I had the full menu here and it was beyond amazing. Sushi will never be the same for me, I will have to make a way to come back again. The staff was on point and the chef was skilled and hilarious.

My friend and I tried getting a reservation for a little while, but please believe me when I say it's worth the wait. Chef TJ is a MASTER at his craft. I haven't seen such respect showed for seafood since my time in Japan. Kudos to him for doing it the right way and making it a very enjoyable experience. We will be back. Thank you again Chef!

TJ was awesome and the food was absolutely delicious; amazing experience!

New omakase sushi place. Just opened in June! Chef TJ was awesome. He told us his story about learning from chefs in Japan and learning about Japanese culture in order to truly understand Japanese cuisine. It really shows! Service was great and each portion of our meal was amazing. There are 3 omakase tiers to choose from, honestly the highest tier is the best and probably the most value! Especially with only a $30 differe ce between the middle and top tier! Highlights surprisingly was the lamb dish! Literally just melted in my mouth. I didnt even need to chew! Also the toro is always good. And then there was a wagyu piece!!! My friend also loved the uni! Every dish and piece of sushi was a standout. Make sure to make a reservation! It was fully booked right at open!

+6

*puts on educational hat* The word "matoi" represents a flag that firefighters carried during the Edo period to draw other firefighters to the scene. Are we the firefighters rushing to the scene of some fire sushi? Is it a tribute to the "Edomae" style of omakase that Chef TJ preps from the Edo era? Does the blood on the blade hanging behind the counter contain actual blood of customers who dissed his sushi? Perhaps... Something that most people may not know about is that the Edomae style of sushi involves AGING the fish and harkens back to the days where they had to preserve the fish longer and involves techniques such as marinating in vinegar or soy sauce, salting, simmering, and boiling the fish. *takes off educational hat* *puts on reviewer hat* Chef TJ and staff bring together a curated omakase experience unique in the SD area and is a must eat for anyone who takes their sushi seriously. As he preps the food, the experience that you want to achieve depends on the level in which you engage. I happened to be dining with a collection of quieter folks and in the beginning it was a rather soothing experience to hear the knife hit the cutting board while 90's rap played over the stereo. After some questions prodding about the origins of the food and his own personal preferences for sushi the place livened up as Chef TJ let loose a bit more so don't be afraid to talk it up! Nearly everything is made solely by him and the preparation time between dishes encourages one to slowly enjoy the meal thoughtfully and intentionally. Some dishes are meant to be eaten a certain way and I found that the respect to traditional methods added to the authentic experience. I'll be back in the fall to try his personal favorite fish (I forget the name but it's seasonal to the fall) and to try the ice cold beer sapporo chugging challenge. Pro tip: get the ice cold sapporo

+2

Amazing memorable experience. Chef so knowledgeable, creative, precise. Loved every minute! Had oysters in plum sauce, wagyu skewers, Blue Fis, Trigger fish, Octopus, mackerel tuna, Edo sushi, traditional nigiri, lotus root chips, tuna belly, two types of jack, etc etc. Presentation was breathtaking.

+6

Waited to write this review after I was able to compare Matoi to Soichi. I finally was able to recently make a reservation to Soichi. It was kind of a mistake eating at Matoi before going to Soichi, because it felt underwhelming after getting to experience Matoi. Truly tells me that a Michelin star does not mean everything. That said, I am convinced that Matoi will earn a star next. If Matoi does not, there goes Michelin's credibility. I was fortunate to be able to come here on my birthday and I truly enjoyed everything from the first bite to the last. Omakase may not be for everyone because you don't really get to pick what you eat, but I completely trust Chef TJ to serve the best and only the best. I got the complete course option, the Oyabun, and I highly recommend this to anyone else who may go here next. No one is wearing overbearing perfume/cologne to ruin your palate and prevent you from enjoying the delicate flavors the beautiful fish can offer. Plating is beautiful and I left full, which, unfortunately, did not happen at Soichi. Chef TJ is also very funny and entertaining to watch him work his craft and serve you the best bite you'll ever have and he can even read the room and entertains accordingly. Professional, funny, and immaculate attention to detail to perfect his work. From the unique appetizers to the miso bass to all the nigiris and add ons, nothing was bad. Something as little as the green tea salt we were served with our Fried Lotus Pancakes was incredible and out of this world. Even the ice cream here was better and I really miss everything I was able to eat at Matoi. I can't wait to go back and am hoping to be able to go soon. A part of me wishes I could keep this place to myself so the reservations won't be hard to get, but the unselfish part of me really thinks Matoi deserves all the attention and recognition it can get.

