Matoi

TJ really makes this restaurant unique and puts his own spin, hearing hip hop music during Omakase. The chef is really interactive with everyone and makes the meal fun! For this experience, we did the Omakase. As for drinks I started off with a Suntory Premium Malt Small. Then 3 Small Appetizers - Tako Jelly, Ankimo, Misotakai, Sashimi Combination - Toro, Mirugai, Kanpachi, Namadako, Aji, Okiaji, Hotate, Palate Cleanser - Negitoro Sumaki, Grilled Dish - Mehikari, Fried Dish - UchiwaEbi & Wakasagi Tempura, Steamed Dish - DobinMushi, Nigiri - Nodoguro, Aoyagi, KobujimeHirame, Hagatsuo, Sawara, Sanma, KamaToro, Uni, Dessert - Green Tea Ice Cream. When it comes ot the Small Apps, I would rate it like 4/10. Sashimi 2/10 - I really hated the Octopus and clam. I really really really liked the Palate Cleanser Negitoro Sumaki. The Grilled Dish - Mehikari was great too. Fried Dish tempura was 5/10. Steamed Dish was 5/10 too. As for Sashimi the ones that were good was Nodoguro, Hagatsuo, Sanma and KamaToro. These were ok: KobujimeHirame, Sawara. The one I didn't enjoy was Aoyagi (Conch). Nice to experience, great food and a fun meal!

I've been to a lot of omakases, especially around San Diego, and Matoi is definitely one of my favorites. One of the best things about Matoi is that the selection of fishes is fairly different from others. So whenever I come here, it feels like I get to try something new instead of a menu where I've tried it all before. I highly recommend you try it at least once while you're in San Diego. It's a must try and worth the experience. TJ is really knowledgeable and you can get a fun conversation with him.

It is an absolutely wonderful and intimate omokase dining experience. Every dish was well thought out and curated according to what is in season, achieving the exceptional flavor standard that chef TJ wants to create.

A classically run, private Japanese omakase bar in a cozy space. The bar and kitchen are stocked with dozens of small batch, fresh ingredients, which change with the seasons. TJ (owner) and Takahisa (sushi chef) have a wealth of knowledge about their food and cooking techniques. As a starting appetizer, the mozuku was sweet and refreshing with thin angel seaweed and two barnacles. The ankimo (monkfish liver) was rich and dense, offset by lemon, green onion, and other garnishes. The miso tataki highlighted the fresh, meaty chunks of fish with peppercorns and ginger. The sashimi platter offered several seasonal fresh fish slices. The fresh scallops, bigeye tuna from Hawaii, Spanish toro, and raw sweet shrimp were standouts among the great spread. An ice cold oyster was served in a pristine washed shell with sweet and sour ponzu sauce. A great palate cleanser. The sweet shrimp head returned deep fried and crispy, placed on a bed of spicy, slightly acidic sauce. Great combination. A piece of warm, moist, and silky smooth Patagonian tooth fish was served with a miso sauce. It was paired with a fried miniature river crab from Kyushu on a little stack of crisp green beans and sesame sauce. Nice pairing of flavors and textures, along with grabbing you visually. The hamo and shishito tempura was served with three types of flavored salt. The summer eel and the green tea flavored salt was a nice match. The tako with jelly was a cold and clean dish. The octopus was lightly boiled to retain its tenderness and then chilled. The pickled cucumber provided acidity and crunch. It was topped off with a slightly sweetened plum jelly. The nigiri selection was OUTSTANDING. The chefs shared many fresh types of fish. The alfonsino / kinmedai was slightly torched to bring out a rich umami flavor. The tachiuo / silver belt fish was also lightly torched and such a nice bite. The Northern Californian sujiko was ikura joined by the fish’s membrane, which was a first for me. The kamasu / barracuda had a touch of lemon and natural oils. The jabara toro was referred to as tuna ‘bacon’ from Spain - cold, refreshing. The uni / sea urchin was farmed from La Jolla and was the best I’ve tasted (incredible). Overall great selection of fresh seafood that was treated very well by the chefs. We enjoyed learning about the changing seasons influencing Matoi’s daily menu and Matoi’s traditional sushi style from Japan (edomae). Also learned a great deal about the evaluation / decision process when torching / searing fish (based on fat content, skin thickness, fish type, etc.). Among many of TJ’s passionate beliefs is the topic of eating salmon or yellowtail sashimi. Warning - you’ll get a friendly earful of knowledge if you ask 😊

This was our second time at Mario and it was just as in redoble as the first time. It is the most authentic experience we have had outside of Tokyo. Chef is extremely knowledgeable and passionate about sushi and all of the different types of fish. Each dish is excellent and the amount of food you get with the omakase makes it the best sushi deal in town.

TJ is an absolute mastermind that caters to individuals who want the highest possible quality fish and service around. The omakase was sensational, everything was carefully curated and timed one after the other. I can't even say which one was my favorite, but I can say I've never left a sushi restaurant more full and happy. Everything is pristine clean, the ambiance is an intimate quiet setting but happily entertains a more talkative crowd if need be. I will definitely be back, this felt more like a class and introduction to the finest sushi I've ever had than just simple dining, incredible.

Matoi is hands down one of the best dining experiences I've had in San Diego. So personable and feels like a meal with an old friend with the chef. Honestly, we only come to dine with the chef cuz he’s hot. Anyway, highly recommend. A true San Diego gem.

If you want to eat the best quality and the most delicious Japanese cuisine, this is the place to be. Hands down the best in San Diego. I have been to all the San Diego sushi restaurants and even in Tokyo. TJ, the owner serves the food with so much love and pays attention to every detail meticulously. Matoi stands out amongst all anywhere. It is not just an amazing Omakase, it is a mind blowing experience for me. This one should really be a Michelin star place.

