It didn't take long for Americans to warm up to eating raw fish once they tasted the flavorful and richly textured qualities of a well prepared meal of Sushi and Sashimi. But all sushi bars are not alike and the difference between an ordinary sushi chef and a Master Chef is of great consequence when you're talkin' raw fish. Believe it or not San Diego has some of the best Sushi bars outside of Japan. With the onset of NAFTA (North American Trade Agreement) many Japanese companies set up "Maquilladora" assembly plants along the border with Mexico. Along with these plants came an influx of Japanese business executives who work in Mexico but live in the US. These executives are very hungry for good quality Sushi, and so am I!
Samurai is known to be one of San Diego’s premiere sushi venues, a reputation it’s solidified since opening almost 30 years ago. It’s located in Solana Beach, where sushi restaurants are not uncommon, but most locals will tell you that Samurai beats them all by quite a bit. The chefs fro Samurai come directly from Japan, so the sushi is incredibly authentic, as is the interior decoration; it really does feel as though you walked into a top-quality sushi restaurant in Japan. You will pay for the high quality, but it’s definitely worth it. The sashimi literally melts in your mouth, and the only place I’ve had sushi this good was at Nobu’s in Las Vegas. Venture into the Teppan Yaki room to get and close-up view of your dinner being cooked on a grill directly on your table.
Routinely voted by San Diegans as one of the area’s best sushi restaurants, Café Japengo is a hip and trendy locale in the Golden Triangle area. The food is not the only star at this restaurant, the atmosphere is as well. The sushi here is great looking as well as great tasting, and everything from the service to the menu selections are produced with flair and sophistication. Entrees and scrumptious desserts are offered in addition to the sushi, but most everyone comes for the sashimi and the rolls. Café Japengo is more a place to be scene than be heard due to the loud music always playing in the background, but don’t let that scare you away. One bite of the food and you’ll be back to wait in line many more times.
Cuisine Type: Japanese, Sushi, Asian
Estimated cost per person for dinner = $45-$55
SUSHI OTA 4529 Mission bay Drive San Diego, CA 92107 (858) 270-5670 (Tues-Fri) 11:30 am to 2 pm, 5:30 pm to 10:30 pm (Sat-Sun) 5:3- pm to 10:30 pm, Undoubtedly one of the finest Sushi bars and restaurants in San Diego, Sushi Ota combines traditional preparations with the casual friendliness of the laid back California lifestyle. The Sushi bar itself is staffed with two Japanese Chefs and two assistants as well as another two assistants making the platters and dishes which are delivered to the dining room. At any Sushi bar, the best indicator that your fish will be fresh is that the restaurant is busy and Sushi Ota is very busy. At lunch there is barely a seat at the Sushi bar and the dining room often has a wait. Dinner is more of the same. But it is well worth the wait. If you are a novice then stick with the main stays of Sushi dining like Hamachi, $4.50. Hamachi is a Yellowtail tuna which is smooth in texture and high in oil content thereby giving a very rich quality and tender mouthfeel. At Sushi Ota it is served impeccably fresh with the traditional condiments of sliced ginger, shoyu (soy sauce) and Wasabi (a hot flavored root vegetable ground and made into a paste with water) then layered on to a bed of freshly julianned Bok Choy with a very special mint leaf called Shiso. Shiso has a subtle mint flavor with a hint of pepper. If you are an experienced Sushi diner then I suggest you stretch out and try some of the more exotic dishes such as Saba (Mackerel), $3.50. Saba can only be enjoyed when it is very fresh. Mackerel has the flavor of the sea. Just as when you are rounding a corner heading for the coast, before you come upon the ocean, you can smell the fresh salty breezes of the deep blue Pacific. This is true of fresh well-prepared Mackerel. Made with sticky rice layered with a slice of ginger, a fresh slab of Makerel and topped with a cold slice of lemon flavored Combu (a seaweed) this dish is fresher than fresh when served at Sushi Ota. For the more adventurous diner Unago (Eel) $3.50 is baked slowly in a sweetened juice of the Eel which is pre-cooked for tenderness. With a flavor reminiscent of Maple syrup, tied with a length of seaweed on a dollop of sticky rice and Wasabi this is a taste treat to be savored. For only the most daring and experienced Sushi bar diner try some Uni (sea urchin) $6.50. Uni is the most subtle of flavors with a hint of nuttiness. It is the consistency and mouthfeel that at once scare the novice and delight the veteran. Cold and richly textured at the onset Uni quickly dissolves into a smooth soft texture and reveals subtle flavors of salt, nutmeg and is reminiscent of a fine French Foie Gras. Whether you are a veteran or a novice Sushi Ota is a great place to experience the best that Sushi has to offer.