+1

Matoi was an amazing omakase experience. We did the oyabun for $140 and were very impressed. Chef TJ was great and very professional. The fish was very fresh and tasted great. I really recommend the uni and fatty tuna/Toro.

+5

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.

+6

Everything in the menu was perfectly curated, highlighting the fine points of each individual dish. We had an amazing experience. The chef brought the japenese fine dining experience to the San Diego region. Definitely see this place getting a Michelin star.

+5

Everything here tastes fresh and traditional. Chef TJ was not only funny with his dad jokes but he also taught us about his sushi making process. The waitress who took care of us was also very kind and welcoming. It’s our new favorite sushi spot in San Diego and we’ll be back with others!

My husband and I had an Amazing Omakase Experience at Matoi! Matoi delivers a truly special omakase experience. The atmosphere is intimate and welcoming, with the chef guiding you through each dish with expertise. The sushi is outstanding—fresh, perfectly seasoned, and beautifully presented. Every bite melts in your mouth. Service is impeccable, and the sake pairings complement the flavors beautifully. If you're looking for top-tier sushi with thoughtful presentation and a relaxed yet refined ambiance, this place is a must-visit! Also the music and chef tied the whole experience!

TJ is my favorite sushi chef. The experience at Matoi is always fun and the sushi is consistently fresh and perfectly prepared

I’ve been to many sushi restaurants around the world. Matoi would stand up to any omakase style sushi experience in Japan. Exceptional attention to detail goes into every course. From the rice to the various type of fish imported from Japan. Most of them you won’t find at any other restaurant. It’s hard to eat at other sushi restaurants around San Diego once you’ve gone here. It’s better than the Michelin starred one.

Chef TJ is incredible. We used to live in San Diego and whenever we return we make a point to try and visit. We eat omakase around the world, and this is really one of the best in the world. Chef TJ finds unique fish and puts in the work to make it a great experience for everyone. Top quality. Highly recommend.

The best sushi I have ever had in my life and I have had many. The chef is very knowledgeable about fish, sushi, and Japanese culture. I not only loved the food but also learned some new things about various fish. He is also entertaining and funny. Overall, I would go there again knowing I will get a fantastic experience.

I’ve eaten at Matoi four times so far and it has been, each time, a fantastic experience. From the freshness of the fish, to the exceptional care in preparation that chef TJ puts into every meal service, all made for a great experience each time I went there. I took my friend from Tokyo there to give it a shot as he is a massive foodie. And I have to say he not only enjoyed it, but he was absolutely beaming about the meal. He said it was the most authentic edomae style Omakase he’s had in the US, which is a pretty bold statement for someone who used to live in New York! Whenever I have out of town friends, I like to bring them here and they love it as well. Chef TJ is a talker and he loves his art and true lovers of Sushi will appreciate that very much. His passion most recently was shown to us by the 30 minute discussion he gave us on the proper naming of sushi fish. He brought out a book in Japanese to help us understand. This was actually awesome! I learned a lot, but also I learned a lot about his passion for sushi. I recommend Matoi to anyone who loves Omakase.

A Hidden Gem of Japanese Elegance – Matoi is a Masterclass in Omakase Dining Dining at Matoi is less of a meal and more of a transcendent experience. From the moment you step into this intimate Japanese sushi sanctuary, you’re transported—welcomed not just with warm hospitality, but with a quiet reverence for the craft of sushi and sake. The preset menu is incredible and each course, unfolds with intention and artistry. The sake pairing is thoughtfully curated and beautifully presented, it not only complements each dish, but deepens your appreciation for the harmony between food and drink. Chef TJ is incredibly knowledgeable, offering insights that add dimension to the experience without disrupting the flow of the meal. Matoi’s small setting makes the dining experience feel personal and special. Whether you’re a longtime omakase enthusiast or simply someone who appreciates craftsmanship and care, this place will leave you in awe. It’s rare to find a restaurant that so effortlessly blends tradition, intimacy, and innovation. A must-visit. A must-return. A memory in the making.

Best omakase in SD. Food was amazing and authentic/unique for this area. The chefs are fun to chat with and very knowledgeable. Besides the omakase, there are lots of add-ons that are also great. Value is actually really good for the experience. Will definitely be returning!