Food was amazing. I got to try some things I've never had before. Was lucky enough to try an autumn dish the chef only serves 2 months out of the year. Service was excellent. No complaints there. Restaurant is small and intimate. Nothing too overwhelming. I also really admired the ceramics used for our meal. I found the menu to be quite generous and unique.

Upon entering the restaurant, we were wonderfully greeted by the staff. The restaurant was small but cozy where you are seated at the bar with a full display of the chef and his performance of making each dish. Chef TJ walked us through each course, explaining what each dish contains, where they are from, what season is best to consume these ingredients and how to properly enjoy each bite. Some ingredients are rare and not well known by customers; chef TJ quickly grabbed his book and showed us what a specific lobster looks like. If you ask me, that's awesome as chef TJ takes the time to educate his customer, truly show his passion and knowledge of his dish (I've read some previous reviews stating he over explains and how he grabs a book to show how some fish or rare ingredients looks like). Each course was amazing, fish was fresh and every bite was seasoned to perfection. Every sushi place served tuna and salmon so why not try other fish variety? Chef TJ incorporates mackerel, squid, scallop into our menu and it blew my boyfriend's mind away-totally changed his POV. At the end of the dinner when most parties had left, my crew stayed behind and had an amazing experience with Chef TJ. We learned where he learned his skills, what inspired him to open his restaurant and a peek into his life experience as an individual who lived in Japan for a long duration (over 10 years if I'm not mistaken ). He taught us the Japanese culture and what he gained from his residency (yes he is white but get over it lol). I truly believe we judge a book by its cover far too quickly but once you understand what an individual has been through and their stories, it makes a world of a difference. Honestly one of the best restaurants experience I've ever had. Will definitely be coming back.

My husband and I love going around San Diego and trying new omakase places when we get a chance. So far we've tried Ichifuji, Moments, Sushi Ota, Sushi Gaga, Soichi, Harmoni 2b1, Hidden fish, and Komatsuya. There are many more on our list we will try, but the above is what I have Matoi to compare with right now. This one is one of those more intimate/traditional ones. There's only a limited amount of seats per session and everyone gets the luxury of sitting at the "bar" where we watch the sushi chef do their magic and get served our sushi one by one as we eat. I would have to say Matoi has been my favorite from all the ones we've tried, my husbands 2nd favorite. Our reservation was at 5pm. We chose to do the 2hr omakase, they also do offer a 1hr omakase option. They provide a combo of hot and cold foods. All the fish was so fresh. The hot foods were very tasty. They play interesting music - rap & hip hop. You can tell he is very passionate about what he does. Great place, would actually come back!

I've been struggling how to write the review for this Omakase experience. The experience itself wasn't bad. Chef owner TJ was very thorough in walking us through each dish. He was very detailed in his explanations, often times I felt he was perhaps a bit too detailed. For example, the lady next to me was curious what some of the fish looked like. Rather than just use words to describe, he would take out his fish book and flip through the pages. He did this a few times, grabbing the book and flipping through the pages in between using his bare and unwashed hands to make sushi. Thankfully I was one of 4 people who were served by the other sushi chef. I found the back and forth between the book and sushi to be unsanitary. Who knows where that book has been and under what other conditions he flipped through the pages! Another unsanitary thing I noticed was the moving shrimp heads were placed on each of our plates, but the chef asked us not to touch it because they will take them back and fry them. Well, not everyone listened because the annoying lady next to me was playing with the shrimp head. And guess what, her shrimp head got mixed in with all the others, so for all I know, I could've eaten the one that she played with! While I appreciate the attempt to wow us with the presentation. I wasn't particularly thrilled with the concept due to cleanliness. Chef TJ was anti-salmon and anti-yellowtail, and went through great lengths to try to convince us to not eat these 2 fish due to their high content of toxins. He insisted that sushi restaurants serve these 2 fish only because they are cheap, but these are very unhealthy. I would beg to differ. I took what he said with a grain of salt. If they were so bad for human consumption, I'm sure the FDA would have a thing or two to say. I love salmon sashimi, especially salmon belly, so it's gonna take more than some know-it-all chef to get me to stop eating it. TJ seemed to be very pro tuna and pro mackerel, my two least favorite fish, especially mackerel. I'm not a fan of him, but what I disliked the most was his arrogance. One of the customers was an old grandma who had never been to an Omakase, so she wasn't aware that the plate on the counter was for the chef to place fish on only. She had placed a piece of fish there and he rudely snatched away the plate and told her not to put her food on it. I thought it was rather rude, as he could've politely explained to her and taken the plate away. As a Sushi Chef, I'm sure he felt disrespected; however, his mannerisms were equally, if not more disrespectful. Another thing I noticed was fresh wasabi was not served. To me a good sushi restaurant should always have fresh wasabi. I'm not a huge fan of wasabi, but if I'm gonna have some, I prefer fresh over the packaged stuff. I noticed that a good amount of wasabi were smothered over rice for the raw fish served. Oddly enough, I could barely taste the wasabi. So far my review has not been very favorable, but it gets worse.... My friend wanted to try a few of the à la carte items so we ordered the sweet shrimp, tuna roll and chopped tuna roll. TJ convinced us to try the aged shrimp instead. He said that he killed the shrimp the day before. Man, we really regretted listening to him. To say that the shrimp was aged was an understatement. They were slimy in texture, an indication that they were spoiled. This goes down in history as the nastiest thing I have ever eaten at a high-end sushi restaurant. My friend and I looked at each other, debating whether to spit out the spoiled shrimp or just swallow it. We didn't want to make a fuss so we swallowed it. We paid for it later if you know what I mean.... The tuna roll and chopped tuna roll were very average, nothing special about them. If we only stuck with the Omakase, then I would give this a three star rating; however, the spoiled shrimp really brought this down to a one star. One of my pet peeves is being served spoiled food. There's no recovery from that. Also, I don't care how good a restaurant is, if the owner is not respectful, then I would not support their business. One thing I really liked was the sour plum wine sake, but the server replenished my friend's drink multiple times and never bothered to ask if I wanted another drink. For a $185 per person Omakase experience, I had expected better customer service and higher quality ingredients. There are so many other Japanese restaurants that offer Omakase experience. I would not recommend this place.

