Sushi Edomata - San Mateo (CA)

5 /5 Anna C: I was so happy to learn that Sushi Sam‘s had been resurrected, and dare I say the new location is even more dynamic and interactive due to the large sushi counter where you can watch the chefs. For my money, this is one of the very best sushi places in the US. The service and quality of ingredients remains outstanding. Mid-range prices for top notch sushi. I highly suggest either the omakase or getting the seasonal nigiri based on the waiter’s recommendations. The handrolls, particularly the chili dog, Sam‘s special, and anything with their creamy crab salad is also worth ordering. Maki rolls are also good as are the appetizers, but I believe the skills of the chefs really shine in the nigiri. I had such a good meal during my visit that I officially joined the super fan club and bought a t shirt. I highly recommend this place if you love traditional sushi! Highly suggest calling to reserve. I managed to snag a seat at the bar as a solo diner mid-week.

5 /5 K Danny (DSKO): At long last, Ive finally found a sushi restaurant in the U.S. that serves authentic Edomae-style omakase reminiscent of what I had in Tokyo for a reasonable price! The variety of fish and chefs preparation of it is superb. I never had a chance to visit Sushi Sams, the predecessor of Edomata but heard for years it was one the best sushi restaurants in the Bay Area. Sushi Sams closed in December of 2024 when Chef Sam Sugiyama retired. The hype is real; it was the first time I felt that sushi chefs could have been transported to the U.S. straight from Tokyo. There are about ten seats at the counter including a side table at the end and about ten tables across from the counter along the wall. Working side by side behind the counter are four sushi chefs including Sams nephew, head chef Koichi Ito. The fourth chef furthest from the front door only makes rolls, so having omakase nigiri course at the counter in front of the other three chefs is preferable so they dont have to walk every course over to you from their stations. Their "Chefs Choice" omakase course took awhile to start but once I got the first nigiri, the sushi chefs started bringing pieces every couple minutes. The omakase includes 8 different courses and a dessert at the end. I got an addition of Aji and Ikura. There is also an interesting battered and fried shrimp head tempura prepared similarly to soft shell crab but a bit rougher to chew. The highlights were the Bonito and the finale of Uni and Toro. The toro was incredible...both thick and full of rich fatty tuna flavor. The uni had several types of uni layered next to each other. The temperature and cuts of the nigiri were perfect. The chefs season most nigiri with a lightly brushed glaze, dab of wasabi and garnish with slivers of green onion and before serving it so I barely used any soy sauce. At a price of between $70 to $80 (unlisted due to fluctuating market prices), the cost of omakase at Edomata is significantly less expensive than the Chinese sushi restaurants in Palo Alto and Redwood City and overrated restaurants like Kusakabe in SF. For their authentic quality and value, I would choose Edomata any time I want to go out for sushi.

5 /5 Alec Soer: Ok this was a truly last minute unexpected experience. My manager had recommended the location and had not provided me the context of the experience I was about to partake. I did the omakase here and was prepared for a delicious dinner. My first role was very citrusy and I was worried this was not going to be a great experience but every next role was my favorite. I had a delicious Spanish Mackerel and Uni for the first time. Overall it was a great experience but when that last roll arrived and I had their Toro I was unprepared for the flavor I was about to taste. That hands down is perhaps the best taste I have ever had in a sushi and likely one of the best single bites in my life. To finish off this experience one of the best sakes I have had as well. Overall cant recommend this location enough and have already scheduled my return.

5 /5 Vanessa Cheung: Be sure to make a reservation because the seats fill up instantly. The servers were so attentive that my tea cup was never empty - they must have filled it over 10 times. The menu had many items that Ive never seen before. Most everything we ordered was tasty and I could see myself coming back. And if its your birthday, the entire staff stops and sings for you! Special Toro Maki ($25) - I think the server recommended this as its the most expensive roll on the menu. I thought it was ok. My bf liked it. Chicken Karaage ($18) - 6 BIG pieces. Needs some kind of sauce though. Tempura ($16) - Includes shrimp, cauliflower, mushroom, zucchini, daikon, etc. Nothing to bark about, in my opinion Tamago Nigiri ($5) - Actually really good compared to many others that Ive tried. Omakase ($80) - Comes with 8 pieces of incredible nigiri. For the dessert I highly recommend the Fig Walnut Goat Cheesecake if it is still on the menu. I normally hate cheesecake but still enjoyed it.

3 /5 Joanna Chen: The service at Sushi Edomata was wonderful! There were many reservations checking in around 6:30p when we arrived and the front felt a bit hectic, but we were greeted and acknowledged in a timely manner. It did take us about 10-15 minutes to get seated, but the team was working as fast as they could on this busy Saturday night. The overall atmosphere was nice. We got seated at a table with a booth on one side and chairs set up on the other. The staff was able to accommodate a seventh person for our 6 person reservation and I appreciated that they called me and confirmed my reservation earlier in the day. The wait staff was attentive and very nice, promptly refilling our waters, tea, and ginger when asked. While the vibes were all good, the food (especially for the price) left more to be desired. We’ve eaten at many sushi restaurants in the Bay Area, Los Angeles, and New York, and unfortunately Sushi Edomata did not impress. We were expecting more classic nigiri but their “special”nigiri came with a bunch of toppings that weren’t listed on the menu. The raw onion on top of the ocean trout was unexpected. The micro green sprouts and almonds didn’t work for me on the sea bream nigiri. The scallop was drenched in so much mayo, I couldn’t appreciate the freshness of the scallop itself. The maguro felt like it came straight from the freezer. The saving grace was the rice that was cooked and seasoned very well. Each grain could be distinguished and had a good chew. I wish the specials menu disclosed the additional ingredients so we could understand the flavor profile before ordering. The agedashi tofu, tamago, negihama, and negitoro were fine. The more satisfying bites included the sweet shrimp and battera. The Japanese scallop special was solid as well. Around 7:40p we put in a second round of orders for Bonito, rose seabass, barracuda, and few others, but were told that those items were sold out for the night. Had we known, we would’ve put our order in earlier. We were a little disappointed, but ordered some alternatives which were fine. For dessert, the pear sorbet and hojicha tiramisu were very good. The sorbet was very smooth; I would definitely recommend that. But, after spending $90/person and still hungry, I don’t think it’s worth the hype. Also, parking is a bit challenging right outside the store. We had to park a block away across the street!