Welcome to Utzutzu Alameda

“ Probably the best fine dining experience in Alameda. Hidden away with no signs in a small space that only serves 8 people at a time with only two sittings a day. Ridiculously amazing sushi, most of it directly from Japan. The hand rolls are probably the best I’ve had state side. Highly recommend. Try to keep it a secret but it’s too good. Book far in advance. Spots go quickly. $110 fixed price excluding drinks and extra rounds. ”

“ Wow - what a special place! The ambiance, atmosphere, service, and attention to detail crafted in each course is perfection. The sushi chef is so talented and does an excellent job at pacing each course / nigiri bites. The fish is mostly imported from Japan with a few pieces from the PNW. Would highly recommend to anyone looking for a fun elevated sushi experience. Definitely worth the splurge in my opinion! Can't wait to go back again soon. ”

“ The Food I have only visited a handful of omakase places. But a friend was able to get a reservation at Utzutzu, so I wanted to give this place a try. Once we settled in our seats, the chef presented us with the fish that he will be preparing for the night. Few friends and I decided to try out their Sake of the day, which was the Nagurayama "Gekkyu". They presented the Sake in an aesthetic glass, it was not bad, though I prefer some of the sweeter sake. As the courses began, they were as follows... - Kinpira Gobo (braised burdock root), with asparagus topped with saffron - Nanbanzuke (marinated fish, with a slight citrus taste) Nigiri - Isaki (伊佐木 / Chicken Grunt, soft and have a slight crunch) - Shima-aji (縞鯵 / Striped Jack, hint of lime zest) - Ishigakidai (Knifejaw, smooth with a slight chew) - Horse Snake Mackerel - Golden Eye (Deep Sea) Snapper (hint of roast flavor, not overdone) - Black Seabream (almost melt in mouth) - Maguro (leaner cut but still fresh) - Amberjack (balanced with yuzu kosho) - Saba (topped with sweet kelp) - Ocean Trout - Sumiso-ae (miso and vinegar dressed with cucumber and octopus, sweet and refreshing, octopus have a slight chew, but not tough) - Uni Chawanmushi (steamed egg custard, topped with Hokkaido uni, along with shitake, spinach, and ginkgo nut) Nigiri - Scallop, Torched (slight burnt bitterness) - Shrimp From Canada (fresh, almost melt in mouth) - Otoro (delicious) - Toro Hand Roll - Tamagoyaki (the right sweetness) - Akadashi (miso soup with zucchini, mushroom, and tofu skin) - Peach Jelly (slight sweetness, not overpowering) The Miscellaneous The Utzutzu restaurant is a bit tucked away. There is no sign other than a door number, and you will know you are in the right place once you go up the stairs. The inside greets the guests with a small lounge area while they wait for their reservation. They have a sushi bar that just seats 7 people. It gives a more personal experience with the chef I believe. The service and staff were good. You know they put attention to detail when they fold the clean wipe so it is easy to use. The menu has a good variety of dishes to keep it interesting. Reservations open around 1 month in advance, it's still hard to get seating, so reserve early. All in all, the food was delicious, and quite the array of selections. Would recommend and would also want to return again. ”

“ best omakase in the bay! Chef was awesome and explained the origin of everything, and the sauces. Super small seatings - only 7 people per seating - so get on resy and reserve a month in advance! You can expect to pay ~$150/person, take about 2-2.5hrs, 15+ dishes, and they have an extensive sake menu too! Be prepared to taste amazing things you have never tasted before!!! Btw - Reservations open 30 days before at midnight! don't make the mistake I did and fall asleep lol... the person answering the phone is super nice and directs you to resy anyways ”

“ A very niched omakase place in alameda. Small but very nice atmosphere with quality plates. The Japanese chef was very friendly and humorous, and we were glad to try this place. ”