AMAZING!! Absolutely great service by the whole staff and one of the best meals I've ever had. The Omakase experience is very well paced and blew me away with every dish. Their cocktail menu was also amazing and something that's a must try when eating here. The restaurant had a great ambiance and great music selection.

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From the moment we walked in, we were warmly greeted by the staff, who took a picture of us and escorted us to our seats. Everything was meticulously prearranged, with our names and a seating chart in place. We had the pleasure of meeting the chef and the two other couples joining us for this unique experience. The restaurant only accommodates six guests per night, ensuring a truly intimate and personal dining experience. The owner was wonderful and shared his impressive background, including 10 years of experience at Nobu in Las Vegas before opening his own restaurant. Our planned 14-course meal turned into an even more extravagant feast, thanks to the chef's generosity and discretion. I must admit, it was one of the best meals I've ever had. My wife and I plan to return as often as possible. Keep in mind, dinner for two is roughly $600, but it is worth every penny for the exceptional experience. To top it all off, the pictures they originally took of us were turned into a beautiful card, signed by all the staff and handed to us at the end of the evening. It was a lovely and personal touch that made the night even more memorable.

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The food incredible. A perfect birthday full of spectacular fish.

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They have a great selection of fish and the sushi chefs really know what they're talking about! I love that they educate you on the fish and are so engaging. The decor is super nice inside as well. My friend and I tried the a la carte menu.

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Ambiance is awesome, a bit dark but I can appreciate the vibe. I have been here for the Omakase and that experience was amazing to say the least. All items served taste immaculate and so much thought into the presentation. I just recently went in for their a la carte menu and let me tell you !! Everything was a 10 out of 10. Head chef was super friendly and the manager Chu was very nice and friendly as well. Service was great as always ! Will come again soon!!!!

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One of the best meals I've had in Sacramento! My wife and I went for the omakase option to celebrate her birthday. Amazing food and great sake! Each dish was made to perfection. Great Chef, was a delight to be around

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Most amazing service, literally everyone checked on us! Ambiance was 11/10 and food was immaculate. I would absolutely recommend this place. Literally writing this review while finishing dinner because I just had to do that for the team here. This is the epitome of how a restaurant should operate!! Thank you guys, and see you soon!

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Wonderful experience- Chef Hieu took the time to welcome our party and explained every dish we ordered off of the Al a carte menu. Will be back again

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Seriously, it's that's good. We did omakase and it was the best decision. Every dish was good. We will be back asap. The service was great and attentive. The inside is beautiful. There was R&B music playing. The entire restaurant was the perfect vibe.

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Food was 5 out of 5. Service was 5 out of 5. Shouts to the sushi masters and staff.

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Please save yourself about $200 and go to Chef Frank's in Natomas. Or even Pier 50 by Arden. At least you'll leave full.

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Went here with my friend on a Friday night and was surprised it wasn't super busy. They have a modern minimalist ambiance which is very aesthetically pleasing. We chose to sit at the bar. To start off we got the honeydew sake cocktails. I fell in love! We ordered from the a la carte menu (I believe they only have the omekase on Tuesday and Wednesdays). For appetizer we got the scallops with kiwi which i was a little hesitant on but was so shocked how good it tasted. The flavors just compliment each other so well. The tuna tartare was good but I feel like you can get this a lot of places. We decided on the 5 premium hand roll set. The caviar one and the lobster chimichurri were my favorites, I was like oh my goddd these are amazing. I will say I did not really like the sea urchin one but I've heard it's an acquired taste. They make everything right in front of you and hand it right to you. The owner has a pretty great team here. Everyone was super friendly and we enjoyed talking to the team after we finished our meal. Seems like they like their jobs and have fun with it and you can't help having fun too! We were chatting with the team and other people at the bar for a while, it was a fun night. I would recommend this place to anyone who likes sushi/seafood, as a MUST try spot in Sacramento!

