Shimo Restaurant, San Francisco

Looking for a sushi place is always difficult, especially the traditional raw fish... fresh quality fish with reasonable price. Now a special friend introduce me to this place... I love it...cannot beat it, however the parking is a pain.

This is one of the best sushi bars in CALIFORNIA. Shimo him self is very friendly. He always has the freshest and rarest fish around.

This used to be my favorite sushi restaurant, but their prices have increased, and i have moved, so I am looking for another favorite. The food has always been fabulous and the portions ample. I usually get the sashimi dinner which includes 18 pieces of sashimi, along with miso, salad, rice and desert. Too much food for one person, so we share that and get a specialty roll and leave full. The restaurant does have a bit of a fishy smell, but it's ok. The seafood really is incredibly fresh. I never go on mondays, so can't vouch for that day of the week. While it's not as inexpensive as it used to be, it is still a good value for fabulous sushi. They also have a sushi bar. With authentic Japanese chefs I am sure they'll prepare whatever you desire. Update: the last time I went it was only OK - so changing from 5 to 4 stars

I love this restaurant. It's only a block away and the sushi is great. It's good to finally eat some good sushi and have it within walking distance.

this place has great appetizers and a long list of rolls. if you like vinegar-y foods, then try the cucumber salad. the sesame seeds add a nice touch. the service is good, the food is good and watching the sushi chefs are fun as well!

Overpriced and overrated. Simply average at best. I expect more professional behaviour from my sushi chef.

I went to Shimo about a year ago and had good experience. But what a disappointment this time around. The hamachi is old and the uni is overpriced. The rock n' roll has this nasty terayaki sauce which ruins the taste and there wasn't enough eel in the roll. The spider roll is not good as there isn't enough tobiko coated on the outside of the roll. The two rolls are like the staple and doesn't take much skill to prepare. I am not going back again.