Sushi Ota

"For over a quarter-century, owner Yukito Ota showcased his tremendous sushi skills at his eponymous and unassuming strip mall spot. Ota, who trained many of the city’s best sushi makers, has now retired and entrusted the restaurant to one of his longtime chefs, Shigenari “Shige” Tanabe, who is still serving standout sushi. In true Japanese style, Sushi Ota is a place where diners go to hide in plain sight, as the main focus is providing a comfortable place for people to unwind and indulge in satiating sushi after a long day. Lunch specials start at $14 for chicken teriyaki and dinner options from the sushi bar include a $37 Tokusen nigiri combination plate with tuna, yellowtail, salmon, toro, white fish, bluefin tuna rib meat, albacore, scallop, salmon roe, eel, and a tuna roll." - Roxana Becerril

"Couples young and old, groups of friends, and families with children in tow show up to this humble seafood restaurant. They're not exactly here for the ambience, but they're definitely keen on quality—and that's just what they're getting. It's a strip mall setting with a five-star menu and reservations are a must. It's packed…all the time. Order a cooked entrée if you must—there's plenty of teriyaki marinade in the kitchen—but that's really, really not what you come for. It's all about the crazy fresh raw seafood. Uni, sourced straight from the San Diego docks, is their speciality, and comes served as nigiri (over rice). Other popular picks include yellowtail sashimi and chawanmushi, a delicate egg custard. And if you're up for trying an omakase, this is the place to do it: the experience, which runs $140, is transformative." - Archana Ram, Marie Tutko

"For over a quarter-century, owner Yukito Ota showcased his tremendous sushi skills at his eponymous and unassuming strip mall spot. Ota, who trained many of the city’s best sushi makers, has retired and entrusted the restaurant to one of his longtime chefs who is still serving standout sushi." - Candice Woo, Paolo Bicchieri

"One of San Diego’s foundational sushi restaurants, whose sushi counter has spawned some of area’s best sushi chefs, is no longer under the ownership of its original sushi master although it remains a top spot for pristine nigiri and sashimi." - Candice Woo, Grace Cassidy

"Reservations are highly recommended for chef/owner Yukito Ota’s award-winning strip-mall eatery. If time and budget constraints allow, grab a seat at the sushi bar and go omakase. It includes courses of sashimi, sushi, a cup of chawanmushi (savory egg custard), plus a cooked seasonal dish." - Darlene Horn