I can see now why it was so hard to get a reservation. This restaurant has 6 bar seats and a table for 4 for accessibility. On top of an amazing experience, this was by far the best yakitori restaurants I've been to. The yakitori omakase was such a unique concept and I'm so glad my husband picked this place for my birthday. The chef, while a bit soft spoken, described all our dishes to us and each one was a definite hit and a surprise to the palette. I don't want to give away too much, I think going in with just the expectation of chicken focused yakitori and being surprised and awed by everything else is part of the experience. Hope to come back here again if we can snag a reservation. read more

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Had a really interesting date night at Yakitori Tsuta. It's a super small, intimate spot with only 6 seats, which makes for a much quieter experience than your typical yakitori joint. We had an 8:15 PM reservation and went with the $120 omakase. ​The Highlights: ​The Food: Started with a cool sesame pudding (with soy sauce and wasabi) and some fruit. I really liked the duck and the chawanmushi was super tasty. ​The Skewers: You get 8 total. 7 chef's choice and 1 of your own (I picked cartilage). The chicken wing was easily my favorite - oily, crispy, and great flavor. The thigh, neck, and meatball were also solid. ​The Ramen: Love that they give you a choice between a "small" (quarter) or "regular" (half) size so you don't waste food. I was still hungry so I got the regular. The broth was delicious and felt extra rewarding since we watched the chef making it all night. ​Dessert: Panna cotta and a yuzu/apple sorbet. Really light and a great way to end the meal. ​The Vibe & Pace: The chef is pretty shy and quiet - he basically only talks to explain the dish or if you ask him something directly. It was honestly fascinating to watch him work; he's so precise with his flipping and even used skewer wood to create smoke for the quail eggs. ​The only heads-up is the pacing. Because he's so meticulous and doesn't cook a ton of different courses at once, there's a bit of a wait between skewers. The couple next to us did a la carte, which I think might have slowed things down for everyone else, too. ​Overall, a very unique, "slow-food" kind of experience. If you're not in a rush and want to see some serious craft, it's worth a visit! read more

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2026 San Diego. Dinner review. Yakitori tasting menu. Appetizer x3 Chawanmushi Yakitori: Heart Vein Gizzard Quail egg Thigh C-toro (fatty thigh) Meatball Wing Cartilage Skin Neck Tail Paitan ramen Dessert x3 Overall, "as good as it gets." read more

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Second Visit to my favorite Yakitori restaurant! This time I labeled the photos. Don't miss this intimate dining experience. read more

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I have nothing but the Highest Praise! If you are looking for a unique dining experience that transports you to a place far away: this is it!! The food was stupendous. Great spot to go for a birthday! My husband was truly enamored as he said and I quote, "My soul and body connected" after having one of the 8 skewers. We both enjoyed the same skewers. The appetizers, soup, duck, tail, the skin, the wings, the veil, the ramen. It was like nothing I have ever tasted in my life. Have nothing but gratitude for this wonderful restaurant. read more

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Wow. If you like yakitori, this is THE place to go! All the skewers were cooked to perfection. Very intimate dining experience (only 6ppl seating) -- reservation required. If going with one other person, I recommend one person doing omakase & other à la carte, for more variation. The omakase for $115 is also a steal! 10/10 recommend. Yakitori Tsuta is on my San Diego solids list. read more

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Such a great Omakase experience! This is the kind of experience you want every time you get Omakase. Although it wasn't fish like we usually do for Omakase, this experience was way better than some fish Omakase's I've had before. This is a very intimate venue with only six or eight seats per seating. It definitely took a little bit for me to make a reservation here, but it was well worth the wait. Some of the courses here were just spectacular. I didn't know what to expect with a yakitori Omakase, but every bite was so satisfying. My favorites were the chicken skin and the gizzard. Also the broth that they serve is so clean and fresh. I wish I could have it all the time. I even love the Ramen course that was in the middle of it all too. The Omakase ended with a in-house sorbet that was so perfect to end off a truly wonderful experience. You can tell how much love and thought is made in every dish they serve. We look forward to coming back and celebrating another occasion here. read more

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Chicken Yakitori Galore Omakase deal is great to try everything and to decide what else you'd like to eat! Everything is house made by the chef. He takes the time to gather ingredients around San Diego. All the different pieces of chicken were so delicious and intricate. If this were something I can eat every day for chicken. I would be so healthy! The chefs masterpiece chicken skewers! Just try it all because you won't go wrong! Super umami and flavorful. Ambiance felt like Japan! Literally me and my husband went not too long ago and I felt like we were flashback in Japan! My husband had such a great time! We celebrated my birthday here. Thank you for a great time we will be back to try some more!! read more

