After developing a following at San Francisco’s Anzu and Oakland’s Coach Sushi, chef Jin Joo saved up to open his own restaurant where he could focus on the sushi he loves: simple, traditional nigiri. While there are a few rolls on Kamado’s regular menu, the star attraction is the constantly changing list of special, seasonal fish flown in from Japan. There, you’ll find seafood that you’ll rarely see elsewhere, such as creamy and sweet firefly squid or cool and crunchy ice fish — when they’re in season, of course. Dine omakase style to learn the most about your fish from Joo personally, though the restaurant’s more typical variety of Japanese dishes fare well, too.

— Janelle Bitker


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