Sushi Ran

"Traditional Japanese and Pacific cuisine has been at the heart of the Marin dining scene since Okinawa transplant Yoshi Tome opened his restaurant in 1987. The Michelin Bib Gourmand designee hardly needs publicity – the restaurant regularly wins awards and is considered a premier Japanese restaurant in the United States. The commitment to serving fish caught in season – for example, inada or yellowtail that’s less than one year old soon gives way to winter’s kan buri or yellowtail from Kona – plus delicate, cooked dinner specials have solidified its inimitable stature." - Christina Mueller

"Charms of Sausalito aside, this top-rated sushi restaurant is reason enough for a trip. Much of the fish is imported from Tokyo’s famous Tsukiji market before being served as simple sashimi or bundled into maki rolls. Alternatively, go with locally sourced favorites, such as a silky, buttery miso-glazed black cod with pea shoots, one of the reasons owner Yoshi Tome has received international acclaim for 30 years." - Lauren Saria, Eater Staff

"Its charming setting in Sausalito can’t be beat, but Sushi Ran’s sashimi and nigiri keep the place packed." - Dianne de Guzman, Clair Lorell, Paolo Bicchieri

"Chefs have come and gone at this Sausalito staple, but its zen-like atmosphere and exquisite selection of raw fish remain unchanged—and that’s just how the regulars like it. With its charming beachside-bungalow ambience, attentive service staff and thoughtfully curated sake selection, Sushi Ran is as dependable as a restaurant can get. Start off with a small bite like shrimp tempura over crisp veggies, tobiko and asparagus, or a steamed red crab salad mingled with seaweed, cucumber and a sweet soy dressing. Then move on to the main event: meticulously sourced, extraordinarily pure hamachi, big-eye tuna, steamed blue prawns and Santa Barbara uni. Whether you choose sashimi or nigiri, rest assured that these talented chefs will steer you right." - Michelin Inspector

"At first glance, this Sausalito staple looks like a run-of-the-mill sushi joint (going strong since 1986), complete with an almost all-wood interior, sushi bar, and knowledgeable staff, but upon close inspection of the menu you'll see that it's anything but. To supplement the ample fresh fish selection—delivered daily by local fishermen or shipped in from Tokyo’s Tsukiji market—there are artfully prepared vegetables, inventive small plates, and non-seafood proteins. "