a seller has 48-72 hours to complete the bid.
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By 👻 @GlitteringSalt26 (03/20/2023 11:13 am)
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By 👻 @GloriousInk66 (04/10/2023 4:34 pm)
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Answer from 👻 @HandsomeCollar14 (06/28/2022 10:48 am)
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Go to your portfolio and click "Take off Market".
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Answer from 👻 @GutsyNumber53 (07/03/2022 1:53 pm)
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You have to wait for a while and about 20 minutes exactly you will get a notification and follow the process .
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Answer from 🧌 @ExpensiveKey54 (04/21/2023 6:16 pm)
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You can ask seller in listing discussion to release. If you don’t get a response contact support 👍
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