The MorningAfternoon PrepFirst ServiceThe CounterStand With Us Tonight
OMAKASE立食鮨たち
1842 Sutter Street — San Francisco

TACHI

Standing Omakase

A twelve-seat counter. No chairs. One itamae. The fish arrives at dawn. You arrive at 5:30.

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Standing Omakase✦Twelve Seats Nightly✦One Itamae✦No Chairs✦San Francisco✦Reservations on Resy✦Standing Omakase✦Twelve Seats Nightly✦One Itamae✦No Chairs✦San Francisco✦Reservations on Resy✦
7:00 AM — Tsukiji, San Francisco

The Fish
Arrives First.

Before the counter is set, before the rice begins, the delivery arrives. The itamae lifts each piece by hand. Nothing passes that doesn't belong here.

Freshly delivered whole fish laid on crushed ice at the fish market, glistening under fluorescent light at dawn
Whole hirame, delivered whole. Broken down on-site.
Two hands pressing and salting a sheet of dried kombu seaweed on a wooden cutting board in early morning light
Kombu, salted. Dashi begins before the door opens.

"The rice is pressed at the temperature of a hand."

Shari is cooked in small batches throughout service. No rice sits longer than twelve minutes before it meets the fish.

12Seats, nightly
01Itamae, always
0Chairs
12:30 PM — The Counter at Rest

Maguro rests
on ice.
The room is quiet.

The afternoon belongs to the fish and the knife. The counter is wiped twice. The cutting board is oiled. Each piece of neta is inspected, then placed.

There is no shortcut in this room. The guest at 5:30 PM tastes seven hours of preparation in a single bite.

11:00 AMRice washed, soaked
12:00 PMNeta portioned, wrapped
1:30 PMShari cooked, seasoned
3:00 PMCounter set. Doors at 5.
A block of deep red bluefin tuna maguro resting on crushed ice in a stainless steel tray, afternoon light from a nearby window
Today's Maguro

Oma, Aomori Prefecture

Bluefin. Last lot of the season. Deeply marbled through the collar.

Close-up of a Japanese yanagiba knife blade being wiped clean with a white cloth on a wooden counter in soft afternoon light
The yanagiba is sharpened daily. One knife, one motion.
5:30 PM — First Nigiri
Two pieces of glistening nigiri sushi placed on a cedar wood board by a chef's hand, warm amber light from above, first service of the evening
17:32

The first
piece is
always hirame.

It arrives on the cedar board without ceremony. No explanation. The fish says everything the room has been preparing to say since 7 AM.

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A chef's hands pressing warm shari rice into a small oblong shape, fingers moving with practiced precision
Shari pressed at body temperature. Rice and fish become one.
A single piece of uni sea urchin nigiri on a dark ceramic plate, orange and creamy, surrounded by negative space
Uni. Four portions tonight. Arrived this morning from Santa Barbara.
Standing guests at a sushi counter, seen from behind, leaning slightly toward the chef, warm amber overhead light
No chairs. No distance. You watch every cut.
The Counter — What to Expect

Twelve seats.
No chairs.
One night.

Tachi is Japanese for "to stand." This is not a gimmick. Standing brings you closer to the counter, closer to the work, closer to the meal. The posture changes how you eat.

FormatStanding omakase. No seats, no menus.
DurationApproximately 75 minutes per seating.
Seatings5:30 PM and 8:00 PM nightly.
Price$195 per person. Beverages separate.
GuestsTwelve per seating. Reservations required.
Location1842 Sutter Street, San Francisco, CA
Interior of a Japanese sushi counter at night, warm amber light illuminating a clean cedar counter, chef in white standing behind it
Close-up of a chef's hands arranging two pieces of nigiri on a dark slate serving board, precise and unhurried

The counter is set.
Twelve seats remain.

Reservations open 30 days in advance. Cancellations after 48 hours are charged in full. The fish does not wait.

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