A true labor of love, chef TJ really puts his heart & soul into this place, and the food reflects that. Super fresh fish, ingredients flown in from Japan, and really fun tabletop conversation (if you want).

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.

I've been to a lot of omakases, especially around San Diego, and Matoi is definitely one of my favorites. One of the best things about Matoi is that the selection of fishes is fairly different from others. So whenever I come here, it feels like I get to try something new instead of a menu where I've tried it all before. I highly recommend you try it at least once while you're in San Diego. It's a must try and worth the experience. TJ is really knowledgeable and you can get a fun conversation with him.

TJ really makes this restaurant unique and puts his own spin, hearing hip hop music during Omakase. The chef is really interactive with everyone and makes the meal fun! For this experience, we did the Omakase. As for drinks I started off with a Suntory Premium Malt Small. Then 3 Small Appetizers - Tako Jelly, Ankimo, Misotakai, Sashimi Combination - Toro, Mirugai, Kanpachi, Namadako, Aji, Okiaji, Hotate, Palate Cleanser - Negitoro Sumaki, Grilled Dish - Mehikari, Fried Dish - UchiwaEbi & Wakasagi Tempura, Steamed Dish - DobinMushi, Nigiri - Nodoguro, Aoyagi, KobujimeHirame, Hagatsuo, Sawara, Sanma, KamaToro, Uni, Dessert - Green Tea Ice Cream. When it comes ot the Small Apps, I would rate it like 4/10. Sashimi 2/10 - I really hated the Octopus and clam. I really really really liked the Palate Cleanser Negitoro Sumaki. The Grilled Dish - Mehikari was great too. Fried Dish tempura was 5/10. Steamed Dish was 5/10 too. As for Sashimi the ones that were good was Nodoguro, Hagatsuo, Sanma and KamaToro. These were ok: KobujimeHirame, Sawara. The one I didn't enjoy was Aoyagi (Conch). Nice to experience, great food and a fun meal!

It is an absolutely wonderful and intimate omokase dining experience. Every dish was well thought out and curated according to what is in season, achieving the exceptional flavor standard that chef TJ wants to create.

An amazing experience! Made a reservation for the 1 hour quick experience and had a great time at the bar. The chef and staff were super friendly - a great Valentine’s Day gift!

A classically run, private Japanese omakase bar in a cozy space. The bar and kitchen are stocked with dozens of small batch, fresh ingredients, which change with the seasons. TJ (owner) and Takahisa (sushi chef) have a wealth of knowledge about their food and cooking techniques. As a starting appetizer, the mozuku was sweet and refreshing with thin angel seaweed and two barnacles. The ankimo (monkfish liver) was rich and dense, offset by lemon, green onion, and other garnishes. The miso tataki highlighted the fresh, meaty chunks of fish with peppercorns and ginger. The sashimi platter offered several seasonal fresh fish slices. The fresh scallops, bigeye tuna from Hawaii, Spanish toro, and raw sweet shrimp were standouts among the great spread. An ice cold oyster was served in a pristine washed shell with sweet and sour ponzu sauce. A great palate cleanser. The sweet shrimp head returned deep fried and crispy, placed on a bed of spicy, slightly acidic sauce. Great combination. A piece of warm, moist, and silky smooth Patagonian tooth fish was served with a miso sauce. It was paired with a fried miniature river crab from Kyushu on a little stack of crisp green beans and sesame sauce. Nice pairing of flavors and textures, along with grabbing you visually. The hamo and shishito tempura was served with three types of flavored salt. The summer eel and the green tea flavored salt was a nice match. The tako with jelly was a cold and clean dish. The octopus was lightly boiled to retain its tenderness and then chilled. The pickled cucumber provided acidity and crunch. It was topped off with a slightly sweetened plum jelly. The nigiri selection was OUTSTANDING. The chefs shared many fresh types of fish. The alfonsino / kinmedai was slightly torched to bring out a rich umami flavor. The tachiuo / silver belt fish was also lightly torched and such a nice bite. The Northern Californian sujiko was ikura joined by the fish’s membrane, which was a first for me. The kamasu / barracuda had a touch of lemon and natural oils. The jabara toro was referred to as tuna ‘bacon’ from Spain - cold, refreshing. The uni / sea urchin was farmed from La Jolla and was the best I’ve tasted (incredible). Overall great selection of fresh seafood that was treated very well by the chefs. We enjoyed learning about the changing seasons influencing Matoi’s daily menu and Matoi’s traditional sushi style from Japan (edomae). Also learned a great deal about the evaluation / decision process when torching / searing fish (based on fat content, skin thickness, fish type, etc.). Among many of TJ’s passionate beliefs is the topic of eating salmon or yellowtail sashimi. Warning - you’ll get a friendly earful of knowledge if you ask 😊

