Venue Info

Veteran restaurateur Kash Feng, owner of Omakase, opened this lively izakaya shortly after his previous concept Origami -- which promised speedy, healthy Asian food -- failed to lure tech workers from their desks. This time, he's offering Omakase-trained chefs and ingredients flown in from Tokyo's renowned Tsukiji fish market, a concept which seems to be doing a better job at filling the area’s good-food void, especially since Okane’s prices are considerably lower than its Michelin-starred sister restaurant -- but it still delivers on quality and atmosphere.

interior of Okane
San Francisco

Okane

Okane 

Veteran restaurateur Kash Feng, owner of Omakase, opened this lively izakaya shortly after his previous concept Origami -- which promised speedy, healthy Asian food -- failed to lure tech workers from their desks. This time, he's offering Omakase-trained chefs and ingredients flown in from Tokyo's renowned Tsukiji fish market, a concept which seems to be doing a better job at filling the area’s good-food void, especially since Okane’s prices are considerably lower than its Michelin-starred sister restaurant -- but it still delivers on quality and atmosphere.