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Worth the hype! Chicken never tasted so good. For real. Tiny place, 6 bar seats right in front of the action. Seats on the far left in front of the cutting boards are cool for chef ninja action. The other 4 seats are for the yakitori lovers. Not a bad seat in the house. Chef and Server, that's all you need "right here". Recommendation - Book the next reservation you can. And make sure you get the Neck! read more

Yakitori Tsuta - Doesn't even blink - Japanese Near Me - San Diego, California

Sit at the intimate 6 seats counter to watch Chef Tsuchiya artfully turn 庶民 or commoner's food into high end cuisine at Yakitori Tsuta. He is a master at layering the flavors slowly, starting with light and palate cleansing chicken consume, a delicate 3 seasonal non-meat appetizers, and elegantly smoked chicken ham and grilled duck breast. Then Chef Tsuchiya surprising turned to charcoal grill for chawanmushi where the creamy steamed egg custard is topped with subtly grilled vegetables, chicken, and my favorites: gingko nut and lily bulb. Then for the main show, he selects 8 skewers of yakitori, while also giving guest a chance to pick their must have (I picked wings). From the counter, we get to watch the chef meticulously grill each skewer while we give compliments to the shy chef. Don't forget to ask the chef for sake recommendations, he has some special selection sake that has similar quality to delicate white wine that they are served in wine glasses. Each guests can add up to 2 extra skewers and the Japanese miso eggplant I chose is probably my favorite dish of the evening. Last but certainly not least, we finish the meal with paitan (white chicken stock) ramen and trio of desserts (miso panna cotta, yuzu or apple sherbet, and chocolate strawberry daifuku)...you cannot ask for a more perfect and satisfying end to a meal than this! read more

Yakitori Tsuta - Japanese Near Me - San Diego, California

This is my favorite yakitori restaurant in San Diego. I visited twice and had always ordered the omakase because I don't want to miss out any of the appetizers. They were soooo good! The yakitori was cooked to perfection and their sake list has plenty of choices. Price is very reasonable and service is friendly and attentive. Plenty of parking spaces. Will definitely come back for more! read more

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I came for the 830 dinner and had a great time. The seating is very intimate; about 10 seats and within arms reach of the chef. The server was very kind and attentive. I don't think I was ever waiting for her during my time here. The food comes out pretty slow but she kept the beer and snacks coming! This spot specializes in chicken and it definitely showed with the dishes. The soup in the ramen was chicken based and had a similar savoriness to a tonkotsu broth but less heavy. They have a miso paste that is mixed with chicken and paired with cucumbers. I want the recipe for this! I could eat it every day. The chef is a master at grilling. Everything had a nice charcoal flavor and was cooked perfectly; not a mili-second overcooked. It didn't matter if he was cooking meat or veggies. A lot of the grilled items were brushed with a savory sauce that rounded out each grilled dish nicely. I'm looking forward to my next visit here. I'm saving money for it now! read more

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This is a reservation only yakitori place. We came here more than once for omakase course, overall it feels so authentic, pretty similar to what I had in Japan. It is also great to see the chef cook in front of you and his creative thoughts that were put into the food. You can also order more food in addition to the set. The service is great! Everyone is so polite and nice and they even walk you out when you leave. Strong recommend to people who want to experience authentic Japanese yakitori and celebrate special occasions. The price is high but it is worth it. read more

