Japan’s Toyosu market is vast, its prices legendary.
Every morning before sunrise, veteran Tokyo Sushi Chef Yoshikazu Adachi arrives here to begin a ritualistic hunt for the world’s finest seafood.
Searching through rows of screamingly fresh Tuna, Sea Urchin, and other harvests, Adachi San considers everything from size and season to origin and harvesting technique before making his choices.
Prized cuts of Toro (Bluefin) and Maguro are secured from legendary purveyors like the Yamayuki Group, then carefully packed in ice and flown by express jet to San Francisco, arriving at our Mountain View restaurant that same afternoon.
There, Executive Chef Masaki Sasaki and his team begin pairing Adachi San’s Toyosu selections with locally sourced ingredients in preparation for our nightly service.
The result? A thoughtfully composed Omakase experience.
Meet the Chefs
Adachi San
Yoshikazu Adachi is the long-time owner and head chef of Sushi Garyu (鮨 臥龍) in Tokyo.
One of Japan’s top-rated establishments, Sushi Garyu is an intimate celebration of old-world Sushi technique, mixed with Adachi San’s flare for the unexpected.
Recognized as a “Tabelog Hyakumeiten” (a coveted designation of quality), diners at Chef Adachi’s nine-seat Omakase counter are regularly treated to rare and daring fish preparations, all rooted in years of foundational training.
From the rice and water used in his restaurant, to the careful sourcing of Anago (Conger Eel) and proper curing of Tuna, Adachi San treats each ingredient with reverence.
We are honored to partner with Chef Adachi, who assists us daily by hand-selecting the world’s finest cuts of fish at Toyosu Market in Tokyo, in a cross-Pacific collaboration with our team in California.
In tribute to Adachi San’s commitment to mastery and true “Omotenashi,” we have humbly chosen to name our restaurant after him.
Masa San
After a lifetime honing his craft, Michelen-awarded Executive Chef Masaki Sasaki brings both skill and soul to the kitchens of Sushi Adachi.
Widely known as Chef Masa, Sasaki was trained in the “old guard” world of sushi – where disciplined knife work, a deep respect for ingredients, and the ability to elevate natural flavors formed the foundation for mastery.
Masa San describes his minimalist philosophy as “sushi is subtraction,” where precision of technique, proper curing, and the interplay of taste and texture are the focus. The result is sushi that is clean, elegant, and deeply expressive.
Every night, Chef Masa and our team pair the freshest and finest cuts of fish flown direct from Tokyo’s Toyosu market with locally sourced seafood and produce selections to create one of the most thoughtfully curated Omakase experiences in the world.
Join us as we celebrate the true spirit of “Omotenashi.”