"While Kaito might not offer the largest array of fish, you can be sure that the day’s selection will be chosen and prepared impeccably by Tokyo-trained Kazuo Morita, one of San Diego’s most highly regarded sushi chefs. The fish on deck is determined by what’s in season and up to the chef’s standards, hence the lack of certain fish on select days. Leave it to the chef to be in charge of your meal by requesting the omakase option, ensuring a one-of-a-kind experience catered to your taste with the chef’s expertise. If his delicate version of saltwater eel, or anago, is available, don’t miss it." - Roxana Becerril
Kaito Sushi
