Yume Sushi

I have to admit, I was a bit nervous coming here after reading about the strict rules on Unilocal.However, we had a great time! We had the 7pm seating for 8. Our son, who is 5, joined us for dinner and had a great time! The chef was so accommodating by not including wasabi on his pieces and cutting them in half so it was easier for him to eat. We really appreciated that. My son made it through a little more than half of the dinner before he got full. The fish was really fresh and prepared well. They have a nice selection of sake and gave us a quick lesson about the different kinds and stages of sake. Overall, great experience!

This is my favorite Japanese restaurant! Their sushi is always so fresh. Definitely doesn’t disappoint.

Ahhhhh, we finally got to try the infamous Yume!
We’ve been to many omakase restaurants in SF, and the sushi chefs at numerous restaurants would mention that Yume was the place to go. When you’re eating sushi and they tell you somewhere else is good… then you know it’s legit. But in all honesty, I was disappointed about their no camera policy so I kept pushing it off (bad excuse, I know).
For the bf’s birthday I decided this would be the perfect dinner and I would have to get over not being able to take pictures of our meal. I was debating what time we should sign our names up, and went at 2pm on Saturday hoping to get a spot for the 7pm seating, but the only seats left were 2 for the 5pm seating, so that’s what we got. SIGN UP EARLY! They start sign ups at 12pm!
When it was time for our dinner, we were the first to show up, so we got the best seats since we were on the side corner of the bar! We were able to watch the sushi chef prepare everything.
For drinks we ordered the Kuromatsu unfiltered sake which went well with the sushi. We also ordered the Echigo beer which is a must!!! Nice and light.
We had 13 pieces of fish and all were TO DIE FOR. Each piece had us in sushi heaven. The pieces here too are pretty hefty! We’ve been to omakase restaurants where it’s just a small slice of fish… but that’s not the case here. Definitely a good size portion!
For the first half Hideki serves the fish. Then the son takes over for the second half.
Service was extremely attentive! They’re a bit strict with their policies but their house, their rules.
Prices are reasonable for the quality you get. If you want to order any additional pieces after the omakase, they’re priced for 2 pieces! Say whatttt. The norm for high end sushi restaurants can charge $ 12-​$ 18 for 1 piece so I was shocked! Just an example, the scallop marinated in kelp (which was one of our favorites so we ordered again) was $ 10! FOR 2 PIECES.
If you’re a sushi lover, then you HAVE to dine at Yume!

It’s a friendly mom-​and-​pop shop, with good service despite a language barrier at times, which for us led to a weird fixed menu situation which they didn’t really explain, and a great deal of unexpected intimacy with our sushi bar neighbors while the chef was super quiet. And yet, 5 stars. I feel like everyone needs a sushi experience like this at least once in their life, where every single thing put in front of them is immaculate from conception to execution, where the fish is obviously top notch, and time and care go into every bite. Not cheap, but probably the best sushi I’ve ever had. Been meaning to go for a long time, and I can now say I’m glad I did.

Every time I have tried to come here for the last 3 months the restaurant has been closed during the regular hours. How do the owners let you know? By posting a piece of paper with their weekly service hours. At this point, why even keep a posted schedule? The owners don’t take reservations, they don’t post hours online, and they are always closed. Sorry Yume, you need to get your hours straight and act together if you want my business; I’m a motivated buyer, but what you’re peddling is not up to par for what you charge.

Don“t trust the app, it was close when I was arrive. If this is a good app, they should notice it and keep track or update everything. Sunday and Saturday CLOSE.

