Our Story
Built by hand, served with heart
From San Francisco Kitchens to Our Own Counter
Joe Tomaszak and Franny Cantano spent years honing their craft at some of San Francisco's most celebrated restaurants. Joe worked the line at Robin and Rintaro, mastering the delicate art of Japanese seafood preparation. Franny brought her expertise from ICHI Sushi and Ototo LA, developing an intuition for sourcing the finest fish.
Living in Sunol, they found themselves driving into the city for the kind of meal they craved—fresh, thoughtfully prepared raw seafood in an intimate setting. One day, they asked the question that would change everything: Why doesn't something like this exist closer to home?
Where We Learned Our Craft
Robin
Michelin-starred omakase
Rintaro
Acclaimed izakaya
ICHI Sushi
Bernal Heights favorite
Ototo LA
Neighborhood sushi bar
Every Board, Every Nail, Every Dream
When we found the space on South Livermore Avenue, it was far from ready for a restaurant. But we saw potential in those walls—and we weren't afraid of hard work.
After long shifts in San Francisco, we'd drive home and get to work. Sanding, painting, building. Night after night, weekend after weekend. Every piece of this space was touched by our hands, shaped by our vision.
"We wanted a place that felt like ours—because it truly is. Come with an open heart and show us love."
The Art of Curing
In Japanese culinary tradition, shiokoji and kombu curing transforms fresh fish into something extraordinary. By drawing out excess moisture and allowing umami flavors to develop, we unlock textures and tastes that simple freshness alone cannot achieve.
This isn't about masking flavor—it's about revealing it. Each piece of fish that crosses our counter has been thoughtfully prepared, sometimes days in advance, using techniques passed down through generations and refined in San Francisco's finest kitchens.
Time
Patient preparation
Care
Hands-on attention
Craft
Japanese technique
“A hidden gem bringing SF-caliber seafood to Livermore”
“The jalapeño mignonette is 10/10”
“Better than Morimoto.”
“Michelin-level quality in the heart of wine country”
Local Diner
Diablo Magazine
The Space
10 seats, one counter, infinite possibilities
Come experience what we've built
We can't wait to welcome you to our counter. Share a meal with us and become part of our story.