Ken

The story

Ken: Edomae Omakase in San Francisco | Michelin Recommended

A Seven-Seat Sanctuary for Edomae Omakase

On Divisadero Street, Ken offers an intimate omakase experience that has earned a Michelin Recommended distinction. The restaurant centers on a seven-seat counter where Chef Ken—a Hong Kong native with over two decades as a sushi chef—presides. His path to this small space includes a formative start at Sushi Ran and 18 years working alongside Chef Mitsunori Kusakabe at Kusakabe, where he served as sous chef.

Tradition with a Creative Twist

Ken’s omakase is rooted in the Edomae tradition, a multi-course style that emphasizes seasoned and aged techniques developed in old Tokyo. Chef Ken sources ingredients directly from Tokyo’s Toyosu Market, then pairs them with abundant local ingredients from the San Francisco Bay Area. The result is a consistent, traditional meal with a creative twist—one that appeals to seasoned enthusiasts of the craft. The Japanese cuisine here is precise and personal, reflecting the chef’s deep experience.

A Focused, Personal Experience

The space itself is uncluttered and direct, designed to focus attention on the counter and the chef’s work. With only seven seats, each guest receives the full measure of Chef Ken’s attention and skill. This is a place for those who appreciate the discipline of Edomae sushi, served in a setting that feels both welcoming and quietly serious. Ken’s Michelin Recommended status underscores the quality of this focused, personal approach to Japanese cuisine in San Francisco.