Hikari Sushi & Omakase

Please note that we will be CLOSED today in celebrating of INDEPENDENCE DAY.

Flying fish- Tobiuo — トビウオ
Fly like an Eagle
Tobiuo is a fish that is best during Summer time, especially from May to July, soft texture sweet and delicate, flavor is mild. The most refreshing for your Summer day.

Ji-Kinmedai (premium Splendid Alfonsino) Ko Donburi.
With Hokkaido Uni & Koshihikari rice, Yuzu kosho.

We are closed today for a private event. So sorry for the inconvenience. We will see you soon.

Since our founding, Hikari has been dedicated to offering the best products and services. Our Akajo Narabi Uni A ➕ is a prime example, carefully curated to meet our high standards. We look forward to serving you.

We are thankful to Mr. Clifford from RNDC for offering a private educational session on the topic of sake for our staff today, which was both enlightening and valuable.

Experience the art of culinary excellence with our masterful chef working their magic behind the counter, crafting a meal that will delight your taste buds and leave you feeling inspired!

Warmest wishes to Chef/Owner Zin and all mothers on this Mother's Day. Launching an Omakase restaurant in a small town like Davis was not without its challenges, but Zin's dedication and leadership paved the way to success.

JUNE RESERVATION IS AVAILABLE NOW☺.

We regret to inform you of the delay in our June reservation due to the health condition of our chef, Sithu. However, we are pleased to announce that the reservation is now available. We apologize for any inconvenience caused and appreciate your patronage. Thank you for dining with Hikari.
Hikari Team

We are delighted to have Chef Anh Ngo on our team. In addition to being an exceptional chef, Ngo also possesses impressive skills in guest service and educational dining experiences.

Reservations are harder to get these days and we are trying to make it possible. We do offer private dining experience for a group up to 14 guests. Please give us a call (530)564-4356 during our business hours. Or please send an email [email protected] 📞📧

I am so grateful to have been able to celebrate your birthday with Hikari. It was a truly special day and I hope that you had an amazing time celebrating with me.
Happy Birthday Tina.

We apologize for the inconvenience.

Loving Nigiri is a prerequisite for considering oneself a sushi enthusiast.

Quality, originality, consistency, and simplicity are the focus of our team when it comes to Omakase meal preparation.
Experience the unique aspects and profiles of 3-week aged Japanese Hon Maguro Akami, Zuke Chutoro, and Otoro present by Chef Misaki 😊👍.

Appreciation for your choice of Hikari for dining.

We are delighted to welcome our new head chef, Mike, to the Hikari team this week.

Hikari is dedicated to providing the best dining experience, with high-quality food and exceptional service.

Sous vide techniques were used to create a mouthwatering dish featuring 180-day aged A5 Wagyu from Hokkaido that had been expertly wrapped in high-quality Kombu and cold smoked Shoyu.
Thank you for dining in with Hikari.

When it comes to creating an unforgettable culinary journey through our Omakase menu, there's no question that Wagyu, Uni, and Caviar are essential ingredients. These three components come together to form one of our most exceptional bites.

Kuruma Ebi sets the tone for this season's menu with a unique and delectable flavor profile that is nothing short of refined taste bud perfection.

New spring course. Grilled Nodoguro with Uni rice Ko Donburi.

Our omakase meal is served by the Best Team. Call us for the weekday Omakase service.

We do not use Brown Rice. We use traditional Aka Su and Hokkaido Koshihikari rice in our Shari.
We have a lot of friends who can not consume Vinegar nor Gluten. Unfortunately we do not have alternative options to preserve traditional Edomae-style sushi.

Two best women Omakase chefs prepared your meal at Hikari tonight.

When was the last time you have tried The Best Uni?
We only serves The Best Uni from Hokkaido for your best dining experience.

A5 wagyu wrapped in a napa cabbage and served with white fish broth. Tell us what you think?

6 days dry aged Nodoguro from Nagasaki for tonight service.

Tannen Shima-Aji for today service. We look forward seeing you soon.

Soy Cured Ikura is not only delicious with unmatched umami flavors also a delicacy ingredient in Japanese cuisine. Curing the Salmon caviar in the aged nikiri shoyu is one of the ancient techniques for serving traditional Edomae style sushi.

We have updated our website. We are planning to extend our weekend Omakase Experience on the week days due to the high demand. Thank you everyone for dine in with Hikari.