Earlier this week, someone told me - "you eat a lot of Sushi". I responded that I don't eat as much as I'd like to. And I blame experiences like I had at Matoi - because they set the bar so high that I refuse to go to places that I feel will end up in me leaving totally disappointed. So ... Ended up here with a friend for dinner. 5PM seating. Glad it was the early seating because parking in this lot can be challenging. Arrived on "Ran" time and hung out until the doors opened. No place to sit and wait FYI. No lobby or seating outside. It was all good - I stayed in my car with the AC. Parking was free. No time limit. Ushed in at 5PM. Seated at the counter. Three parties. Two behind the bar, including Chef TJ. And one server. In the small venue, with the chefs right in front of you - and the server on the opposite side of the counter - they were able to engage and make sure we were well taken care of. As for the Omakase. Overall, I enjoyed everything with only a few exceptions. I'm not normally bothered by textures, but one dish was slimy and that turned me off. It was one of the things I tried off the menu meaning it was served almost last - because if I had it first, my experience might have been soured. Otherwise, I enjoyed the cuts and portion sizes. I left fat and happy. Here's the answer to the question you're probably wondering about - yes, I'd go back. Of course, as it's in San Diego, and not, it wouldn't be regularly, but I'd definitely go back when the craving hits and or to take someone if they wanted to go.

We're die-hard fans of Edomae-style sushi and have tried it across the globe, so our expectations tend to be high. We were intrigued by this spot's promise of Edomae Omakase paired with '90s hip hop, but the overall experience didn't quite live up to the hype. The fish was fresh, but the quality was mid-tier. Freshness and quality aren't the same thing, and to really stand out, you need both. Based on that, we'd rate the food around a 3.5. As for the '90s hip hop, t was playing, but it was barely audible. Definitely not a defining element of the experience. The native Japanese chef was kind, respectful, and very professional. The American owner/chef brought a more casual vibe and cracked a few jokes, some landed, some didn't. All in all, it's worth checking out if you're curious about Edomae Omakase. But if you go, I'd recommend the $90 option over spending twice as much for a longer meal that doesn't necessarily deliver more value.

This will be a pretty long one, so get ready! First things first, if you're looking for the utmost "traditional" omakase experience... don't let a white man appropriating Japanese culture be the one to deliver on that. Chef TJ single-handedly ruined my experience here, by his unprofessionalism & lack of accountability. The day of my reservation, we received a phone call saying that the restaurant had overbooked for the 7:30pm time slot & they would be cancelling our reservation. The reasoning was that they were in a transitional period between softwares, & they hadnt noticed the overbooking until that day; since we had been the last party to make a reservation it was us they'd have to cancel. A few minutes later, the restaurant called back saying they could squeeze us in for the 5pm dinner, but we were not able to do this, as it was our anniversary & had other plans before dinner. They then said that they could get us in for the 7:30pm dinner, but we'd be seated at a table rather than at the bar. We made sure to ask if this would change the experience in any way, & we were assured over the phone that the experience would be the same, just not seated at the bar. When it was time for dinner, we were seated at our table, while the other guests sat at the bar. We were offered a complimentary bottle of sake for the issues we'd experienced with the online booking. So far, the night seemed to be picking up. Once dinner started, we realized that the guests at the bar were receiving more items than us; we noticed that our table was only displaying the $90 quick omakase, rather than the full experience. Obviously, this made the experience sour once again, as we felt isolated from the full bar experience AND we were not being delivered the full omakase, as we had been told over the phone. By now, the lack of communication was becoming very apparent. By the time other guests were reaching their first round of nigiri, our experience had come to an end.

Came here on a Saturday as a solo omakase diner. The restaurant is located in a plaza with plenty of parking, which is one of my biggest concerns for convoy. The interior is very cozy and unfussy and the hip hop music gave a casual vibe. I think there were 10 total people and the bar was totally full. Chef TJ served a unique variety of fish that I have never tried before plus some old favorites. I think that some of the composed dishes were a little lacking in seasoning. Everything was very well prepared and fresh. I did remove one star for the service. The service was a little awkward and unrefined. Drinks going unfilled, napkins not replaced, dishes not cleared in a timely manner before the next course came out, and the server constantly reaching over at bad times/bumping hands while I was trying to eat. Not to say the service was bad, just a little awkward.

We came here to try the quick omakase which lasts an hour and has 11 dishes. Chef TJ is welcoming and a fun character. The vibe is chill and laidback with 90s hip hop playing softly in the background. The rice to fish ratio in the nigiri is one of the lowest I've seen ever! Meaning the smallest amount of rice to fish. For my personal taste, the sushi rice could've used a bit more vinegar. But once the chefs switched to red vinegar for the sushi rice, it was perfect and complimented the fish so nicely. The otoro is one of the best I've ever had. I ordered a second round after the omakase was finished. We also ordered uni which was local to San Diego and it was sublime! Service could use some improvements when it comes to the small things, like offering water refills without being prompted, refilling ginger, wiping sushi plate after each dish or offering all guests with a bag the option for basket storage (I wasn't offered it but another guest who came after me was, not sure why the inconsistency). Overall, I'm not sure if I'd want to come back to try the full omakase before I try another restaurant. Although each nigiri bite was delicious, I can't say I was thoroughly wowed by what was served in the quick omakase. I'd recommend you try it for yourself though!