I may sound like a snob, but there are only handful of sushi restaurants that made a memorial impression on me. Yume was def one of them.
Most of my favorite sushi restaurants are local spots that provide both comfortable homely ambiance and solid sushi at a reasonable price.
Yume, however, is whole another game. There’s nothing comfortable about it. First you have to drive over there earlier in the afternoon to reserve a seat, they only take same-​day reservation. There are three seatings each day (5pm, 7pm, and 9pm) — and 8 person limit per seating. After making the reservation, you’ll have to return to the restaurant for your time slot.
It’s a bit of an ordeal. A deal break perhaps for some.
Once you get into the restaurant, however, the experience is something to write home about. Food is simply unparalleled. Nothing fancy. Just solid, well prepared sushi. This is not a fusion or experimental sushi restaurant that tries to reinvent sushi — they focus on keeping up with the tradition of pure sushi to its finest. Service is also superb. The sushi chef is attentive, and inspiring to watch. Every move he made seemed measured, thought-​out, and focused — yet he seemed to do it with ease.
It’s a must try. I recommend it highly.

Awesome experience. I’ve only been to one other true sushi bar thus far and that is Shibucho in Costa Mesa. I heard about this place through my brother and sister-​in-​law, who raved about it and finally had the opportunity to try it out.
It’s a small mom & pop shop that only seats 8 at a time and typically has 2 seatings a day (5pm and 7:30pm). We were promptly seated for the 5pm seating and started off with a large bottle of Kirin to split across 4 of us and also tried the peach jelly sparkling sake, which was delicious. Hideki then kicked off the service. It was very intimate and he enjoyed joking around with us as he served us. I’ll just list out what we had for this part of the service, in no particular order:
— Amberjack (kanpachi) — this had more of a ‘crunch’ to it and was a nice intro.
— Bigeye Tuna — melt-​in-​your mouth
— Albacore — super tender and melt-​in-​your mouth
— Scallops marinated in kelp — this was just plain awesome. You really get the flavor of the ocean without it being «oceany» — the kelp added that little umami spark.
— Mature Yellowtail (Buri) — higher fat content so more melt-​in-​your mouth. Loved it.
— Scottish Salmon lightly seared on top — this was another one of those melt-​in-​your mouth types. Just plain creamy.
— Boiled shrimp handroll — no your standard «handroll» that is packed with rice and spicy tuna. The shrimp was boiled to perfection and the spiciness of the watercress + wasabi melded together nicely.
— Jack mackerel (Aji) — most people are turned off when they hear the word «mackerel»… trust me, this is not that.
Then the son, Andrew, took the reigns for the latter half (also in no particular order):
— Bonito (Skipjack tuna) — I was skeptical but this blew me away.
— Red shrimp and fried red shrimp tail/​head — this was impressive. Mild sweetness but with a good ‘crunch’ to it for the raw portion. The fried portion was equally delicious.
— Uni (from Maine) — milder than the Santa Barbara variety but with a hint of sweetness. Super fresh.
— O-​toro lightly seared on top — delicious and almost looked like Wagyu, the way it was prepared. This was so flavorful and literally melted in my mouth.
— Fluke w/​shiso leaf — this was a refreshing finish after the rich O-​toro. Awesome flavor profile.
— Saltwater eel and Tamago — almost like having ‘dessert’ at the end to finish things off. This was very tasty — savory & sweet.
Have you noticed a theme here? «Melt-​in-​your-​mouth» ??? No kidding…
My brother also ordered a side of spicy tuna karaage which was OK. I was there for the sushi though, so I was just focused on that :)
Andrew was extremely knowledgable of fish and sushi, and literally explained his way through the service, giving us detailed lessons on Uni, ‘fat’ content of fish and why certain fish are prone to contain more ‘fat’, where the fish are sourced from (and why), the origins of Toro (and Wagyu), using your fingers to eat ginger, Tamago, and many other random facts and tidbits on sushi. It was a super-​informative experience which made things interesting on top of delicious.
On logistics, you can call in ahead of time (sometimes between 10am-​12pm) to check if they will be closed for the day so you don’t commit to driving all the way out to Alameda if you’re far. They also put out a sign-​up list around 4pm so it’s a good idea to show up and sign up if you’re interested. I think we got really lucky today because they had just come back from an extended break and today was pretty much their first day back.
Is it expensive? Yes. Is it worth it? Well, that depends on if you can appreciate this style of dining. For some people it may not be because to them quantity is quality. But for the rest of us, quality is quantity.