Estimated cost for dinner per person, $30.00 to $40.00
Holiday schedule, Closed July 4th, Thanksgiving, Christmas Day and January 1st, 2nd and 3rd
TAKA RESTAURANT 555 5th Avenue (Hillcrest) San Diego, CA 92103 (Sun-Thurs) 5:30 pm to 9:30 pm, (Sat-Sun) 5:30 pm to 10:30 pm Taka Sushi, located in the trendy uptown neighborhood of Hillcrest is a fine example of an Americanized Sushi Restaurant. Hillcrest is a small enough village that you can park, walk around and enjoy a creative mix of wine bars, boutiques, art galleries and restaurants. Occasionally at lunch you may see one or two Japanese parties at Taka, but being in Hillcrest you are more likely to see every other eclectic, arty type that exists in San Diego. You will see the local actors and the local modern and ballet dance crowd. You might even see Elvis. Yes Elvis does like Sushi! Elvis' favorite dish at Taka is Hamachi Kama, $10.50, which is baked rare pieces of Yellowtail served with a Ponzu sauce or flavored with Teriyaki. Operated by a Japanese family and being quite popular Taka serves a good quality of Sushi, fresh and flavorful. Taka is an "in" spot and hence the prices can be up there. Taka is as much a scene as it is a Sushi bar. Taka Sushi is one of the best "Americanized" Sushi restaurants in town.
Estimated cost per person for dinner $35.00 to $50.00
Holiday Schedule, Taka is closed Christmas day, Thanksgiving day and New Years day
SUSHI ON THE ROCK 7734 Girard Avenue La Jolla, CA 92037 (858) 456-1138 (Mon-Fri) 11:30 am to 2:00 pm (Sun-Thurs) 5:00 pm to 10:00 pm (Sat-Sun) 5:00 pm to 11:00 pm With one of the most diversified clientele, Sushi on the Rock is a popular Sushi bar by day and by night. Sushi on the Rock is well known for their Sushi bar Happy Hour. The line forms at the door for this well-known Happy Hour as guests nervously await the opening bell. The Rock has the great beers of Japan and small sakes along with 25% to 50% off all hand rolls for Happy Hour. With an emphasis on fun the Rock is a Sushi bar of friends and regulars. This of course does not exclude newcomers, on the contrary be ready to be welcomed. While Sushi and Sashimi are indeed raw fish even a vegetarian is welcomed with delicious creations made especially with them in mind. At the Rock there are no less than 5 Sushi rolls for vegetarians as well as vegetarian Tempura to welcome even the non-fish eater. The favorite is the Rainbow Warrior, a multi-colored rainbow of julienne vegetables with Wasabi and sticky rice rolled in a thin sheet of dried seaweed. La Jolla is known as the "Jewel of the Sea" and Sushi on the Rock sits directly "on top" of that jewel.
Estimated cost per person for dinner, $35.00 to $45.00
Holiday hours, closed Easter, Christmas Day and Thanksgiving. Open New Years Day if they can get fish
NAMI JAPANESE RESTAURANT AND SUSHI BAR 5th and University (Hillcrest) San Diego, CA 92103 (610) 297-7888 (Mon-Sat) 11:30 am to 3:00 pm, (Sun) 1:00 pm to 4:00 pm, (Sun-Sat0 5z:00 pm to 10:00 pm (Sat) 5:00 pm to 10:45 pm Nami Restaurant has more than what is normally expected from a Sushi Restaurant. Nami has incorporated a variation of Cal-Asian Cuisine and combined that Pacific Rim style with the more traditional tempuras and a first class sushi bar. Along with all the favorite sushi presentations you can munch on Cal-Asian specialties like Baked Yellowtail in Banana Leaf for $10.95. Steamed in the Banana Leaf this tender Yellowtail and a side of Chinese zippy hot mustard flavored zucchini, yellow squash and bell pepper is served with Buckwheat noodles in Thai-basil sauce. As you may have guessed, Nami is in the Americanized category of Sushi restaurant. The Yellowtail alone has ingredients from two different Asian cultures (Chinese mustard and Thai basil) one Polynesian (Banana leaf) and the buckwheat from the good ol' U S of A. Now that's eclectic. Well these creative food alchemists at Nami are not going to let any borders cultural or otherwise limit their fun, and you will be the beneficiary of their imagination. So sit back, relax and take a mind bending culinary adventure at Nami.
Estimated cost per pserson for dinner, $25.00 to $35.00
Holiday schedule, closed July 4th, Thanksgiving and Christmas Day
SUSHI DOKORO SHIRAHAMA 1101 Camino Del Mar Del Mar, CA 92014 (858) 755-2969 Closed Monday, (Tues-Fri) 12:00 pm to 1:30 pm and 5:30 pm to 9:30 pm, (Sat-Sun) 5:03 to 9:30 Located in beautiful Del Mar where the surf meets the turf near the Del Mar Race track. Sushi Dokoro Shirahama caters to an elite class of diner. After having dropped a bundle at the races appetites can be voracious but attitudes can be strained. Dorkoro has all the elegance befitting this wealthy enclave of north county San Diego, and it has a bar. Those who have lost a pail at the track that day will be glad to curl their lips around that first Martini. Once the Martini starts to work its magic then it is on to the Sushi. With a very large selection of only the freshest fish try the Soft Shell Crab Roll for about $10.00. Julienne cucumber lightens the crab which is quickly deep fried in Panko bread crumbs, served in a seaweed roll with a little sticky rice next to a bed of fanned avocado. Dokoro is one of the more nicely appointed dining room in one of the nicer neighborhoods and as you may expect the prices are at the top of the range. Win or lose at the track you won't be disappointed at Sushi Dokoro Shirahama.
