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The Student News Site of The Bishop's School

The Tower

The Student News Site of The Bishop's School

The Tower

The Student News Site of The Bishop's School

The Tower

Sydney’s Suggestions: Sushi in San Diego

After countless student requests, a list of my favorite restaurants in San Diego serving my favorite food!
Sydney Chan
Behold: the best roll in the universe. The Toro Toro Roll from Shino Sushi + Kappo never fails to disappoint –– fatty tuna and crispy onions are topped with a drizzle of an addicting truffle soy sauce.

Anyone who knows me knows I’ll gladly eat raw fish any day of the week –– there’s hardly anything that satisfies more than a fresh piece of sushi. Although we are more than 5,000 miles from the sushi capital of the world, San Diego has its fair share of incredible and creative sushi restaurants that I can’t wait to share with you. My mouth is already watering.

  1. Shino Sushi + Kappo (838 W Ash St) 

Shino is the absolute best, and co-owner Robert Nakamura makes every customer feel welcome. The incredible service paired with the freshest ingredients has made my family come back for almost every special occasion for the past eight years. My favorite roll in the entire world is their Toro Toro Roll: shrimp tempura, Japanese pickled radish, and chopped toro (fatty tuna) wrapped in seaweed topped with even more chopped toro, the crispiest fried onions you’ve ever had, and an addicting truffle soy sauce. Other nigiri favorites include Sea Perch, Golden Eye, Kampachi with Sea Salt, Sweet Shrimp, and Scallops, the first three of which Robert introduced to us many years ago. No complaints, and I will always be back.

      2. Himitsu (1030 Torrey Pines Rd G) 

Himitsu is a fabulous spot tucked in a little plaza in La Jolla Village, serving up some of the best chirashi bowls (pieces of sashimi over rice) in the game. Known as the Treasure Bowl, and for the right reason, this dish is layered with the finest sashimi of the day and salmon eggs that look like shiny little gems, all over a bed of warm rice. Himitsu’s Soft Shell Crab Roll is another favorite, alongside their Wagyu with Uni nigiri ––– which is truly a little bite of heaven –– and their Rib-Eye Katsu Sando.

      3. Sushi Nekosan (1119 Wall St) 

I was introduced to Sushi Nekosan by some of my friends and quickly learned that it serves some deliciously creative and crave-worthy rolls. The Baja Lemon Cilantro tastes like sunshine in a roll –– the brightness comes from the ponzu-siracha combo over the crab salad, avocado, cucumber, and salmon layer on top. The Dirty Blonde is another favorite –– shrimp tempura, spicy crab, avocado, cucumber are topped with yellowtail, crispy red onions, and micro cilantro, and are finalized with a sweet glaze and jalepeño ponzu drizzle. The Aloha Roll and the Ex-Lover are other greats.

      4. Hinotez (7947 Balboa Ave) 

Hinotez was first introduced on Sydney’s Suggestions in the soup series for their delectable ramen broth (their Double Ramen size is as big as your bathroom sink) –– but Hinotez also has amazing sushi rolls and yakitori. My family loves getting the Hinotez Roll: classic ingredients like shrimp tempura, crab, salmon, and avocado get topped with Hinotez’s Sweet Chili sauce for a unique twist. If you’re feeling a little more adventurous, try their Skid Roll: shrimp tempura, crab, and avocado topped with salmon, yellowtail, and an acidic serrano ponzu. For yakitori, order the Pork Cheek skewer as well as the Beef Tongue skewer. Smokey, crispy, and oh so good.

      5. Sushi Tadokoro (2244 San Diego Ave) 

Every day after school from around third to eighth grade, my friends and I would walk to the corner deli that borders Sushi Tadokoro. Little did I know that this little hole-in-the-wall was the home to a Michelin-Star-rated omakase. What makes Sushi Tadokoro so special is the care they put into every bite –– the rice of the nigiri is always warm and so carefully crafted, and because each order of fish is only one piece of nigiri, you have the opportunity to try so many different things. And for foodies like us, that’s a dream come true.

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About the Contributor
Sydney Chan, Editor-in-Chief

Sydney Chan is an Editor-in-Chief for The Tower dedicated to discovering unique stories and bringing them to life through her pieces. She especially loves writing op-eds and publishing food reviews through her column, "Sydney's Suggestions." From dining at a great sushi restaurant, to watching her beloved Chicago Cubs play, to competing in Speech and Debate tournaments and Model UN conferences, to blasting 2Pac and SZA in the car, she's passionate about experiencing life to the fullest and aspires to lead The Tower with a similar aura, alongside the support of the publication's amazing team. Sydney is looking forward to another great year with The Tower and can't wait to share more beautiful pieces with the community.

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