Located in the same shopping center as Mngo Cafe. Plenty of parking. This review is way overdue but I still think about how amazing our omakase experience was & that is all thanks to Chef TJ & his attentive partner! The 90s jams were bumping as soon as we walked in. We came for the nigiri omakase experience. I was sad to find out that they no longer offer just the nigiri omakase course, but I just looked on their IG & see that they do have it & it is 60 minutes for $90! I am so excited! The space is intimate. We ordered sake. Chef TJ was kind, passionate about his craft & incredibly knowledgeable. He created each dish with care & wow, everything was so fresh & so delicious! Make a reservation now! You will not be disappointed!

My husband and I were able to get a last minute reservation on a Friday for 2 at 5pm for Quick Omakase thanks to the owner and Chef, TJ, being very accommodating. Our whole experience was about 1 hour and the entire staff was friendly and attentive. The Quick Omakase was $90 per person; after drinks, 6 extra orders, taxes, and tip we paid around $404. We're frequent omakase enthusiasts so it was a pleasant surprise that there were fish offered at this location that even we haven't tried before. The meal went fairly quickly since they hadn't filled up yet so I was only able to take 1 picture of the food. Highly recommended is getting the frosty large beer - SO refreshing especially for the upcoming summer. The restaurant was small and intimate, perfect for a great dinner with friends and family or a splurge worthy date night.

Thank you Chef TJ and staff for taking good care of our rowdy party of 7! We really enjoyed the experience, it was very intimate and had fun engaging conversations. The sushi is more on the traditional side so the focus is more on the rice and fish rather than experimental toppings. We ordered a few different carafes of sake but our favorite was Black Dragon (and yes, the chef is more than happy to drink with you!). I've had quite a bit of omakase in san diego, and this is one of the better ones for overall experience. I'll have to check out this place again the next time I'm in town!

Incredible. I can not recommend this enough. This is the best omakase experience. Make a reservation today!

Went for early seated lunch. Service was superb. The music was bumpin! Especially for this west coast, girly! The food was very filling and each piece was delicious. This is for the adventurous! Don't come here unless you truly appreciate seafood. Would love to come back.

Wow I had one of the bestest omakase in my life. At first I was skeptical since the chef was non Japanese but wow food and drink were one of the best! I can tell chef Tj is veryyy passionate about what he does and serious about good eating. I looooooved every bite and I can't wait to try different season fish. The ladies were very nice. The place is very small but intimate. I wish I could eat the goodness little sooner but chef TJ had a lot of interesting informations to share during his prep so I really enjoyed full 2 hours and 30min dining experience. I would love to come back here again. Really really loved the food and taste, my favoriteeee omakase ever

Still one of our favorite omakase experience in San Diego. One of the best with quality, variety, service and entertainment. Chef TJ still making sushi fun and exciting and no shame with making us eat sushi the way he wants us to eat it (no additional soy sauce and 90s gangster rap blasting in the background). We always have a good time here! Make resos thru Tock and pay the deposit. It's a small bar area but the omakase is to die for!!! We love the jabara toro and the nodoguro. Uni doesn't have any funk tasting and it's the only uni I enjoy. Their chawanmushi is always so delicious too. We tried recreating that at home with no luck though... worth the price, come and eat sushi while listening to 90s gangster wrap.

Matoi was one of the best omakases I have ever had (also the most expensive). Chef TJ knows his stuff. I treated my partner here for his birthday after years of wondering what was behind the mysterious, wood-paneled storefront. We were seated with six other individuals at a bar. The restaurant can only accommodate 10-12 people at most. This was much more intimate than Tadokoro in Old Town. There were clearly regulars in attendance who talked to the chef like an old friend. He is extremely creative and knowledgeable while also being outgoing and boisterous. The way this guy knows how to multitask is incredible, truly. He also curated a very fun vibe for the night with 90s hip hop playing in the background. We were served a 7-course meal (with many components)--the menu for the night is in the pictures below. I liked how well-balanced and artfully presented this meal was--there was a soup! Sashimi! Nigiri! Tempura! Grilled fish! Dessert! In addition to the set menu, you are allowed to order additional items from the kitchen. We got additional orders of uni tempura, buttered conch, fried lotus root, and some hyper-seasonal fish that the chef recommended. Being that this omakase was 3 hours, I left just a little bit hungry (lol). The time between dishes is not a bad thing--it goes to show how freshly prepared everything is and gives you time to chat and digest. Be sure to come for a meal before TJ eventually retires and goes back to Japan.

A delicious omakase in San Diego! Shoutout to our cousin for taking us here! We had a reservation at 7:30PM for a Saturday evening meal. I believe we were sat on time and we got right into drinks and the course. Staff was friendly checking in on us and Chef TJ was fun, positive, and created a great omakase environment! I won't go into too much detail of each fish (as the menu can change with each service), but for the value, I thought it was an amazing meal! Parking is relatively easy to find in the plaza. I'm headed back to San Diego next week...so I'm going to have Matoi again :D twice in 2-3 weeks is my kind of vibe!

