Guests at Sebo shouldn’t expect California rolls and typical dishes you get served at other sushi restaurants in San Francisco as this impossibly chic and tiny restaurant is particularly known for its seasonal raw fish creations. Translation? The menu changes often, is a bit pricier than your average sushi outing, and might include such items as melt-in-your-mouth uni or wild sardines (much of the fish is flown in from Japan). Stick to the regular menu, or more adventurous eaters can try the omakase (chef’s tasting) menu. Name your price and the many courses will slowly tumble out. Unlike many dingy, hole-in-the-wall sushi joints, Sebo is intimate, but has a distinct sense of style (think cool green tones and lots of lacquered wood) and some of the freshest fish in town. An in-the-know crowd-who love good sushi and aren’t afraid to branch out-dig into artfully presented plates of the freshest fish flown in from Japan. The omakase, or chef’s tasting, is a popular way to go to really get the full experience. On Sundays, Sebo expands its offerings with an Izakaya menu of Japanese pub food, which might include grill-seared octopus with wasabi flowers or Okinawan simmered spareribs with kelp.