toro (bluefin fatty tuna belly) nigiri

Sushi Ran – Incredible Sushi Delights in Sausalito, California

sushi chef California, Sausalito, United States Leave a Comment

Sushi Ran is among my favourite sushi restaurants in the world and it has been a classic for decades in the San Francisco Bay Area. Located in Sausalito, north of San Francisco, it offers most exquisit Japanese dishes for lunch dinner. I have been there many times, and make sure to go there whenever I am in the area. It is a must for any sushi aficionado.

Late Sushi Dinner

This time I went with 2 friends for a late seating. We started out with a sashimi moriawase plate. It came with king sake (king salmon), hamachi (yellowtail), hon maguro (bluefin tuna back), kanpachi (amber jack) and tai (sea bream). As usual, everything tasted really good and the tai was especially amazing. I had this moriawase plate many times, but it remains to be an absolute delight.

After the sashimi, I had a small dish of horenso (spinach) and then opted for some nigiri pieces. I had ainame (greenling), kamasu (barracuda), isaki (grunt fish) and toro (bluefin fatty tuna belly). Obviously the toro was outstanding, but I was also very impressed with the ainame, which I never had before. It was very tasty and a welcome surprise. The isaki was also pretty unique and was a good recommendation by our sushi chef. All of these nigiri pieces were sushi bar exclusives, so it was a good decision to wait for seats at the bar.

Sushi Guide Verdict

Sushi Ran is an absolutely superior sushi restaurant and always a good choice. It provides a very authentic atmosphere and very welcoming and warm setting. The menu options are extensive and the fish quality and taste is among the best to find. The drink menu is also excellent and offers lots of beer, wine and sake options. The service was outstanding, friendly and forthcoming. Although we only stayed for a very brief dinner, it was an excellent choice to make the trip to Sausalito.

Menu Options
Food Quality
Drink Variety

Review date: June 2, 2018

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