The Omakase Restaurant Group, the creative minds behind a diverse range of dining offerings—from Dumpling Time to Michelin-starred Niku Steakhouse—now brings its culinary expertise to its new destination, Omakase World Market, located at 800 Gateway Blvd. on the Gateway of Pacific campus, a BioMed Realty property, in South San Francisco.
Created by the team behind several of the Bay Area’s restaurants, Omakase World Market marks the first time Omakase Restaurant Group has brought six distinct gourmet offerings under one roof.
The approximately 50,000-square-foot destination features an elevated all-day dining hub designed to serve professionals at Gateway of Pacific and the broader South San Francisco community. Employees working at Gateway of Pacific also have access to a state-of-the-art fitness center and a wellness-focused spa with amenities including red light therapy and a sauna, creating a vibrant environment that blends hospitality, wellness, and community. All visitors also have the opportunity to experience interactive entertainment options, including a pool table, golf simulator, and arcade games.
“Great food creates community,” said Kash Feng, CEO of the Omakase Restaurant Group in a statement. “Omakase World Market is a beautiful gathering place with a constellation of dining options that include greatest hits from our restaurant group along with new offerings created specifically for the Market. Our mission is to ensure that the food and beverages we serve are delicious, impeccably prepared and served, and represent a diversity of offerings.”
“Omakase World Market introduces an exceptional new destination at Gateway of Pacific, bringing together thoughtfully curated dining, hospitality-driven service, and world-class wellness amenities in a truly spectacular setting,” said Bob Nowak, Senior Vice President, Operations at BioMed Realty. “This reflects our commitment to creating environments that inspire connection, enhance well-being, and deliver meaningful value for both our tenants and the broader South San Francisco community.”
This opening comes when companies increasingly recognize the value of workplaces that support collaboration, connection, and employee experience. Amenities are not simply conveniences—they are experiences that help attract talent, foster collaboration, and create a sense of community.
Omakase World Market was conceived as a gathering space that re-imagines the traditional boundaries between workplace dining, neighborhood restaurant, and community marketplace experiences in a single destination.
The result is a culinary and lifestyle retreat that serves Gateway of Pacific tenants throughout the day while remaining accessible to visitors, neighbors, and anyone passing through South San Francisco’s innovation corridor.
Rather than treating dining as an afterthought, Omakase World Market places it at the center of daily life. It is a reminder that even in places dedicated to solving some of the world’s most complex challenges, there remains something deeply meaningful about gathering around a table.
At the center of Omakase World Market is a collection of chef-driven concepts that span cultures, cuisines, and occasions.
The Butcher Shop by Niku
This is the second location of the Butcher Shop by Niku, which brings the expertise behind San Francisco’s Michelin-starred Niku Steakhouse to a more approachable format. Known for its elite wagyu sourcing, status as the city’s only certified Kobe beef retailer, and one of the Bay Area’s most celebrated smash burgers, the concept has become a destination for meat enthusiasts across Northern California. The World Market offerings will include the popular Smashburger with Cheese; Chicken Katsu Sandwich; and Butcher Shop Fries with Kewpie ponzu mayo and yukari shiso powder.
Campo
Campo dishes up the flavors of everyone’s favorite neighborhood Italian restaurant, serving pizzas, pastas, sandwiches, and salads. Highlights include the Funghi Pizza with wild mushrooms, fonduta, and parsley; Rigatoni with pork sugo; the Italian Combo Sandwich with provolone, mortadella, and salami; and the Tuscan Grain Bowl with charred cabbage, smashed chickpeas, avocado, and cranberry beans.
Cuisinett
Cuisinett is a modern rotisserie and salad concept rooted in French culinary traditions. Rotisserie chicken, salads, and vegetable-forward dishes sourced from local farmers and producers are the stars here. Menu items include a classic Parisien Sandwich with ham, mornay sauce, Swiss cheese, and cornichons; a Lilloise Salad with endives, radishes, walnut vinaigrette, blue cheese, and marinated peaches; and a Roasted Chicken Plate with potatoes and mixed greens.
Dumpling Time
Dumpling Time honors the rich traditions of Asian dumplings, created with a California sensibility of fresh, vibrant ingredients. The concept’s popularity is confirmed by its existing five locations throughout Northern California. The current menu was designed by chef Dustin Falcon, formerly of The French Laundry, who now maintains a Michelin star for his food at Niku. Highlights from the menu of handmade dumplings include Pork, Chicken or Eggplant Bao; Chicken Siu Mai; and Shrimp Har Gao. In addition to dumplings, guests will find Beijing Noodles and Scallion Noodles.
Ichiba by Omakase
Omakase Restaurant Group began with a sushi restaurant, and the expertly made sushi, sashimi, rolls, nigiri, and Japanese specialties served at Ichiba continue this tradition. Ichiba’s bento boxes are destined to become lunchtime favorites. Among the options, the Beef Teriyaki Bento Box features braised short ribs with a ginger vinaigrette cabbage slaw, roasted vegetables, and steamed rice; meanwhile the Vegan Tofu Box features braised shiitake mushrooms and tofu, cabbage slaw, roasted vegetables, and steamed rice.
Kyoto Senses
Kyoto Senses is a café and bakery drawing inspiration from Kyoto’s meditative tea culture, where every cup is an experience. Signature matcha drinks take center stage, from the refined Imperial Matcha and silky Matcha Latte to the vibrant Strawberry Matcha Latte and bright Yuzu Refresher. Alongside, guests will find Equator coffees, Numi teas, and a full breakfast menu to start the day.
From 3-7pm, the Market will offer a selection of drinks from a menu created by Omakase Restaurant Group’s Beverage Director, Franco Bilbaeno (formerly Angler, Michael Mina; currently Niku Steakhouse, Prelude). The menu features cocktails, mocktails, New and Old World wines available by the glass or bottle, as well as European and Californian beers. The menu also offers light fare that samples from the six culinary concepts and includes Salmon Tataki; Katsu Sliders; Seafood Gyoza; and Nachos.
Designed with a hospitality-first approach, the contemporary indoor-outdoor space evokes the feel of an inviting luxury hotel lobby enticing guests to gather, collaborate, dine, and connect throughout the day.
Warm wood surfaces wrap the walls and ceilings while layered ceramic tile and rich timber tones provide warmth and tactility. Expansive windows flood the space with natural light and bring the outdoors in.
To take advantage of South San Francisco’s mild climate, a 20-foot NanaWall opens to an exterior deck with an outdoor bar, fire pit, and trellised seating area.
