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Matoi is an Edomae Omakase sushi restaurant emphasizing the freshness and quality of seasonal fish from Japan. Matoi's concept is having traditional Japanese cuisine with a laid-back atmosphere and 90's hip-hop. Their mission is to educate people on Japanese cuisine and culture (and to make the best sushi possible). I was looking for an upscale Japanese restaurant for dinner to celebrate a 7 year friendship-versary. Ended up at Matoi for Omakase (3 appetizers, sashimi, nigiri, seasonal dishes, and dessert). We opted to order Sake (by the bottle) on side instead of the sake pairing. Food & seafood was really fresh! My roommate even tried their Ankimo (monkfish). Inventive with a creative twist. We sat at the bar and interacted with Chef TJ (from San Diego, San Francisco, Salt Lake City, Pittsburg, Tijuana, and Japan). We also ended up ordering a few extra nigiri pieces on the side after the Omakase meal was over. Food was delicious. Service was friendly. Ambiance was upscale but not pretentious. All in all - amazing time and perfect place to celebrate 7 year friendship-versary!! ENJOY!!
We had an amazing, intimate omakase experience at Matoi Restaurant, which only serves 2 seating times of omakase at its 8-person counter. Don't be fooled. Even though Chef TJ is Caucasian-American, he was trained in Japan and likes to educate you on the Edomae-style omakase. Edomae-style involves preserving and developing umami flavors in fish through smoking, marinating (like rice in red vinegar), or curing (in salt or kelp). The full omakase experience ($195 per person) lasted 3 hours served by Chef TJ and his Japanese helper, who took the drink orders or cleared the dishes. We had: - 3 small appetizers (tako jelly, shirako and sumiso) - sashimi combination (toro, NamaDako, mirugai, noresore, kanoachi, Aoyagi and Aji) - grilled dish (saba shioyaki and ebi tempura) - steamed dish (chawanmushi, egg custard) - 8 nigiri (kawahagi, kinmedai, hagatsui, hirame kobjime, sayori, shimaAjii, Jabara Toro, and uni) - soup dish (osuimono) - dessert (green tea ice cream) It was a laid-back atmosphere with Chef TJ answering questions or educating us on certain preparations. But most of the time, he was quietly working on his next course while we conversed and enjoyed what was placed before us. Chef TJ does have strict rules for his restaurant which were presented to us at start of our meal. That includes no cell phone use during meal, so we respected that rule and took no photos during the course of the meal. It felt like an authentic experience, like the ones we enjoyed in Japan, and we all left satisfied and full!
Food was amazing. I got to try some things I've never had before. Was lucky enough to try an autumn dish the chef only serves 2 months out of the year. Service was excellent. No complaints there. Restaurant is small and intimate. Nothing too overwhelming. I also really admired the ceramics used for our meal. I found the menu to be quite generous and unique.
Earlier this week, someone told me - "you eat a lot of Sushi". I responded that I don't eat as much as I'd like to. And I blame experiences like I had at Matoi - because they set the bar so high that I refuse to go to places that I feel will end up in me leaving totally disappointed. So ... Ended up here with a friend for dinner. 5PM seating. Glad it was the early seating because parking in this lot can be challenging. Arrived on "Ran" time and hung out until the doors opened. No place to sit and wait FYI. No lobby or seating outside. It was all good - I stayed in my car with the AC. Parking was free. No time limit. Ushed in at 5PM. Seated at the counter. Three parties. Two behind the bar, including Chef TJ. And one server. In the small venue, with the chefs right in front of you - and the server on the opposite side of the counter - they were able to engage and make sure we were well taken care of. As for the Omakase. Overall, I enjoyed everything with only a few exceptions. I'm not normally bothered by textures, but one dish was slimy and that turned me off. It was one of the things I tried off the menu meaning it was served almost last - because if I had it first, my experience might have been soured. Otherwise, I enjoyed the cuts and portion sizes. I left fat and happy. Here's the answer to the question you're probably wondering about - yes, I'd go back. Of course, as it's in San Diego, and not, it wouldn't be regularly, but I'd definitely go back when the craving hits and or to take someone if they wanted to go.
