Sakana Omakase Sushi

We arrived at around 5 mins before our reservation, were greeted warmly by the lady by the front desk. Her hospitality and service were top notch - very polite, very calm and helpful. The 19-course omakase was worth it with the price point we had. Foods were nice and balance, the course didn't make us feel like repetitive at all. The chef were also informative and humorous, he gave us thorough information about each course, and where he sourced each from. The course ran for around 90mins, but it was not rushed - which we usually take very seriously. Parking are plenty, you can find street parking (hard), or use parking lots 1-2 blocks away (super easy). With the ambition of the chef & staff there, I believe the claim of Sakana as one of the top place in Philly for omakase is personally 100

Wonderful experience. The double toro was my favorite. The monkfish liver was excellent as well. The oyster uni shot was a unique surprise to start of the meal. Highly recommend.

Really enjoyed my time here, food was excellent, the wait was not bad at all, loved the little chopsticks they had(even though I never used them!), great time, and highly recommend!

The atmosphere was intimate and refined, with a calm energy that made each guest feel like the chef’s honored guest. The omakase experience unfolded like a perfectly written story. Each course was thoughtfully paced, a harmonious balance of texture, flavor, and artistry. The fish was impossibly fresh — the kind of quality that makes you close your eyes for a moment just to savor it. The uni was sweet and creamy, melting on the tongue like a cloud from the sea. Priceless.

From start to finish, this is some of the most exceptional omakase experiences on the continent. The venue is small so reserve or call ahead, and then prepare to be simply delighted as soon as you step through the front door. The chefs are friendly and knowledgeable, incorporating absolute mastery in technique with the absolute freshest possible ingredients. They noted to us that they would repeatedly compare fish vendors against one another until they found the best possible options - and it shows. We had what we’d consider the best lean Ahi (blue fin) that we’ve ever had (and remember that isn’t even the finest cut of the fish). The 2 month aged toro was equally exceptional but that’s almost to be expected with the finer cuts. Plenty of salmon roe and sea urchin (uni) come out to join