Announcement
We're launching in California!
We’re home! Starting August 14, Wildtype’s cultivated salmon is swimming onto the menu at Robin San Francisco, led by Eater’s Best New Chef, Adam Tortosa.
Robin delivers a bold, personalized omakase experience, using the most pristine ingredients available each day. Chef Adam, who trained under Katsuya Uechi in LA, blends Japanese technique with California creativity to create a menu that’s as thoughtful as it is unforgettable. Now, his inventive omakase includes Wildtype cultivated salmon, making this a perfect pairing of hometown roots and future-forward food. We’re proud to be on this fintastic journey together.
Because let’s face it: there’s #notenoughfish. But together, we’re building a safer future with more delicious options.
Book your reservation here!