I've been struggling how to write the review for this Omakase experience. The experience itself wasn't bad. Chef owner TJ was very thorough in walking us through each dish. He was very detailed in his explanations, often times I felt he was perhaps a bit too detailed. For example, the lady next to me was curious what some of the fish looked like. Rather than just use words to describe, he would take out his fish book and flip through the pages. He did this a few times, grabbing the book and flipping through the pages in between using his bare and unwashed hands to make sushi. Thankfully I was one of 4 people who were served by the other sushi chef. I found the back and forth between the book and sushi to be unsanitary. Who knows where that book has been and under what other conditions he flipped through the pages! Another unsanitary thing I noticed was the moving shrimp heads were placed on each of our plates, but the chef asked us not to touch it because they will take them back and fry them. Well, not everyone listened because the annoying lady next to me was playing with the shrimp head. And guess what, her shrimp head got mixed in with all the others, so for all I know, I could've eaten the one that she played with! While I appreciate the attempt to wow us with the presentation. I wasn't particularly thrilled with the concept due to cleanliness. Chef TJ was anti-salmon and anti-yellowtail, and went through great lengths to try to convince us to not eat these 2 fish due to their high content of toxins. He insisted that sushi restaurants serve these 2 fish only because they are cheap, but these are very unhealthy. I would beg to differ. I took what he said with a grain of salt. If they were so bad for human consumption, I'm sure the FDA would have a thing or two to say. I love salmon sashimi, especially salmon belly, so it's gonna take more than some know-it-all chef to get me to stop eating it. TJ seemed to be very pro tuna and pro mackerel, my two least favorite fish, especially mackerel. I'm not a fan of him, but what I disliked the most was his arrogance. One of the customers was an old grandma who had never been to an Omakase, so she wasn't aware that the plate on the counter was for the chef to place fish on only. She had placed a piece of fish there and he rudely snatched away the plate and told her not to put her food on it. I thought it was rather rude, as he could've politely explained to her and taken the plate away. As a Sushi Chef, I'm sure he felt disrespected; however, his mannerisms were equally, if not more disrespectful. Another thing I noticed was fresh wasabi was not served. To me a good sushi restaurant should always have fresh wasabi. I'm not a huge fan of wasabi, but if I'm gonna have some, I prefer fresh over the packaged stuff. I noticed that a good amount of wasabi were smothered over rice for the raw fish served. Oddly enough, I could barely taste the wasabi. So far my review has not been very favorable, but it gets worse.... My friend wanted to try a few of the à la carte items so we ordered the sweet shrimp, tuna roll and chopped tuna roll. TJ convinced us to try the aged shrimp instead. He said that he killed the shrimp the day before. Man, we really regretted listening to him. To say that the shrimp was aged was an understatement. They were slimy in texture, an indication that they were spoiled. This goes down in history as the nastiest thing I have ever eaten at a high-end sushi restaurant. My friend and I looked at each other, debating whether to spit out the spoiled shrimp or just swallow it. We didn't want to make a fuss so we swallowed it. We paid for it later if you know what I mean.... The tuna roll and chopped tuna roll were very average, nothing special about them. If we only stuck with the Omakase, then I would give this a three star rating; however, the spoiled shrimp really brought this down to a one star. One of my pet peeves is being served spoiled food. There's no recovery from that. Also, I don't care how good a restaurant is, if the owner is not respectful, then I would not support their business. One thing I really liked was the sour plum wine sake, but the server replenished my friend's drink multiple times and never bothered to ask if I wanted another drink. For a $185 per person Omakase experience, I had expected better customer service and higher quality ingredients. There are so many other Japanese restaurants that offer Omakase experience. I would not recommend this place.
