Sushi Ota, 4529 Mission Bay Dr, San Diego, California
By Sandi Masori
SAN DIEGO — If you didn’t know better, you would easily drive past San Diego’s best Sushi spot and never know it. Unlike the bigger, louder restaurants of the area with the neon signs proclaiming the cuisine, Sushi Ota is quietly tucked between Planned Parenthood and 7-11 in a Pacific Beach neighborhood. There is a sign that says Sushi Ota, but other than that, it keeps a pretty low profile. Even the decor is understated and minimalistic. But those who know, know. Sushi Ota is the gold standard for sushi, and genuine sushiphiles know it well. It is the place that separates the professionals from the amateurs.
I have mentioned before that I am a self-proclaimed sushi snob. This is my Cheers- the place that I go to either celebrate, or to console myself. I have always said that if I ever won the lottery, I would take the back corner of the sushi bar, put a curtain across it to keep it private and pay them whatever they wanted to keep that corner just for me. Why is it only a place for special times, and not my daily sushi spot, you may wonder? Well, it’s not cheap. If you order the Omakase menu (Chef’s choice price fixe menu), it will set you back around $150 per person. And if you go to Ota’s you want to get the Omakase menu.
What will you get for that kind of investment? You’ll get several courses of sashimi, sushi, and a cooked dish that features the most seasonal, freshest fish that they have – some of which is flown in twice a week from Japan.
My friend and I recently went to celebrate our birthdays (late). I was a bit nervous because I was sitting with a chef that I had never sat with before, but I should have known better, it was Sushi Ota after all.
When you order omakase, first the chef will ask you what you like and don’t like, so that they can substitute anything that doesn’t work for you with something that does. Then they’ll tell you the price of the day, to make sure that you won’t get sticker shock when you see the bill. And then the mouthgasms begin.
If you are the type who likes American style rolls, this may not be the place for you. While I believe that they have some rolls, they are really best known for their incredible traditional style fresh fish. They get deliveries daily, and though it’s never been confirmed, I’ve always believed that they have agreements with the fish merchants to get first pick of the fish.
They will often feature locally caught fish, and will tell you where the fish came from. Usually, it is either from Japan or a local catch.
In the photos are the sashimi course, featuring a centerpiece of the bones of the Spanish mackerel, which were later fried and served as a cracker with ponzu sauce. Also pictured is the “Chowamushi” which is an unsweet egg custard that has bits of fish cooked into it. When Ota makes it, there’s a subtle hint of orange zest. It’s one of my favorite dishes and it’s a really difficult one to get right.
I’ve also put a photo of one of the things I look for when I go to a sushi restaurant: the fish in big pieces wrapped in cling wrap. When I see pieces of fish that are pre-cut, on a dish and loosely covered for fast access, I know that they are going for speed over quality.
But, back to Ota, I give them a 9.75 of a possible 10. As I’ve already told you that they are the gold standard for sushi in San Diego, that should be no surprise. The only reason they don’t get a 10 is because I am stingily holding onto it for something that just blows me away with surprise and delight. Perhaps if this were my first trip to Sushi Ota they would have accomplished that, but since I’ve been coming for literally 20 years, I know what to expect, and they’ve never disappointed. But still, I feel I have to hold onto that 10.
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Sandi Masori is the food and restaurant critic for San Diego Jewish World. If you have a restaurant you would like her to review, reach out to her by email at sandimasori@gmail.com