Yakitori Tsuta

The 38 Best Restaurants in San Diego | Eater San Diego

"One of the most exciting openings in 2024 is San Diego’s first yakitori omakase restaurant, headed by the venerable chef Tatsuro Tsuchiya, who has spent time at Sushi Tadokoro, Yakitori Yakyudori, and Yakitori Hino. The elegant space seats eight people at the counter and four guests at a single table. Needless to say, reservations are hard to come by, so book early. Seats are released 30 days ahead. Over two hours, the chef will parse out 18 to 20 dishes during the omakase meal. Available at both the 5:30 p.m. or 8:15 p.m. seating, the omakase, priced at $115, is worth the adventure. Chino Farms’ seasonal produce is used for the starters and is found in the chawanmushi. Forget beef, pork or fish — only chicken and vegetable skewers are served, followed by refreshing, tiny desserts. Must-try dishes: If you do the omakase, you’ll get to try all the dishes. If a la carte is more your speed (only available at the 8:15 p.m. seating), be sure to order the chawanmushi, chicken broth, chicken liver, and chicken skin." - Candice Woo