For more than a decade, Akikos (@akikosrestaurant) has been one of San Francisco’s favorite destinations for pristine sushi — particularly for diners willing and able to splurge on the restaurant’s omakase experience. In 2009, self-taught chef Ray Lee took over his parent’s business, which first opened in 1987, ushering in a new era for the restaurant, one built on his obsession with the finest ingredients and inventive cooking techniques.⁠ ⁠ Now, Lee’s ready to level up Akikos once again: the restaurant’s new location has officially opened on the ground floor of a luxury residential high-rise. The restaurant’s omakase experience remains the menu’s focal point, featuring a mix of small plates and nigiri that marry high-end ingredients including sea urchin, caviar, and wagyu beef with local flavors and seasonal ingredients. Lee also applies contemporary techniques to classic Japanese dishes such as Japanese egg custard, dumplings, and shokupan, and infuses his sushi with bold and unexpected flavors with help from time and smoke. (via @eater_sf)⁠ ⁠ Tap the link in our bio to read more.⁠ ⁠ 📸: Joseph Weaver (@josephcweaver)⁠