Omakase Restaurant Group

Omakase Restaurant Group Restaurant Management Group ORG continues in it’s mission to provide innovative restaurant concepts to the Bay Area and beyond.

Omakase Restaurant Group has created some of San Francisco’s most beloved destinations for Asian American cuisine, unifying an aroma of culture and international palate through out each individual concept. All Beginning with the opening of Live Sushi Bar in 2008, the company has grown to gain local and national recognition with operations spread through out the San Francisco Portola/Design Distric

t and most recently branching off into Japan’s Shibuya neighborhood. Hiring the right people, training them for excellence, and giving them room to grow is what sets us apart. We take care of our team through competitive compensation and meaningful benefits.

04/02/2026

We can’t wait to invite our Omakase Restaurant Group family to .sf. A French concept from chef . Located at inside . Stay tuned for the grand opening.

03/20/2026

Checking in with Chef Michael about a new concept launching in .

02/05/2026

This Chinese New Year … Hit us up for all your catering needs! We got you!

01/10/2026

The Check In with our executive Chef . Talking about his approach to

12/22/2025

Yes it’s a style of dining, it’s also one of our restaurants, and it’s the name of our restaurant group, but it’s also so much more. The meaning behind the word “omakase.”

We’re thrilled to announce the opening of our latest dining spot, The Third Floor, at 433 Clay Street, nestled within th...
11/17/2023

We’re thrilled to announce the opening of our latest dining spot, The Third Floor, at 433 Clay Street, nestled within the new, stylish The Jay Hotel in San Francisco. Just a few blocks from the charming Jackson Square, a hub for fine dining and upscale shopping, and a leisurely walk from the iconic Ferry Building, The Third Floor is more than just a restaurant; it’s a destination.

The Third Floor is our modern take on the classic hotel lobby restaurant and bar, offering a light-filled, upscale environment for locals and travelers alike to gather over brunch, breakfast, lunch, dinner, cocktails, and a contemporary twist on traditional afternoon tea. Inspired by California’s rich bounty, the restaurant features fresh, seasonal menus, a state-of-the-art coffee bar, and a beverage program showcasing Northern California beer, wine, and bespoke cocktails with in-house-made elements.

We are open 7-days a week, 7am - 10pm from Monday to Thursday, and 7am - 11pm from Friday to Saturday. We welcome walk-ins and reservations alike. Reservations are now available via OpenTable.

The Third Floor is our modern take on the classic hotel lobby restaurant and bar, offering a light-filled, upscale envir...
11/17/2023

The Third Floor is our modern take on the classic hotel lobby restaurant and bar, offering a light-filled, upscale environment for locals and travelers alike to gather over brunch, breakfast, lunch, dinner, cocktails, and a contemporary twist on traditional afternoon tea. Inspired by California’s rich bounty, the restaurant features fresh, seasonal menus, a state-of-the-art coffee bar, and a beverage program showcasing Northern California beer, wine, and bespoke cocktails with in-house-made elements.

We are open 7-days a week, 7am - 10pm from Monday to Thursday, and 7am - 11pm from Friday to Saturday. We welcome walk-ins and reservations alike. Reservations are now available via OpenTable.

We’re thrilled to announce the opening of our latest dining spot, The Third Floor, at 433 Clay Street, nestled within th...
11/17/2023

We’re thrilled to announce the opening of our latest dining spot, The Third Floor, at 433 Clay Street, nestled within the new, stylish The Jay Hotel in San Francisco. Just a few blocks from the charming Jackson Square, a hub for fine dining and upscale shopping, and a leisurely walk from the iconic Ferry Building, The Third Floor is more than just a restaurant; it’s a destination.

We are open 7-days a week, 7am - 10pm from Monday to Thursday, and 7am - 11pm from Friday to Saturday. We welcome walk-ins and reservations alike. Reservations are now available via OpenTable.

We are delighted to welcome David as our new Food & Beverage Director at The Third Floor.With over 20 years of experienc...
11/17/2023

We are delighted to welcome David as our new Food & Beverage Director at The Third Floor.
With over 20 years of experience as a hospitality executive, David’s extensive career underscores his remarkable versatility within the industry. He has consistently excelled in roles related to start-ups, turnarounds, and periods of substantial growth, showcasing his diverse skill set. His expertise spans an array of establishments, from Michelin-starred restaurants to fast-casual brands, highlighting his adaptability in various culinary environments.
Like many restaurant professionals David has encountered over the years, he too has developed a lifelong interest in food and wine. David and his wife cook at home whenever possible, focusing on bistro classics, and they aim to savor farmers market produce throughout the week. Their home is always stocked with wine, featuring new vintages from David’s favorite winemakers as well as those from up-and-coming producers. He eagerly anticipates hiking the trails on Mount Tamalpais with his dog, Goose, which helps to balance out any culinary indulgences. Friends and family have often commented on his voracious reading habit, a passion that never seems to be satisfied.
Please join us in welcoming David to our team at The Third Floor!

Please meet chef . Chef Michael’s passion for cooking began in his childhood kitchen and became a lifelong pursuit.After...
11/17/2023

Please meet chef .
Chef Michael’s passion for cooking began in his childhood kitchen and became a lifelong pursuit.
After studying philosophy and political science, he aimed to make a positive impact on society.
During his time volunteering in South America, he cooked for nonprofits and discovered the power of food to connect people and appreciate global diversity, inspiring him to become a chef.
In San Francisco, he thrived at various restaurants, including as an opening chef at Mourad. Driven by entrepreneurship, he started a luxury private chef company, hosting exclusive dinner parties. Later, as Chef de Cuisine at Proper Hotel, he managed a larger team.
Beyond the kitchen, Michael relishes his downtime, spending cherished moments with his wife, indulging his passion for coffee connoisseurship, delving into the intricacies of commodity markets, and strolling through life’s simple pleasures.
Please join us in welcoming Chef Michael to our team at The Third Floor!

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San Francisco, CA
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