Yakitori Tsuta
Japanese restaurant · San Diego ·
Omakase yakitori celebrating chicken with expertly grilled skewers
Omakase yakitori celebrating chicken with expertly grilled skewers
"Convoy is home to San Diego’s first yakitori omakase restaurant, Yakitori Tsuta, headed by the venerable chef Tatsuro Tsuchiya, who has spent time at Sushi Tadokoro, Yakitori Yakyudori, and Yakitori Hino. The elegant space seats fewer than a dozen people. Needless to say, reservations are hard to come by, so book early. Over the two-hour omakase, the chef will parse out 18 to 20 dishes. Available at both the 5:30 p.m. and 8:15 p.m. seating, the omakase is worth the adventure. At the 5:30 p.m. seating, guests can order a la carte or opt for the full omakase. Forget beef, pork, or fish — only chicken and vegetable skewers are served, followed by tiny desserts." - Helen I. Hwang
"San Diego’s first omakase yakitori restaurant, opened by the chef from a popular yakitori hangout and noted for bringing omakase-style yakitori to the city." - Kelly Bone
"One of the most exciting openings in 2024 is San Diego’s first yakitori omakase restaurant, headed by the venerable chef Tatsuro Tsuchiya, who has spent time at Sushi Tadokoro, Yakitori Yakyudori, and Yakitori Hino. The elegant space seats eight people at the counter and four guests at a single table. Needless to say, reservations are hard to come by, so book early. Seats are released 30 days ahead. Over two hours, the chef will parse out 18 to 20 dishes during the omakase meal. Available at both the 5:30 p.m. or 8:15 p.m. seating, the omakase, priced at $115, is worth the adventure. Chino Farms’ seasonal produce is used for the starters and is found in the chawanmushi. Forget beef, pork or fish — only chicken and vegetable skewers are served, followed by refreshing, tiny desserts. Must-try dishes: If you do the omakase, you’ll get to try all the dishes. If a la carte is more your speed (only available at the 8:15 p.m. seating), be sure to order the chawanmushi, chicken broth, chicken liver, and chicken skin." - Candice Woo
"You might feel like a character in Midnight Diner entering Yakitori Tsuta’s unmarked door in a Convoy strip mall. Behind the six-seat dining counter, the chef carefully flips and turns round after round of skewers, all chicken, as tendrils of smoke rise up from the binchotan charcoal-fueled grill. Highlights include wings deconstructed to allow every inch of skin to render and crisp, juicy bonjiri (aka chicken butt), and a meatball so tender it’s a wonder that it stays on the stick. You can order a la carte or omakase—the latter includes non-skewered bangers like Chino Farm vegetables paired with homemade black sesame tofu, and a rich, deeply chickeny (of course) bowl of ramen." - candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, cora lee, candice woo, candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, cora lee, team infatuation
"You might feel like a character in Midnight Diner entering Yakitori Tsuta’s unmarked door in a Convoy strip mall. Behind the six-seat dining counter, the chef carefully flips and turns round after round of skewers, all chicken, as tendrils of smoke rise up from the binchotan charcoal-fueled grill. Highlights include wings deconstructed to allow every inch of skin to render and crisp, juicy bonjiri (aka chicken butt), and a meatball so tender it’s a wonder that it stays on the stick. You can order a la carte or omakase—the latter includes non-skewered bangers like Chino Farm vegetables paired with homemade black sesame tofu, and a rich, deeply chickeny (of course) bowl of ramen. video credit: Deanna Sandoval" - Candice Woo