Most amazing sushi experience I have ever had. They put so much effort into making a traditional experience. Even though we had a long wait, it was so worth it. Went with a good friend from Japan and they even were impressed! I would definitely go back, even tho a little on the expensive side. If you are looking for very good sushi– high quality, this is the place!

The food was exceptional, and lived up to the hype. Quality ingredients and preparation/​delivery was an art. I enjoyed every dish. But the wait to get in, not my favorite and unsure it was worth it. Had to try it once at least… and very pleased I did. Thank you Yume!

It is a one of a kind experience. Hands down best sushi I’ve ever had and we didn’t experience the wrath of any sushi Nazis, like others have mentioned. The chef was friendly, our waitress was helpful, and the pieces of fish were perfect. Only wish pictures were allowed to be taken, but hey, some things are just better remembered.
If you wish to eat here, prepare to arrive well before seating times. I believe they are at 5:00 & 7:00. More often than not, you will find that dinner has already been filled up once you arrive. It’s that good.

Hands down, the best sushi in the Bay Area. The cozy area gave off somewhat of a homey, intimate atmosphere, and the place was so clean. All eight chairs were comfortably situated around the chef, Hideki, who was amicable and welcoming. His wife did the waiting, and she was very attentive as well. Around halfway through the course, Hideki’s son took charge of the serving, and he was very sociable.
One course will set you back about $ 100, $ 125 if you’re drinking, but don’t worry about the steep charge. IT IS WORTH IT. The fish is fresh, and seasoned perfectly, paired with rice, which is also seasoned perfectly. The whole ordeal just screamed AUTHENTIC and begged for a second visit. They do not allow phones or pictures, but that just led to a deeper appreciation of the food, and the preparation of it. Each piece of sushi is prepared in an artistic manner. The chef’s hands dance as they create that tiny, delicious morsel, and the meticulous cleaning of their hands and the board was entertaining. The sushi itself was beautiful, as pleasing to the eye as it is to the tongue. My favorite has to be the toro, or the fatty tuna. Just thinking about it makes me salivate. Mm.
Overall, an amazing experience, and one worth experiencing again.

Still the best sushi I have had yet.
Come early and get your name on the list as early as possible as they do not take reservations. They only do Omakase-​style now, so seating is limited to 8 people, 2 seatings a day (16 people total per day).
On the plus, you are no longer limited to 3 in your party so double dates are a possibility now.
If you are lucky enough to snag a seating, sit down, relax and let the experience and flavors wash over you. The best part of this experience is that you are in the hands of an expert so let them do their thing!
The first half of our meal was with Hideki, the second half with his son, Andrew. Both have extensive knowledge of the fish they serve and sushi in general. Dinner was as educational as it was tasty!
Pricing is on point given the quality of the fish. Expect to spend at least $ 125/​per person after tip and beverages. Still, this place is splurge-​worthy.

I just had Yume earlier tonight and it is by far the best I’ve had here in the Bay Area. I just wanted to leave this 5 star post and I will return and finish my review soon :) Just know, if you get a chance to eat here (very limited seating and servings) take advantage of it! Just know you get what you pay for :)

This place offers the most freshest and internationally sourced sushi I ever had. The fixed menu was worth it. I enjoyed watching our chefs talk to us and make the food in front of us. It’s a step up from other really good sushi places because this place doesn’t skimp on preparation, quality and source. The high price is justified.

Pure magic. Experience is actually worth the wait — if you’re lucky enough to be selected. Very intimate interaction with Hideki & guests. More importantly, the selection of fresh fish & nigiri served has set the bar for me and is the best around.
I still think about my birthday dinner and imagine being transported back for the experience.

