Reviews for Sushi Tadokoro in San Diego, CA

Sushi Tadokoro has first rate service, and the atmosphere was wonderful but the food left us a little disappointed. We had never... experienced a Michelin-star restaurant before but sushi is perhaps our favorite dining option. Although the fish seemed fresh,some of the items in the omakase were not easy for my pallette. The good: the nigiri was excellent, the Japanese flan was to diefor, and the sake choice was first rate. The bad: we had a tempura dish (an added app) and soup (one of the last items in theomakase experience) that tasted quite fishy and was difficult to eat. Also, we've experienced omakase at several other sushirestaurants and felt like, for the price, we had quite a bit more at those places. Keep in mind, it's not all about 'quantity',right? But if the quantity is lower, I would hope the quality is unparalleled. We felt this was not the case, therefore felt thevalue was not there. We went to another well-known sushi restaurant the night before Sushi Tadokoro and, comparably speaking, Iwould go back to the other one every time. Read more

One of the best meals I've ever had in my life. The difference between good sushi and this level quality is clear fun the first... bite. It's a small place and it does get noisy, but not too the point where it feels crowded or to loud. Service is excellent.There are two people working the room and sometimes both of them check to make sure the table is doing well. At $160 a person,it's not a place that most people can afford to go to regularly. But for special occasions, it's well worth it. Read more

Best Omakase in SD. It?s better than Soichi. Sitting at the bar is going to give you a more authentic experience. Everything... was so fresh and buttery. You can tell the quality of the fish by the texture. I liked the rock fish, toro, ama ebi, and uni(best uni I?ve tried in recent years). 10/10 would come back again! Read more

We went for lunch because it?s a one Michelin star Japanese restaurant. I appreciate it opens for lunch not like those... authenticated only does omakase and open in the evening. Good quality of food but a bit pricy. I probably used Vancouverstandard which?s probably not fair. Deep fried Aji bone is crispy and not over. Temperu is so so tho. Read more

OK. I have visited numerous sushi places in San Diego and I have been to Japan for a month, so eating sushi is not new to... me. At the time of this review, there are only three Michelin starred restaurants in San Diego. This is the first Michelinstared restaurant I have been to, we ordered the Omakase course. Let me describe my experiences from this "first time"perspective at eating at any Michelin restaurant. The food was incredible. Just a little different than what I was used to.Sushi was fresh, just that its at "room temperature", not cold. Very delicious. The shrimp is as fresh as you can get it, thehead of the shrimp was moving when I got it. We were served multiple courses over 2 hours and treated very well. The waitresswas very patient with us. We sat at a table, which is nice, but one of the person assigned can't see what the sushi chief aredoing, as their back will be faced at them. So, if you want to see what the Chief is doing and interact with them, etc., don'tsit at a regular table, pick the Chef?s table. Very small restaurant, no big signs on the top of the store to advertise theplace. Obviously, need to make reservation in advance. A couple would expect to spent close to $500 for a Omakase courseincluding, drinks, tax and tips. On top of this, this is the first time I had genuine wasabi (for those that don't know, prettymuch all the wasabi everybody else have tasted are just horseradish dyed green, even in Japan). My wife thoroughly enjoyedherself here. I'm not sure if this is the place for young kids though. Be sure you put away your phone, and it is respectfulto dress nicely when you get there. When you leave, thank the chef, and they will show their appreciation. Read more

The tasting menu here was both lengthy and outstanding as you would expect from arguably the best sushi restaurant in all of San... Diego. It showcased a broad variety of sushi and sashimi but never strayed from the highest class of flavors and ingredients.Notable items included the premium tofu and British Columbian oyster, both the best I've ever had. Especially the oyster, afterliving in New England for 4 years I was taken aback by its savory perfection. Hokkaido scallops, Japanese Toro and HawaiianMaguro were the pinnacle of fresh sashimi. Locally sourced San Diego sweet raw shrimp served with the head still wriggling madethe sashimi course a statement! Sinfully buttery Chilean seabass punctuated with baby pickled ginger shoot satisfied both bellyand palette. Two sushi courses followed with a course of salmon roe and uni in between. Snapper, marinated maguro, trigger fishw liver, then Bonito, Rock fish, seaweed with mackerel, chopped toro. I have to say each piece of sushi was a seperate flavor,texture, and sense of expression. I especially like the trigger fish, marinated maguro, and mackerel, though my partner insistedthe best of the bunch was the chopped toro. Tasting course concluded with a cleansing fish soup and dessert of either flan orlychee sorbet, both excellent. Despite spending nearly 210$ per person after tax, tip and drinks we both left here full in ourbellies and hearts and without regrets. This is a true master course on Japanese cuisine, easily worthy of their Michelinpedigree. Read more

Most of the sushi was amazing, no doubt. Love the ambience in the restaurant, just the right amount of quiet for me. But man,... for a Michelin restaurant, I?m expecting flawless sushi. But for some of the pieces of sushi, the rice was cold! That?s a sharpdeduction of points in my book. The regular tuna (not chutoro or otoro) was also very stringy. It?s not supposed to be fatty,but still, it was worse than some quick takeout sushi I?ve had. Also, the disposable chopsticks throws me off? for the price andhype, I was expecting a little more. Read more

We came to this one star Michelin to splurge for our 5 year anniversary. Overall, good. We liked it but I personally thought... Soichi was better (I went to Soichi before it became Michelin though). One wrinkle with the service was after we were taken tosit at the sushi bar, the host rushed to me and asked me again what my name and phone number is and what day was my reservationfor, and walked away. I don't like to be questioned like I was in the wrong. Read more