If you like an Omakase experience ..come here! The chef -TJ , is knowledgeable in what he serves and lead you to a whole course of excitement. The choice of his fish is amazing and his creations is unique and opened your palette. If a chef were to put his heart into a dish and its for the customer to experience ... is this. He is meticulous and just awesome. Love love love ! Ps. This it's not my first Omakase

The whole experience was fantastic, we had such a great variety of fish. It was very authentic from the food, to the service to the ambiance. We loved the menu and how detailed and well rounded it is. Food was delicious!!! Highly highly recommend!!! thanks to the chefs too because they were super personable and we enjoyed our time there!

Matoi is our main omakase spot in San Diego. There's really no place that comes near it 1) Uniqueness of the fish: TJ is incredibly thoughtful about the seasonal fish he features. He tries to use different parts of the seafood when possible, and he enables his guests to truly appreciate the main ingredients for what it is 2) Laid back vibes: from his music to his laid back style, TJ makes you feel comfortable, relaxed to fully enjoy the food at hand. Many of his regulars also joins in and they make it super fun 3) Character: Matoi has its own character and style. Let it take you on a journey during the omakase experience. If you're used to adding wasabi to your soy sauce and TJ suggests otherwise, try it out. He puts a lot of thought into how one should enjoy each of his food While I can't afford to eat at his restaurant every season (which would be the most ideal frequency in my opinion), I try to make a visit when I can. And it never fails.

Sadly, after 12 years in San Diego, I will be soon departing to Minnesota next month (May 2024) and so, my friend, a hardcore sushi foodie (a.k.a. snob!) who regularly eats out at famous sushi joints in US and Japan, took me here for my farewell "real" sushi dinner. And what we had was very likely the most authentic Edo Mae = 江戸前 or Tokyo style = THE OG sushi in SD! Actually, the chef TJ is an American from Utah but trained in Japan (and even opened the first Matoi there in Tohoku) before he moved back here and opened this restaurant. He is very serious about mastering and serving legit Edo Mae. We tried his sushi omakase course + additional pieces = about 20 different types of fishes - all directly flown from Toyosu Fish Market in Tokyo and some of these are rare to find in US, like ishidai (striped breakfish), ainame (fat greenling) and shogo (baby kanpachi = greater amberjack). All nigiris were excellent but stand outs include kohada (gizzard shad), aji (Japanese horse mackerel), nama dako (raw octopus) and tamago (omelette). Of which, kohada, which is prepared as "sujime" or pickled with rice vinegar, is the most important fish in Edo Mae Sushi and often used to test the craftsmanship of sushi chefs. TJ's kohada was truthful to the classic and achieved the right balance between vinegar and salt which masterfully brought out kohada's delicate umami. We were also impressed that he prepared two types of sushi rice; one with regular rice vinegar but the other with red vinegar (made from pressed sake lees) which was actually the way sushi rice or "shari" was used to be often prepared in Tokyo. My friend said chef TJ maybe the only one in San Diego following this tradition, which isn't commonly practiced even in Japan. Matoi offers two time slots: one starting at 5 pm and the other at 7:30 pm. We started at 5 pm and wanted to try more fishes but unfortunately run out of our time because the next groups for the 7:30 slot were waiting. So, if you want to try more sushi, then the later time slot is recommended. (TJ said there is a "secret" third slot starting at 10:30 pm-ish mostly for his regulars occasionally... but he already invited us to come back for the secret slot after the first visit... so, it may be that you just need to ask for!). Even though TJ is not a Japanese, he very likely serves the most authentic Edo Mae sushi in SD and he is the only sushi master at Matoi - meaning you can really count on his quality control; I cannot stress enough the craftsmanship matters as much as or even more than fishes (and rice) for REAL sushi. I have had rather disappointing experiences at other famous sushi restaurants (even in Japan) when sushi was not prepared by less qualified sushi chefs. BTW, because TJ is so serious about serving you the truly authentic Edo Mae Sushi experience that he could prepare in SD, he asks his customers to follow the etiquette which is prominently posted on Matoi's homepage. You better follow the etiquette, because these rules really enhance your sushi experience! And if you do not follow these rules, as keeping the well-established Japanese tradition (as I was taught as a kid growing up there; obviously I wasn't good at following...but...), he will ask you to leave - just like any true sushi master in Tokyo will! So, Matoi is HIGHLY recommended for the most authentic Edo Mae Sushi experience in San Diego, IMO, including the sushi etiquette. BUT no needs to be fearful; I found TJ is very friendly, highly knowledgeable (ask him any sushi related questions!) and a nice guy!

One of the best meals I've ever had. Small group of other diners who love and appreciate excellent food and service added to the ambience and comradery. Dinner spanned over 2 hours and the time flew by. Every morsel was curated and meticulously prepared by Chef TJ - he has a passion for sushi and it shows. The staff were knowledgeable and attentive. The beers were perfectly ice cold, everyone enjoyed their sake as well. Too many excellent morsels to recount. If you love sushi, then give yourself the gift of Matoi. Next time I will come solo (so I can afford to come more often), this is the perfect place to do so. Thank you Chef and staff.

