Kinme Omakase

Very straightforward approach to omakase here at Kinme. Familiar ingredients, approachable things, delicate flavors. We had the summer menu which was highlighted by fresh lemon and wasabi. Various fish and clam dishes, some uni, wagyu, and a little bit of octopus accompanied miso this and dashi that, shiso and ginger made an appearance also as well as some corn. This salt, that pepper, some zest, every course was good and some were great. It was all very summertime. I enjoyed it!

Ill preface with this, I’m a fairly hard grader. I felt the spring menu was a bit underwhelming but the quality of ingredients were still high. I eat sushi weekly and this certainly maintains high standards of fish and quality of all ingredients. The secondary accent ingredients / dishes often shined more than the mains and that was maybe due to the season. The wine and sake pairing was fairly weak and I recommend skipping out unless you really like sake (they say wine and sake but it’s one traditional wine and the rest sake)… The one pairing that seemed best fit was during the nigiri portion of the meal. There was also less notable delicacy type offerings such as no caviar and no uni in this menu, I typically can get mostly the same fish and meat selection for ~$100 less than what the menu comprised of but their service, presentation, and attention to detail helped compromise for it. Overall good experience, but still left a bit to be desired. Staff were nice and service was excellent, personally with the spring menu I felt the experience was close to maybe a single star Michelin equivalent dining.

Amazing omakase. This is a gem for San Diego, especially in the city area. The quality and thoughtfulness in their menu and service is on par with some of the ones you may experience in places like NYC, but right here! 8 seats each seating time, the service was very enjoyable and not at all feeling rushed. The food were beautifully presented prior to plating and the aroma along with the “show” is all well worth the price tag (unlike some other “omakase” we’ve been tricked to before per social media) we especially appreciated that the owner /chef was right there being part of the service. Thank you for bringing a true experience and respect for Japanese culture and food to the city of San Deigo! We had the early summer 2025 menu and was very happy with every dish, the freshness of each ingredient used (including wasabi root) beautifully shines as we eat each piece per chef’s instruction. LOVED our experience, will be returning!

We went back in October, and our experience was impeccable. It was truly the best meal of my life. The staff were on top of everything, and the quality of the ingredients were excellent. I still think about the corn soup and ceremonial matcha at the end.

To start, this experience is going to cost you some money. Omakase along with wine/sake pairings is around $380 per person with tax and service fee (20%). You can skip the pairings and just order a glass of wine or sake but for me there wasn't much of a choice. I wanted to enjoy the experience in its entirety. For us this was a special occasion, my hubbys birthday, was worth every penny. There are only 10 seats so I was a little apprehensive having to belly up to a small bar elbow to elbow with strangers. Not the case at all. The bar is really long and seating space is quite generous with plenty of room between each of us. There were 2 other parties aside from us and all pretty much kept to themselves albeit a lively bunch. During the courses of the evening our chefs would introduce ingredients and preparations leading to an epic culinary journey. Setting hay on fire for the hay smoked salmon was quite dramatic and the result, will get to that later. Every step was thought out, methodic and precise. Expert level is the name of the game at Kinme. This includes the well synchronized wait staff, you'll be in very good hands. This is a 10 course tasting menu plus matcha tea at the end. Mind you, some courses like sashimi and sushi aren't like one piece but many, many, many pieces. I won't go into detail about everything we had but it's worth noting that their menu changes with the season. So the menu we had was towards the end of its run and a new menu will start soon. Looking at other menu posts the categories don't change much but the ingredients do. There were a few things that stood out and I can't stop thinking about them. First the hay smoked salmon in the sashimi course was mind blowing. Also in that course we were served an A5 Wagyu tartar puff. It warped me as it tasted like In-n-out burger but many steps above in flavor, texture and overall satisfaction. A5 Wagyu is something else. When leaving the chefs were outside to bid all of their guests farewell. We left full and extremely happy, what a truly memorable evening.

Excellent service and omakase. The ambiance was very unique for a San Diego omakase experience— a darker room with a dramatic marble wall was the backdrop to the beautifully plated dishes. I loved the Japanese jazz music in the background. They are the one of the rare SD omakase restaurants willing to accommodate for my gluten intolerance. Will be back for more. Heads up, I don’t think they have any special treatments for birthdays. We got a HBD note on our way out. Street parking only. My only note… for a pricey omakase, I wish their uni was from Hokkaido or Santa Barbara. That being said, they did a great job with the San Diego uni.

An experience. How it hasn't been rated by Michelin seems criminal. A well curated meal with enough food to fill you up without being bloated after. The food is delicate at first with flavor ramping up towards the end. The Wagu is almost too decadent. This is a hidden gem that has been open for two years. Reservations are required in advance and service took just under two and a half hours. This is not just a meal but a legitimate tour through food culture in SD. Food sourced locally and from across the Pacific gives an authentic dinner service along with local tastes. I will return to try the other seasonal menus which chef told us switch in May and July 4th. This is a perfect staycation spot to experience another culture of food service without traveling overseas.

Chef Trent and Chef Andy sent me to experience Chef Kevin’s work along with the two other superstars. The waitstaff made up of Grant and Kiko were also incredible. I cannot say enough about this immersion experience.

10/10, just go. Absolutely worth every penny and more. Went for a birthday celebration and had the best meal, ever. Genuinely can't over exaggerate how incredible this spot is. Do yourself the favor and treat yourself to the best bites imaginable!!

