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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!
4 years ago
Delicious! I have been to Japan and this spot reminded me of some of the meals I had...maybe a few more rules but I thought it was funny and quirky! read more
5 years ago
Wooooww so good. Attention to detail and great service. Chefs super nice and attentive as well read more
5 years ago
4 years ago
5 years ago
4 years ago
Delicious omakase menu. I definitely want to go back soon. Best sushi I've had in SD in a long time. Very friendly atmosphere. read more
5 years ago
I think this may be my favorite sushi places in SD. Located in the same plaza as MNGO and Phuong Trang, this used to be another omakase sushi place that was not as good. Don't be wary when you walk in a find a caucasian sushi chef for dinner. Chef TJ is awesome and trained in the traditional way in Japan. He's down to earth and can explain everything in English or Japanese, which I think makes the experience more accessible to those who can be intimidated by omakase only places. There's 3 levels of omakase. 1st level only comes with 12 pieces of nigiri. 2nd level comes with 3 appetizers, sashimi, and 12 pieces of nigiri. 3rd level comes with 3 appetizers, sashimi with more high end cuts, a tempura item, a chawanmushi, a grilled meat item, and 10 pieces of higher end nigiri. We chose the highest level (oyabun) since it was only $35 more than the 2nd level. We also got a bottle of sake to share. We were not disappointed. The sake was perfect palate cleanser between all the rich appetizers. The couple next to us decided to get the 2nd level omakase and WE FELT SO BAD FOR THEM. They had to sit there while they watched us eating our racks of lamb while they waited on their nigiri. By the end of the night, we realized that they didn't get uni or wagyu beef nigiri like we did. That alone is worth the $35 difference. GET THE OYABUN. This is literally one of those "go big or go home" moments. At $130/person, it's a very reasonable omakase, especially given the quantity and quality of food we got. If you come with a group, you should all order the same set because otherwsie, you will all be eating at different times throughout the night. The 1st and 2nd levels finish much earlier than the 3rd level too. Everything we had was delicious. Make reservations well ahead of time because they only do 2 seatings per night and word will spread that they are the new competition in town! So excited to go back again! read more
5 years ago
The food is outstanding and the chef is professional and funny! Love this place! Very fresh ingredients! read more
5 years ago
Brand new omakase only sushi restaurant by Chef TJ. Trained in Tokyo and opened his own restaurant in northern Japan. Chef TJ offers a variety of unique pieces that I haven't seen before. The room is a bit small so if you have loud patrons with you as I did this time, it might be a bit unpleasant. Other than that, the food was absolutely amazing. Definitely recommend to get the oyabyun omakase for best experience. In my opinion definitely best sushi spot here in San Diego so far. read more
4 years ago
4 years ago
Business owner information
Teresa L.
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4 years ago
ALWAYS a good experience here! The food is absolutely amazing: fresh, delicious and beautiful presentation! I love the intimacy of the restaurant and how entertaining Chef TJ is. He brings so much knowledge into everything he does and I love to hear about his experiences in the industry. His staff is super sweet and very attentive. My husband and I have been here twice now and it's definitely one of our favorites, if not our favorite, Omakase restaurant in San Diego! read more
3 years ago
5 years ago
My first time at Omakase dinner and I enjoyed it so much. Chef TJ was friendly. The lotus root and black cod were my favorite. read more
4 years ago
Always nice to see more quality omakase options pop up in SD! Chef TJ painstakingly makes every piece for each customer and offers an authentic, curated experience while bantering with his customers. Don't be surprised if everyone's friends by the end of the night! read more
5 years ago
3 years ago
This was my second time dining at Matoi with chef TJ. This time I came with a party of four, and it was the first time for the other three guests. I can't rave enough about this special Omakase experience. My partner is usually not comfortable with set menu dining, but the chef was incredibly caring and accommodating with her pre-specified food preferences. It made me so happy to see how much she enjoyed the experience. Even though it's fine dining, the atmosphere and the interactions with the chef and his staff are relaxed, comfortable, and warm. If you or your friend(s) have never been to an Omakase restaurant, I can't recommend Chef TJ enough for your first experience. The food itself is incredible with a focus on marrying and contrasting the delicate flavors of the fish with the complex flavor bombs of sauces and toppings he includes in various assembled dishes and nigiri bites. After two phenomenal dinners at Matoi, I have little interest in going to any other Omakase experience in San Diego. read more
5 years ago
Little hidden gem in a small convoy mall, Matoi is a welcome addition to the Omakase scene in San Diego. Our group had the chance to get first dips during their soft opening and I can say for certain that you won't be disappointed in the food quality, service and great vibe provided by the staff here. Sushi chef TJ will make sure you walk out on a wheelchair after a full course of Omakase. Masami and Chiho are the sweethearts of Matoi and will take good care of you during this dine in experience. Overall I'd recommend Matoi to anyone who loves sushi and a good time with great people. read more
3 years ago
It was quite expensive but it is basically a private dinner experience. It got expensive probably because we added on two wagyu skewers, a large order of sake and a small order of sake. Only 10 others were seated with us. The service was amazing by the staff. Chef TJ learned his craft in Japan and he speaks Japanese with the staff. We went to the 7:30 service and we didn't leave until about 10:15 or so. I think I only got full because it took so long for the chef to plate and prepare everything. That's why I took off one star. Some of the dishes were more a 3 than a 5 but overall a good experience read more