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Okesutora is by far my favorite restaurant in Sac county! Came to celebrate my birthday + try their a la carte menu and my boyfriend and I were so happy with our experience. You know it's good when I'm telling all my clients that they better make their way over to Okesutora!!! Service & overall ambiance exceeded our expectations. Location itself was beautiful and simplistic at the same time! Service is what really blew our minds. Chef Hieu and his team really made the entire experience for us. They were personable but knowledgable and made great recommendations. We came for a late birthday dinner and without hesitation they offered a celebratory birthday sake + brought out a hojicha panna cotta out for me which btw was AMAZING. It felt like we were just hanging out with friends and it might not be for everyone but it'll be the reason we keep going back! We went the bougie route and got the 5 piece premium handroll set & it was more than worth it! I wish I took photos of everything but we were just too excited to eat. Our favorite rolls were the uni A5, blini caviar & black cod with ankimo. All the rolls were pretty much seasoned so there was no need for soy sauce or wasabi. Would love to try the regular handroll set next time! Overall, this is the place to be! I've tried a lot of sushi/handroll spots in the area and this is by far the best. Can't wait to come back and try the omakase!

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Food is great, service is great, ambiance is muted but semi-elegant. Drink pairings worked very well. Value is very poor. Went here for a birthday celebration. They definitely made us feel very welcome and special. The quality of the fish and selection is excellent. However, the selection leaves a lot to be desired at the price point of $300 per person. For example, the selection did not include Wagyu, Uni or any other high priced items. I know they used to include it, but now they increased the price and reduced the selection. Only 1 or 2 items felt like they were meeting the price point expectations. The rest were not. Even the pairings were not great value at $125 pp. The chefs and the staff were very attentive, but not very engaging. There was no excitement or energy. I know they have already increased their prices in the few months they have been open. I am not sure how sustainable they will be with this once the novelty wears off. So my overall satisfaction is high for service and food but the value is extremely poor.

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This was one of my favorite dining experiences that I have had in a while and my first Omasake. Truly an exquisite culinary performance orchestrated by their chefs. Okesutora translates to Orchestra, as they orchestrate a one-of-a-kind dining experience. You will be guaranteed a night full of delicious food, laughs, and relationship-building with food & the chefs. Okesutora provides a seasonal, fourteen-course tasting menu. However, you can increase your course tasting options by ordering extra Nigiri and they even throw in some extra tastings to cleanse the pallet. I visited Okesutora for my boyfriend's birthday and we tasted their Winter menu. All the food was so fresh and beautifully prepared. The interior is modern and simple yet elegant. I truly appreciated that Executive Chef Hieu made sure to highlight the talent of each of the chefs and they all had an opportunity to share in detail about the creation of the meal, the ingredients, and how they sourced the fish. They even share how we can prepare one of their glazes at home. Chef Danny was amazing and hilarious. I can sense that the team of chefs have a strong connection within their team and with food. It is important to note that It is a higher-end price dining, but I would say that it is worth it for ant special occasion. I personally would not dine here on a random dinner night due to pricing and restrictions with reservations. The cancelation policy seems to be strict, they mention that they do not accept cancellations and emphasize the importance of arriving early. We arrived just on time but did not start till 15 minutes past our reservation. besides this everything was spectacular, I would highly recommend anyone to try out Okesutora. In addition, I appreciated that they took the time out of their day to email me in advance to ask for the guest name for whose birthday it was going to be, they included a customized menu wishing my boyfriend a happy birthday. This was such a nice touch. We ended the night here with a group toast for all the birthdays. HIGHLY recommend you come here for any birthday celebration. Thank you Chef Hieu and to all the team for making it a great night.

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I'm so happy that there's finally a great Omakase in the Sacramento area. The chefs create a great selection of fish and sake, which are often hard to come by even in the bigger cities let alone Sacramento. Food is great, service is excellent, and the chef's counter is an experience to not pass up. It's a true omakase experience and I love it. The setting is intimate and perfect for a nice dinner/date/any occasion, or simply because you enjoy good food/sushi. You can dress up or down, I always enjoy dressing up for a dinner out. Because why not! For the price point I think it's great. It's impossible to get a real omakase for under $300 pretty much anywhere. My only problem here is I always add on additional pieces and eat too much, and enjoy their pairing/sake a little too much as well. =) Only a matter of time until they get that Michelin star!