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After hearing about Yakitori Tsuta and few attempts at securing a reservation, I was finally able to dine in. The yakitori itself is fantastic but other elements of the omakase could be refined and finessed for a superior experience. There were only 6 total diners for the first 5:30 seating. Im not sure if this was the maximum, but it's definitely a more intimate experience as is with most omakase dinners. Finding the restaurant may be difficult since there isn't clear signage and is facing the street side. I recommend following the building and suite numbers of the address and you'll see a small lantern outside with the restaurant's name. Once inside, you'll be greeted by the FOH and be seated. This appears to be a 2 man operation with the one chef and one service staff. Once seated, you'll be presented with a drink menu and once drinks are set, the meal will begin. The omakase consisted of 6 starter/small bites, followed by 8 skewers, ramen, and trio of desserts. The first impression was the chicken consommé, a clear chicken bone broth. Lightly seasoned with salt and a good intro to the upcoming meal. I was less impressed by the next few courses which was a trio of appetizers (seasonal fruit, dashi marinated vegetables, and black sesame tofu). This was followed by a smoked chicken breast and slow cooked duck breast served with a chili paste and wasabi. Last of the apps was a chawanmushi topped with grilled vegetables and chicken oyster. While I appreciate the simplicity of these courses, I was hoping for something more memorable that stands out. Flavors are light and clean which seems to be the style of this chef. The fun began when the wooden box of yakitori was presented. The chef began firing off skewers and each one was on point. Chicken is the only protein served, and you can truly appreciate each part of the chicken that is used. We had chicken thigh, tail, neck, heart, cartilage, skin, wing, and meatball. You're also given the option to order 2 more skewers a la carte. I added the quail egg and fatty chicken thigh. All the chicken was cooked impeccably making each bite succulent and bursting with flavor. There were only a couple skewers seasoned with tare while the rest appeared to only be seasoned simply with salt. After skewers, we received a simple chicken broth ramen and dessert. Dessert was a miso panna cotta, sorbet, chocolate cheesecake with matcha sauce. The ramen was a nice way to book end the savory courses. Desserts were not memorable. Lastly, while the service was friendly, I think it could be more refined. The server would repeat the same script to each individual party when there's only 6 of us. I feel that it would have been better to announce everything once instead of repeating the same thing word for word 3 times at a volume that everyone can already hear. It loses the sense of genuine authentic service which is just a small detail, but one that could improve the experience. The chef is also very reserved and didn't interact with us outside of describing each course. I drove all the way down here from Orange County because it's difficult to find good authentic yakitori like this in my area. If I were to return, it would be for the second seating where an a la carte option is offered. I found the yakitori to be outstanding, while the courses outside of the skewers, were just okay to me. I'd recommend Yakitori Tsuta to those looking for great chicken yakitori and you'll appreciate the beauty and simplicity of the bird. read more

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Yakitori Tsuta came highly recommended so we made reservations for a birthday celebration. It is located in a nondescript establishment with no signage outside, reservations only. Parking can be challenging being in Convoy so plan accordingly. There were 2 seatings that evening (5pm and 8:15pm), and it is a small restaurant with a 6-person counter (customers can opt for omakase or ala carte). With only a server and the chef-owner, it is an intimate experience. Server was very attentive throughout the evening, and the chef cooked the skewers on a small charcoal grill in front of us. Chef explained that "yakitori" means "grilled chicken" so we feasted on various skewers of parts of the chicken (neck, liver, heart, skin, neck, cartilage, tail, wing, thigh and in a meatball). In addition, we also had a clear chicken bone broth, appetizers (black sesame tofu, grilled vegetables, smoked chicken breast and slow cooked duck breasts), ramen with quail eggs and dessert (panna cotta, yuzu sorbet and sweet potato). The meal ended with green tea. We enjoyed the entire yakitori omakase experience watching the yakitori master at work and appreciated the care and attention behind the meal. Only critique is that I would have preferred just a lighter hand with the salt. read more

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What an amazing experience for such a fantastic price! We went to the earlier seating knowing that this was a multi hour dinner and it was great. It's evident the love and care the chef puts into each dish and piece of yakitori. Each skewer is masterfully crafted and grilled. I highly recommend trying any special skewer they have that day since the chef sometimes offers special cuts of the chicken that is painstakingly carved and made into skewers. You get the set of the day but also the option to pick one or two skewers to be guaranteed in your set. You also have the option to add on one or two skewers at the end. Overall every skewer was amazing, but the chicken wing, skin, heart, quail egg, chicken broth, and meatball were standouts for me. The quail egg was SOFT BOILED and grilled. Do you know what a labor of love it is to soft boil quail eggs, skewer them, and then grill them so that they remain gorgeous and runny? The meatball was so juicy, like a soup dumpling with a meaty, charred exterior. Amazing. The broth in the beginning of the meal was rich and flavorful. Give me 14 of them. The wing.. wow. Look at the photo and see what a labor of love the wing skewer was. This method of butchering made the skin shatteringly crispy and the meat so juicy. Overall, I highly recommend visiting Yakitori Tsuta ASAP. You won't regret it. read more