TJ is an absolute mastermind that caters to individuals who want the highest possible quality fish and service around. The omakase was sensational, everything was carefully curated and timed one after the other. I can't even say which one was my favorite, but I can say I've never left a sushi restaurant more full and happy. Everything is pristine clean, the ambiance is an intimate quiet setting but happily entertains a more talkative crowd if need be. I will definitely be back, this felt more like a class and introduction to the finest sushi I've ever had than just simple dining, incredible.

Matoi is hands down one of the best dining experiences I've had in San Diego. So personable and feels like a meal with an old friend with the chef. Honestly, we only come to dine with the chef cuz he’s hot. Anyway, highly recommend. A true San Diego gem.

This was our second time at Mario and it was just as in redoble as the first time. It is the most authentic experience we have had outside of Tokyo. Chef is extremely knowledgeable and passionate about sushi and all of the different types of fish. Each dish is excellent and the amount of food you get with the omakase makes it the best sushi deal in town.

Omakase at Matoi is on a whole different level. I got to try so many unique dishes I’d never had before, and the quality was unreal. The chef’s skills, the welcoming vibe, and the top notch service made it feel like an elevated home-cooked meal. It’s casual, fun, and unforgettable, truly a hidden gem and I can’t recommend it enough. Matoi is a must-visit in San Diego.

Extremely delicious fresh fish with traditional but very unique pairings. Completely blown away and the chef was so fun to talk to! Super worth the visit.

An amazing experience all around. The chef was spectacular and the service was terrific. I ordered the Omakase, and the presentation of everything from the first dish to the ice cream at the end was nothing short of special. It was my 3rd Omakase but felt like the first real one I've been to. Would definitely recommend!

Easily one of the best sushi experiences I’ve had in Southern California—period. From the moment you sit down, Matoi delivers a curated, thoughtful omakase that’s all killer, no filler. Nothing farm-raised, nothing phoned in—just wildly fresh, high-quality cuts that let the fish do the talking. And the value? Ridiculous (in the best way). Easily the best bang-for-your-buck omakase in SoCal. You’re getting an elite sushi bar experience without the ego or the four-figure bill. It was so good I forgot to take photos… and I never forget. That’s how locked in I was. Just me, the fish, and pure happiness.

A delicious omakase in San Diego! Shoutout to our cousin for taking us here! We had a reservation at 7:30PM for a Saturday evening meal. I believe we were sat on time and we got right into drinks and the course. Staff was friendly checking in on us and Chef TJ was fun, positive, and created a great omakase environment! I won't go into too much detail of each fish (as the menu can change with each service), but for the value, I thought it was an amazing meal! Parking is relatively easy to find in the plaza. I'm headed back to San Diego next week...so I'm going to have Matoi again :D twice in 2-3 weeks is my kind of vibe!

Truly a wonderful omakase experience! Coming from LA with tons of great Japanese options, I’m thrilled San Diego’s sushi scene has picked up its game with more great omakase options in the past few years. I’ve been to most in town and this is the best—amazing rice, really fresh seasonal fish, and that fresh wasabi will spoil you for life.

This place deserves all the stars! The quality of fish/ingredients was superb and it was such a fun experience, overall. We felt like we were part of a dinner party, where we were the chef’s special guest. Chef kept it relatively traditional to an omakase, but he included his own twists on the flavors and ambiance (90-2000s hip hop music) that were served. Thanks to chef TJ and his team for an amazing dinner - Can’t wait to be back soon!

Such a wonderful meal and experience - the food was exceptional. Only bar seating - 3 parties with 11 people total. All the sashimi and nigiri were prepared by TJ right in front of us. He never left the area the whole time! TJ’s insight and honesty about his experiences were very educational (and hilarious) and one of the highlights of the night. I’ve had omakases where the chef didnt speak more than a few words to describe the food. Be prepared though we sat for the 7:30 seating, didn’t start eating until about 8 and then finished around 10:30. Definitely get the hand roll add on if you have room! We were all full just with the base omakase but squeezed in a handroll!