A top omakase spot with an amazing menu. We have been a few times now and each time gets better. They change their menu often and typically maintain some fan favorites. We always have a great time and the service is always top notch. Between the multiple courses of fresh fish, squid, soup, and wagyu (and some amazing toro!) they offer a wide variety of dishes. Nao has done a great job with this place, with beautiful designs and upscale atmosphere, we're always happy to see him and Andretti along with the other friendly staff.

I must say this place is simply amazing. I came here to celebrate my best friend's birthday, and I can proudly say I made the best decision ever. The Omakase experience was so magical I don't even know where to start. As soon as you walk in, you are greeted by staff members who truly enjoy serving you. Steamed towel for your hands, and the cutest plate settings right where you sit. Service was amazing, loved how the servers know how not to bother you and let you enjoy the experience. The head sushi chef/owner was very knowledgeable and wanted to explain how and why he chose each and every ingredients being served. A lot of the fish were flown into directly from Japan and without a question, the best quality. I could taste the freshness of the fish, fresh wasabi flown from Shizuoka (which is extremely hard to get), no soy sauce at the counter as the chef would like for you to eat everything the way he recommends. Atmosphere is great; very elegant and I really enjoyed being able to watch my dish being created behind the counter. Definitely recommend and will come back in the future!

Kinme delivers a delicious omakase experience but best saved for a special occasion because of the high price point. Reservations open a month in advance on the 1st of the month and each day only has two seatings at 5PM or 8PM. With only 10 spots available each seating, you'll have to be on top of it to secure a spot! You pay for the whole meal when you make the reservation and if you purchase any additional drinks, you'll just pay after the meal. We arrived for the 5PM seating and the doors promptly opened at 5PM. The first patrons move all the way down the counter so if you favor talking to a particular chef, you can strategically plan when to enter the restaurant. Throughout the whole experience, there were 3 chefs preparing and cooking the food in front of us. The staff was very friendly and attentive, to the point of folding guests napkins when they get up for the restroom. This is something I've only seen in Michelin Star restaurants and I wouldn't be surprised if they receive one in the future. The menu changes quarterly and we dined in at the end of May 2024. At the time, the menu showcased different types of cooking, like the simmered course, the sashimi, and the grilled course. The fish and wagyu were of superb quality and by the end of the meal, I was stuffed. At the end, the 3 chefs stood by the door and personally thanked each guest as they left. Everyone also gets the menu for the day so you can look back and remember everything that you ate.

Probably the best dining experience I've had in San Diego so far. Came for a New Years Eve special dinner and thoroughly enjoyed everything that was served. The food was thoughtful and expertly prepared and the service was Michelin level. Wouldn't be surprised if this place got a star soon. Expensive, so likely just a special occasion place for me, but totally worth it and a definite must try if you want a special night out

Thoughtfulness and respect for seasonal ingredients are evident. It was a wonderful meal!

Phenomenal! Absolutely fantastic experience! The food, the presentation, the service, the ambiance was planned down to the T and was truly a magical experience. Everything about the experience at Kinme was very well thought out. Worth every penny. With every bite I wanted the melt in your mouth, decadent flavors to last forever. When I say everything served was delicious, I mean it. From the seasonal veggies to the buttery toro, everything was of the highest quality. It was amazing getting served by the owner and head chef. Everything was prepared and assembled in front of you in an intimate dining setting.

Food was amazing. You won't leave out of here hungry. Also if you get the drinks pairing, make sure you're able to drink because you will get a couple of wine glasses along with sake. Service was also amazing, the entire staff were so nice and talented. I went there for my birthday and they gave me a nice little card after. Ambiance was so zen, very private feel. Truly felt like vips.

I had an incredible dinner experience at Kinme Japanese restaurant! The combination of entertainment and top-notch food quality made it a fantastic evening. Miyazaki A5 beef: you can cut the meat with a fork! So juicy and soft. Worth the money to try the meat. Sashimi and sushi fish were also fantastic. All melted in my mouth. Witnessing the chefs skillfully prepare our dishes right in front of us added an extra layer of amazement to the dining experience. Finishing with matcha tea they traditionally made in front of us was awesome. The service was excellent. Calming relaxed setting with just the right amount of service at the right moment, the whole experience made enjoyable. The attention to detail and the delicious flavors truly set this restaurant apart. I highly recommend Kinme for an unforgettable Japanese culinary journey!"

Once in a lifetime- and I'm a chef Ok only two seatings 5 nights a week So count yourself lucky This was an amazing experience I think only 10 people a seating Great choices for sake Food and interaction with the staff was perfect This is worth the trip to San Diego if just for the meal When it was finished The chef and staff greeted you outside with a menu of the evenings meal

Love omakases, so looked forward to my time here. It appears their menu changes depending on the season. We dined in for their 5pm seating. Parking wasn't too bad this time for the city. We parked about 1 block down at a meter for 2-hr parking, which worked out because after 6pm, it was free. The whole dining experience took about 2.5hrs. The doors opened about 5min before 5pm. We were seated right away. The ambiance was great too. Very fitting. 3 chefs and 2 assistants present. They were on the quiet side, but did converse with the guests intermittently. The chef assigned to our group (younger), was very friendly and personable. We enjoyed our time here, and the food was delicious and tasted fresh. They pay attention to the details based on their preparation/presentation of each item on the menu. Overall, a great experience! Yes, it is costly, but not out of the norm for an omakase at a more intimate setting vs at a sushi bar or restaurant where you can order a la carte. We didn't order any alcoholic beverages, but I don't think you really need them anyway. The course ended with hot ceremonial matcha tea, which was perfect. They prepare each item on the spot also. As we left, the 3 chefs were standing outside to greet each guest off, and provided the menu for the night in an envelope. Will return hopefully soon!

