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Masaki Sasaki is a legend in the Bay Area omakase scene.
Known as Chef Masa, his Michelin-starred restaurant Maruya was the first to introduce the style of dining to San Francisco in 2013, and he was one of the founding chefs of Omakase, which held a Michelin star from 2016-2018. Sasaki, now 68 years old, will open his 15th – and likely final – restaurant on March 7: Sushi Adachi.
Mountain View’s newest omakase restaurant prepares fish imported directly from Tokyo’s Toyosu Fish Market in front of a 16-seat sushi counter. The name pays homage to partner Chef Yoshikazu Adachi, the chef-owner of renowned Garyu in Tokyo. Sushi Adachi is a reimagined version of owner Eriko Nishizawa’s casual sushi concept of the same name in Milpitas, which opened in 2023 and closed in August.
Sushi Adachi offers two seatings a night, one at 5 p.m. and the other at 7 p.m., with reservations highly recommended. Guests can choose between a 17-course omakase for $160 or a 20-course omakase with ultra-rare fish and premium selections for $225. Both menus offer a selection of seasonal nigiri, a bowl of uni-dressed somen, a hand roll, akadashi soup and dessert.
The beverage program features a selection of wine and sake, as well as nonalcoholic options including pear-yuzu bellini, hojicha-ginger highball and matcha Champagne ($22-$24).
Sasaki said that his responsibility as a chef is to make everybody satisfied and happy. To do that, the fish must be top-quality (Sushi Adachi sources bluefin tuna otoro from Yamayuki, a premier, legendary tuna wholesaler considered the gold standard of Japanese tuna) and his preparation of the fish must be precise. He thinks what makes Sushi Adachi stand out from other Bay Area omakase restaurants is that the team is nearly entirely Japanese, noting that much of the omakase boom is driven by profit over knowledge and experience with the craft.
“They don’t know about the business,” he said. “They only see … sushi can make money. But Adachi’s case is different.”
It was his confidence in Nishizawa that led him to reconsider retirement and open one final restaurant, he said. Nishizawa moved to the States about six years ago, following in her father’s footsteps of opening sushi restaurants.
“We really know true Japanese food and what’s good, what’s bad about ingredients,” she said. “Being authentic, traditional, that’s our goal.”
The 2,160 square foot space features a minimalist aesthetic, with neutral tones and wood textures. In addition to the sushi counter, there are limited booth seatings and a dog-friendly outdoor patio.
Sushi Adachi plans to eventually introduce lunch service, offering Gozen lunch, a set meal with nigiri, miso soup, salad and dessert ($30).
Sushi Adachi’s opening marks the third omakase restaurant in Mountain View, joining Sushi Jin and Katsu. There’s been a recent uptick of omakase-style restaurants along the Peninsula, with Sushi Ai, Ren Omakase and Sushi Kinsen all opening last year.
Sushi Adachi, 409 San Antonio Road, Suite 56, Mountain View; 650-405-6000, Instagram: @sushiadachi_bayarea. Beginning March 7, open Tuesday to Sunday with seatings at 5 p.m. and 7 p.m.
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