What Omakase Restaurant Group does

Omakase Restaurant Group is a privately-held, founder-led multi-concept restaurant operator founded in 2008 and headquartered in San Francisco. The group operates 11 or more restaurant concepts spanning Michelin-recognized fine dining (the namesake Omakase sushi restaurant, holding a Michelin star for six consecutive years; Niku Steakhouse, starred for two years), Bib Gourmand-rated casual Japanese (Okane, five years), fast-casual formats (Dumpling Time, Raibu), hotel food-and-beverage partnerships, a multi-vendor food hall (Omakase World Market), and catering and events. The company is led by founder Kash Feng and serves a mix of high-end tasting-menu diners, casual consumers, hotel guests, and B2B event clients across the San Francisco Bay Area, with a first out-of-state location opened in Boise, Idaho in 2025.

The business model layers multiple revenue streams across price points: premium a la carte and omakase experiences at Michelin venues, volume-driven fast-casual revenue from Dumpling Time and Raibu, contracted hotel F&B income, retail and vendor income from the market hall, and catering/event revenue. Concept diversification from approximately $15 dumpling plates to $300-plus omakase tasting menus reduces dependence on any single price point or consumer segment. Operational complexity is managed through shared culinary leadership, sourcing, and back-office functions across the portfolio.

Strategically, the group is in an active expansion phase: it has launched multiple new concepts (Prelude, Third Floor, KAPPO, Omakase World Market) from 2023 through 2025, continued opening new Dumpling Time units (including Stanford in May 2025), and entered Idaho with Raibu. A 2024 Controller hire signals organizational professionalization consistent with scaling or potential transaction readiness. The group remains privately held with no disclosed external funding.

Name

Omakase Restaurant Group

Legal name

Omakase Restaurant Group

Website

https://omakaserestaurantgroup.com

Company type

Private

Founded year

2008

Operating status

Operating

Short description

Omakase Restaurant Group is a privately-held, founder-led multi-concept restaurant operator founded in 2008 in San Francisco, running 11+ Bay Area concepts spanning Michelin-starred fine dining, Bib Gourmand casual Japanese, fast-casual dumplings, hotel F&B, a food hall, and catering, with a first out-of-state unit opened in Boise, Idaho in 2025.

Ownership category

akta.pro rank

Product category

Multi-concept restaurant hospitality

NAICS

Full-Service Restaurants (722511), Restaurants and Other Eating Places (7225), Caterers (722320)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Special Occasion & Destination Restaurants (THAFACAK)

akta.pro secondary industries

Ethnic & Regional Cuisine Restaurants (THAFACAD), Steakhouses & Seafood Restaurants (THAFACAE), Hotel & Resort Restaurants (THAFACAH), All-Day Dining Restaurants (THAFACAJ)

Keywords

• Multi-concept restaurants
• Fine dining services
• Sushi and steakhouse
• Private dining catering
• Asian american cuisine

Headquarters

HQ city

San Francisco

HQ country

United States

HQ region

North America

Offices14 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Infrastructure, Marketing or Sales

Distribution channels6 records

Marketing channels3 records

Core offering

Omakase Restaurant Group operates a portfolio of 11 restaurant concepts, hotel food and beverage services, a market hall, and private event catering across the San Francisco Bay Area and Boise, Idaho. The group spans Michelin-starred Edomae-style sushi, an American steakhouse with Japanese influence, refined Japanese comfort food, fast-casual handmade dumplings, neighborhood sushi, hotel lobby restaurants, an all-day food hall, a certified Wagyu beef butcher shop, and intimate chef's counter experiences.

Product overview

Omakase Restaurant Group is a multi-concept hospitality company operating a portfolio of restaurants, hotels, market hall, and catering services throughout the Bay Area and beyond. The offering consists of 11 distinct restaurant concepts unified under shared standards of hospitality and quality: Michelin-starred Omakase (Edomae sushi) and Niku Steakhouse (American steakhouse with Japanese influence); Michelin Bib Gourmand Okane (refined Japanese comfort food); The Butcher Shop (Wagyu beef purveyor); fast-casual Dumpling Time (handmade dumplings) with multiple locations; Live Sushi (family-friendly neighborhood sushi); hotel concepts The Third Floor and Prelude; and newer concepts KAPPO (chef's counter tasting menu), Raibu (elevated sushi in Boise), and Omakase World Market (all-day food hall). The group also provides food and beverage services at partner hotels and private event catering.