To book at this restaurant, you must go through the website Tock. They will charge you in full for the meal with the automatic 20% gratuity. If you order drinks during dinner, that will need to be on a separate tab. We booked our reservation about a month in advance. They start the Omakase about 15 minutes after your scheduled reservation to give enough time for the customers who arrive late. Street parking was pretty easy to find. Once you get seated, they ask if you want sparkling or still water and give you a drink menu to look over. The chefs go over the fish they are about to serve, the ingredients for the night, and give instructions on how to eat the dishes. The fish was very fresh and the Ingredients they used for their spring menu was very bright and refreshing. The meal had a decent amount of food. Wish the meal ended with the sorbet instead of the ceremonial matcha since it was pretty bitter and left a lingering taste. The restaurant was decorated in a very modern theme. The waiters were very tentative on refilling our water and removing our plates and cutlery to prepare for the next dish. We enjoyed this omakase experience.

We were recommended Kinme by one of the other omakase chefs, and so we figured a late Valentine's Day dinner would be a nice reason to treat ourselves. The service is impeccable, and the courses themselves are numerous. The presentation is spectacular, pulled in further by the environment and decor, which comes off as a sleek and modern, yet intimate space. The flavor combinations were delicious, and not a far fetch from competitors. The fish was, predicably, perfectly prepared and served. However, among the standout aspects, other than the design of the space and the unique tableware, were the matcha service, the wagyu courses (hands down the absolute best wagyu preparation we've had to date), and the use of unique ingredients (a point we love at another frequented omakase in town). While old favorites like aji, kinmedai, sapa, and of course toro, were repeats from other omakase restaurants, it didn't diminish what Kinme has to offer. In fact, it's the cumulative nature of these amazing preparations of recognizable fish, sprinkled in with unexpected flavors and dishes throughout the service, that make Kinme one of what I'd consider San Diego's best omakase.

My friends and I have been to many (6) omakases and this is the best so far! The chef and owner did an amazing job. Come hungry because the food is delicious and plentiful. The service is amazing as they fold your napkin every time you get up. 10/10 recommend!

So far this place has raised the bar for best Omakase in San Diego. Been to so many awesome and amazing Japanese places but this has really set them ahead of the rest. Quality ingredients, presentation, seafood and beef from Japan, and the way they explain each and every item in a professional manner. It was difficult getting reservations here as it took months to get the right time. So happy I did and can't wait to come back after the New Year to see what the new menu will bring. For sure will be back!

When it comes to $$$$ restaurants, I review on a stricter criteria. Because if you are going to be taking hundreds of my money for a meal, it better be dang worth it! Unfortunately, Kinme is a one-and-done for me. I'm a sucker for omakases, but Kinme falls short. Flavors were too bold & much too heavy. Some dishes were too sweet, others were too salty. Even how they seasoned their fish, something tasted off. They use quality ingredients, I will give them that! Otoro & A5 wagyu, of course with fine ingredients like this, it will automatically up the baseline. But it's more than just quality ingredients. The flavoring is key. The balancing of flavors is even more critical. [I also found that the oyster in one of the dishes did not taste very fresh (it was *fishy*), and there was very minimal uni.] But that's an aside... Don't get me wrong, this was a very unique meal. Diverse array of dish types. Beautiful presentation. But that's what it was... an experience. An experience that I personally would not repeat again. Not for $250+ per person. It simply wasn't worth, in my book. I'm glad I tried! But it's a one-and-done. Across the board, we all said it was okay. Not great. Not a place we would re-visit.

In town for work, made the reservation a couple weeks prior. A phenomenal evening to say the least, super welcoming and the food was amazing. Wine list is also great! Very intimate and private seating which is always great!

Kinme is a very solid dinner experience that is slightly cheaper than some of the other Omakases that we've been to. The chefs are very welcoming and they even greet everybody and give a short group explanation of each dish which adds a bit of intimacy to the experience. There is street parking along 5th and adjacent streets which appear to be paid parking for the most part. 6th Street is also an option and is free along the side closest to Balboa park. The entrance and overall vibe of the restaurant is very modern with the lights focusing on the bar. All of their fish were fresh and tasted amazing with their corresponding seasoning, especially the barracuda and otoro. They also gave us a pastry with wagyu (I forget what it was exactly) which was very similar to a pate chaud. This was very unique for us since we never even thought of serving it like that, and the taste was exceptional. However, their non-fish courses were a bit underwhelming. The chawanmushi was good but lacked seasoning. The ice cream dessert was pretty basic compared to other Omakase restaurants that we've been to. And the wagyu hot pot at the end was a very interesting concept, but cooking the wagyu in the broth didn't bring out the flavor very well for us. Either way, the low points of the dinner experience didn't have as much impact as the good points. Overall, we enjoyed the sushi and the exceptional service.