This is not the best sushi I’ve ever had. Everyone mentions the fish, but not the rice. Sushi is BOTH and the rice here is meh, not so good. (‘Cheap rice brand’ was my dinner Japanese companion’s opinion)
Also, I hate the ‘tension’ in the place. If you love the social aspect of eating sushi and chatting w/​the chef, just make sure you sit at the sushi bar of Japanese sushi bars and they will chat. If you really like him (yes, they are are usually men) then invite him for a glass of beer or sake to show appreciation. This is a very Japanese tradition.
Too bad, I was really hoping to find an authentic Sushi bar to call home.
The search continues… Kirala was pretty good

This place is literally a hidden gem. Hidden as in, you will walk right past it if you’re not paying attention. This is probably the BEST sushi I’ve ever had in the Bay Area. Best omakase around. Super fresh and super delicious. You must come here if you get a chance.
The thing is, it’s quite hard to get seating. They serve a total of 16 people a day, 8 people per round (5−7pm and 7−9pm). The owners are there at around noon cleaning and they open their door so that you can sign-​in and reserve your spot for dinner. I recommend coming before 2pm or around noon (depending what day it is). Give the restaurant a call to listen to their voicemail. It will either tell you that they’re open and you should come in to reserve or that all the spots are taken and check again the next day. So call!
It’s a family-​owned restaurant and they all love what they do. They serve quality nigiri so you should be respectful of the rules they have. This means, please do not instagram your food or text at the table. The mother will probably tell you to put it away anyways.
Depending on what ingredients they get that day, your menu may be a little different. The minimum amount per person is $ 75. It’s pricey, but think about it, you’re getting 14 – 16 pieces of high quality fish you can’t find elsewhere in the Bay Area, WORTH IT.
I didn’t eat anything I did not like. Everything was delicious. From their freshly brewed green tea, to their mini appetizers between each nigiri. Perfection. They even deep fried the blue shrimp head and shells after he freshly peeled them to serve raw. MY GOODNESS was it bomb.
The entire meal lasts 2 hours and was probably the best experience I’ve had. Super authentic and a must try if you’re in Alameda. Heck, I would even travel from SF in order to eat here again.

Considering I have lived so close to Yume for so many years, I decided it was high time for me to finally put my name on the list and hand over my hard-​earned money to see if the hype was real.
This was my second time trying omakase; the first time was at Shiro’s in Seattle. I did not sit at the sushi bar at Shiro’s, however, so dining at Yume’s was a much more intimate experience.
I arrived at 5:01 pm on a Friday to put my name down on the list for a 7:00 pm reservation. I was lucky enough to claim the last two spots of the night.
As I mentioned before, the setting is very intimate and you get to know your fellow patrons very well (some would argue, TOO well…). There is a lot of conversation for 2.5 hours, so be prepared to mingle with strangers.
The whole meal was delicious but somehow, I expected… more. It was a great experience to interact with the chef and watch him prepare the sushi, and every single piece of sushi was fresh, but I felt that my previous experience at Shiro’s was slightly better. I think it had to do with the fact that Yume only serves 13 – 14 pieces, and Shiro’s served 17 – 18. I was still hungry after Yume’s, and I don’t eat a lot. We did also order sake (the one in a can; try it! I’m not a big fan of sake and I drank this one like water) and green tea crème brûlée, which was very good.
However, that does not discount the fact that Yume is definitely my top sushi restaurant so far in the Bay Area. (It is, after all, very hard to fly to Seattle everytime I want sushi!) If you have $ 100+/per person to fork over for sushi, this is a great experience in East Bay’s very own backyard. I never want to eat westernized rolls again.
The service is also impeccable as all the workers interact with you and make sure you are satisfied the whole time. The father (older sushi chef) is this adorable old man from Japan, the wife ensured my green tea cup never ran empty (as a result, I think I drank over 10 cups of tea throughout the entire meal), and the son shared funny anecdotes about his career. It was obvious that the other patrons were regulars since all the workers knew their favorite dishes off the menu.
Yume’s is definitely worth a try if you are a sushi fanatic!

