Hand-selected daily from Pillar Point and Toyosu
A small counter, twelve seats, and one chef
Chef Hiro Tanaka trained for nine years at Sushiko in Tsukiji before opening Super Tasty Sushi on the Foster City waterfront in 2003. He still tastes every fish that comes through the back door — yellowtail flown overnight from Kagoshima, uni from Santa Barbara, halibut pulled at dawn off Pillar Point.
The rice is from a single farm in Niigata. The wasabi is real, grated to order. We don't take walk-ins on Friday or Saturday because the omakase counter only seats twelve — but we'd love to have you.
A twelve-course tasting menu, paced by chef Hiro and shaped by what came in that morning. Reservations only — call or use the link below. Wednesday through Sunday, two seatings per night.
Reservations recommended for the counter
Seasonal menus, omakase openings, and the occasional pop-up
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