Upon entering the restaurant, we were wonderfully greeted by the staff. The restaurant was small but cozy where you are seated at the bar with a full display of the chef and his performance of making each dish. Chef TJ walked us through each course, explaining what each dish contains, where they are from, what season is best to consume these ingredients and how to properly enjoy each bite. Some ingredients are rare and not well known by customers; chef TJ quickly grabbed his book and showed us what a specific lobster looks like. If you ask me, that's awesome as chef TJ takes the time to educate his customer, truly show his passion and knowledge of his dish (I've read some previous reviews stating he over explains and how he grabs a book to show how some fish or rare ingredients looks like). Each course was amazing, fish was fresh and every bite was seasoned to perfection. Every sushi place served tuna and salmon so why not try other fish variety? Chef TJ incorporates mackerel, squid, scallop into our menu and it blew my boyfriend's mind away-totally changed his POV. At the end of the dinner when most parties had left, my crew stayed behind and had an amazing experience with Chef TJ. We learned where he learned his skills, what inspired him to open his restaurant and a peek into his life experience as an individual who lived in Japan for a long duration (over 10 years if I'm not mistaken ). He taught us the Japanese culture and what he gained from his residency (yes he is white but get over it lol). I truly believe we judge a book by its cover far too quickly but once you understand what an individual has been through and their stories, it makes a world of a difference. Honestly one of the best restaurants experience I've ever had. Will definitely be coming back.
we came and celebrated Valentine's Day here and we are so happy that we did. We did the fast Omakase which we loved. It was a great variety of different fishes and the chef was great. He was so nice and explained to each cut and we got to learn a little bit of history and the making of how he became a sushi chef the sake was also great and the service was amazing. They were quick and attentive, and it was a small room which was like intimate and perfect. The sushi itself was great. The fish was very fresh and there was like a lot of cold, different textures and unique twists to each Nigiri.
My husband and I love going around San Diego and trying new omakase places when we get a chance. So far we've tried Ichifuji, Moments, Sushi Ota, Sushi Gaga, Soichi, Harmoni 2b1, Hidden fish, and Komatsuya. There are many more on our list we will try, but the above is what I have Matoi to compare with right now. This one is one of those more intimate/traditional ones. There's only a limited amount of seats per session and everyone gets the luxury of sitting at the "bar" where we watch the sushi chef do their magic and get served our sushi one by one as we eat. I would have to say Matoi has been my favorite from all the ones we've tried, my husbands 2nd favorite. Our reservation was at 5pm. We chose to do the 2hr omakase, they also do offer a 1hr omakase option. They provide a combo of hot and cold foods. All the fish was so fresh. The hot foods were very tasty. They play interesting music - rap & hip hop. You can tell he is very passionate about what he does. Great place, would actually come back!
We're die-hard fans of Edomae-style sushi and have tried it across the globe, so our expectations tend to be high. We were intrigued by this spot's promise of Edomae Omakase paired with '90s hip hop, but the overall experience didn't quite live up to the hype. The fish was fresh, but the quality was mid-tier. Freshness and quality aren't the same thing, and to really stand out, you need both. Based on that, we'd rate the food around a 3.5. As for the '90s hip hop, t was playing, but it was barely audible. Definitely not a defining element of the experience. The native Japanese chef was kind, respectful, and very professional. The American owner/chef brought a more casual vibe and cracked a few jokes, some landed, some didn't. All in all, it's worth checking out if you're curious about Edomae Omakase. But if you go, I'd recommend the $90 option over spending twice as much for a longer meal that doesn't necessarily deliver more value.
This will be a pretty long one, so get ready! First things first, if you're looking for the utmost "traditional" omakase experience... don't let a white man appropriating Japanese culture be the one to deliver on that. Chef TJ single-handedly ruined my experience here, by his unprofessionalism & lack of accountability. The day of my reservation, we received a phone call saying that the restaurant had overbooked for the 7:30pm time slot & they would be cancelling our reservation. The reasoning was that they were in a transitional period between softwares, & they hadnt noticed the overbooking until that day; since we had been the last party to make a reservation it was us they'd have to cancel. A few minutes later, the restaurant called back saying they could squeeze us in for the 5pm dinner, but we were not able to do this, as it was our anniversary & had other plans before dinner. They then said that they could get us in for the 7:30pm dinner, but we'd be seated at a table rather than at the bar. We made sure to ask if this would change the experience in any way, & we were assured over the phone that the experience would be the same, just not seated at the bar. When it was time for dinner, we were seated at our table, while the other guests sat at the bar. We were offered a complimentary bottle of sake for the issues we'd experienced with the online booking. So far, the night seemed to be picking up. Once dinner started, we realized that the guests at the bar were receiving more items than us; we noticed that our table was only displaying the $90 quick omakase, rather than the full experience. Obviously, this made the experience sour once again, as we felt isolated from the full bar experience AND we were not being delivered the full omakase, as we had been told over the phone. By now, the lack of communication was becoming very apparent. By the time other guests were reaching their first round of nigiri, our experience had come to an end.
