San Francisco’s Mission Bay neighborhood is the home of the Dajani Group’s third restaurant, Tsunami Mission Bay. Dajani Group have kept their original concept of providing a young, hip, and exciting restaurant experience. Tsunami Mission Bay combines the best of the Dajani Group’s restaurants – Nihon and Tsunami Panhandle – using Nihon’s extensive selection of spirits, and incorporating the culinary influence from Tsunami Panhandle. An amazing sake list is also offered.

Tsunami Mission Bay created a loft-like space with brick-layered and white oak paneled walls, as well as a custom textured granite bar. The restaurant intends to be the neighborhood destination, hangout and restaurant, catering to the professionals and residents in the area.

Adachi Hiroyuki, chef at Nihon and Tsunami Panhandle, and Thomas Cooke, chef de Cuisine, have created a fun and innovative menu for Tsunami Mission Bay. In addition to traditional sushi menu items, creative and unique menu highlights include:

• Hamachi Stuffed Shitake: tempura fried yellow tail stuffed shitake with soy sauce, wasabi aioli & sweet chili sauce
• Kobe Beef Tataki: U.S. Kobe beef delicately seared with yuzu sesame ponzu and crispy garlic
• Papa San: a signature roll spicy California roll topped with sea bass, jalapeno rings & aioli, lightly seared

“I wanted to create a modern yet warm Japanese design through the use of white oak, which is used extensively in Japan, and clean sharp lines. The combination of both the spirits and sushi bars in the same line so the guest can witness the making of all they will eat and drink in one place as if they were watching a play.” states Musa Dajani of both Dajani Construction & Dajani Group.