Visited here during our visit to SD after having been to Azuki Sushi the night before and everything, from food to service to the ambiance, was absolutely on point. Everything was worth every penny. Interior is extremely nice and clean. And nothing that was happening outside was disturbing this experience. Food was amazing. Very well curated and everything tasted amazing. I am no food critic and don't have the God's tongue, but the food here was absolutely the best I have had. Portions were great and we were quite satisfied by the end. I cannot put into words the joy my friend and I felt eating here. I really enjoyed watching the chefs work right in front and it is nice to have each course be explained by the chef. The pairings were very well curated as well. And the pourings were very generous. I highly suggest doing the pairings as it is super worth it. Service here is also absolutely phenomenal. The servers were very attentive and nice. They were by not bratty like some servers I've come across at omakase restaurants. They were very accommodating without being overbearing, and cordial without being overly friendly. The service here was better than some of the Michelin restaurants I've been to in New York. This place is newer than some of the other places and I'd suggest you visit this place before it becomes too hard to get a reservation at.

Kinme is a beautifully executed omakase that captures the essence of San Diego through use of local foods using stunning Japanese techniques and traditions. The recently opened spot is in a modern and sleek corner across from Balboa Park. The interior is clean and gorgeous in its minimalistic simplicity. The wagyu puff is possibly one of the best dishes I've ever eaten. The creativity of each course highlights the ingredients and elevates them. The ice plant dish was so unique and I was left wanting more! The meal comes to an end with a traditional matcha ceremony. The whole night was elegant and delicious. Will be going back!

I was spoiled with a bday dinner at Kinme. I've wanted to go for a while now, but the $200 price tag was steep for me. Yet this might have been one of the best meals of my life and in hindsight was worth every penny. The personal ambiance upfront with the 3 chefs, the mellow jazzy hip-hop style beats playing, and the fulfilling ten course Omakase made it a one of a kind experience (albeit it my first true omakase experience). I learned all 3 of the chefs recently went to Japan to tour, train and work with other high end omakase style restaurants throughout the country, and that these last two seasonal menus were adaptions with some of the stuff learned on that trip (it was the spring to summer transition menu, they have 5 menus a year). Anyways, every bite was mind blowing and I'd highly recommend for a special occasion. I wish I had $2500 to spend so I could go 5 times a year and try each seasonal menu!

Worthy of a Michelin Star. Better than Nobu. One of the best sushi restaurants I've ever been to... and I've been to a lot. Extremely good service. Impeccable preparation. Solid sake pairings. Highly recommend.

Definitely one of the best kaiseki omakase spots in SD! The atmosphere is modern and minimal, and each dish is super creative. I was worry about the portion size but , it's just right, which is rare for omakase. My favorite dish was Radish with miso that was perfectly cooked and delicious. Only downside was having to catch the server's attention for drinks, but hey, maybe I just drink too quickly!

All I have to say is WOW. This was my first and definitely not my last omakase experience, and I was so impressed with everything about my experience at Kinme. This restaurant is small and seats 10 folks, so reservations are definitely needed. They offer two seatings, so spots are limited. Since they are truly focused on the seasonality of their ingredients, their menu does change seasonally but there are 10 courses included dessert. Prior to each course, they explain how to consume (the order you should eat, whether you should use your hands, etc.), and the source of their ingredients so it is definitely very interesting. By the 5th course of the Wagyu Tartar Puff, I was already getting stuffed and nervous about how I would finish the meal. I learned during this course that this establishment is actually a sister restaurant to Azuki Sushi, which is down the street from Kinme. Their tartar puff was actually developed as a result of trying to figure out how to best use the fat rendered from the Wagyu, so they decided to incorporate into a pastry. The fat is also used in a cocktail at Azuki. I didn't take any pictures so as to fully enjoy the experience, but all the dishes were presented beautifully and tasted fantastic. Their service is truly top notch--the waiters are very attentive throughout the meal, and the chefs were so friendly. The chefs are there to greet as you as leave the restaurant and provide you with a copy of that evening's menu. If you have a chance to try out Kinme, I highly recommend checking out for a special occasion!

If Kinme doesn't get a Michelin Star in the future, I'd be shocked! The experience was absolutely top-notch from start to finish, from the attentive staff, to the tied-together decor and ambiance, to the quality seasonal ingredients, and of course the unique and innovative flavor combinations. You'd be a fool to not give Kinme at least one chance! - PARKING - Very difficult as parking is quite limited around the area. Parking spaces can be found on adjacent streets, but be mindful of any time constraints! - SERVICE - Book your reservation a month in advance on the 1st of the prior month (i.e. if you want to dine in September, you book on August 1st). There's only 2 seatings (5pm or 8pm), with only 10 seats available. These seats get taken quickly, so be prepared to book! When you arrive, you are immediately facing the bar and the chefs that are preparing your dinner. The waiting staff is extremely attentive, always making sure you're comfortable and every need is met. They fold your napkin when you leave to the restroom! Although the chefs are busy working away throughout the entire service, they take the time to converse and do pulse checks to ensure they are delivering on all fronts. Spoiler - they personally hand you a menu of the dinner that evening as you leave, and say goodbye to you at the door. - FOOD - The menu changes about every 3 months, to be in alignment with the freshest ingredients! I was consistently blown away by each course, with the flavor combinations and quality of ingredients. Some highlights: - Grilled Baby Corn, West Kojij Miso Aioli, Tomatillo Salt - Hay-Smoked King Salmon - A5 Wagyu Tartar Puff, Pickled Daikon, Caramelized Onion Jam - Chawanmushi - Free Range Egg, Corn, Cilantro Flower, Corn Puree, Corn Husk-ash - Edomae-Style Nigiri (Kanpachi, Kinmedai, O toro) - Tomato Soup, Shiso Oil - Coconut Sorbet, Bing Cherries, Rainier Cherries, Miso Streusel Did I list the entire menu? Almost! Literally everything was so amazing, I couldn't pick a favorite even if you asked me to! - OVERALL - A pretty penny, but I thought it was completely worth it! I will 100% be back once the new menu is in rotation... and will try to come back every new cycle!