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RESERVATIONS ONLY. This needs to be said. Each time I've dined here, ppl came in looking to be seated without reservations. The restaurant's a six-seat counter (+4 for the table); it's incredibly intimate so You Need Reservations, folks. = = = = = = I had to come back to share this experience w my sister. I was first here w my husband two months ago and two dishes moved me to tears that first visit. First was the lotus root. Growing up, I lived in a city known for lotus roots/renkon, which my mother prepared often. She died in the past year and it evoked memories of her; it tasted like home. The second dish was the soul-soothing torikotsu (not tonkotsu) ramen. (Ton=pork, tori=chicken/bird) I suppose my emotions were still raw from her passing...that combined with how comforting and beautiful the food was just moved me to tears. This visit, most of the menu remained the same - which was perfect bc I wanted to share the same experience w my sister. That torikotsu ramen is utterly elegant, soulful and delicious all at once. It's simple, but has so much depth. There's nothing like it and I find myself addicted. Two visits in two months, driving 100 miles for a bowl of ramen.... The omakase is perfect bc you try different parts of the chicken you might not normally reach for. Everything is so flavourful and prepared thoughtfully and seasoned just so: not too much and not too little. Most bites have the perfect combination of juiciness *and* crunch. It truly is a lovely restaurant, with great food and service, pleasing, just-audible background music, and an extensive sake menu. Chef's careful, mindful, diligent and singular focus comes thru in everything single thing he prepares, cooks and plates. I'm already contemplating ways to make another 100 mi (one way) trek just for that ramen.... This chef is an artist, a craftsman, a master. read more

Yakitori Tsuta - The sublime TORIKOTSU RAMEN. (Tonkotsu=ton+kotsu=pork+bone. Torikotsu=tori/bird/chicken+kotsu/bone) - Japanese Near Me - San Diego, California

Curiosity and nostalgia brought me here. I was in Japan this past November and wanted to see how this best new restaurant in San Diego would compare. Yakitori literally means grilled bird. Where's the beef? It's not here. Yakitori Tsuta exceeded my experience in Tokyo. In Japan, it was also an only chicken meal. The differences were quality, presentation and flavor. It simply tasted better and beautifully plated in a simple way. My favorites were the chu toro, liver, wing and ramen. It was unique experience to taste different parts of a chicken from neck to tail. They have an extensive sake menu, none of which was familiar to me. I requested a drink that was sweet and they let me sample three sakes and I chose Akabu Junmai Ginjo which was fruity and smooth. I was able to choose a sake cup from a case. The cups were pretty. The restaurant has a minimalist vibe with soft jazz music. It's quiet and very small. The aesthetic is similar to restaurants in Japan. Service from both the chef and server was great and they checked in on customers frequently throughout dinner. read more

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We were excited to try an omakase that focuses specifically on chicken. We had to make reservations well in advance online. The first seating for omakase is at 5:30 and the whole experience took a little over 2.5 hrs. The dishes were a mix of skewers, cold appetizers, soups and noodles. An interesting thing is that they ask all parties near the beginning if they have a specific part of the chicken that they want to try (heart, tail, gizzard, tender, etc. or "chef's choice") and they incorporate that in to the omakase for everyone to try. So based on what others at the restaurant order, that'll determine what you get to try. I opted for the chicken meatball and really liked it! It was a light meatball and the green onions were really nice in it. Other items I really liked was the chicken wing (first and still meaty), the duck and the ramen. The produce they use is from chino farms and it tasted really good. Service was friendly with just one server along with the chef. The chef doesn't really interact unless he is explaining the dish. Overall for the price and amount of dishes, I would recommend trying it at least once. I do wish they had a written down menu so you could see everything you tried. read more

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Wow what a unique and well executed omakase! The appetizer type items were very unique. The egg custard was cooked perfectly and the soup broth to start really set the tone. It was so clean and smooth yet flavorful. It comes with 8 yakitori skewers and my wife and I added 2 extra each so I think we tried almost all the available skewers. I can't remember them all but the stand outs were the chicken skin and the soft boiled quail egg. The egg was perfectly soft boiled which was mind blowing. The skill that takes. The chef and server were great hosts and it was a great interaction. It is also very reasonably priced for the work and time that goes into the dishes. We will definitely be returning. read more

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Came in on a Monday night and it was only my group of friends inside. The seating was quite intimate since we were all sitting at the bar watching the chef cook for us. The waiter was super nice and knowledgeable when we asked for his recommendations. Everything we ordered was so delicious!! The lotus and sweet potato were nice and crispy on the outside and soft in the inside. Chicken skewers were all cooked to perfection with a nice sauce. The quail eggs were probably my favorite! We ended the night with ice cream. I opted for the edamame ice cream. It was overly sweet and had a nice flavor. If you can book a reservation for this spot, do it. You won't regret it. read more