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.

One of the best dining experiences I’ve had! The restaurant is small and intimate. Every guest sits at the sushi bar, which I loved. It was a very interactive experience where you got to know both the chefs and the other diners. Chef TJ was hilarious and clearly takes pride in his craft. All of the courses were fresh, thoughtfully presented, and absolutely delicious. I was very full from the omakase course alone (and I can eat 😄). The dinner took almost three hours and was WELL worth the cost. Most certainly will be back and bringing friends!

Taylor Le

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.

Josh Baltazar

TJ really makes this restaurant unique and puts his own spin, hearing hip hop music during Omakase. The chef is really interactive with everyone and makes the meal fun! For this experience, we did the Omakase. As for drinks I started off with a Suntory Premium Malt Small. Then 3 Small Appetizers - Tako Jelly, Ankimo, Misotakai, Sashimi Combination - Toro, Mirugai, Kanpachi, Namadako, Aji, Okiaji, Hotate, Palate Cleanser - Negitoro Sumaki, Grilled Dish - Mehikari, Fried Dish - UchiwaEbi & Wakasagi Tempura, Steamed Dish - DobinMushi, Nigiri - Nodoguro, Aoyagi, KobujimeHirame, Hagatsuo, Sawara, Sanma, KamaToro, Uni, Dessert - Green Tea Ice Cream. When it comes ot the Small Apps, I would rate it like 4/10. Sashimi 2/10 - I really hated the Octopus and clam. I really really really liked the Palate Cleanser Negitoro Sumaki. The Grilled Dish - Mehikari was great too. Fried Dish tempura was 5/10. Steamed Dish was 5/10 too. As for Sashimi the ones that were good was Nodoguro, Hagatsuo, Sanma and KamaToro. These were ok: KobujimeHirame, Sawara. The one I didn't enjoy was Aoyagi (Conch). Nice to experience, great food and a fun meal!

Kylyn Hoover

I've been to a lot of omakases, especially around San Diego, and Matoi is definitely one of my favorites. One of the best things about Matoi is that the selection of fishes is fairly different from others. So whenever I come here, it feels like I get to try something new instead of a menu where I've tried it all before. I highly recommend you try it at least once while you're in San Diego. It's a must try and worth the experience. TJ is really knowledgeable and you can get a fun conversation with him.

Bo Ng

It is an absolutely wonderful and intimate omokase dining experience. Every dish was well thought out and curated according to what is in season, achieving the exceptional flavor standard that chef TJ wants to create.

KakuBites

A classically run, private Japanese omakase bar in a cozy space. The bar and kitchen are stocked with dozens of small batch, fresh ingredients, which change with the seasons. TJ (owner) and Takahisa (sushi chef) have a wealth of knowledge about their food and cooking techniques. As a starting appetizer, the mozuku was sweet and refreshing with thin angel seaweed and two barnacles. The ankimo (monkfish liver) was rich and dense, offset by lemon, green onion, and other garnishes. The miso tataki highlighted the fresh, meaty chunks of fish with peppercorns and ginger. The sashimi platter offered several seasonal fresh fish slices. The fresh scallops, bigeye tuna from Hawaii, Spanish toro, and raw sweet shrimp were standouts among the great spread. An ice cold oyster was served in a pristine washed shell with sweet and sour ponzu sauce. A great palate cleanser. The sweet shrimp head returned deep fried and crispy, placed on a bed of spicy, slightly acidic sauce. Great combination. A piece of warm, moist, and silky smooth Patagonian tooth fish was served with a miso sauce. It was paired with a fried miniature river crab from Kyushu on a little stack of crisp green beans and sesame sauce. Nice pairing of flavors and textures, along with grabbing you visually. The hamo and shishito tempura was served with three types of flavored salt. The summer eel and the green tea flavored salt was a nice match. The tako with jelly was a cold and clean dish. The octopus was lightly boiled to retain its tenderness and then chilled. The pickled cucumber provided acidity and crunch. It was topped off with a slightly sweetened plum jelly. The nigiri selection was OUTSTANDING. The chefs shared many fresh types of fish. The alfonsino / kinmedai was slightly torched to bring out a rich umami flavor. The tachiuo / silver belt fish was also lightly torched and such a nice bite. The Northern Californian sujiko was ikura joined by the fish’s membrane, which was a first for me. The kamasu / barracuda had a touch of lemon and natural oils. The jabara toro was referred to as tuna ‘bacon’ from Spain - cold, refreshing. The uni / sea urchin was farmed from La Jolla and was the best I’ve tasted (incredible). Overall great selection of fresh seafood that was treated very well by the chefs. We enjoyed learning about the changing seasons influencing Matoi’s daily menu and Matoi’s traditional sushi style from Japan (edomae). Also learned a great deal about the evaluation / decision process when torching / searing fish (based on fat content, skin thickness, fish type, etc.). Among many of TJ’s passionate beliefs is the topic of eating salmon or yellowtail sashimi. Warning - you’ll get a friendly earful of knowledge if you ask 😊