One of the best dining experiences by far ! This is a well thought out and delicious sample of Japanese cuisine and service . We were celebrating our anniversary and this place made it extra special. We are coming back .

Came back to try out the Winter Menu! Once again we left very satisfied. A lot of similarities to the Summer Menu we previously tried with winter vegetables (turnip, parsnip, root veg etc) with the highlights remaining the wagyu tartare in choux pastry, sashimi with smoked ora king salmon, the wagyu dish, and the exceptional hojicha ice cream (with perfect textural complements with the wafer, meringue, and berries). Service and ambiance once again were excellent, though we felt a bit rushed at the end. Overall would definitely recommend for a fun omakase experience in San Diego.

What an AMAZING dining experience in a beautiful setting! I get nervous about "fusion" as I like more traditional Japanese, but chef and his team absolutely nailed it! The seafood was very fresh and the subtle seasoning, smoking, and garnishes really highlighted each dish. Everything was very well balanced and memorable. There were a few nigiri pieces I would normally skip as they were fish I don't like, but wow, it tasted amazing!! Kudos to the chef for a delicious meal and a wonderful filling experience (don't eat before you come). Everyone was very nice and service was perfect: attentive without being over-bearing. My favorite omakase meal in San Diego thus far, maybe favorite in usa. I can't wait to come back and do it all over again (in a few weeks!)

Amazing, just amazing. My sister & I had a double date here with our husbands on a Wednesday. The sushi quality was legit & the ambiance was on point. I loved the intimate setting! The chefs were all talented & so humble. Service was immaculate & I felt taken care of. Many times when I have omakase, I'm always still hungry after. Not here! I was so full, I almost didn't make it to dessert. The toro was so buttery, it melted in my mouth. Everything was fresh & well executed. My husband is extremely picky & I was surprised that he enjoyed everything! Not one dish was a miss. I forgot how many seats there were, maybe 12? I think it would be fun to come back with a group of 12 friends & take over the whole place, but honestly it was perfect for date night. The whole experience is well worth the coin & I can't wait to come back. If you're on the fence about coming, I urge you to give it a try. It did not disappoint!

A few reviewers have already predicted this Kaiseki-inspired omakase restaurant in Bankers Hill will be rated with a future Michelin star. They may be on to something as the owners of Azuki Sushi opened Kinme ("gold coin") in mid-March. Since then, the Tock reservations have been challenging to obtain since only ten seats are available. The operating hours are from Wednesday to Sunday with two seatings per night at 5 pm and 8 pm. You pre-pay the entire $175 course with a 20% tip added. Our party of four sat at the central table's right side where one of the sous chefs was dedicated to serving us. The space had been transformed from a ramen eatery to an ambiance emulating a traditional tea ceremony room. Compared to other omakase-only venues, the presence of a stovetop and oven right behind the chef stations was different. You could observe the staff preparing the courses that required cooking. At other Japanese spots, this activity is typically done out of sight in a back kitchen. Executive Chef Nao Ichimura and his team introduced themselves and then proceeded to explain the immersive, progressive sequence of the meal. Some of the items (fishes, Miyazaki A5 wagyu beef, uni, wasabi) were shown to us in their respective display vessels. Watching Chef Nao light up some hay to smoke salmon fillets in front of us was a treat. Our sous chef also employed a torch to fire up some binchotan charcoal for protein grilling. The ten-course menu began with Sakizuke which was two starters... oyster with white sturgeon caviar plus blood orange pearls; and asparagus tips, Koji tai-miso, cured egg yolk, spring peas, and shallot crisps. The Kumamoto oyster was chilled on ice and concealed by the caviar and pearls. The cold temperature made the first starter function like a palate cleanser. I didn't notice the egg yolk in the second starter, however the asparagus was tender and contrasted by the crispiness of the fried shallots. Next was the Nimono which was a simmered course. Tai (red sea bream) was served in a dashi broth with baby purple artichokes and spinach. The skin was left on and crisped which provided texture. The fishbone-based liquid was mild and easy to drink. The Mukozuke (sashimi) course followed with these items... Ora King Salmon, Hotaru Ika (firefly squid), Tuna Akami (lean bluefin meat), and Kobujime Hirame (konbu-marinated halibut). The presentation was fantastic. A cape gooseberry was included in the middle of the plate to give a small raw bite of tartness. The hay smoke-infused salmon was my favorite. Yuzu miso coated the squid which rested on an Okinawan sweet potato chip. This set of raw preparations was completed with an A5 wagyu tartare puff that contained pickled daikon and caramelized onion jam. The choux pastry was sliced in half with the tartare mixture stuffed between the delicate dough. Hassun, an expression of the spring season, came next in the form of chawanmushi using free range egg as the savory custard base. Maitake mushrooms and Dungeness crab ankake were the other components. The thick clear sauce loaded with crab meat elevated the heftiness and flavor of this dish. Hanomono (rice) was then presented as Edomae-style nigiri sushi in this order... * Amber Jack (kanpachi) * Kinmedai (golden eye snapper) with konbu salt * Saba (mackerel) oshizushi * Chutoro (medium fatty tuna) topped Zuke (soy sauce cured lean tuna) * Chutoro bincho-seared * Uni (sea urchin roe) with Ikura (salmon roe) * Anago (saltwater eel) The seared kinmedai and chutoro were my favorites as I love a light char. The oshisushi was a pressed sushi in which the saba was shaped in a cylindrical mold and then cut into pieces. The combination of the two roes made for a cup that tasted like ocean brininess. Wanmono (soup) was then served as a spring pea broth with a dashi base. Drops of nasturtium (wild nettle) oil created dark spots on the soup that acted as herbaceous accents. The liquid looked thicker than how it actually tasted which was much lighter. Yakimono, a grilled course, was my peak of the evening. Two unctuous slices of wagyu zabuton were served with potato puree, thumbelina carrots, and roasted oyster mushrooms. Maldon sea salt was sprinkled on the meat to bring out the natural flavor of the cut. Kashi, a dessert course, wound down the progression with a strawberry gelato accentuated with green tea powder and meyer lemon. The fruit bits on top of the gelato made for a more intense strawberry flavor. Traditional matcha tea service ended the dinner. The chef scooped matcha powder, sifted it into a bowl, poured hot water, and mixed with a bamboo whisk until froth formed. This green tea was much lighter than what I normally drink. Some may have an issue with prepaying a gratuity. After the experience, I find it difficult to believe Kinme's level of service didn't deserve the prespecified amount. As we left, the chefs were standing outside and bowed before handing an envelope with the menu inside... wow.

