“ I had the pleasure of experiencing omakase for the very first time last night, and it completely exceeded every expectation I had. From the moment I walked into the restaurant, I was struck by the stunning presentation--not just of the food, but of the entire space. The decor was elegant yet welcoming, creating the perfect ambiance for what would be an unforgettable culinary journey. The highlight of the evening was, without a doubt, the chef, Takeaki-san. His passion and expertise were on full display as he guided us through each course. Not only was every dish beautifully crafted and incredibly flavorful, but Takeaki-san also shared fascinating stories about the origins of each ingredient and his thoughtful choices behind every pairing. His explanations were both informative and entertaining, adding a whole new layer of appreciation to the meal. Every bite felt intentional, fresh, and deeply satisfying. It wasn't just dinner--it was an experience. I left with a full stomach, a deeper appreciation for sushi, and a genuine admiration for the artistry behind omakase. I can't wait to return. ”

“ This was my first Michelin starred review for one of the best omakase dinner experiences of my LIFE. We had to book a reservation and recommended experience is at the bar where there was probably 3-4 couples max. Although it was on the pricey side, each presentation of the omakase was delicious and potent in fresh flavor. Literally flavor firework explosions in between each bite. And it wasn't just raw fish, they had plethora of other presented food. Parking was a little hard to find, but the restaurant definitely feels super intimate and beautiful. ”

“ Second time visiting and also second time getting the same table omakase. 4/5. To my understanding they lost their star in 2023 - hence maybe the easy reservation this time vice the nearly impossible one in 2022. I prefer the omakase at the table - you're not missing much. I'll get to the point on this one. Every course was nice, but not mind-blowing. It feels "less" than my previous experience when it comes to the quantity/quality you get. Sushi: Tasted and looked average. You get about 10 pieces and it's pretty standard. Hot courses: standard flavors compared to local sushi restaurants. Atmosphere: Restaurant is tiny, so it's nice and cozy. You get great service! Also, the staff wears masks..so that's a plus especially when they explain your courses to you in front of your food. We ordered 2 bottles of sake, beers, and 4 omakase courses and total came out to ~$1100. At this quality/value I compare it to Nobu SD, where I found their quality top-tier. Again, it's good, but not star good. 4/5 stars based on quality and value. ”

“ Came here to celebrate my wife's birthday. Made reservations for their omakase experience. There is a small parking lot outside. Once inside, service was very warm and prompt. We were served by Tadokoro himself. We were a little worried that previous reviews mentioned that there were very few sushi courses, but I disagree. The whole meal was longer than two hours, and very well paced. I couldn't eat another bite afterwards. Highly recommend this place for your next special celebration. ”

“ Has a Michelin Star for a reason. The chef has mastered his craft that it has become art. He plans out these meals, taking into account where the water comes from used to make his sushi rice. The fish, all sourced purposefully. Explained that he line catches fish rather than net so the fish taste is not tampered by the stress of crowding in a net. His attention to detail lets you relax and let him take you on a journey. 10/10 quality. 10/10 attention to detail. 10/10 service and ambiance. A meal to remember. ”

“ July Saturday 7:30pm . I got the last bar seat at the counter with the chef about two weeks prior to the reservation. I also got street parking up front, arriving about 20 minutes prior. . Conversing with Chef Takeaki at the bar was delightful. He talked about his journey from Japan, his apprenticeship, and random sushi facts. My favorite tidbit was about having an air pocket in the rice so that the fish and the rice will mesh together in your mouth when you chew. My second favorite tidbit was that the water that the rice grows in changes the flavor. The menu was otherwise set with chef's selection for the pieces: . Appetizer: smelt wrapped in shishito dipped in ume sauce, tofu, oyster. Loved all three, particularly the smelt! . Sashimi: ebi, hotate, amberjack, toro, and another . Grilled Chilean sea bass: fantastic! I didn't think I'd enjoy the sweet miso on it as much as I did. I also loved the ginger and I tried to eat the whole thing and was stopped. My seat partner also offered a piece of kindaime, which was nice, but the sea bass was superb. . Fried shrimp head with salt from a beach in shizuka. Really great salt, couldn't stop eating it. . Nigiri sushi: cured halibut, sardine, skipjack, tuna yakitori, baby barracuda, uni roe nigiri, trigger fish, toro . Clear soup: Dashi broth with white fish bones and kelp . Dessert: coffee blanc mange. Perfection. I thoroughly enjoyed my time and my meal at Sushi Tadokoro. I hope you get your well-deserved Michelin star this year as well! ”

“ There are three levels of sushi in San Diego. 1. Solid American style: Banbu, Sushi Harney. 2. American / Japanese hybrids: Himitsu, Harmony 2B1. 3. Authentic Japanese: Soichi, Tadokoro. We've been to all of these places and I'd say our favorite is #2. Tadokoro screams authenticity. There is no extra flavor additives, it's only pure nicely prepared fish. Wife and I are strict to nigiri so our bar is pretty high. The fish here was cut well, nicely sized, but served closer to room temp versus chilled? This was a little weird to us, but because this place has m. stars and this is how it was at soichi it must be a reflection of how it's served overseas. We did try items after our nigiri, basic American crap like shrimp tempura and a toro roll. Those were great so I think everyone would like it here. Service is lightning quick, not too personable but plates are cleared and they're ready for customers to order more at the same time. Very nice spot, but perhaps not for everyone. ”

“ Really wish Yelp allowed half stars on individual reviews, as my experience here was between full ratings. Regardless of the unassuming entrance and interior, a Michelin star rightly carries with it high food-specific expectations, and for the most part Sushi Tadokoro hit the mark with its fantastically fresh omakase served by Takeaki Tadokoro himself. The entire course was premium quality and delectable, no question. However, some inconsistently sized cuts of fish left me confused (not to mention jealous when other sushi bar patrons received greater portions)! :P Again, given the Michelin standard to bear, I feel I have to round down in this case. ”

“ I have so much to say about this place because I truly enjoyed my experience here. This was probably my first Michelin star and omakase experience, and I can say it was certainly worthwhile. The location is unexpected. I think it was next to a liquor store in an unassuming plaza, and the inside is very small and intimate. We were a group of four so we sat at a table, but definitely try to get bar seating if you can! There's so much food to go through, and I definitely wouldn't want to ruin the omakase experience by going through EVERYTHING, so I'll just say to open your tastebuds (you might get the chance to eat a fried shrimp head!). Food is delicious and rather filling, you're there for two hours and there are many sushi courses. Definitely tried things that I haven't tried before. My favorite bite of the night was either the Chilean sea bass with the pickled baby ginger, which was very sweet and not overpowering in ginger, or this piece of nigiri I had where the fish was melting in my mouth; it was so savory and delightful, I wish I had more bites. Service is wonderful. They go through and explain each dish in detail for you. They kept coming for refills on our green tea. Price is not too bad either, considering the quality of the food and service you get. ”

“ Michelin star 3 years in a row says it all about this place. We made rsvps for the Omakase and very much worth it. It's the first thing you should try if it's your first time there to get a taste of the menu. You'll definitely look forward to coming back and trying the ala carte. The full course meal is filling and you're receiving a variety of fish and seafood. The dishes were so unique and flavorful it'll have your eyes roll back like foodie guru mark Weins on YouTube. You have to try it for yourself, words cannot express the deliciousness of this Tadokoro. After having a taste of the best sushi... other sushi spots will never be the same. ”