The story
Okane, on Townsend Street in San Francisco, is the kind of place where you can settle in for a casual meal and end up sharing a half-dozen plates over sake with friends. It’s the sister restaurant to the Michelin-starred Omakase, and that lineage shows in the sourcing: fish arrives direct from Tokyo’s Toyosu Fish Market, a detail that gives the sushi bar real credibility.
The menu is built for sharing, moving from izakaya small plates to large format dishes, nigiri, and maki. Starters range from a blistered shishito pepper with bonito to a delicate snow crab sunomono. The heartier end includes a slow-braised pork belly and a gindara misoyaki — black cod marinated in saikyo-miso. For those wanting a full experience, the Okane Course Menu offers a seven-course progression of izakaya and sushi, served at the dining tables.
The sushi menu is comprehensive, with classic nigiri options like lean bluefin akami and otoro, plus a selection of contemporary rolls. The standout Shinjuku Roll wraps snow crab and avocado with A5 Wagyu beef on top. The chef’s counter also offers a 15-course omakase, a more casual, interactive way to let the chefs lead.
The drink list is a key part of the experience, with a sake selection that spans junmai to daiginjo styles, alongside Japanese craft beers like Hitachino on draft and a thoughtfully chosen wine list. The atmosphere is lively and laid back — the kind of neighborhood spot that feels both welcoming and precise.
Okane has held a Michelin Bib Gourmand since 2021, an award that recognizes good quality, good value cooking. It’s a fitting nod to a restaurant that balances refined ingredients with an easy-going, shareable spirit.
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