Palo Alto's dining map just got a bit tastier with the opening of Iki Omakase. This new sushi restaurant marries traditional Edomae techniques with what they're calling "Bay Area style." At the helm is Chef Jiabo Li, known for his past time at Sushi Hon and the Michelin Guide-recognized Sato Omakase. The restaurant at 460 Ramona Street began serving its exclusive menu this past Wednesday.
Chef Li's approach taps into centuries-old methods of preparing sushi, like fish marinated in sea kelp or dry-aging – practices that originate from pre-refrigeration Japan. Iki Omakase boasts a standout menu featuring the likes of fancy sea perch, commonly dubbed as blackthroat seaperch, and the less common anago, a type of saltwater eel. According to SF Eater, Sunny Noah, a restaurant partner, explained the need to balance these traditional flavors with modern cooking, stating "With these three combinations they have to work in a harmonious way."
It's not just about the food at Iki Omakase, however. Attention to detail also extends to the ambiance, featuring a dark, contemporary design with salvaged Redwood counters and custom furniture against a backdrop of dramatic black walls, as per the partner Noah's vision of refined elegance.
Not to rest only on the sushi selection, Iki Omakase plans to expand its drink offerings soon. Currently, they serve an extensive sake menu curated by sake sommeliers and Sake Lab, known for supplying top-tier restaurants such as Kusakabe. Investments are being made to add wine, Champagne, and nonalcoholic pairings later. "We're excited to bring unique bottles to the Bay Area," Noah told SF Eater, hinting at the availability of a rare nonalcoholic sake.
The restaurant experience, by reservation only, starts at $175 per person for Chef Li's Counter Omakase, spanning over 15 courses. For those planning to celebrate Valentine's Day at Iki, a special $200 omakase menu is available. Keep in mind that cancellations come with a fee, scaling from a full refund to none depending on the timing, as detailed on the establishment's Tock reservation page.
