About ORG
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; and The Third Floor, a new concept hotel lobby restaurant and bar.
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.