Blue Fin Sushi Restaurant - San Francisco, CA | OpenTable
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Blue Fin Sushi
Blue Fin Sushi

Blue Fin Sushi Details

  • Dining Style: Casual Dining
  • Website: http://www.bluefinsushisf.com
  • Email: bluefinsushisf@gmail.com
  • Phone: (415) 387-2441
  • Hours of Operation: Dinner: Monday - Thursday: 5:00pm - 10:00pm, Friday - Saturday: 5:00pm - 12:00am
  • Payment Options: AMEX, MasterCard, Visa
  • Cuisine: Sushi, Japanese
  • Executive Chef: Paul Lee
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Bar/Lounge, Beer, Counter Seating, Delivery, Full Bar, Happy Hour, Late Night, Non-Smoking Restaurant, Personal wines welcome (corkage fee applies), Private Room, Takeout, Wheelchair Access, Wine
  • Private Party Facilities: Weekdays only - minimum charge may apply. Call restaurant for details.
  • Private Party Contact: Paul Lee (415) 828-2640

Getting there

  • Cross Street: 19th Avenue
  • Public Transit: Bus #1, Bus #38
  • Parking: Street Parking
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A word from Blue Fin Sushi
Nestled in the heart of Richmond district. Blue fin sushi serves a combination of traditional and inventive Japanese cuisine ranging from sushi rolls, sashimi and creative salads to signature dishes like wasabi seafood pizza, seafood ceviche, and unagi fried rice. Some of the unique dishes are including foie gras sushi, Kobe beef tataki, etc. Our sushi feature the freshest and highest quality possible and are flown from Japan and around the world with a very reasonable price. Blue fin sushi also provides private room dinning and lounge area.Continued
Blue Fin Sushi
3.8
32 $30 and under restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerSushi
Featured Reviews
  • "Love this place! Volcano, 49ers, and Mexicano rolls are my fav!..."
    Dined on 5/13/2013
  • "Amazing food. Just wished it would be open a bit earlier...."
    Dined on 4/23/2013
  • "Had the sushi combo platter, the Caterpillar roll? and Chicken Karaage. All of them great! Sushi was nice and tender, s..."
    Dined on 4/25/2013

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