Sushi Maruyama

Highest grade seasonal fish from Tsukiji with traditional red vinegar.

Sushi Maruyama lists its sourcing in detail: the highest grade of short grain rice, traditional red vinegar from Japan, moisture-controlled seaweed, and Sekigahara tamari used to make house soy for nikiri. Most of the fish is high-grade seasonal wild fish from Tsukiji and Kyushu. The San Mateo menu runs from bluefin and otoro nigiri to seared A5 wagyu carpaccio, saikyo miso black cod, and chawanmushi. The logo was designed by Japanese calligrapher Kayako Takatsuna.