Kiji Sushi

By Kim Fortson

Kiji Sushi
BBE fell in love at the bar of Kiji Sushi, not just because owner and chef Eddie Hong educated us in his finest selection of sakes (regarded by experts as the best in the Bay), but because it’s where the magic happens. Chefs Haruo Komatsu and Geoffrey Lee make art of sushi and sashimi, brightening fresh cuts of sustainable catches with dollops of handmade sauces and kicky garnishes to reveal surprising, irresistible flavor combinations. Many are improvised on the spot, like Komatsu’s tuna, wasabi, and truffle oil staged on crisp seaweed. We’re head over heels.

the crowd

Couples, small groups, and moms with small children cozy up to the bar—there’s no age limit for sushi. Flying solo? You’ll fit right in too.

... on the side

on the stereo
Jazz as smooth as the sake

at your service
It’s hard to pick favorites from the menu when the chefs’ best work is done on the fly. Given full creative control, Komatsu, Hong and Lee will ply you with delicious and exotic combinations like deep fried butterfish topped with spicy aioli, teriyaki, and green onion or crispy tofu drizzled with mushroom sauce. Do yourself a favor, though, and ask for Komatsu’s Spoonful of Dreams—the uni, cured salmon roe, and quail egg yolk shooter mixed with homemade ponzu sauce is just as surreal as it sounds.

beans to spill
Hong opened Kiji because he wanted to do his own thing: create a customer-friendly neighborhood space known for unique, high quality sushi and sake. Next up? “I want to try making good Ramen,” he said.



Mon–Thu 5:30 PM–10 PM; Fri–Sat 5:30 PM–10:30 PM

price range

$5 (edamame) to $28 (sashimi sampler)