Authentic Sushi
in San Diego.

The newest Nobu in San Diego area opened in spring 2025 inside the legendary Hotel del Coronado, adding a stunning beachside setting to the globally recognized Japanese-Peruvian cuisine of Chef Nobuyuki Matsuhisa. The Coronado outpost offers brunch, Tanoshi Hour, and dinner seven days a week.

Nobu San Diego occupies a prime perch inside the Hard Rock Hotel at the Gaslamp Quarter, helmed by the brand founded by Tokyo-trained Chef Nobuyuki 'Nobu' Matsuhisa. Signature dishes like Black Cod Miso and Yellowtail Jalapeño have defined modern Japanese cuisine worldwide.

Hane Sushi is the evolution of San Diego's historic Sushi Ota, the restaurant that shaped the city's sushi culture for decades. Chef-owner Roger Nakamura trained under Edomae master Yukito Ota and preserves the rigorous Tokyo-style tradition in the same Bankers Hill space.

Japanese head chef Mitsu Aihara trained for 16–17 years under Edomae master Yukito Ota at Sushi Ota, carrying that rigorous tradition to La Jolla's Himitsu. The restaurant offers refined sushi and Japanese cuisine in a serene setting just steps from Torrey Pines.

Kaito Sushi in Encinitas is a long-standing North County treasure where Japanese co-owner Hiromi Kimura and Tokyo-trained sushi master Kazuo Morita serve an exemplary omakase rooted in decades of Japanese tradition.

Chef-owner Ken Lee spent a decade mastering Edomae sushi under Yukito Ota at Sushi Ota, one of San Diego's most important Japanese restaurants. At his own Carmel Valley workshop, Lee brings the same rigorous Tokyo-style sushi craft to a neighborhood setting.

Matoi is Kearny Mesa's quietly celebrated omakase destination — reservation only, no Americanized rolls, with the freshest seasonal fish from Japan. Co-owner Roger Nakamura brings Sushi Ota's Edomae heritage, while chef TJ Jerome adds 25-plus years of sushi experience including time at a restaurant in Yamagata, Japan.

Chef-owner Robert Nakamura trained under Yukito Ota at Sushi Ota and channels the same Japanese culinary heritage into Shino Sushi + Kappo. The Little Italy restaurant merges traditional sushi craft with kappo-style Japanese cooking for an intimate, elevated experience.

Soichi Sushi is a Michelin-starred omakase destination in University Heights where chef-owner Soichi Kadoya, a 25-plus-year veteran of Japanese cuisine, crafts a quietly extraordinary tasting experience.

Sushi Ichifuji is a Linda Vista omakase counter where two Japanese sushi masters — co-owners Hiroshi Ichikawa and Masato Fujita — combine decades of Japan-trained expertise to serve some of San Diego's most precise and personal nigiri.

Sushi Maru is a downtown San Diego omakase restaurant opened in 2024 by 35-year Japanese sushi master Tsuyoshi 'Maru' Maruyama and Kyoto-born partner Yoshinari Ichise, bringing decades of combined Japanese culinary expertise to Cortez Hill.

Sushi Ota is a San Diego landmark where Tokyo-born chef-owner Shigenari 'Shige' Tanabe carries on a decades-long tradition of Edomae sushi, earning the restaurant consistent Michelin Bib Gourmand recognition.

Sushi Tadokoro is a Michelin-starred Old Town restaurant where Kanagawa-born chef-owner Takeaki Tadokoro delivers refined Edomae omakase in an intimate counter setting, earning national recognition since opening in 2012.

Taka Sushi is a Gaslamp Quarter institution, now led by Japanese executive head chef Takashi Yamamoto — affectionately known as 'Taka-san' — who drives the kitchen's commitment to traditional sushi and sashimi craft. The recently renovated space retains the restaurant's neighborhood sushi bar character.

Azuki Sushi in Bankers Hill is a beloved neighborhood gem co-owned by Yokohama-born Shihomi Borillo and Japanese chef Nao Ichimura, serving refined traditional sushi in a welcoming setting since 2008.

Kura Sushi is a publicly traded Japanese corporation founded in 1977 that pioneered the modern automated kaiten sushi experience. The Convoy District location brings Japan's beloved plate-by-plate revolving sushi culture — complete with touch-screen ordering and prize capsule dispensers — to San Diego.

Yoshino is a cash-only, sell-out-by-noon Japanese deli run by a Japanese husband-and-wife team who prepare a limited number of sushi rolls and poke bowls each morning from the freshest fish they can source. Arrive early — once it's gone, it's gone.