Came here for for their first seating at 5. It was an amazing meal from start to finish. The presentation and level of service was 5 stars all the way! Its a modern kaiseki experience, so its more than just your typical sushi Omakase. There are specific courses of simmered, grilled, ect. Starters (sakizuke) Kumamoto Oyster with blood orange pearls, yuzu and caviar. Very small oyster but it was very refreshing with the yuzu and blood orange pearls. Asparagus with Miso made from the bones of the Tai, cured egg yolk and fried shallots, and spring peas. The asparagus was amazing, I don't know how it was cooked; it was tender but still had the color of being uncooked. The fried shallots added a nice flavor and texture. The spring peas were very fresh and sweet. Simmered course (Nimono) Crispy Madai (sea bream) in broth made from the bones, baby purple artichokes, and baby spinach. I liked the flavor of the broth and the crispy Madai, the artichokes and spinach were soft which provided a nice contrast. We were encouraged to drink the soup too, which I would have done anyway! Sashimi course (mukozuke) Akami maguro (lean red tuna), Kobujime Hirame (halibut marinated with Kobu), Ora king salmon smoked in hay, Hotaru Ika (firefly squid) with yuzu miso on Okinawa sweet potato chip. My favorite was the Ora king salmon smoked in hay, the smoke really came thru and added a lot of depth of flavor. There was real wasabi provided as well as a cape goose berry as a palate cleanser. The goose berry was pretty cool, it had the texture of a grape tomato but the flavor of starfruit, it was really refreshing. A5 zabuton (chuck roll) tartar puff, pickled daikon and crispy chip. The Pate a Choux (puff) was delicate and light. The wagyu fat was rendered and mixed in to the tender slices of meat, while the daikon and chip provided a crispy textural contrast. I liked that they presented the meat to you before they prepared it so you knew exactly what you were getting. Chawanmushi (egg custard) came topped with Maitake mushrooms and Dungeness crab ankake. Though it had great flavor, I thought the chawanmushi was slightly over done, a bit firm for me. Still a superb dish. Rice course (Han mono) Nigiri Zushi Kanpachi, Kinmedai seared with charcoal, saba roll with with umeboshi and shiso, maguro zuke (tuna marinated in soy and sake), chutoro (tuna belly), San Diego Uni and ikura (salmon eggs) chirashi, and anago (salt water eel) with salt and zest. My favorites were the charcoal seared kinmedai, it added a nice charred taste that you don't get with a blowtorch. I also liked the freshly grated wasabi on the Uni and ikura, it looked like it was a lot, but I almost didn't taste it at all because real wasabi is very mild and doesn't linger like fake wasabi. Soup course (wan-mono) Spring Pea soup, made with the pods of the peas (used in the asparagus dish) they are cooked and blended into a soup with oil made from local nasturtium. The pea soup was tasty and had a good texture to it, the nasturtium oil added a slight peppery taste to it. Grilled course (Yaki mono) Miyazaki A5 wagyu zabuton (chuck roll) on potato puree, Thumbelina carrots, and roasted oyster mushrooms. The wagyu was cooked very well, it was soft and tender and the potato puree was silky smooth Dessert (kashi) Strawberry gelato made from Tamai family farms strawberries, and Meyer Lemon meringue and green tea powder. This was the most flavorful strawberry gelato ive had, OMG so good! The strawberry flavor is so intense! The meal finished with matcha green tea made the old fashioned way mixed individually by hand where it formed a nice froth around the edges. Its a more mild green tea, but if you're not used to Macha tea its pretty strong. I liked that nothing seemed to go to waste, the bones of the Madai were used to make the broth, the Tai bones were ground up to make the miso in the asparagus dish, the pea pods from the asparagus dish were used to make pea soup. I liked the showmanship of it all, the smoking of the salmon, showing you the quality of the beef before preparing it, explaining each dish before it was served, waiting for you outside when you leave, presenting you with the menu. So many little details. The restaurant is reservations only, there's 2 seating per night, 10 seats per seating. It must be prepaid in full plus 20% tip. $175 + tip + tax comes to $224 per person. The price is non refundable for no shows, so choose your friends wisely! The nice thing is when you go, you don't pay a thing, only your beer, sake, or tea (if you've ordered anything) which softens the blow. It's omakase style so everyone is eating the same thing you may not ask for specific items, but they do ask if you have allergies. You can ask for no wasabi but I suggest you try it, because real wasabi is really mild. The price might be high but the level of service that you receive is amazing. Im sure there is a Michelin star in the wings.

