12 Best Places for Seafood in San Diego | Condé Nast Traveler
"This is San Diego's first omakase-only restaurant and diners can choose between a 50-minute omakase (12 pieces) or 90-minute omakase (18 pieces), the latter of which maxes out at five seats. Manning the place is chef-owner John Hong, who trained under sushi master Yukio Sakai in L.A. and previously worked at San Diego's marquee sushi spot, Sushi Ota . Hong has earned his cred— The New York Times has noticed from the opposite coast—by emphasizing the best ingredients. That means seafood from San Diego purveyors and Tokyo’s Tsukiji market , house-fermented soy sauce, and expertly executed rice. The result is evident in every dish, from toro with black truffle to yellowtail with chimichurri. And if you're somehow still hungry, after your omakase, you can settle into a lounge to order à la carte nigiri." - Archana Ram
