If you're looking for Japanese restaurants in San Francisco look no further. Elephant Sushi is known for having some of the best Japanese in San Francisco. Located at 1916 Hyde St, Elephant Sushi...show more
seared butterfish topped with fried garlic chips, truffle oil and ponzu sauce
10 pieces.
Garlic pita chips topped with spicy tuna, scallion, masago, honey mustard sauce, and sweet soy glaze.
Ya man roll, rainbow roll, green machine roll, 2 yummy pocket, 3 walu sashimi, 1 magura nigiri, and 1 sake nigiri.
2 Maryland Blue crab handrolls with crunchy garlic topping.
2 ocean trout hand rolls and 2 Maryland Blue crab hand rolls.
Sea salted ahi tuna sashimi with capers, olive oil, tangy vinaigrette, sesame oil & ripe mango
Spicy bay scallops & scallions stuffed in sweet tofu pockets (2).
Jalapeño, lime, cucumber, scallion, masago, and toasted shichimi pepper aioli.
Salmon and cucumber roll topped with assorted fish.
Yellowtail with scallion
Shrimp tempura roll topped with spicy tuna
With avocado
Spicy scallop, cucumber topped with albacore, fresh mango, and sweet soy glaze
Salmon and cucumber
Cucumber roll.
Inari, tomato, cucumber, mango
Shrimp tempura topped with seared walu, white pepper & sweet soy glaze
King salmon, cucumber, scallion, fried red onion chips, truffle oil, and ponzu sauce
Spicy scallop, cucumber topped with albacore, fresh mango, and sweet soy glaze
King salmon, heirloom tomato, spicy mayo, and sweet soy glaze
Red tuna mixed in spicy sauce with cucumber
Inari, tomato, cucumber, and mango.
Butterfish.
Salmon.
Young yellowtail
Six sashimi slices of tuna belly sprinkled with sea salt
Tuna belly.
Suzuki.
With ponzu.
10 pieces.
Ahi tuna.
Japanese scallop.
Japanese hon yellowtail.
Hawaiian escolar.
Sweet tofu and rice.
Canadian salmon
Spicy bay scallops and scallions stuffed in 2 pieces sweet tofu.
Ya man roll, maguro nigiri (1), sake nigiri (1), green machine roll, rainbow roll, yummy pocket (2), and walu sashimi (3).
8 pieces sashimi.
Maryland Blue Crab handrolls with crunchy garlic topping (2).
Seared Seabass , Albacore cubes tossed in fresh wasabi vinaigrette, truffle oil, capers and white pepper.
Ahi tuna, yellowtail hamachi, and avocado.
Spicy Tuna, spicy scallop, spicy salmon & avacado.
thinly sliced seabass drizzled with evo, tangy vinaigrette and jalapeno slices
young yellow tail tuna
thinly sliced seabass drizzled with evo, tangy vinaigrette and jalapeno slices
S.F. rice lager with yuzu.
Koshihikari rice lager Japan.
Unfiltered IPA.
Unfiltered sake split bottle.
Ginjo split bottle
Split bottle.
Dungeness Crab with crunchy garlic sauce hand rolls (2) and Ocean Trout handrolls (2).
2 Maryland Crab hand rolls with crunchy garlic sauce.
Ya Man roll, Green Machine roll, Rainbow roll, Walu sashimi, Maguro nigiri (1), Sake nigiri, Walu sashimi (3), Yummy Pocket (2).
Diced New Zealand fresh mussel on half shell quail egg smelt fresh roe and spicy ponzu sauce.
Heirloom salsa, and green mussel with truffle garlic oil.
Spicy tuna, garlic pita chips, scallions, and honey mustard sauce.
Thin slices of sea buss topped with yuzu pepper, ponzu, and olive oil.
Seared yellowtail with truffle oil, ponzu, garlic chips, and scallion.
Thin slices of wild snapper with jalapeno topped with ponzu and olive oil.
King salmon, ahi tuna, and fresh ingredients from Heart of city farmer's market.
Salmon, avocado, scallion, fried red onion chips, pesto, and ponzu.
Green mussel spicy mayonnaise, and green onion baked in half shell.
Spicy bay scallop and scallion stuffed with sweet tofu pocket.
White tuna cured on himalayan rock slat, jalapeno, fresh leeks, chili, garlic ponzu, house basil oil, and heirloom tomato.
Ikura salmon caviar, quail egg, wasabi leaf, and ankimo.
Young yellowtail with truffle oil, ponzu, garlic chips and scallion, seared scallop, heirloom tomato, pickled wasabi stem, and tangy yuzu vinaigrette.
Nigiri washugyu beef topped with pepper and truffle oil.
New zealand ocean trout cured on himalayan rock salt, radish, fresh leeks, chili, garlic ponzu, and house basil oil.
Yellowfin tuna wrapped shrimp tempura, fried garlic, chili, and ponzu.
Thin slices of halibut, yuzu pepper, capers topped with hot sesame oil, and ponzu sauce.
Premium sake, sea urchin, jalapeno, lime, and green onion in ice shot glass.
Baked in mini cast iron skillet with masago aioli, sake, Japanese chili, and scallion.
Last updated September 2, 2020