As a marker for how successful this place has been since it was purchased by Yoshi Tome, it has expanded from the 26 seats it offered in 1986 to the 90 it offers today. A stickler for quality, Tome shuns items that other restaurants serve (like frozen fugu), resulting in the majority of his fish being flown in from Tokyo's Tsukiji Market. In addition to the delicious sushi, cooked dishes include a slow-cooked duck breast with crispy Yukon potato, pear-shallot chutney and mint-parsley oil, and there’s a 300-bottle wine list featuring both New and Old World wines, and a "great list of sakes," with more than 30 selections. A great way to visit is by ferry as the restaurant is “a short walk from the Sausalito ferry terminal.”