We made reservations online and it was easy. We arrived early and went across the street for a cocktail. When we arrived, we walked in and were seated right away. We were presented a drink menu and we ordered the wine/sake pairings. The meal started shortly after that. Presentation and pace was amazing. Nigiri was amazing and fresh. The wagyu dishes were out of this world! Can't wait to return!

Very much enjoyed this place. It's an omakase/Kaiseki spot that is progressive focused, so your meal will be very creative/seasonal with different ingredients and flavors as opposed to the traditional omakase sushi. And being Kaiseki, the menu is not limited to only sushi. I enjoyed every course, and each had their own nuances, and was stuffed by the end of the meal. Thank you so much Kinme team.

To be fair, this is more like 3.75 stars but I don't have that option. I definitely have a higher bar for restaurants that command higher prices. There were 10-courses and I can honestly say that I only enjoyed maybe half. The service was excellent, the ambiance was great but the food fell short. I felt conflicted with this review as I'm comparing it to Michelin star restaurants in the NYC which is a different animal. The food presentation was nice but the flavor was expected and I couldn't help but feel like I've tasted this before. Some things were a little too bland or way too salty. If you're a sucker for decor...which is something I always notice...then you might be abit more forgiving. Otherwise, I'd say wait abit to see if they improve on things.

This isn't just a dinner, it's an EXPERIENCE. And an amazing one at that. The food was amazing and were flavor bombs left and right. The seafood and meat tasted super fresh and the chefs take you on a journey with each dish while also highlighting the local produce in the area. The place is super nice and definitely feels upscale. The customer service was impeccable and my glass of water never ever reached below half full since they were so on top of it. 10/10 highly recommend.

This place is amazing. Omakase is typically pricey and this is no exception, however the quality is incomparable to any other sushi place we've ever been to. The courses were diverse and the quality of the fish was outstanding. It is amazing watching all the sushi chefs prepare your courses and the overall experience was fantastic. This is a must visit for a date spot and such a hidden gem in San diego!

Another great Kaiseki option in San Diego. The food and service was top notch! I was sorry to see Hachi Ramen gone but Kinme opening in its space makes the loss much bearable. It was a very intimate omakase bar experience and the ingredients (seafood and meat) were very fresh and tasted fantastic! It was a wonderful mixture of classic and modern kaiseki with new creative dishes. My favorite of the night was the A5 Wagyu Tartar Puff with pickled daikon and caramelized onion jam. I'm not much of a beef tartare fan but this dish with the pastry puff was simply delicious and amazing! The chawanmushi with morel mushroom and dungeness crab was also very yummy and sweet. And the Spring pea soup with nasturtium oil was savory and warmed the soul. Definitely already looking forward to securing the next reservation!

Calling it now, this spot will be getting a Michelin star in the next cycle. Hands down one of the best sushi experiences of my life. Very different vibe than Addison but top notch service and quality. Unsure when I'll get an occasion to come back, but worth every penny. Highly recommend the sake and wine pairing. On point with every bite and sip!

Words really can't describe how delicious everything was. Still processing it. This truly was a culinary experience where every course and piece was introduced to us personally by the chefs and you could see them working - meticulously - through every single piece. The quality of everything was extraordinary. The ambiance was calm and the service was all on point to the point of filling your cup even when it was half full. And when my friend dropped something, the waitress immediately grabbed it for her. Everything from the quality of the fish, to the very special and unique serve ware - from the little cups to the wood spoons and even the beautiful sake cup collection - was a feast for the eyes, nose as well as mouth. The meticulousness throughout every part of the experience shows just how detailed oriented and thoughtful the owner Shihomi was in creating a once in a lifetime experience for anyone who enters the door. The menu changes every season - if not even more. I'm definitely going back for more - and hopefully each season. My favorite was definitely the Mukozuke sashimi course. I got to taste flavors I've never tasted before - from the Hay-smoked Kin Salmon to all the other pieces included. The bite by bite of the Hanmono nigiri sushi course was a dream - from the least fatty tuna to the king of all tuna bellies. The course ended in an absolutely deciious date ice cream. The flavor and textures of the crushed meringue made the desert just the perfect amount of sweetness. And to top it off.. we got to experience the short version of a matcha tea ceremony while listening to calming music. As I said before... I'm definitely going back. And I highly recommend this experience if not at least once, if not more!