4 years ago
5 years ago
This is officially my favorite sushi restaurant in SD!!! I've been here twice and both times exceeded my expectations! The omakase course was well thought, freshly prepped, balanced and innovative! I love that I was able to taste things that I haven't even tried while living in Japan. The sushi master was hilarious but you have to be able to take a joke to have a convo with him haha. We'll be going back in different seasons to try his various menus! read more
5 years ago
TJ and Masami are amazing, I love Matoi over Hidden Fish hands down. They have the fish they have on hand on the board behind TJ but it is in Japanese so if you can't read it then just ask what he's got in stock because you can request al a carte ! My favorites were the oyster, Ikura, salmon belly, and Toro. Also they use real wasabi so I was a huge fan. There's three different options you can start off with for the menu which is Shatei $50, Wakagashira $90, and oyabun $125. We did the Wakagashira with a whole bunch of add ons but we'll be back soon to do the Oyabun ! read more
2 years ago
4 years ago
This is the second time my boyfriend and I have been to Matoi and it exceeded our expectations again! TJ, the chef, is very personable and has such skill. The rest of the staff was also very pleasant and helpful. In regards to the food itself, it was SO GOOD. You could tell how fresh everything was. There were options you could add onto the omakase, so we got the uni shuto and toro maki - both of which were amazing! We can't wait to come back! read more
5 years ago
My husband and I went for an early Christmas dinner. We both got the oyabun $140 course with a few extra skewers and sake. The dinner was perfection! Everything tasted fresh and each course was my favorite as I was eating it. Chef was knowledge, thoughtful, and funny too. The waitresses were nice and attentive. We went at the 5pm time and found parking in the lot easy. It is reservation only so check ahead of time as reservations can fill up. We will definitely be back for another celebratory dinner. read more
3 years ago
I've been fortunate to eat omakase across major cities throughout the US. However, this gem in San Diego is the best I've had. The price point, the freshness, the quality, and the absolute no-bullshit from the chef are unparalleled. My experiences at 2 and 3 star Michelin omakase restaurants have, at best, tied what Chef TJ delivers on a nightly basis. I can't help but coming back when I'm in town. read more
5 years ago
5 years ago
This new omakase restaurant is amazing and definitely now one of my top places to eat. Chef TJ has incredible dishes and the flavors are immaculate. Pricing is very reasonable and the atmosphere has some authentic Japanese items making this place very calm and relaxing. The sake options are great and everything I tried was sooooo good. I will for sure be coming back! read more
5 years ago
4 years ago
Almost didn't want to leave a review so this place doesn't get too busy! We did the Omakase Oyabun and were blown away. This is the best sushi spot I've been to in San Diego by far (have tried so many, and there are many other good ones but not this good) and it was a nice intimate experience as well and the chef was fun to chat with, and happy to answer everyone's questions throughout. read more
4 years ago
5 years ago
Came here on a Monday night and called in reservations same-day for one person (apparently Mondays are slower nights so you can get in easier). All the dishes were wonderfully made and each is explained and taught how to serve (Dobinmushi for example). Chef TJ catered to adjusting the menu for special request and allergies, I have a shellfish allergy so he was very attentive to subbing certain menu items and swapping ingredients in dishes. They were as equally delicious and really enjoyed the care he took to making sure I enjoyed the experience just the same. Would highly recommend and would suggest the Oyabun menu on your first time!! read more
We decided to get some sushi on our last night in SD and this was one of the highlights of our trip. Matoi just opened in June and there's no doubt it will be super popular soon. We had the 12 piece and added on some extra pieces at the end (abalone, uni, eel, seared salmon). Not much else to say but go support them and enjoy some delicious, fresh sushi! read more
5 years ago
The experience at Matoi was something to remember. From being at Sushi Tadokoro and Soichi Sushi before they got their Michelin star, Matoi is definitely next on the list when the inspectors visit next year. The menu is based on a 2-tier basis (used to be 3 before COVID), but both look to be delicious with the upper tier having a baked-portion to the omakase. Chef TJ made the entire experience great and the quality/taste of each of the fish made it as good or even better than what was expected from the experience. Definitely will try again! (Hopefully before they get their star) read more
3 years ago
4 years ago
Chef TJ is an expert at his craft. I've only had omakase at one other place, Shiro's in Seattle (Jiro Dreams of Sushi). Both places are phenomenal but Matoi is the winner in my books. Small restaurant calls for a lower number of seats which allows a more intimate experience with your chef and neighbors (authentic edomae style). Be sure to get the shrimp add on! The shrimp head gets displayed on a sashimi platter while alive and kicking but the server takes it back to deep fry for later. If you've ever had shrimp chips, that's exactly what it tastes like! And also the TJ special (we didn't get it but our neighbors did and we regret not getting it) which had the most buttery pieces in one bite (Mexican ahi toro, uni from Santa Barbara topped with black truffle and caviar). I came here with my girlfriend for our anniversary and we were both thoroughly impressed with the entire experience start to finish. HIGHLY recommend! 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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