The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi’an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian. The restaurants under Kash’s conscientious direction include Omakase, an Edomae-Style sushi bar; Okane, a Michelin Bib Gourmand offering refined Japanese comfort food; Niku Steakhouse, a Michelin one-star American steakhouse with Japanese influence; The Butcher Shop, a certified purveyor of Kobe and Wagyu beef; Dumpling Time, a fast-casual restaurant offering imaginative handmade dumplings; Live Sushi, a family-friendly, neighborhood sushi bar; Rosemary & Pine, a seasonally evolving Californian cuisine from Michelin-starred chef Dustin Falcon; The Third Floor, a new hotel lobby restaurant and bar concept.; and Prelude, a modern take on Southern cuisine made with premium Bay Area ingredients.
About ORG
Our Community
At ORG, we believe that by extending our hospitality to our communities, we bring more value to our neighborhoods and businesses. Some of the organizations we support include: Sprouts Chef Training, Pebble Beach Food & Wine, Meals on Wheels, On Lok, PARCA; Partners & Advocates for Remarkable Children & Adults, Community Youth Center of San Francisco, San Francisco Parks Alliance, The Japanese Bilingual Bicultural Program, SFGMG Crescendo, Sip & Savor, San Francisco Botanical Garden, Fine Arts Museums of SF Auxlliary, UCSF 6th Annual Health Improvement Symposium and much more!
Our Team
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.
Kash Feng
CEO and Co-Founder, Kash Feng, was born and raised in Xi’an China, moving to San Francisco by himself when he was 18 years old. His career as a restaurateur began as a dishwasher, speaking little to no English and slowly working his way up the ranks with his tenacity and determination.
His endeavors range from the elegant sushi restaurant, Omakase, to fast-casual dim sum spot, Dumpling Time, to Michelin-star American steakhouse with Japanese nuances, Niku Steakhouse, to Michelin Recommeneded chef-driven restaurant, Rosemary & Pine, all united in their dedication to showcasing Asian & American cuisine interpreted through a distinct California lens. This will continue with the opening of The Third Floor – a new hotel lobby restaurant and bar, offering American cuisine with a California sensibility.
Jackson Yu
Born and raised in Beijing, Executive Chef Jackson Yu has been preparing traditional Edomae sushi for nearly 20 years. After moving to the Bay Area at the age of 18 and developing a passion for Japanese cuisine, Chef Yu took the time to hone his technical skills and cultivate his knowledge of traditional cuisine at some of San Francisco’s most highly respected Japanese restaurants, before opening several restaurants throughout the city, including the Michelin-starred Omakase in the summer of 2015.
Under Chef Yu’s leadership, Omakase has earned a reputation for being one of the highest quality and most authentic sushi restaurants in the Bay Area. After less than a year in operation, Omakase received a Michelin star and a “Top 100” ranking by the San Francisco Chronicle.
At Omakase, Chef Yu showcases traditional, exquisite fare using the finest ingredients and the freshest, highest quality fish imported directly from the world-renowned Fish Market in Tokyo. Additionally, Chef Yu frequents Japan to gain inspiration and stage at top local restaurants to gain first-hand expert knowledge of the latest trends. This attention to detail influences Omakase’s style, menu, and guest experience, assuring it remains a top sushi destination.
Guy Crims
Guy Crims, or “Guy the Butcher,” as he’s generally known, is a veteran of the butcher business and a legend in the world of Japanese Wagyu. In 2017 alone, Crims was responsible for bringing 4.3 metric tons of Wagyu beef into the U.S.
Crims, a California native, became fascinated with the butcher business when he was 14 after reading The Jungle, Upton Sinclair’s novel depicting the American meatpacking industry in early 20th century. His first job was at a family-owned butcher shop in Pacifica. Crims followed the original owner to a butchery in San Francisco, where he continued to hone his craft.
As the master butcher for the neighboring Niku Steakhouse, Crims will work side by side with Executive Chef Dustin Falcon to ensure quality and consistency for the restaurant’s meat program.