First of all… if you’re looking for California rolls, like mixing your soy sauce with wasabi, posting food pictures, or even shaving your wooden chopsticks so you don’t get a splinter… don’t bother coming here because you’re doing it wrong. Do not, I repeat, DO NOT walk in here with a «I’m the customer I do what I like» attitude. Fine sushi experience is like art, drop your ego… behave like you’re in the art gallery and let them teach you the beauty of sushi. If you believe in «you eat with your eyes», this is the perfect place for it. Watch closely as both chefs (father and son rotate throughout the course) preparing your sushi then finally to your plate, you will not regret the effort and the wait of coming here.
Secondly, seating are EXTREMELY limited, they only do 2 seatings (5pm & 7pm) with 8 total seats each, so better to arrive early and leave your name (without going anywhere to be safe!). Once all spots are filled they will put up the sign at the door, basically telling you to go somewhere else, because it’s almost a guarantee that no one will give up their spot. (Chef will eventually tell you why during your meal if you make it to the seating.)
Okay, let’s cut to the chase. You’ll see a menu of the daily fish being served, and that’s pretty much what you’ll get for the night. Again, trust their selection and let them do the magic. If you like a certain fish, let them know that you want double/​triple order etc. Personally I enjoyed the scallops, uni, kampachi the most (don’t get me wrong, the rest are also very delicious…)
Sake choice: I’m not sure if they’ll carry it all year long but definitely try Kuromatsu. Please buy Hideki a beer too :)
Last but not least, just a quick tip… the mother cannot hear well (she will also tell you the same) so please speak up when she asks you if you need anything. Oh did I say she brew her own tea too? Yum…

This is my 500^th review. I was saving it for somewhere special, and Yume is exactly that place. Honestly, Yume was one of the best meals I’ve ever had, and that’s not just me glossing over the whole experience.
I feel like eating at Yume has given me a greater understanding of what it means to eat sushi. Like, if life was a video game, I would have leveled up with a +5 in wisdom after eating here at Yume. I’m never going to be able to look at sushi the same way again. Every slice of fish I eat for the rest of my life is just going to be a collective meh. Yume has both enlightened me and ruined me when it comes to sushi.
I’m not even going to begin to describe the dishes I had on their own. It would be completely useless because everything would come to to being described as either «delicious» or «omg amazing». This is also one of those places where just a description would do their dishes no justice at all. You must come here yourself, and learn what sushi really should be like.
Watching Hideki and his son cut the fish, roll the rice, and serve their dishes is like watching two masters at work. It gave me actual chills watching all their precise and delicate movements. ASMR at it’s best. The whole experience was so calming and relaxing, yet rewarding each time a new dish was placed before me.
Be prepared to spend up to $ 80 on your meal, yet feel like every bite was totally worth it. The family that owns the place is super friendly, and just as long as you don’t do anything disrespectful, you’ll be good service-​wise.
Yume is one of those meals that you have to try at least once in your lifetime. It will make you a whole new person. Just save up some money, and do it. You won’t regret it.

After dining here about a dozen times and post many edomae experiences, I would still contend this is one of the best sushi experiences, especially in the Bay Area.
Some glaring new notes from this visit:
*lots of frying, not just the ama-​ebi anymore, now it’s the aji bone and the kelp from the scallop
*you will bring the fry stench home with you, as many of the patrons will order the tuna karaage and the soft shell crab
*$ 75/​pp minimum
*sake selections have drastically changed, no more daiginjo
*the portions are similar to the other $$$-$$$$ sushi in the bay area, I can now eat the nigiri in ONE bite, I used to have to ration it out.
*toro is $ 17.80
*soy is not available anymore
Best bites: toro, aji, hamachi belly, salmon, butterfish, ama-​ebi, uni
We had 20 pcs of fish, plus all the fried add ons and a 350ml bottle of sake for $ 150 excluding tip. TWO toro EACH. Not bad.
If you’re planning on making a trip here on a weekend, try a holiday weekend, you will have better luck, seats all filled up at 4:55PM and a solo diner was able to sneak in at 6:35PM.