From the restaurant's website:
"Our focus is the freshness and quality of our fish. We only carry fish that are in season and obtain most of our fish from the three main markets in Japan on a daily basis. As rice is one of the most important elements of sushi, we only use koshihikari, the short grain variety traditionally used to make sushi. We then season our rice with yusen-su, a drier vinegar made from sake lees. ... In addition to sushi, we have recently started serving izakaya, or Japanese pub food, on Sunday evenings. Each Sunday there is a new menu of approximately 15 dishes, ranging from pickled vegetables, grilled fish, traditional stews to simmered pork belly."
Beer, wine and sake available. Serving dinner Tue–Sat. Closed Sun–Mon.
"Just one morsel of sweet Hokkaido scallops or delicate saury pike shows why Sebo is the unofficial clubhouse of San Francisco's top chefs."
— Travel + Leisure, September 2009
From the restaurant's website:
"Our focus is the freshness and quality of our fish. We only carry fish that are in season and obtain most of our fish from the three main markets in Japan on a daily basis. As rice is one of the most important elements of sushi, we only use koshihikari, the short grain variety traditionally used to make sushi. We then season our rice with yusen-su, a drier vinegar made from sake lees. ... In addition to sushi, we have recently started serving izakaya, or Japanese pub food, on Sunday evenings. Each Sunday there is a new menu of approximately 15 dishes, ranging from pickled vegetables, grilled fish, traditional stews to simmered pork belly."
Beer, wine and sake available. Serving dinner Tue–Sat. Closed Sun–Mon.
"Just one morsel of sweet Hokkaido scallops or delicate saury pike shows why Sebo is the unofficial clubhouse of San Francisco's top chefs."
— Travel + Leisure, September 2009