You'll need to make reservations to join the $175/pp omakase. But it's worth it. It's about 22-23 courses and you're full by the end. It's edomae style and Chef TJ plays his 90s hip hop in the background. Very interesting and unique but I dig it. He's dedicated to the true edomae style, as I've had other edomae omakases before. Uni and Toro were delightful as expected, but the sanma nigiri was surprisingly tasty! If you're in San Diego, and love sushi, check Chef TJ out

Extremely disappointed in the service. We wanted to enjoy what we expected to be a delicious meal and fun experience for our anniversary. We made a reservation for 2 at the sushi bar to get the full omakase experience at 7:30pm. We made the reservation directly through the Matoi website. Unfortunately, I received a call the afternoon of our reservation explaining they overbooked but that there was availability at the 5pm seating. I asked if I could call back to confirm if we would be able to make that time work with our schedule. Before I had a chance to call back, the restaurant called me saying they would be able to provide us with the full omakase experience but at a table instead of the sushi bar. Knowing that I wouldn't be able to make a reservation for omakase elsewhere the day of, I accepted with the expectation that we would be receiving the full experience, however that is not what we received. When we were seated at our table, the chef apologized and offered a complimentary carafe of sake to compensate for the mix up which was very nice. However, once the meal was being served we quickly looked at our menu and realized we were being given the $90 quick omakase experience. Not what we were told we would be getting, not what we expected, and not what we wanted. While the food was good, it was disappointing to be in a room full of people, seeing all the great food they were eating and knowing that was what we were told we would be getting. The meal left us sad to be honest as we were celebrating our anniversary. Our meal was finished by the time the rest of the restaurant had barely begun. My partner asked to speak to the chef privately to explain what we were told and to let him know about the miscommunication so that it wouldn't happen to others in the future. Instead of taking accountability, the chef asked the assistant if we were told we would be getting the quick omakase meal and she said no she didn't tell us. It was really unprofessional and disappointing to see the chef behaving this way as we had read great reviews about this place. We probably will not be coming back because of this but will be looking forward to enjoying omakase at another establishment.

I love that this place is located in a parking lot especially since it's located in convoy area. There was plenty of parking, the restaurant is easy to find, and it was seamless making reservations. You have to put a card/deposit down. Okay moving on.... Omg. Omg. Omg. This was one of the best omakase experiences I've ever had in my life. Everything was so fresh, tasty, and unique compared to other experiences I've had. We ended up ordering more marinated tuna and perch because they were so stinking delicious. My friend and I went on a Thursday at 5:00pm. Definitely have to make reservations for this place. We were lucky and happened to be the only ones in the restaurant at the time and got a one on one experience with the chef. Chef TJ is so knowledgeable, passionate, personable, and sweet! He talked to us about his time and training in Japan and educated us about the different fish. I'm definitely coming back again. I cannot say enough great a things about this restaurant.

Chef TJ is a legend. Fun, welcoming, and knowledgeable - great omakase experience. Service is outstanding as well.

My husband and I had an Amazing Omakase Experience at Matoi! Matoi delivers a truly special omakase experience. The atmosphere is intimate and welcoming, with the chef guiding you through each dish with expertise. The sushi is outstanding--fresh, perfectly seasoned, and beautifully presented. Every bite melts in your mouth. Service is impeccable, and the sake pairings complement the flavors beautifully. If you're looking for top-tier sushi with thoughtful presentation and a relaxed yet refined ambiance, this place is a must-visit! Also the music and chef tied the whole experience!

Another AMAZING experience tonight!!! Been several times and it never it disappoints. TJ is an amazing chef and a wealth of knowledge when it comes to fish. Came to celebrate my Birthday and it surely is one I won't forget. Every single bite was somehow better than the last. The whole team makes the experience complete. Love coming to such a small and quaint reservation only location for an intimate experience???? The make your reservation!!! Look at my picks to see what we enjoyed!

It's good, go, coldest beers in town, promise, I learned that non alcoholic asahi is actually good

Such a unique experience. Loved trying all the different types of fish you don't typically see and the history and stories that go with it. Service was excellent & such a lovely intimate experience

This is normally way out of my budget, but treated a friend of mine to a birthday dinner and we still talk about it! An incredible experience, I've never had an omakase like this before. The menu is so unique, and the flavor combinations that chef TJ comes up with are mind blowing. It's an intimate setting and you have to reserve your spots in advance. Well worth the money in my opinion! We are trying to find another excuse to book. Doesn't have a Michelin star yet, but 100% deserves it. Can't wait to go back!

Matoi is, quite simply, an incomparable experience. As someone with a lifelong appreciation of Japanese cuisine, and having consumed countless omakase meals from Japan to New York to Los Angeles and of course San Diego where I live, I have had many truly great meals -- but Matoi is an equal of any of the very best, and far, far better than most. And in San Diego, where there are a handful of very good omakase experiences to be hand -- and many more not worth having -- Matoi is hands down the best. Yes -- not just as good as the others, but far and away superior! And while the price is substantial it is actually quite reasonable as compared to other omakase restaurants in San Diego, and a genuine bargain compared with anything comparable in LA or NYC. The owner and chef, TJ, is an absolute maestro, a deeply expert and passionate upholder of the Edomae omakase tradition. You have likely never even experienced this style of omakase in the U.S., but once you do it will change your idea of how glorious and special such food can be. TJ is an informative and engaging guide, who adheres strictly to the traditions of the form, while being a loose and genial host. The food here is utterly beautiful, and at every meal you will discover delicacies and specialty items that are literally unavailable at any other local Japanese restaurant. Every visit has been mind-glowingly spectacular. And all this in an intimate setting with superlative staff and a staggering sake menu. If you have not yet tried Matoi, I cannot praise and recommend it highly enough. And with such a genuinely unique option here in San Diego, I simply cannot imagine why anyone would go anywhere else for an omakase meal. I have been there, I have had them, I have enjoyed some -- but I have abandoned them all. Having discovered Matoi, I need never go anywhere else.

