Omakase World Market debuted Tuesday at 800 Gateway Blvd. on BioMed Realty's Gateway of Pacific life sciences campus — weekdays only, six restaurant concepts, a 100-seat bar, and a golf simulator.

Omakase World Market opened Tuesday at 800 Gateway Blvd. in South San Francisco — a 50,000-square-foot food hall tucked inside the Gateway of Pacific, a life sciences campus owned by BioMed Realty. The operating hours communicate the audience more plainly than any press release: weekdays only.

The hall is operated by the Omakase Restaurant Group, the San Francisco-based hospitality company behind Niku Steakhouse, Okane, and the SoMa Japanese-counter Omakase. The LLC was registered in October 2025, putting the development timeline at roughly eight months from entity formation to opening day. Six restaurant concepts take up the floor: The Butcher Shop by Niku (wagyu, Kobe beef, smashburgers, chicken katsu sandwiches), Campo (Italian — rigatoni with pork sugo, funghi pizza, grain bowls), Cuisinett (French, built around rotisserie chickens and a Parisian ham-and-mornay sandwich), Dumpling Time (handmade bao and siu mai, with a menu developed by Chef Dustin Falcon, formerly of the French Laundry), Ichiba by Omakase (sushi, sashimi, and bento boxes from 11 a.m. to 7 p.m. weekdays), and Kyoto Senses (matcha lattes and baked goods, open from 7 a.m.).

A bar seating 100 runs cocktails, mocktails, wine, and European and California beers. The beverage program is overseen by Franco Bilbaeno, the group's beverage director who has previously worked with Michael Mina's team and at Angler and Niku Steakhouse. Beyond the dining floor: a golf simulator, pool table, arcade games, an outdoor bar with a fire pit and trellised seating, and a fitness center with red light therapy and a sauna.

"Great food creates community," CEO Kash Feng said in a prepared statement. "Omakase World Market is a beautiful gathering place with a constellation of dining options." BioMed Realty SVP Bob Nowak framed it as the landlord's commitment to "environments that inspire connection."

What this is, translated: a corporate amenity deal executed at restaurant-group scale. The Omakase Restaurant Group — whose flagship tasting counter is one of the pricier seats in the city — is deploying its in-house kitchen brands as a private dining infrastructure for the campus's biotech tenants. There's a French Laundry alum on the dumpling line and a Michael Mina vet running the bar. The workers at Gateway of Pacific eat well. The weekday-only model is the tell: this room isn't betting on South San Francisco's neighborhood foot traffic. It's betting on the campus lease.