Wako sits on Clement Street in the Richmond, a compact room built around two fixed menus: a sushi tasting and a longer omakase served at the counter. The sushi tasting runs through a procession of nigiri — red snapper, scallop, mackerel, bluefin tuna and toro among them — alongside a hand roll, miso soup, and a starter of pike eel with grilled eggplant and water shield.
The omakase adds courses built around technique: house-made sesame tofu, black cod katsu with tartar sauce, rice-straw-smoked bonito, and a warm steamed egg custard layered with sea urchin, salmon roe, shrimp, and shiitake. Dishes like a deep-fried squid ink spring roll and a dried persimmon paired with miso cream cheese have become known as the kitchen's more inventive turns. The meal closes with a red miso soup finished with mitsuba and nameko mushroom, and a peach granita with wine jelly for dessert.
The omakase adds courses built around technique: house-made sesame tofu, black cod katsu with tartar sauce, rice-straw-smoked bonito, and a warm steamed egg custard layered with sea urchin, salmon roe, shrimp, and shiitake. Dishes like a deep-fried squid ink spring roll and a dried persimmon paired with miso cream cheese have become known as the kitchen's more inventive turns. The meal closes with a red miso soup finished with mitsuba and nameko mushroom, and a peach granita with wine jelly for dessert.