I have known Chef TJ for some time, first enjoying his cuisine about 5 years ago. The man is an absolutely phenomenal genius of a sushi chef. Chef TJ continually challenges your palate with new and interesting fish. He always has whatever is fhe best, freshest fish at the time you enjoy his true Omakasa. Others have written out long list of what they were served or taken photos of the menu on the day that they got to enjoy the work of Chef TJ, I see no need to do that because each experience is different, each time you are lucky enough to dine with Chef TJ. What I ate will have no reflection on what you may be served. Now if you are lucky enough to have my very favorite cooked dish and I have added a photo of it below with a description attached as a caption. The restaurant itself is in a strip mall and inside as well as outside literally looks like a sushi bar in Japan. Also the best Uni and Scallops are from Hokkaido just like Chef TJ was reported to have said.

Matoi which I think means to wrap up or envelop, like sushi im guessing or are we being enveloped in the sushi experience? Matoi is a high end omakase only place ($165). Owned and run by Chef TJ who was trained in Japan and worked in high end sushi restaurants around town. The meal started with 3 small appetizers, mozoku (seaweed), ankimo (monk fish liver) and hotaru ika (firefly squid) I liked all three of the items, the seaweed was flavorful and had a great texture, the ankimo had good flavor like a mild foie gras, the firefly squid were very tender. Sashimi plate came with Toro, Maguro, Hirame, Mirugai, Aji tataki, kanpachi and koshodai (sweet lips). I loved all of them, but I was glad that Mirugai (geoduck clam) was included and it was the first time I had Koshodai. The grilled dish was a miso marinated Ebodai. it was very delicate, but a bit too soft for me but I was glad to have tried another new fish. I didn't dislike it just not something I'd go out and order myself. It also came with a whole fried river crab which you could eat whole, shell and all. The fried dish was deep fried shrimp paste sandwiched between 2 thin slices of lotus root. It was unique and creative. Steamed dish was Chawanmushi (a steamed egg custard) this was perfectly done. Nice and jiggly texture it came with a ginkgo nut, shiitake mushroom, and a piece of uni on top. The following Nigiri zushi dishes were Nodoguro (black throat sea perch) always one of my favorites Madai (red snapper) Namadako (raw octopus) - not my favorite but I was glad to try it for the 1st time. Hagatsuo (striped skip jack or bonito) - a bit lighter flavor than your standard bonito. Another first fish for me. Kohada (gizzard shad) marinated. Usually I don't care for this fish because its pickled and the vinegar taste is too strong. Chef TJ uses really fresh Kohada so it requires very little pickling. So I actually liked this one. Kamasu (Japanese Baracuda) another one of my favorites maybe because its torched? Jabara toro (bottom belly) This was so soft and tender! Unbelievable! Uni (sea urchin) from San Diego, which is sweeter than what comes from Japan. Matoi only holds 10 people and has 2 seatings per night 5:00 and 7:30, reservations should be made online. It is probably the most adventurous omakase in town as most other places just serve items that the majority will like or enjoy. Chef TJ is very knowledgable and brings in items that you won't find at other places and/or things that you wouldn't normally order. So you may not like everything he serves but it is an adventure. I like the fact that he speaks English as a first language so he explains things about the fish, like where the fish lives, what it eats, ect. You just won't find that at other places. He is a bit opinionated as one diner said that San Diego Uni is the best, which he replied that Hokkaido is the best. That might be reflected in the price but everyone has a different preference. He is a one man show but has a helper in the back ground making the cooked items and serving beer. The omakase comes as a set price and meal but you can order more alacart items that he has a menu for but if you want something you can always ask, theres more items on there that are not on the list, I saw a guy order negitoro hand roll which was not on the menu. He also said there was Hokkaido uni which was not listed either. just be aware that theres no price listed so be prepared. Absolutely loved it here, I liked that he actually made me realize that I don't dislike kohada, it just has to be prepared properly! Also glad I got to try a few new fishes; one of the best Omakase in San Diego.

I've been to many sushi restaurants around the world. Matoi would stand up to any omakase style sushi experience in Japan. Exceptional attention to detail goes into every course. From the rice to the various type of fish imported from Japan. Most of them you won't find at any other restaurant. It's hard to eat at other sushi restaurants around San Diego once you've gone here. It's better than the Michelin starred one.

The original place we wanted to go was closed on this day and Matoi was our second choice. We had a reservation for 7:30pm. There were 11 people total at the bar for this private experience. You got 90s hip hop in the background and chef TJ who has amazing sense of humor as he speaks in Japanese to the staff and English to us. Matoi was the right choice and worth every penny. One of my favorite was the soup that came out in a tea pot. I managed to have room for a hand roll and was just delicious.

Another awsome Omakase course presented by TJ. He always has something I never had before or haven't had in years. His knowledge about fish is second to none. For the quality, presentation, and taste, it's hard to beat Matoi. For a true Edomae Omakase, go to Matoi and enjoy what TJ offers.

Had one of the best meals ever here on my 60th birthday! Chef TJ was amazing! All the food he prepared were delicious! I've never been to an Omakase before. Definitely have to do one at least once in your life. Very intimate setting with only 10 people at a time.

matoi is the best high end sushi restaurant in san diego. TJ is consummate professional who cares immensely about serving the most perfect sushi and traditional japanese food. i have been to all sushi places in SAN diego and many in japan and i can tell you matoi clearly the best in san diego. this is equivalent of michellin 2 star in my opinion.

Top notch omakase from a top notch chef. Chef TJ stays true to the Edomae tradition of sushi and reminds me of what we call back in Japan 'Ganko Oyaji' or stubborn old man in which he strictly adheres to classic renditions of timeless Japanese classics akin to the saying if it ain't broke don't fix it. Every piece of nigiri is impeccable and you can tell time and care has gone into each piece of shari and neta for a near perfect balance in the mouth. Great sake and shochu selection to boot. A must visit when in San Diego.