Estimated cost per person for dinner, $45.00 to $55.00
Holiday schedule, closed Thanksgiving, Christmas Day and New Years Day
YAKIMONO JAPANESE CUISINE 7420 Clairemont Mesa Blvd. San Diego, CA 92111 (858) 560-1131 7728 Regents Road San Diego, CA 92017 (858) 452-4255 Lunch and dinner until 9:00 pm, closed Sunday Yakimono is a traditional style Sushi bar with a focus on lunch. Located in a commercial area this Sushi establishment is very busy for lunch and less busy in the evenings. The fish is very fresh at these venerable long lived sushi bar restaurants, owing to the large turnover of guests during the day. If you want to visit Yakimono when the hustle and bustle of a busy restaurant adds to an otherwise relaxed pace then definitely go at lunch. If you wish a little peace and quiet normally unavailable at a quality Sushi bar then a mid-week visit is the order of the day. Yakimono has a very popular "Happy Hour" between 5:00 pm and 7:00 pm. During "Happy Hour" you can munch on a variety of delicious hand rolls for $4.00 or choose from a selection of fresh sushi like the Giant Clam and others for $1.00 to $2.00. Now that is a happy hour worth attending. Day or night Yakimono Japanese Cuisine offers a fine example of the Sushi bar tradition.
Estimated cost per person for dinner, $25.00 to $35.00
Holiday schedule, Open all holidays except those which fall on a Sunday
YAKITORI II 3740 Sports Arena Blvd. San Diego, CA 92108 (619) 223-2641 (Mon-Fri) 11:00 am to 2:30 pm (Sat) 12:00 am to 3 PM Weeknights 5:00 pm to 10:00 pm The real question is: Is there a Yakatori I ? The answer is, yes, there was a Yakatori I. Originally located on the island of Guam, Yakatori II was opened when the family was in transition from Guam to San Diego. By the time Yakatori I was sold Yakatori II had already made a name for itself here in beautiful San Diego. Yakatori II has been here a long time. I can remember my first visit there when I had just moved to San Diego around 1980. Yakatori II has the distinction of integrating the sushi side and the dining room/Tempura side with a group of "combination" dishes which feature the best of each side of the restaurant. The sushi bar is mainly reserved for the non-cooked sushi and sashimi preparations. Yakitori II is subtly appointed with a somewhat dark interior. Such that after lunch you will find yourself squinting as you leave the restaurant. While inside whether night or day you will find Yakatori comfortable and relaxing and you will find prompt, well managed service and above all delicious food. The Teriyaki Chicken Skewer at $6.95 is flavorful with a somewhat sweet variation on the Teriyaki sauce. The Sushi and Sashimi are cold and as fresh as can be. Try the Hoki-gai (Surf Clam) $3.00 served traditionally with sticky rice, Wasabi and pickled ginger. The chefs are showman and entertain the crowd at the bar with boisterous calls and chants in Japanese. All in all a very delightful experience. But if you go for lunch don't forget to bring your shades, you will need them.
Estimated cost per person for dinner, $20.00 to $40.00
Holiday schedule, closed 4th of July, Thanksgiving, Christmas Day and New Years Day
SUSHI BAR KAZUMI 3975 5th. Avenue San Diego, CA 92101 (619) 682-4054 Lunch and dinner Tuesday through Sunday, closed Monday Chef Kazumi is definitely the most venerated of the Sushi Chefs in San Diego. Chef Kazumi has nearly 40 years experience as a sushi chef and none in San Diego can touch him for his knowledge of Sushi past and present. Here you will be afforded respect and will be expected to return the respect due a true Master of the art of Sushi and Sashimi. Perhaps somewhat less casual than folks in San Diego are used to you will quickly catch on and appreciate the Master at work. The Sushi is impeccable, of course. At Kazumi the Ankimo (monkfish liver) $4.00 is a unique sushi which is not found in any other sushi bar I have attended. Chef also offers Abalone sushi at market price, make sure to ask the price as Abalone is rare and can be very expensive. If you watch closely you will see the difference between the master and many of his pupils. The difference is in the "knife". The knife work of Chef Kazumi is something to see. He will first wash a cucumber thoroughly. Cut it into a 4 inch long piece, then deftly separate it from its skin with a continuous motion. Then the amazing part begins, the chef will rotate the cucumber little by little and cut a continuous paper thin sheet until he reaches the seeds. By that time the "sheet" of cucumber is finished and it will have an exact thickness of about a sixteenth of an inch and be 2 feet long. That is just the warm up. Enjoy this master and while you're enjoying his fine version of the Sushi arts watch and see the showman in his element with his magic wand, the knife.
Estimated cost per person for dinner, $40.00.00 to $50.00
Holiday schedule, closed 4th of July, Thanksgiving, Christmas Day and New Years Day and any holiday which falls on a Monday
The Top List of Sushi Restaurants - San Diego, CA