Last Updated December 13, 2016
Why We Love It: Ichi is one of the few sushi bars in San Francisco where tradition takes a stand and Chef Tim Archuleta’s impeccably sourced seafood is best enjoyed without the obligatory dunk into a saucer of soy and wasabi. Says Archuleta: "Wasabi’s purpose is to open up your senses so you can get the full flavor of the fish. We suggest that you put wasabi for sashimi on the fish and not in the soy sauce dish. It was never intended to make sushi spicy, or to blow your nostrils out and make you cry."
3282 Mission StreetSan Francisco, CA 94110