The dinner experience was great. I finally had the chance to try Ichido and was really impressed by the food. Every dish was so well prepared that it was hard to choose a favorite. The freshness and taste of the seafood were perfect, and the quality of the ingredients complemented the exquisite cooking skills, making every bite memorable. The dining environment was warm and tasteful, and the service staff was very attentive and professional. The overall atmosphere is perfect for spending quality time with friends or family and enjoying exquisite food. Now, I can't help but yearn for a fishing trip to experience the source of seafood myself

It was wonderful experience- the food texture and exploring the many flavor combination.

I had one of my favorite dining experiences of all time at Ichido, a pop up restaurant with a California-Japanese tasting menu held at Sequoia Sake's brewery. It was super fun and interactive, as Chef Geoff prepares the food right next to the communal table and guests can come up to watch or ask questions. He also describes each dish as it's served, including how he actually caught the halibut himself that we were about to eat! My favorite dish was the Soba Noodles w/Herring, Charred Onion Wholegrain Mustard, Fuji Apple & Fried Garlic. If you've been to Lazy Bear, Ichido is almost like an Asian version with an interactive, industrial vibe..plus sake is included with the meal! The chocolate dessert was so rich and delicious, hard to believe it was vegan and made w/yams and tofu! The Sequoia Ginjo sake was so smooth and paired so well with everything that I ended up buying a bottle to take home. Definitely recommend for a special night out!

Ichido is definitely an experience worthy of exploring. My friend wanted to dine in for a new year's celebration and I was a little cynical due to the mediocre presentation of the food in the pictures. When we did agree to come, the experience was phenomenal. Chef Geoffrey intimately prepared our dishes right in front of us, and although the food wasn't plated extravagantly, the flavor palette was more sensational then most expensive nicely plated dishes from fancy restaurants I've tried. Chef Geoffrey creates extremely savory dishes with flavors you'll yearn and crave for even years after your experience. A favorite dish of mine was the black cod over custard. Perfect balance of creamy, salt, and sweetness. Hope you're lucky enough to show up to this pop up =)

Their food is awesome!! We had halibut course. The best one was dashi!! So yum It is match for Sequoia sake. I will be back soon:)

Overall, I really enjoyed my meal here and recommend others try it out, especially if you're looking for a lazy bear-esque experience without the lazy bear price. Pros: -good service and pacing of courses -incredible and interesting flavors -great company at the communal table -helpful descriptions in between each course and you can see them preparing each dish Cons: -location is out of the way in Bayview -the pop up is in a sake distillery and it was cold inside. Might be nice to add some mood lighting or something to improve the ambience as well.

Wonderful omakase experience for a crab lover. This is a 6 course meal. My fave is the chawanmushi with fish roe, clean yet super smooth Steam crab is sweet, fresh taste with wonderful butter sweet dip ( sambal is a nice side kick to clean the palate) Cold Soba crab with zest tangerine with mustard dressing. Enough portion, not to fill u up, but to awaken your hunger to taste more of the upcoming dishes Attentive services, not rush with informative of each dishes. Truly appreciate this! I wish I can have a warm green tea to pair with the meals Am I goong to come back or bring friend? Yes!

Like a trail of breadcrumbs made from post processing Sake lees, I followed the great Yelp reviews to Ichido for my birthday dinner (not saying which one). Geoffrey Reed's Friday pop-up seems to have found a permanent home in South San Francisco's Sequoia Sake distillery (https://sequoiasake.com/). Sadly this has resulted in a phase out of BYOB however they now offer delicious Sequoia Sake made onsite. The evening began with their famous chili, seaweed, bonito popcorn, which did not disappoint. This was a good accompaniment for the Sake tasting which helps in selecting the one which best suits your individual taste. We chose the cloudy, lychee-floral Nigori which went really with the parade of dishes. Many of the dishes have been featured in previous reviews so I won't go into detail on them. Overall, I would say that the flavors, presentation and care that went into our meal was exceptional. Each dish was explained and passed with care. Highlights included the Steelhead, Mushroom Dashi and Lamb chop. There were also a few notable surprises including a Dungeness crab in curry sauce amuse Bouche (I felt the curry overpowered the delicate crab and had a slightly bitter aftertaste, a slight miss in my opinion but my companions disagreed). The other surprise course consisted of a fish trio including a jasmine tea smoked, ceviche and citrus and seaweed brined expressions of striped bass. It was stunning! The dashi deserves special mention as it was so perfectly balanced, flavor dense and enriching that we all wanted more. A true work of art. We loved the experience from beginning to end and hope to go back soon. Best to get there before the Michelin stars start rolling in.

Excellent seafood tasting menu. Though I found the meal lacked savoriness. This is a weekly popup dinner event that is hosted by a former chef of Nobu in a Sake distillery in a quiet business park about 15 minutes outside of San Francisco. The execution on all the dishes was extremely top-notch. I'll work my way down the menu. The Japanese with Chili/Nori/Bonito Flakes: I found this fairly mediocre. I'd actually prefer a normal butter popcorn. The mouthfeel was quite dry and slightly chewy (instead of the preferable crisp and ever-so-slightly burnt). The anchovies were pickled and brined. They were fresh and quite flavorful. The basil, olive oil, and buckwheat soba made this is nice fresh and clean palate starter. The halibut was served crudo with a some green onion, lemon juice, and fried garlic. I found the garlic a bit strong for the fish, but still all around some very impressive execution on the primary ingredient. The smoked salmon was so incredibly smoke-forward and perfectly mid-cuit: A very impressive dish. More was going on in many of these dishes than I can remember. The chef's incorporation of so many ingredients was reminiscent of Michelin starred fine dining. Any time there were fruits in a dish, they were mind-blowingly fresh. Like, the freshest I've EVER had in my 800+ reviews. The black cod marinated in miso was so buttery and tender. The Dashi (fish bone broth) was fairly bland. We at the table found it pretty mediocre because it didn't present the fish flavors very strongly. The lamb seemed out of place on the menu. I'm unclear why it was there. And while it was interesting, it's not the best lamb I've ever had. The Panna Cotta was fruity, creamy, smooth. It's a perfect way to end this meal. Overall, I was impressed by Ichido's wide use of fresh ingredients and skilled execution of classical Japanese and Scandinavian techniques. That said, there were a few weak points in the meal. I would have liked the introduction of more savory ingredients. Also, note the price was recently raised from $85 to $120. This was no doubt an excellent meal worth the price tag. The concept was unique and the food was outstanding.