Okane

On Townsend Street in SoMa, Okane puts Toyosu fish on a shareable izakaya menu next door to Michelin-starred Omakase. Owner Kash Feng’s group opened it in January 2016 after a short-lived Origami Market concept in the same space failed to stick. Executive chef Yoichi Hiejima runs the kitchen now. Michelin awards a Bib Gourmand and points to clean nigiri, sake-lees marinated cod, and broiled salmon aburi with avocado and ikura. Weekday lunch pulls nearby offices; dinner fills with groups and sake bottles.

Sit at a table or the short sushi counter. Nigiri and sashimi omakase sets are chef’s choice. Tables can also book an izakaya-and-sushi course. The Shinjuku roll stacks snow crab, avocado, and A5 wagyu. Book ahead.

Diners praise fresh fish, friendly floor staff, and a check that sits under Omakase next door. Crispy rice and nigiri sets show up often. On busy nights the course pacing can stretch twenty minutes between plates, and some tables feel rushed near time limits. Wagyu rolls and multiple shares push the bill up. Groups keep the room lively.