My husband and I were able to get a fast reservation with the Quick Omakase Experience. The experience was ~ 1 hour. This was our second visit (first one was the full omakase, several years ago). Majority of the group was already seated for a full Omakase experience. Chef TJ served us at a great pace even though we had a slightly different menu than the rest. Fish was fresh and there was an option to add on more nigiri at the end. Chef TJ and staff were kind and refilled my tea throughout the night.
Came here on a Saturday as a solo omakase diner. The restaurant is located in a plaza with plenty of parking, which is one of my biggest concerns for convoy. The interior is very cozy and unfussy and the hip hop music gave a casual vibe. I think there were 10 total people and the bar was totally full. Chef TJ served a unique variety of fish that I have never tried before plus some old favorites. I think that some of the composed dishes were a little lacking in seasoning. Everything was very well prepared and fresh. I did remove one star for the service. The service was a little awkward and unrefined. Drinks going unfilled, napkins not replaced, dishes not cleared in a timely manner before the next course came out, and the server constantly reaching over at bad times/bumping hands while I was trying to eat. Not to say the service was bad, just a little awkward.
We came here to try the quick omakase which lasts an hour and has 11 dishes. Chef TJ is welcoming and a fun character. The vibe is chill and laidback with 90s hip hop playing softly in the background. The rice to fish ratio in the nigiri is one of the lowest I've seen ever! Meaning the smallest amount of rice to fish. For my personal taste, the sushi rice could've used a bit more vinegar. But once the chefs switched to red vinegar for the sushi rice, it was perfect and complimented the fish so nicely. The otoro is one of the best I've ever had. I ordered a second round after the omakase was finished. We also ordered uni which was local to San Diego and it was sublime! Service could use some improvements when it comes to the small things, like offering water refills without being prompted, refilling ginger, wiping sushi plate after each dish or offering all guests with a bag the option for basket storage (I wasn't offered it but another guest who came after me was, not sure why the inconsistency). Overall, I'm not sure if I'd want to come back to try the full omakase before I try another restaurant. Although each nigiri bite was delicious, I can't say I was thoroughly wowed by what was served in the quick omakase. I'd recommend you try it for yourself though!
This was the perfect spot to spoil myself with. Located in a plaza, this place is quite small yet inviting. Each dish is served with the upmost attention and are all designed meticulously. The presentation is top notch and impossible to find anything wrong with any of the dishes. The chef is extremely friendly and accommodated all of my wishes. Can't wait for my next visit! read more
Wonderful experience here with Chef TJ. Lot of people have posted already about how it blew their expectations away. chef TJ has trained extensively in Japan in addition to working locally for years so it mostly comes from the shock of getting this food from a white guy who plays 90s hip hop in his restaurant lol. Some random things I learned from dining here... 1) while it occupies the old shirahama location, chef tj himself has no relationship with the previous proprietors. In fact, he may have been turned away by him in his youth. Shame!! 2) hane sushi owner helped partner with him on opening this place. It is NOT some sort of satellite hane sushi place though. As you can tell by other reviews, it's something different. So while I did use to love going to shirahama, there is definitely something to be said about the friendlier vibe chef tj gives off here, and does make me want to come back again soon. Especially for the Jabara Toro. Posted some pics but I basically became distracted by good company and food to be more diligent about every course. read more