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Celebrated my partner's birthday at Yakitori Tsuta in mid July. It's a cute spot tucked away in the same plaza as Nikita and Koon Thai. The night we went there were six of us total at the bar for the entire duration of the night. We all got the omakase, which is a course meal that is decided on by Chef Tatsuro. He has trained in food for 15+ years. Fun fact, 5 of those years were in the sushi business! When you get to the Yakitori course you can let him know if you're too full and he will take off the price of the Yakitori you don't eat. Tsuta also offers Ala Carte menu option and so much nihonshu (sake). Omakase is $115 a person and Ala Carte varies from $4 to $6 per skewer. Highly recommend for a special occasion or if you're wanting to try traditional, legit yakitori in San Diego! read more

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4.5 stars Made a reservation for this new yakitori place, Chef Tsuta has been the inspiration behind many of the highly praised yakitori places in San Diego so I was excited to support his new personal venture. This yakitori spot has only chicken based yakitori; no beef, pork or seafood. So along with the stuff that you love like the thigh, breast, wing, meatball, That means they have some of the more adventurous parts like heart (hatsu), gizzard (sunagimo), liver (kimo), skin (kawa), tail (bonjiri), and cartilage (nankotsu). I was excited to see skin and tail as those are some of my favorite type of yakitori and most times they aren't available in americanized yakitori places. I do like Hatsu (chicken heart) but not so much a fan of the other stuff so I took the 8:00 seating and went ala cart. We ordered Sasami - chicken tender (breast meat). It was lean, clean tasting and came topped with wasabi, ginger and shichimi togarashi. Momo - Chicken thigh, it was brushed with tare ("teriyaki" sauce) which is caramelized into it. Kawa - Skin was slowly rendered and became crispy and dipped into the tare which gave it an intense flavor. It was almost like eating chicharone. This was one of my favorites of the night, as it always is when they do it right. Bonjiri - Chicken tail or butt which is always my favorite and difficult to find. It was perfectly grilled, the tail has a little meat in the middle but is surrounded by a lot of fat so it renders slowly and becomes crispy on the outside but keeps the meat juicy on the inside. Seseri - Neck meat. I never had this before and I was delighted to try it. It was even softer and tastier than the thigh! Who knew! Id order this again. Tebasaki - Chicken Wing was crispy and tasty like all the other yakitori with skin, it was slow cooked to render the fat which makes it crispy and tasty and the only thing that comes on the bone which makes it tasty both because of the skin and the bone! Tsukune - Chicken meatball, was also one of my favorites, so tender and flavorful, I think there were some water chestnuts inside or some small pieces that gave it some crunchy texture inside. The outside was nicely caramelized with the tare which gave it an intense flavor. This was one of my favorites as well. Some of the non chicken items we had were the homemade sesame tofu, smoked duck breast, Yaki Onigiri (grilled rice ball) and ginnan (ginkgo nut) The sesame tofu was very interesting and had a strong sesame flavor and like tofu was very soft and tender. The smoked duck breast, was my least favorite of the night, the texture was a bit grainy in some way. The yakionigiri (grilled rice ball) is something I always get if I see it at a yakitori place, you have to order it in the beginning because it takes a long time to make. The outside of the rice ball is lightly charred and crispy. Its like when you make fried rice, the best part is the crispy bits on the bottom of the pan or on the bottom of the stone pot when you eat bibimbap. Reservations must be made on tock. There are 2 seatings, the 5:30 seating is omakase only. You may order either the omakase or ala cart at the 8:15 seating. Starting October 7th they will start taking walk-ins after 8:15 but since there are only 10 seats (6 at the bar) I would make a reservation. Its a very odd location as its on the outside between two parking lots but in neither plaza. It was previously the Korean hotdog place and Rose Pizza before that. So you can park in either the lots for Epic Wings and Things or Nijiya Japanese market then pretend to walk to the other parking lot, its between them. Its not really visible from either parking lot as it faces the street. There are 6 seats at the bar where you can see the chef preparing your food over binchotan charcoal and there is a 4 top table to the side which is kind of out of the way. I'd much prefer sitting at the bar. The meal is cooked ala minute and coursed for each person in the small restaurant, so expect a 2.5 hour meal. Its a very intimate meal as theres only 6 people at the bar, so I wouldn't suggest it as a first date spot. Go with someone you are comfortable with. read more