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Ambiance, product quality, and alcohol selection needs to be improved. Get there early for a bar seat. I would give 3.75 if I could. Pardon me if I may, but this review is long and painful. Dinner for for two is exactly $509.35, which, includes an auto-gratuity of 18%. The menu has a few sake flights priced at $40 for three pours, $110 for three pours, and $125 for 7 pours. Outside of the flights, the sake selection starts at $55 for a bottle but then jumps to $110, and as high as $560. There's only one beer on the menu that is $10/pint and glasses of wine range from $20 to $50. There are also a few supplemental nigiri choices that range from $7 to $15 that can be ordered before the nigiri section of the meal is over. We opted for a few flights and a few beers, our overall total was $698.11. Alcohol aside, when you're paying $500 for dinner, the bar is extremely high and I don't think it's unreasonable to expect that the food be absolutely perfect, the service to be above and beyond, and maybe a hint of theatrics, or a combination of all three. Unfortunately, Okesutora falls to meet the standard that has been set by the other restaurants in Sacramento at this price point and it's painfully obvious where the corners have been cut. To start the meal, each group is offered still, sparkling, or ice water without being told the cost of each option. This is fairly standard for fine-dining but it would be nice to know before-hand that you're going to be paying $6 for each bottle of Aqua Panna. Once everyone is seated, service kicks off with an introduction done by Chef Hieu where he goes over the house rules, how service works, and what to expect during dinner. Chef Hieu explains his Samento heritage and how he's proud that he's formed connections in his hometown, his time in Vegas, and his culinary journey. The first red flag was during this introduction where Chef Hieu announced all of the produce they use is sourced from Produce Express. I have nothing against Produce Express, but they are far from best when it comes to produce and it's surprising that a restaurant of this caliber wouldn't be sourcing their produce directly from local farms. For reference, Produce Express is also used by dive bars, sports bars, and fast casual restaurants throughout Sacramento (think Blue Cue, Alaro, etc.). Shortly after the introduction, one of the staff went over how they use fresh wasabi (which was absolutely fantastic), and very adamantly explained that once it's grated, wasabi begins to degrade and loses its flavor/potency in about 15 minutes. It was very surprising that they announced this given they grated all of the wasabi they used at the very beginning of service and used the same batch throughout the entire 2.5 hour meal. If wasabi is so integral to the food you're serving, and you truly believe that the quality of it degrades so quickly, wouldn't you grate it as you go? It's possible they did grate the wasabi in the kitchen instead of on the floor, but if they did, it wasn't made apparent. Some of the dishes had truffle oil, which, a few diners did not eat. The restaurant did not do anything to compensate them in any way and instead only offered an apology. The seats were a tad uncomfortable, especially considering you're sitting there for just short of three hours. On a more positive note, all of the nigiri was absolutely fantastic and I wish there was more of it. I would have happily given up a few of the other dishes for more nigiri. The desert fell flat for me and the soup they served was one-note spicy and had a some room to grow. There were a few free drinks and a few free off-menu items, which, were both really nice to have. The decor is minimalist and modern but if you're sitting at a table, you'll literally be sitting in the dark. One of the tables had complained that it was dark and difficult to see what they were eating and there was apparently no way to get more light to their table. It would be nice to see a change in produce, a slightly faster pace, dishes that are focused more on flavor profile and less on plating gimmick. Some quick/easy improvements that the restaurant can make are collecting dietary restrictions ahead of time (like every other fine-dining restaurant does), better lighting at the tables, personalized menus, and a shorter more assertive call to action (they literally said "Pardon me if I may" to get everyone's attention before every plate). I plan on coming back at some point but I fear this place will have the same fate as the previous restaurants that lived in the same space.

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