1 year ago
3 years ago
Made myself a reservation here on the Monday night before Valentine's day as a treat to myself! To say the experience blew me out of the park was an understatement. Chef and the staff really care about keeping the tradition alive here. The only thing they ask is you PLEASE RESPECT THE RULES, which were fair and very easy to follow. Everybody was extremely friendly and the vibe was laid back. The food was nothing short of high quality and fresh. Each course was lovingly prepared and the taste and experience did not disappoint. My favorite course was probably the jabara toro towards the end, but let me be perfectly honest I did not have a single thing I did not like at this establishment. Would rate it higher if I could. The only add on I ordered was the chutoro, but you had a wide selection of fresh ingredients to add on if you chose. Please keep in mind these are NOT included in your base price. read more
1 year ago
We decided to stop by on a Monday night after hearing about it through the grapevine of Yelp... was able to snag a last minute reservation at 7:30pm for 2. There are 3 tiers of omakase that you can choose from priced at $50/90/$125. The first tier is nigiri only, second tier comes with appetizers and sashimi, and the third comes with more appetizers and premium cuts of fish. We went with the 2nd tier and it was definitely enough food. This was hands down one of the greatest omakase experiences I've ever had. Not only because of the quality of the fish and the wonderful array of flavors and textures, but the chef (TJ) is one of the nicest, funniest, and down to earth guys I've ever met. When we walked in, 8/10 seats at the bar were taken and considering they only opened a week ago, that's pretty impressive. While we did get off to a slow start (he's still waiting for his assistant to join him), he kept us all entertained and laughing. He also asked if we were celebrating anything special. We told him it was our 1 year wedding anniversary and he definitely gave us a few extra pieces :') We ended up having a great night. If you're looking for a delicious omakase experience as well as a friendly and knowledgeable sushi chef, I highly recommend Matoi. Also shout out to TJ's lead waitress who is also his partner - such a sweet and fun lady! Can't wait to come back for some more delicious sushi! read more
2 years ago
1 year ago
3 years ago
Chef TJ is the only one in town who will bring you the freshest fish and the most authentic experience. I've stopped going to other omakase places in town because of Matoi... oops. I'm a regular here, and I have high stands. That itself should leave a strong message, right? Give it a try; give yourself a relaxed window to enjoy an amazing experience. I hope to catch you here someday. read more
3 years ago
Amazing omakase, great playlist, talented chef TJ. Matoi is our go-to for our sushi fix. So glad to have found this gem in our neighborhood. Dont hesitate, make a reservation now! read more
3 years ago
TJ is an awesome chef with a big personality. His food is grade A and the preparation is just perfection. The atmosphere is welcoming and since only a few couples are able to sit at the sushi bar it truly is an intimate experience. We had a wonderful time and my husband had a memorable birthday! read more
5 years ago
I had a great omakase experience here! Sushi chef Tj took the time to explain each fish to me. He's an experienced sushi chef of 20 years and it really shows. Every piece of nigiri was the perfect bite. Service was excellent. My favorites were the flying fish, toro and uni. I will definitely be back. read more
2 years ago
Exceptional in every way. Memorable meal. Chef knowledgeable, informative and entertaining. Quality extremely high. Presentation as good as the food. Mackerel tuna, octopus, uni, tuna belly, clam rotate scallop, trigger fish, soma fish, Blue fish, lotus roots, A5 way skewer, aji bone, .... can't say enough good things! read more
3 years ago
4 years ago
Business owner information
Teresa L.
