Ijji recently opened in February but don’t wait too long to snag a spot. This traditional sushi restaurant is small and can seat about 16 people at a time. A credit card is required to hold your reservations. If you cancel, they will charge $100 per person so be certain you can make your reservations. Tip: go early to find parking. Ijji is located on Divisadero so street parking is tough to find. I was half an hour late because I was spending 30 minutes looking for parking. Luckily, I called the restaurant to let them know I was late looking for parking, and they were very accommodating. The restaurant is hard to spot since there is no sign outside but look for the wooden door.

I was seated at the bar and thoroughly enjoyed watching the chefs prepare the fish. I noticed the fish was stored in bamboo boxes instead of lined up on the counter. Every time the chef opened the box, I felt like like a giddy kid trying to peek inside a box of chocolates. I tried not to do this every time since all (chefs’) eyes are on you when you sit at the counter. Yes, even when you’re eating.

 The menu only offers appetizers, nigiri and sashimi. I went with the omakase option. Menu said it came with 10 items and an appetizer for market price. I assumed it was an appetizer and 10 pieces of nigiri. However, it turned out to be an appetizer and 9 pieces of nigiri. Looking back, I would have opted for ordering from the menu instead since the omakase was the same price as each nigiri combined. All the fish was fresh but I personally would have been fine going without a few of the “omakase” selections. I also opted to add a few pieces in the end.

We added the ankimo nitsuke to the omakase. It is ankimo (monkfish liver) marinated overnight in a soy broth. It tasted like salty, soy ankimo. I personally preferred the sweetness of the regular ankimo.

Next, came our omakase appetizers: soy marinated baby octopus and sesame marinated trumpet mushrooms. Neither of these dishes were very exciting.

 Our nigiri first started with kanpachi (amberjack). It was very fresh and tasty.

 Then came the fresh hirame (flounder).

 The bluefin akami tuna was very lean and didn’t taste like your normal fatty tuna.

 The Hokkaido scallop (hotate) was very sweet and fresh.

 The red snapper was very fresh and clean but I felt the sesame paste over powered the natural flavors of the fish.

 Kinbinago (silver-stripe round herring) was a treat since this isn’t commonly found. It reminded me of sardines.

 The mirugai (geoduck) was crunchy.

 The zuwai kani (Japanese snow crab) is topped with crab butter and then lightly seared. The crab was sweet but the crab butter tasted like the delicious crab innards found in the body of crab.

 I love hotaru ika (firefly squid) and was quite happy with their fresh, crunchy, sweetness. As the chef said, April- May is the best season for them. Lucky to have gone at this time.

 The Hokkaido uni was to die for. It was perfect with its creaminess and flavors of the ocean.

 I wanted to try the otoro but they ran out so I added their recommendation of  sakura masu (cherry salmon). The salmon is marinated in cherry blossoms. I figured since it’s cherry blossom season,I  might as well try it. It tasted just like it sounded: soy salmon and then a blast of cherry flavor.

 I ended the meal with their A5 wagyu kobe. It’s cooked slightly under the broiler and then seared.

This did not disappoint. Fatty and juicy all in one bite. It was the perfect way to end the meal.

 Overall, Ijji was a great experience. The chefs were very well trained and took their craft seriously, which showed in the flavors of the fish. I would love to go back one day and try the otoro.

(252 Divisadero St, San Francisco, CA 94117)