This Noe Valley sushi spot straddles the line between easygoing neighborhood appeal and high-end indulgence. While the dining room is first come, first-served, offering an approachable à la carte menu featuring the likes of maki, tempura, and sashimi, the front counter by contrast is reservation only, and commands a much loftier price point. The omakase option is where Chef Jiro Lin flexes his creative muscles by complementing the likes of salt-cured tile fish, aged hamachi, and sea perch with a potent dose of wasabi, Japanese chili pepper, and fish liver. The more casual option offers less personality, but guests will still find skillful preparation and high-quality ingredients. Wine geeks might find themselves besotted by a tightly curated list.