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In the former space of a Korean hot dog vendor at the Sunrise Towne Centre of the Convoy District is a newly opened traditional yakitori restaurant. The seating consisted of six seats at the chef's counter and one four person table. Reservations can be made for the 5:30 pm or 8:00 pm time slot using the Tock website. The focus of Chef Tatsuro Tsuchiya's menu was skewers involving different parts of a chicken cooked over a binchotan charcoal grill. The price was $108 per person for omakase, or you can order a la carte which was what we did for our meal. Four other diners were seated with us at the bar for an intimate dining experience that spanned over two and a half hours beginning at 8 pm. We ordered the following items that were served in this sequence... * Homemade Sesame Tofu * Japanese Egg Custard * Slow Cooked Duck Breast * Chicken Tender * Chicken Thigh * Chicken Skin * Chicken Tail * Chicken Neck * Chicken Wing * Ginko Nuts * Chicken Meatball * Minced Chicken and Egg Bowl * Grilled Riceball The chef sprayed each skewered item with sake and sprinkled salt on it before expertly grilling the part to the right degree of doneness. The highlights for me were the tender which was topped with ginger and shiso, the skin which was curly and crispy, and the meatball (tsukune) which had the most seasoning. The tofu was dark black and had an intense sesame flavor. While I had looked forward to the duck breast because it was a different protein than chicken, the eight pieces in the serving were hit and miss. The leaner cuts were chewy and not as tender as the fattier parts. One assistant took all of the orders, served the water and beverages, and brought the prepared items from the back kitchen. The two person show was methodical and personable. Be prepared for a drawn out dinner, especially if you select the omakase which showcased up to 20 courses. All of the vegetables were sourced from Chino Farms so you knew it was high quality local produce. The exterior decor to this place was very understated with a simple lantern kiosk at the entrance. I believe this was intentional by Tsuchiya-san to keep a low key profile. However, judging from the sold out 5:30 pm seatings for the next month, the interest to try Yakitori Tsuta was certainly high and worth the money and time we spent. read more

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Finally got a chance to dine at this new yakitori place. Reservations can be made on Tock and they have two seatings. Omakase only at 5:30 PM and a la cart/omakase at 8:15 PM. The restaurant is on a corner next to a Mexican shop with plenty of parking in the Nijiya shopping center. It's an intimate spot providing 6 bar seats and one table on the side. They have a large sake selection and Asahi on draft. Service was amazing and even though there are only 2 people, the chef and the waiter, everyone was taken care of. The meal starts off with a chicken soup that will warm your soul along with some appetizers of vegetables and fruits. There was also a smoked chicken and duck appetizer that was one of the best I've had. The meal also included their version of chawanmushi with a piece of grilled chicken. We had 8 types of skewers which included different parts of the chicken. The chef is very attentive during the process and made sure each skewer were grilled to perfection. My favorite was probably the chicken neck and tail. For one of the skewers you are given the option of one part of the chicken that you really want, otherwise the chef will decide for you. After the yakitori, we were served a nice bowl of chicken ramen and dessert after. I would definitely recommend you to try this place and I can see reservations becoming more difficult in the future. I'd like to try their a la carte menu next time. read more

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What a memorable and unique meal. This is probably the closest thing I've found to a traditional Japanese restaurant in San Diego. If you arrive before 5:30 and see no sign, no name, no lights, no indication of the Yakitori oasis, then you are in the right place! Part meal, part meditation, get a seat where you can observe Chef Tsuchiya managing the binchotan, preparing the skewers.. it tastes twice as good when you see the care and detail that goes into each bite. If you are expecting a grand disco-ball of flavors and jumbo-roll mixed fusion of everything on-a-stick, maybe sit this one out? The skewers are simple, clean, lightly seasoned chicken -- perfectly cooked over stick hardwood charcoal. (All chicken, with a bite of duck or quail egg here and there). The omakase meal takes all of two and a half hours. There are custards, and noodles... I won't ruin the surprise. If I can be so bold, don't arrive ravishing hungry, ready to scarf down two dozen wings. It starts slow, but very filling. This is a meal for measured patience and relaxation. The sake list is extensive, and not overpriced. Service is impeccable. Everything is clean, relaxed, and organized. Note that you must pay a deposit when reserving, and the deposit is refunded some time after your meal -- it is not credited to your tab during the meal. A very unique treasure here. Go with friends who will love it too. read more

Yakitori Tsuta - Japanese Near Me - San Diego, California

One of the most unique and impressive meals I've had in San Diego. Most of the food is very simple, chicken and salt cooked over hot coals, but it's done perfectly. They run a two man crew, the chef and a server and it's a perfect system. You interact with both, although the service is subdued, it's precise and always available when needed. Had a great experience and loved every corse. Have already told every friend they have to visit. We will definitely be back soon. read more