Differentiator

Problem solved

Functional benefit

Products and services

• Omakase Traditional Edomae sushi bar offering one tasting menu curated by Executive Sushi Chef Jackson Yu, serving traditional Japanese cuisine with high-quality fish imported directly from Tokyo, awarded one Michelin star for 6 consecutive years.
• Okane Refined Japanese comfort food restaurant offering shareable vegetable, fish, and meat courses, rice and noodles, nigiri sushi, sushi rolls, and assorted specialties; awarded Michelin Bib Gourmand for 5 consecutive years.
• Niku Steakhouse Meat-focused American steakhouse with Japanese influence led by Executive Chef Dustin Falcon, featuring A5 Wagyu and foraged products; awarded one Michelin star for 2 consecutive years and Wine Spectator Best of Award of Excellence 2022.
• The Butcher Shop Certified purveyor of Kobe and Wagyu beef with a clean, contemporary design. Head butcher Guy Crims personally curates a wide variety of products and cuts, with Japanese A5 Wagyu beef as a signature offering.
• Dumpling Time Fast-casual restaurant offering imaginative handmade dumplings in the Asian tradition with locally sourced ingredients and unique fillings in a fun contemporary atmosphere; multiple locations across Design District, Thrive City, Santana Row, Berkeley, and Stanford.
• Live Sushi Family-friendly neighborhood sushi bar offering affordable casual dining with Japanese cuisine and a slight California twist, alongside a comprehensive menu of sake, Japanese beer, and wine.
• The Third Floor Modern hotel lobby restaurant and bar offering a light-filled, upscale environment for locals and travelers to gather over brunch, breakfast, lunch, dinner, cocktails, and afternoon tea with a contemporary twist.
• Prelude Modern take on Southern cuisine made with premium Bay Area ingredients, inspired by the Presidio of San Francisco, designed by AvroKO with plush fabrics, walnut tabletops, and amber lighting.
• KAPPO Intimate 12-seat chef's counter offering a tasting experience inspired by California's landscape, located in the heart of Silicon Valley at Stanford Shopping Center in Palo Alto, CA.
• Raibu Elevated sushi experience in Boise, Idaho showcasing the freshest fish prepared with care and creativity, offering a warm, vibrant dining experience that honors Japanese tradition while celebrating the local community spirit.
• Omakase World Market All-day food hall experience bringing together the portfolio of restaurants and bars in one dynamic space at Gateway of Pacific Campus, blending world-class cuisine with vibrant activities from morning to night.
• Food & Drink at Hotels Restaurant, bar, and room service operations at partner hotels, offering food guests would cross town for at locations such as the Jay Hotel SF in San Francisco.
• Private Dining & Catering Private event catering services for weddings, dinners, parties, corporate functions, and meetings, with options for full venue buyouts at multiple restaurant locations including Niku, Omakase, Dumpling Time Thrive City, and Dumpling Time Santana Row.

Segments4 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Scale indicators7 records

Recent moves11 records

Expansion highlights3 records

Direct peers

• The ONE Group Hospitality: Public multi-concept hospitality operator (STK Steakhouse, Benihana, Kona Grill) with steakhouse and Asian-cuisine concepts at multiple price tiers. Comparable to ORG in steakhouse-plus-Asian-portfolio mix and event-driven revenue; differs in being public and globally scaled.
• Major Food Group: New York-based hospitality group behind Carbone, Dirty French, Sadelle's, and The Grill — operates multiple high-end concepts with strong brand IP, catering, and event programming. Closest analog to ORG's Michelin-starred, multi-format, event-heavy model in a different geography.
• Patina Restaurant Group: Multi-concept operator (Patina, Nick & Stef's Steakhouse, etc.) with deep hotel F&B and event catering exposure. Highly comparable to ORG on the hotel-dining and event channel side, though with a more East Coast / fine-dining French-leaning mix.
• Union Square Hospitality Group: Danny Meyer's multi-concept hospitality group (Union Square Cafe, Gramercy Tavern, Maialino, etc.) with strong fine-dining roots, hospitality culture, and event/catering operations. Closely mirrors ORG's positioning as a quality-led, founder-driven multi-concept operator with shared culinary standards across venues.
• Lettuce Entertain You Enterprises: Chicago-based multi-concept independent restaurant group operating 60+ concepts spanning fine dining to casual. Directly comparable to ORG in structure (multi-concept operator, founder-owned, in-house culinary leadership, private events and catering). Differs geographically but mirrors the model of running Michelin-credible and casual concepts under one umbrella.

Broad incumbents

• Hillstone Restaurant Group: Privately held multi-concept operator (Hillstone, Houston's, R+D Kitchen, etc.) running premium American and Asian-adjacent concepts at multi-unit scale. Comparable in operating discipline and multi-format model, though less Michelin-credentialed than ORG.
• Dinex Group (Daniel Boulud): Daniel Boulud's multi-concept hospitality group spanning fine dining, casual concepts (DBGB, Boulud Sud), and hotel F&B globally. Comparable in Michelin-caliber chef-led multi-format model with strong catering and event programming.
• SBE / sbe Entertainment Group: Large multi-concept hospitality platform (Katsuya, Cleo, Umami Burger, etc.) operating Asian-leaning and broader concepts at scale with hotel F&B integration. Comparable in Asian-cuisine portfolio breadth and hotel channel; broader and more franchise-oriented than ORG.

Regional players

• Slanted Door Group: Charles Phan's San Francisco-based restaurant group (Slanted Door, Outlander, etc.) operating multiple Asian and American concepts in the Bay Area. Closest geographic peer to ORG and a direct competitor for Bay Area fine-dining and casual-Asian occasions.

Others

• Restaurant Eugene (Bouchon / Thomas Keller): Thomas Keller's Bay Area / Napa hospitality portfolio (French Laundry, Bouchon, Ad Hoc) sets the Michelin benchmark for the region. Not a direct operator competitor but a key reference point for talent pipeline, supplier relationships, and Michelin-pricing power in the same Bay Area market.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat3 records

Key risks6 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/OmakaseRestaurantGroup

Revenue estimate

Valuation estimate

Number of profiles

Profiles6 records

Subsidiaries11 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Omakase Restaurant Group