Himitsu
Japanese restaurant · San Diego ·
Nigiri sushi & Japanese small plates by a Sushi Ota alum
Nigiri sushi & Japanese small plates by a Sushi Ota alum
"Irasshaimase!" is the greeting commonly heard upon entering this cozy little sushiya. You’ll want to plan ahead to snag one of the eight coveted seats at the pristine counter, but it’s well worth the forethought, as these friendly chefs take great pride in discussing the quality of their fish and the techniques used to prepare your meal. It’s also a front row seat to their admirable knife skills.Such affability extends to the dining room, where servers flash big smiles and loads of greenery as well as natural wood come together to create a truly serene effect. Omakase is the way to go, but there are à la carte options as well—from appetizers, soups, sashimi and maki (sporting soft, well-seasoned rice) to specialty plates and daily fish specials." - Michelin Inspector
"A Michelin Guide standout, Himitsu is recognized for having it all: appetizers, soups, sashimi, and makii, as well as specialty plates and daily fish specials. With just eight seats at the sushi bar, as well as a handful of outdoor tables, this La Jolla spot offers an intimate dining experience in the hands of chef Mitsu Aihara, who spent 16 years at the revered Sushi Ota. Aihara does traditional sushi and offers an elegant omakase menu, but also features more substantial and trend-setting dishes like the rib-eye katsu sando (stuffed with breaded steak and ginger-dressed cabbage)." - Roxana Becerril
"This Japanese restaurant, which spans an intimate nine-person sushi bar and an outdoor patio, is presided over by accomplished sushi chef Mitsu Aihara, a Sushi Ota alum who offers an omakase experience as well as sushi rolls and la carte dishes. The menu features cooked sushi rolls and seasonal specialties like spiny lobster served either at the minimalist wraparound bar or on its equally charming covered patio." - Helen I. Hwang
"With just eights seats at the sushi bar, as well as a handful of outdoor tables, this La Jolla spot offers an intimate dining experience in the hands of chef Mitsu Aihara, who spent 16 years at the revered Sushi Ota. Aihara does traditional sushi and offers an elegant omakase menu, but also features trendy dishes like the rib-eye katsu sando, a sandwich stuffed with a breaded steak and ginger-dressed cabbage." - Candice Woo, Paolo Bicchieri
"Rebooted as a summer pop-up series by Kevin Tien, the Petworth hit Himitsu returned in a new form as part of his post-Moon Rabbit efforts, operating in its old space for the pop-up." - Tierney Plumb