Very bad experience. We held a group diner on 12/3 btw 5-7 party of 4. We paid full deposit and showed ip on time. The chief TJ got mad because we asked for extra soy sauce. He instructed us to leave the restaurant during the dinner only because we have different flavors. Very bad service and very bad experience. No one should suffer this service.

We had such a great time here! I was put off a little by all the rules/recommendations and the $100 per person deposit, but it's worth it. I love the intimate feel of the whole experience and the chef himself is awesome. It is really important that you come on time or you will miss courses, and that would be tragic, given the care he takes to prepare each delicious dish. He specifically explains not to mix the wasabi with the soy and actually explained again when one guy who wasn't listening and on his phone the whole time did it anyway. Fresh wasabi's flavor would be lost in the soy, and he uses fresh wasabi and makes the soy himself. I must say this was the best sashimi plate I can remember ever getting. The toro was so insanely perfectly marbled, and I've never enjoyed the less fatty cut as much as I liked the one I had today. The nigiri was all outstanding and the miso sea bass was melt in your mouth perfection. The tiny river crab was too cute! Lotus root has never tasted as good as it did as both the side to the sea bass, and stuffed and fried. We had some add ons too: wagyu skewers, hamachi belly, negi tori hand roll, and tamago. All wonderful! We had the coldest beer I've had in memory, and some sake. The service was outstanding and the timing of everything was impressive. Also, I used the restroom and the seat was one of those heated Japanese seats. I get the appeal. Overall the bill after tax and tip was close to $600. Our experience at Ken for $500 left us underwhelmed but we at Matoi we felt totally satisfied and are already looking forward to when we can come back and introduce others to this place. It's such a wonderful and unique experience! Highly recommend!

*puts on educational hat* The word "matoi" represents a flag that firefighters carried during the Edo period to draw other firefighters to the scene. Are we the firefighters rushing to the scene of some fire sushi? Is it a tribute to the "Edomae" style of omakase that Chef TJ preps from the Edo era? Does the blood on the blade hanging behind the counter contain actual blood of customers who dissed his sushi? Perhaps... Something that most people may not know about is that the Edomae style of sushi involves AGING the fish and harkens back to the days where they had to preserve the fish longer and involves techniques such as marinating in vinegar or soy sauce, salting, simmering, and boiling the fish. *takes off educational hat* *puts on yelper hat* Chef TJ and staff bring together a curated omakase experience unique in the SD area and is a must eat for anyone who takes their sushi seriously. As he preps the food, the experience that you want to achieve depends on the level in which you engage. I happened to be dining with a collection of quieter folks and in the beginning it was a rather soothing experience to hear the knife hit the cutting board while 90's rap played over the stereo. After some questions prodding about the origins of the food and his own personal preferences for sushi the place livened up as Chef TJ let loose a bit more so don't be afraid to talk it up! Nearly everything is made solely by him and the preparation time between dishes encourages one to slowly enjoy the meal thoughtfully and intentionally. Some dishes are meant to be eaten a certain way and I found that the respect to traditional methods added to the authentic experience. I'll be back in the fall to try his personal favorite fish (I forget the name but it's seasonal to the fall) and to try the ice cold beer sapporo chugging challenge. Pro tip: get the ice cold sapporo

Had another incredible meal at Matoi. It is a necessary San Diego stop for anyone looking for an authentic omakase sushi experience. Chef TJ is incredibly talented and despite having been to dozens of Omakase experiences around the world (including Tokyo) chef TJ always has a new fish I have never tried or a new flavor that is unique and special. I was at the restaurant the same night as a reviewer below and was surprised by their behavior at the end of their meal and dishonesty in their review. It is a total distortion of facts as we were witness to their entire meal and subsequent conversation. It seemed as if the goal was a free meal as they very much enjoyed their experience (they were seated directly behind us). If they noticed they weren't getting certain dishes, why not ask about it then? Why wait until the end of the meal? Chef TJ is a super nice and friendly guy and it certainly was clear to all of us dining that night what was really going on. I would ignore that review as it's clearly someone with a personal axe to grind.

OMG! Matoi is THE BEST! I mean everything from the intimacy of the restaurant, the exceptional attentiveness of all the staff, the freshness of each item on the menu, and especially the talent, knowledge, and skill of Chef! 5x

The food was amazing, the chef is super knowledgeable and entertaining. Highly recommend.

We've been to Matoi a few times since it first opened and have been consistently impressed by the quality of fish that Chef TJ serves. We appreciate that he makes a conscious effort to choose more unique varieties of fish that aren't served elsewhere, making it a more fun and interesting experience. The grilled and fried dishes are always exceptional as well. And of course Chef TJ's playlist is always on point. Service can be a bit slower since it really is just Chef TJ running the show, but that has not been an issue for us as we enjoy the ambiance and seeing it all prepared in front of us. Highly recommend as a fantastic omakase spot in San Diego.

I'm sorry Chef TJ that this review has taken so long for me to write! I've been here multiple times since they opened in 2021 and it's never disappointed me once. I'm not gonna lie, when I first walked in and saw Chef TJ, I was a bit suss.... but boy did he prove me wrong with his fluent Japanese and excellent food. This is truly one of THEE best Omakases in San Diego. Although it can be a bit intimidating as the sushi bar is a mere 11 seats (I think), Chef TJ has to limit it to deliver the superior quality he's delivering. I always get the larger Omakase because there's a great mix of sashimi/nigiri/hot food items. I remember that lamb chop and mushroom broth I had my very first visit like it was yesterday! Fish is TOP NOTCH. You really can't go wrong with anything Chef TJ puts on your plate. Book in advance as it usually gets booked it pretty quickly during prime hours.