Had the pleasure of dining here this weekend and it was amazing!! Everyone was so nice and welcoming and knowledgeable about the food and drinks. It was so fun to watch the chefs prepare our food and tell us about how it's sourced and prepared. It's my new favorite omakase in San Diego and I can't wait to go back!

Love love love this restaurant! I love the ambience and the professionalism of chefs. Food quality and presentaion is excellent. They are very creative and flexible in accomodating my dieraty restrictions. It was such a joy to watch chefs preparing our meals. It was a nice surprise to see chefs standing at the door on our way out and greeted us. Felt so special:)

Beautiful elegant experience! The expert Chefs were amazing. Very nice Staff. The wine and sake pairing well worth it. The most tender octopus I've ever had. We plan to go back for next seasons menu. Thank you, Team Kinme.

One of the best omakase experiences in the world. Truly. Food, ambiance, experience. Kinme is an absolute dining delight. A haiku summarizing a phenomenal experience: A taste of heaven Your senses will set a-light Dine here and be thrilled Thank you chef!

A premiere omakase experience from start to finish. Upon walking in it almost feels like you're walking into a zen kitchen and where a show will be performed in front of your eyes. There is just one row of seats of ~10-12 (?) chairs and lends itself to a very intimate experience with a total of 3 chefs dedicated amongst the left, middle, and right sections as well as 2 wait staff positioned behind. Dining flows through harmoniously throughout the evening with this set up and you are not denied the experience of interacting with everyone because of this thoughtful set up. Throughout the night different scents, sounds, and sights emerge. Rich earthy smells of the binchotan burn while a calm meditative soundtrack music gently wisps through the restaurant. The choice of the bold and beautiful marble wall in the back was absolutely gorgeous and completely brings you into a whole new world while you enjoy your meal. Our waitress Ai and dedicated chef, chef Andretti were absolutely wonderful and very observant of needs. Thank you so much It's a small detail but whenever I am at a business where your water cup never runs out, you know their staff operates at very high levels. Andretti was conscious of the amount of rice we were eating for the nigiri and asked if we'd like to tone down or up the amount to fill (or slow down the fill) of our stomachs Of the dishes on this night's menu I thoroughly enjoyed the sashimi course and felt that the Salmon stole the show. Well smoked and savory and *shudders* oh I need to wipe my drool off my mouth real quick.... If I had to pick a least favorite... the asparagus soup would maybe take that pedestal though I think it's just cuz I'm not a big soup guy :P The most interesting dishes would be a tie between the starting dish (Sakizuke) for it's introduction of textures, flavors, and color and the A5 Wagyu Tartar Puff for being something completely unexpected. Side note: I wish we could taste the wagyu more on its own as it was quite mixed in with other flavors Lastly, the night we were there we met several people who had come back for their second time or more which speaks to the relationship building and greatness of this restaurant. We also had the pleasure of meeting a cute couple (shoutout to Arthur and Christa, hope to see you two again!) I cannot wait to come back at a future date and explore some more of what Kinmei has to offer

This is my type of food! All dishes were beautifully and creatively crafted. so delicious! Love the service behind the counter, where each dish was described with all the fine details. The servers were on point, sharing the important details of the wine/sake pairing, refilling water, clearing plates, without being asked. The ambiance is perfect for this intimate fine omakase experience.

Excellent special occasion omakase. While there is a heavy emphasis on raw seafood, their cooked dishes are also excellent. At $250/pp ($195 + gratuity and tax at time of booking on Tock) this is not a cheap meal but there is definitely value in that price with the generous use of "upscale" ingredients like toro, A5 Miyazaki wagyu, or caviar to name some (in truth, the kinmedai among others is also up there but people don't equate that with the same level of deference compared to the aforementioned products). My spouse and I left belly bursting full - perhaps even too uncomfortably so. Service was attentive yet also unobtrusive. Ambience is a minimalistic presentation. Highlights include the hay smoked king salmon belly sashimi and the seasonally adjusted cooked dishes which did take on a bit of a more western feel (eg choux puff with wagyu tartare or braised wagyu with pommes puree and root vegetables). Some sushi pieces were the (relative) low point surprisingly. Least favorite was the toro sushi - not because it wasn't good but because it was 4 layers of varying tuna and too much to eat in one bite (felt like I was cramming 2 pieces of sushi all at once). Only complaints are that it seems like that some pieces are not allowed to shine on their own enough or that the pieces become too unwieldy for this reason. I'd give this place a 4.25 overall rating which unfortunately rounds down to a 4 in my book. Definitely worth trying out especially if you've given the other omakase experiences in the city a whirl already. of them at sushi

Absolutely incredible experience. It is hard to put into words how pleased we are. A complete experience from excellent service, intimate ambiance, and pristine courses. Each dish is delicately hand created with extreme attention to detail. The 3 Chefs are absolutely prestigious and extremely knowledgeable. They create the utmost best dishes. Highest quality we've ever experienced. We could feel how much work, dedication, and thought was put into each and every dish. If you are looking into an unforgettable omakase experience, we absolutely recommend.

What a wonderful experience. This has got to be one of the best Omakase experience in San Diego. You will leave with a full belly and happy

This place was incredible. They struck a great balance between traditional and experimental, and it was all delicious. The chef mentioned that their wagyu tartare puff was a staple, but they changed their full menu about 5 times a year. Seafood varied more often due to what was available. Their beverage offerings complimented the meal well. Can't wait to go back!