Hello Jason,…
5 years ago
Exclusive. Unpretentious. Unique. Everything you wouldn't expect from a hole in the wall, strip mall, 10-seat restaurant. A MUST TRY if you want a one-of-a-kind omakase sushi experience. read more
4 years ago
I really don't know where to begin. Had the BEST time tonight at Matoi. Chef TJ was brilliant. All of us (11 at the bar) were served Omakase; each course served at the same time. You come to Matoi to enjoy the quality of food and experience Chef's unique and wonderful personality. Surrender to the ambience and the experience. Let your guard and expectations down...and be transported by the unique and complete sensory experience that Chef creates for you. Some of the freshest and most delicious fish I've ever had! (**Don't tell too many people about this place, though! Best kept secret for the ultimate Omakase sushi experience in SD for sure!) read more
2 years ago
4 years ago
Super awesome place The fish was fresh, the music was Poppin and the chef had some jokes. Would highly recommend this place if you're a fish lover. read more
3 years ago
5 years ago
Honestly better than any San Diego sushi restaurant at this time. Chef TJ really knows his ingredients and cares more about making your dining experience enjoyable than any other chef in SD. Although they are new and some external areas have room for improvement, you'll forget all about it when you taste his food. Don't miss out. (Because the food tastes way better than the Yelp images) read more
3 years ago
2 years ago
2 years ago
4 years ago
Got the omakase oyabun and had an awesome experience. Chef TJ is a genuine cool guy and the food was amazing :) read more
3 years ago
This is an amazingly unique experience. If you like omakase style sushi, I don't think you could do any better than Matoi. read more
4 years ago
Dinner was really good. 11 chairs inside. Food was excellent and prepared perfectly. Multi courses spread out throughout about 2.5 hours. Would recommend to others. My only real complaint would be the chef was a bit dry. You walk in sit down we're your name tag is. They hand you a drink menu. You order your drink comes. The first course took about 20-25 mins to come out. The chef didn't say one word during that time. After about an hour into he started interacting with us. read more
4 years ago
I have a love/hate relationship with sushi bars. I love sashimi and sushi, and watching the chefs practice their art; I hate feeling like such a noob every single time. I don't have that problem at Matoi. I love the sashimi, sushi and I don't give a damn about how dumb I sound when I ask Chef TJ questions. His omakase experience offers a high level omakase experience with the kind of accessibility you see on YouTube shorts. And I have to tell you, I fell in love. The jabara toro, featured during the nigiri portion of this experience, moved my heart, made me feel overwhelmed, and caused me to commit forever to this nigiri. Yes, I'm talking about fish. But no, it is not an exaggeration. Chef TJ serves up delicious selections, all as wild and fresh as the chef himself. As he presents each dish, he explains clearly and succinctly each one, helping you to understand that, no, you don't mix in the high end wasabi with the soy sauce, and yes, you eat that crunchy little crab on the corner of the miso marinated Chilean sea bass dish. It's an intimate experience. The spot allows for 11 people at a time, with two time slots a night from Tuesday through Saturday. Btw leave the kids at home. First, it's unlikely they will appreciate his culinary skill, and second, Chef likes to play hip-hop/rap favorites from the '90s in their original forms. This restaurant is very much a reflection of the Chef himself. It's not traditional, but it's every bit as good as what you'd expect from a legit sushi spot. Love Matoi and can't wait to return. read more
4 years ago
3 years ago
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3 years ago
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4 years ago
Come to this place to try it out for the first time since most traditional Japanese sushi bar are closed on Monday. They only offer omakase courses- 2 price tiers but offer some add on options. The chef is very nice and often engage in conversation with customer. The food quality is really good at the same time you know how much you will need to pay at the end . The wait time between each dish is long just be patient as the kitchen is short-staffed. If you are Japanese sushi expert, feel free to ask the chef for item that is not listed in the menu as the chef may have some fish in stock (very few which he can't put it in the menu). That is how I order an aji tataki. (Please do not order those fancy roll u see in the Americanized sushi restaurant as they are not the traditional Japanese sushi) P.S. please order the big mug beer and ask the chef to chuck it down lol. Based on the chef's words, it is best to come in between Tuesday or Wednesday (less pack) due to more fresh fish available (fish market typically closed on Monday and reopened at Tuesday) read more
5 years ago
5 years ago
Can I give this place 43 stars? Lord have mercy, TJ and his whole crew are amazing. The omakase here is second to none. The fish quality is out of this world and I love that you can also order individual pieces after omakase. Everything was fantastic. read more
5 years ago
4 years ago
By far the best Sushi experience and food I've ever had! I have had Okamase sushi in Hawaii but it wasn't as good as what Chef TJ served. Fresh fish and delicious combinations. Loved the west coast rap music and fun conversation! read more
More info about Matoi
4212 Convoy St
San Diego, CA 92111
Kearny Mesa
Directions
(858) 737-4556
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http://matoisandiego.com
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Matoi - sushi - Updated August 2026
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