Live Scallop
@ Ebisu

Six elegant slices of a scallop murdered only moments before being laid out over rice is served with a big nest of crispy tempura strings. Arrive early if you have your heart set on this dish, because it usually runs out.

Price: $18.00

Multiple Locations
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Served Up By:

Ebisu
website

Inner Sunset
1283 9th Ave
San Francisco, CA 94122
Get Directions
(415) 566-1770
Tue-Fri 11:30am - 2pm
Tue-Thu, Sun 5pm - 10pm
Fri-Sat 5pm - 11pm
Sat-Sun 12pm - 2:30pm

Financial District
336 Kearny St
San Francisco, CA 94108
Get Directions
(415) 398-2388
Mon-Fri 11am - 2:30pm

Accepts Credit Cards: Yes

Price Range: $$

Parking: Street

Attire: Casual

Takes Reservations: No

Delivery: No

Take-out: Yes

Waiter Service: Yes

Outdoor Seating: No

Alcohol: Beer & Wine

Wi-Fi: No

Has TV: No

Caters: Yes

Wheelchair Access: Yes

The Dish:

Thin-sliced scallop is served on an iridescent shell nigiri-style over petite, hand-formed balls of rice with the tiniest dab of wasabi lurking just beneath the surface. In the matching half-shell, there is a sweet, delicate ponzu sauce with just a touch of mustard. On the side, a mound of shoestring tempura veggies arrives from the kitchen with its own soy dipping sauce.

Key Ingredients: Scallop, rice, wasabi, ponzu, tempura vegetables

The Place:

Ebisu is a fairly small space in Inner Sunset known all over the city for their fresh fish and superb sushi chefs. They also provide excellent hot items from the kitchen, which is rarely the case in a sushi joint.

Ebisu also has a small outpost in the Financial District that's only open during lunch hours, as well as a location at SFO airport.

Other Menu Musts:

Less commonly found among the specials is the live uni (sea urchin), also served only moments after its life has ended. Take advantage of whatever is listed on the specials board, as it usually tends to be remarkable.

Recommended By:

Quinn Sweeney
Blogger, Nermo.com

Quinn is an artist, educator, and enthusiast for every aspect of creating and consuming all manner of food and beverage. When he's not in the studio or classroom, he can quite often be found experimenting in the kitchen or concocting new cocktails.

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