Money Can’t Buy Happiness

At restaurants, higher menu prices usually means fancier ambience or better tasting food, but in San Francisco, I quickly learned that they reflect the high cost of living rather than the quality of the meal.

As someone who loves good food and uses it for social media content, I don’t mind spending more for something I know will look and taste great. However, I found myself regularly spending around $25 per meal—on food that wasn’t even good. I could always hear my dad’s voice in my head whenever I ordered something.

“$24.63 for just a simple cup of soup and half a sandwich? That better be the best cup of soup and half a sandwich of your life!”

It wasn’t. It never was.

No matter how much I wanted my food to taste like it was worth the $20 bill and some singles I just forked over to the cashier, I always left restaurants disappointed—until I discovered Wayo Sushi.

Located on Van Ness Avenue, Wayo Sushi is a hidden gem. Run by chef and owner Mamoru Ogawa, it’s a one-man show sushi bar that’s survived San Francisco’s cutthroat conditions since 1988. There are no walk-ins; you have to call for a reservation. A “CLOSED” sign in thick black letters is taped to the front door, which remains locked until Chef Ogawa confirms your reservation and lets you in, reminiscent of a speakeasy.

The small, cozy space, seating just about 10 people, is all about the food. The menu is simple, just one page, front and back. The prices are low for a sushi restaurant—almost suspiciously low that you question if the quality is even good. Omakase sushi, which is a chef’s choice tasting menu, typically ranges from $75 to $200 in North Carolina. At Wayo, it’s just $29.50.?

The fish is incredibly fresh and has that almost buttery, melt-in-your-mouth bite to it with a rich yet clean taste. The rice is lightly vinegared and subtly tangy, complementing the fish without overpowering it. My go-to order was the Dynamite Roll, which was spicy tuna and avocado topped with tobiko, a bowl of miso soup, and a side of seaweed salad. For only $16.50 before tip, I always left with this guilt that I somehow scammed Chef Ogawa, feeling like I should’ve paid more for such a good meal.

In a city where it’s rare to find restaurants where the quality exceeds, or even matches the price, Wayo was a refreshing exception. I would’ve gladly paid double for such high-quality fish—something I’m used to doing for far worse sushi in North Carolina. Chef Ogawa’s decision to keep his prices affordable despite the city’s inflation shows his dedication to creating a memorable experience for his customers, offering an authentic, high-quality meal.

Wayo is still the best sushi I’ve ever had, and I will always remember Chef Ogawa for his humility and commitment to his craft. I hope to return again one day, finding that nothing has changed.