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We came here to celebrate my husband's birthday, and it did not disappoint! We did the 5:30pm omakase, and we loved the intimate dining experience (only 6 people seated). The service was incredible, and we absolutely loved all the food -- appetizers, yakitori, ramen, and dessert. It was so fun to watch the chef plate and cook all the dishes before our eyes. Some of our favorites were the C-toro, duck, chicken skin, and ramen. The broth for the ramen was so flavorful using very simple ingredients. The waitress and chef walked us out the door when we were leaving and were very polite. Overall really enjoyed this experience and would recommend to anyone celebrating a special occasion! read more

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We went for a date and like all omakases, this was an experience over all else. The items are simple and delicious. Pretty much the best chicken with minimal alterations. I highly recommend trying the different skewers, especially those that you don't really see notmally. The omakase is great to try a little of everything to figure out what you like, but next time I would actually skip the omakase and go straight to ala carte. Very small seating (6 seats) with cozy atmosphere with attentive service. If you're able to get a reservation, I definitely think this place is worth a shot. read more

Amazing food and service! Highly recommend this place for authentic Japanese food in the Convoy area.

Went on opening night and was paying customer #2. We were very exciting that a new yakitori restaurant was opening up with a specialty in mostly chicken. Some of my favorites were the chawanmushi, chicken wings and chicken meatball. Super small place with only the owner cooking and grilling everything. Service was a tad slow, but it was grand opening so can't fault them for that as they were still testing out some kinks. Ending with the 2 styles of noodle soup was extremely delicious and I can't wait to go back and try their omakase again now that it has been open for a longer period of time! read more

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We had such an amazing experience here! This was our first time having a yakitori omakase and we enjoyed the food immensely. They have some courses that were not yakitori as well. The food was so delicious, the service impeccable, and a cozy and warm environment as well. Perfect for a date night! read more

Yakitori Tsuta - Japanese Near Me - San Diego, California

Only 530 and 830 seatings and the 530 is omakase only. They don't have a website. Also they just got the Eater award for best new in SD, so reservations on Tock will be even more difficult. The word is out and for good reason! There is one chef..owner There is one server. There are 10 seats, 4 at a table and the rest at the bar so this is Jiro dreams of chicken yakitori. Yes, the yakitori is only chicken. Do not be put off by this though. And- this was one of the top three, if not the top, experience in dining we've enjoyed all year. First seating which we did is omakase only. Later seating you can also do omakase. Zen-like peaceful setting felt more like a temple than a fun yakitori bar but as it progressed, it was so lovely. You can taste test your beverage du jour for the night whether sake or shochu, and chose your glass. Excellent sake selection from my perspective. You actually watch Tatsu cook your meal as you enjoy. Amazing chicken stock first app. The only non chicken item was a smoked duck which was the most amazing duck I think I've ever had.. seriously. The amazing sauces and pepper blends are all in house and delicious!!! Fabulous chawanmushi. Veg from Chinos. Some exotic ones from Japan too. I'm estimating 8 varied chicken skewers?and you can guarantee one you like best from the list definitely comes to you. Heart, thigh, meatball, skin, wing, tender, liver, tail, neck, gizzard etc and you can opt to add extras to your omakase. There were too many nuances to describe but basically the chef makes everything from scratch but the ramen. But if he told me he made them from scratch,I'd believe him too. I bet he got them from an another ramen place on Convoy that makes them fresh. Ramen in a fresh made chicken stock with freshly chopped negi and marinated quail eggs was otherworldly. What truly put this over the top for us, besides the amazing service and perfect chicken yakitori was the dessert trio. Chef assured us he made them all from scratch. Miso panna cotta with lovely and exotic fruits, sweet corn ice cream or edamame ice cream, chocolate mochi custard. I am a big fan of Japanese desserts because they are not overly sweet and are the perfect compliment to the meal. Bravo! All in all, just wonderful. Cons? The intensity of one chef per 6-10 diners left interaction opportunities less than a typical omakase place. And normally I would not care but he made such amazing dishes I had so many questions and compliments I wanted to share with him. And I probably would have liked more than just chicken yakitori but the chicken was perfect so that's ok. Do one thing great--- and they do. I am glad we did this now because in the next year I predict it will be impossible to get reservations and they will be right in front and center for Michelin SD. read more

