Joji Nonaka and Anna Osawa took their sushi pop-up to permanent status in 2023, opening Sushi Salon in Oakland. Nonaka and Osawa both hail from Alameda’s Utzutzu, and before that, Nonaka also worked at Delage in Oakland and (now closed) Ichi Sushi in San Francisco.
Much of the fish at Sushi Salon comes from fish broker Hasegawa Hiroki, who is based out of Kanagawa Prefecture in Japan. He’s renowned for his “fish connoisseurship” and won the Innovation Award at the Gault & Millau guide’s 2024 awards in Japan. He typically only deals fish to chefs in Asia; in fact, Sushi Salon is the only U.S. restaurant that he works with. Hiroki deals in sustainable and lesser-used fish, often providing seafood that isn’t typical at other sushi restaurants.
In addition to the carefully sourced fish, Sushi Salon uses akazu, or red vinegar, from Iio Jozo, a legendary vinegar brewery that’s been open since 1893. Iio Jozo won its own award from Gault & Millau in 2026, earning the Tradition Award given to “artisans or chefs who preserve the traditional culture nurtured by the land,” Savor Japan writes. In Nonaka’s hands, this translates to an unforgettable meal made of carefully sourced ingredients.
The cozy seven-seat sushi restaurant measures out to just 500 square feet, but it’s the perfect size for watching Nonaka carefully slice through fish or grate wasabi roots, leaves still attached. The space is light and bright, with modern tiles on the walls and a light wood counter. Nonaka is center stage and readily available for questions about each bite, offering bits of information on each course and the origin of the fish. Otherwise, the space is largely unadorned, keeping the focus on Nonaka and Osawa — who makes the dessert and helps diners navigate the sake selections — and those beautiful bites of sushi.
I think sake fans will be pleased by the options, with sake from Japan and a few from the United States. The restaurant offers both a “classic” sake pairing ($85) and a domestic sake flight ($48) from stateside brands. I was intrigued by a junmai daiginjo from New York-based Brooklyn Kura and ordered a glass ($20), and most options stay below $20 on the whole. For nonalcoholic options, the restaurant serves hot and iced tea options, plus three organic sodas, including a house spiced pineapple shrub soda.
True sake nerds might want to pay attention to the items designated as “Limited.” During my visit, these selections included two hiyaoroshi sakes from Heiwa Kid and Shichida.
For the sushi enthusiast looking for an exceptional place to treat themself, Sushi Salon is an easy bet. Not only does the restaurant offer an easygoing environment to enjoy sushi in, but Nonaka’s skills, Osawa’s hospitality, and the high-quality ingredients will likely make the meal great. It’ll be a pricey night, to be sure, but one that is worth it if you’re looking for a new sushi experience.