In a town where sushi can often feel austere and serious (though usually in a good way), Robin is a breath of fresh air. Chef Adam Tortosa’s untraditional take on omakase ($89 to $189) is unlike anything else you’ll find in the city, with contemporary creations that focus heavily on local seafood and unexpected Northern California ingredients—take the salmon nigiri topped with confit tomato, for instance. Even the wasabi comes from nearby Half Moon Bay Wasabi Company, one of just a handful of wasabi farms in North America. The playful decor matches the unique cuisine with dripping rose gold metallic paint on the wall; bright, colorful recycled tile on the wall behind the sushi bar; and a bathroom floor tiled in pennies that you kind of want to Instagram…but maybe shouldn’t seeing as how it’s a bathroom floor and all.
How to book: online.