Hailing from three generations of fishermen in the coastal city of Iwaki in Fukushima prefecture in Japan, Chef Tomonori Nagai’s deep reverence for the sea has given him an almost instinctive ability to combine ingredients that harmonize the different types of fish with which he pairs them. He specializes in Edomae-style, the purest form of sushi, developed hundreds of years ago as a way to preserve fish in salt, vinegar or seaweed. His ability to utilize each part of the fish—such as fish bones and tails—embraces the whole animal approach, while allowing for creative and refined presentations that demonstrate his understanding of ingredients. With his addition of locally grown produce, Chef Nagai brings a Bay Area perspective still deeply rooted in Japanese sensibilities. Chef Nagai carefully sources seafood flown fresh from Toyosu Fish Market (formerly Tsukiji Fish Market) twice a week. He blends two types of rice from Akita and Toyama prefectures and seasoned with two different kinds of red vinegar from Chiba and Tokyo, to form the shari, the very foundation of his nigiri.
Chef Nagai follows the discipline of Edomae, created in Tokyo in the Bunsei Era (1818-30) during the Edo Period (1603-1868). His omakase offerings are the best expression and nuance of each ingredient at that specific moment in time.
Sushi Nagai is open nightly for dinner from 6:00pm – 11:00pm and closed on Mondays. Reservations are highly recommended through Resy.com.
125 ELLIS STREET,
SAN FRANCISCO, CA 94102
We are open from Tuesday to Sunday, from 6pm to 11pm.
For questions and same day reservations, please call the restaurant at 415.658.7371.