Berkeley Bowl Has Surprisingly Good To-Go Sushi

Looking for some good delivery sushi in the East Bay? I know that “delivery sushi” kind of feels like an oxymoron. And normally I’d agree–a lot of delivery sushi options outside the city are pretty sub-par.

Recently, though, I discovered a delivery option with surprisingly tasty, fresh sushi: Berkeley Bowl.

This iconic East Bay marketplace is usually where you’d head to get a strange, specialty ingredient for a recipe you’ve been meaning to try, or to purchase top-notch produce and fish. They’ve got a range of prepared foods as well, though. And you can get many of those foods via a Doordash delivery.

How is Berkeley Bowl Sushi?

I was a little skeptical about whether their sushi would really be up to the quality standards of an East Bay restaurant like the Bamboo Sushi in San Ramon, or even my hole-in-the-wall favorite, Kaiwa in Walnut Creek. But after ordering some, I was pleasantly surprised.

The Berkeley Bowl sushi was delivered to my house via Doordash, along with some specialty groceries from the marketplace. The driver even brought to me through the tunnel in Lafayette.

I got a simple California roll (I’m still not sure about ordering raw sushi for delivery), and expected something fairly utilitarian.

The roll turned out to be excellent. The avocado was fresh, the rice was a perfect consistency, and it tasted like it had been made very recently and hadn’t sat out, as packaged sushi often does.

I’d definitely order this sushi again. Another couple things I liked were:

  • I could get the sushi alongside some gourmet ingredients. Get sushi for lunch, and then cook for dinner!
  • It’s cheaper than a fancy sushi place

Try this out if you’re within Berkeley Bowl’s delivery range. That includes much of Oakland and Berkeley, and some surprisingly far-flung places in the east East Bay, too.

Thomas Smith

Thomas Smith is a food and travel photographer and writer based in the San Francisco Bay Area. His photographic work routinely appears in publications including Food and Wine, Conde Nast Traveler, and the New York Times and his writing appears in IEEE Spectrum, SFGate, the Bold Italic and more. Smith holds a degree in Cognitive Science (Neuroscience) and Anthropology from the Johns Hopkins University.

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