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We did not go to any other yakitori place for months because we didn't want to be disappointed. And we were not disappointed at Yakitori Tsuta. Every skewer is cooked to perfection. Service is friendly and the vibe feels like you're having a small dinner party with friends. Our seating party of 2 was at 8pm on a Thursday night with 4 other patrons. We didn't leave until midnight so plan accordingly! We did the a la carte because I know what I like. We usually order a whole bottle of sake, but since there were so many options to try, we opted for the smaller pours and were able to try 5 different types. Sake pricing is very reasonable, as are the skewers. *This is definitely a leisurely, fine dining experience. Do not come starved and expecting food to be served right away.* read more

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Very lucky to have been able to book a reservation. The meal took just over 2.5 hours. The preparation for each course was executed right in from of us. Each course was described prior to serving. Each course was more delicious than the previous. The service is outstanding, many saki options and samples are available to confirm what you prefer. They also have an ala cart option starting after 8 pm. The cost is reflective of the service. If it's in your budget it's one you need to try read more

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My husband and I had a lovely experience at Yakitori Tsuta, a higher end yakitori spot that specializes specifically in chicken yakitori. We had been looking forward to its opening since we loved Chef's yakitori at Hino, and the experience did not disappoint. It is an intimate setting with seating for only 6 at a time at the bar (and four additional seats at a table), and you get to watch Chef prepare and cook each dish in front of you. The whole experience was over 3 hours. We chose the omakase which included an appetizer including black sesame tofu, eggplant/broccoli with dashi, and mascarpone with fruit; chicken and smoked duck; chawanmushi; eight varieties of chicken yakitori including neck, cartilage, and gizzard; a bowl of ramen; and dessert. I will say that while it was lovely to have the assortment and progression in courses with the omakase, the highlight really was the yakitori, which were cooked to perfection, whereas the other dishes were not quite as memorable or exceptional, and I would likely opt for a la carte yakitori next time. All in all definitely worth trying for anyone who enjoys chicken yakitori! read more

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Loved every bite. Every dish was perfection and it was such an elevated, intimate, and artful evening. Highly recommend! read more

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A love letter to Japan, wrapped in the smoky embrace of binchotan charcoal. Imagine an intimate space where the chef, Tatsuro Tsuchiya, takes you on a daring journey through an entire chicken--yes, every part, from the tender thighs to the crispy skin. An omakase experience, with ~18 courses. Service? Chef is awesome! You're not just a customer; you're part of an experience that's both thrilling and comforting. In a city with a heavy dose of omakase of the day, Tsuta stands out as a one-of-a-kind gem. If meat on a stick is your thing, should be very high on your list. read more

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The best yakitori in San Diego! Very unique and authentic dishes. All the food was excellent and would highly recommend. read more

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This was probably one of my top meals for 2024. We were visiting from LA and really wanted to try this spot for a birthday celebration dinner. With only ten seats in the restaurant, it can be difficult to get a reservation, so book well in advance if you can or sign up for the Tock notifications (which is what I did, and I got lucky enough to snag an opening). Dining here is quite an intimate experience. It's a small restaurant and the ambiance is calm and quiet. We got the omakase ($108). This included a chicken broth, three appetizers, 8 yakitori skewers, a chicken ramen, and dessert. From the start with the appetizers, we were immediately impressed. My favorite appetizer was the smoked chicken breast and duck. The yakitori courses included thigh and green onion, tail, cartilage, heart, breast, skin, chicken meatball, and wings. Each one was absolutely delicious, and my favorite was the skin. It was extra crispy and seasoned perfectly. Towards the end of the yakitori courses, the chef asked if we wanted to add any a la carte orders. We added the grilled rice ball (yaki onigiri), which was also amazing-perfectly seasoned and grilled. We finished off with a warm bowl of chicken ramen. For dessert, we got to try a small portion of each of the three dessert options on the menu. The chef even sang happy birthday :) Not only was all of the food incredibly delicious, the service was impeccable as well. Both the chef and the server were very attentive, friendly, and professional. At the beginning, the server asked us if there were any specific yakitori skewers that we did not want in our omakase. It was impressive how the chef adjusted and timed each course according to the customers and how much attention to detail there was throughout the whole experience. The service, food, and ambiance all contributed to an excellent dining experience. Overall, I am so glad I was able to try Yakitori Tsuta while I was in SD. They are still relatively new (3 months), so I expect them to grow in popularity and I imagine it will be even more difficult to get a reservation in the future. Definitely will return! read more

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