Hal Jurgensen

TJ is an absolute mastermind that caters to individuals who want the highest possible quality fish and service around. The omakase was sensational, everything was carefully curated and timed one after the other. I can't even say which one was my favorite, but I can say I've never left a sushi restaurant more full and happy. Everything is pristine clean, the ambiance is an intimate quiet setting but happily entertains a more talkative crowd if need be. I will definitely be back, this felt more like a class and introduction to the finest sushi I've ever had than just simple dining, incredible.

Pink Winter

Matoi is hands down one of the best dining experiences I've had in San Diego. So personable and feels like a meal with an old friend with the chef. Honestly, we only come to dine with the chef cuz he’s hot. Anyway, highly recommend. A true San Diego gem.

Laura Mitzner

This was our second time at Mario and it was just as in redoble as the first time. It is the most authentic experience we have had outside of Tokyo. Chef is extremely knowledgeable and passionate about sushi and all of the different types of fish. Each dish is excellent and the amount of food you get with the omakase makes it the best sushi deal in town.

Anh Nguyen

Omakase at Matoi is on a whole different level. I got to try so many unique dishes I’d never had before, and the quality was unreal. The chef’s skills, the welcoming vibe, and the top notch service made it feel like an elevated home-cooked meal. It’s casual, fun, and unforgettable, truly a hidden gem and I can’t recommend it enough. Matoi is a must-visit in San Diego.

Timmy Doesn’t Share Food

Easily one of the best sushi experiences I’ve had in Southern California—period. From the moment you sit down, Matoi delivers a curated, thoughtful omakase that’s all killer, no filler. Nothing farm-raised, nothing phoned in—just wildly fresh, high-quality cuts that let the fish do the talking. And the value? Ridiculous (in the best way). Easily the best bang-for-your-buck omakase in SoCal. You’re getting an elite sushi bar experience without the ego or the four-figure bill. It was so good I forgot to take photos… and I never forget. That’s how locked in I was. Just me, the fish, and pure happiness.

Michelle Zhuang

Extremely delicious fresh fish with traditional but very unique pairings. Completely blown away and the chef was so fun to talk to! Super worth the visit.

Matt E

An amazing experience all around. The chef was spectacular and the service was terrific. I ordered the Omakase, and the presentation of everything from the first dish to the ice cream at the end was nothing short of special. It was my 3rd Omakase but felt like the first real one I've been to. Would definitely recommend!

Arthur T

A delicious omakase in San Diego! Shoutout to our cousin for taking us here! We had a reservation at 7:30PM for a Saturday evening meal. I believe we were sat on time and we got right into drinks and the course. Staff was friendly checking in on us and Chef TJ was fun, positive, and created a great omakase environment! I won't go into too much detail of each fish (as the menu can change with each service), but for the value, I thought it was an amazing meal! Parking is relatively easy to find in the plaza. I'm headed back to San Diego next week...so I'm going to have Matoi again :D twice in 2-3 weeks is my kind of vibe!

Minh Phan

Truly a wonderful omakase experience! Coming from LA with tons of great Japanese options, I’m thrilled San Diego’s sushi scene has picked up its game with more great omakase options in the past few years. I’ve been to most in town and this is the best—amazing rice, really fresh seasonal fish, and that fresh wasabi will spoil you for life.

Nickie Peña

This place deserves all the stars! The quality of fish/ingredients was superb and it was such a fun experience, overall. We felt like we were part of a dinner party, where we were the chef’s special guest. Chef kept it relatively traditional to an omakase, but he included his own twists on the flavors and ambiance (90-2000s hip hop music) that were served. Thanks to chef TJ and his team for an amazing dinner - Can’t wait to be back soon!

Bill L

Such a wonderful meal and experience - the food was exceptional. Only bar seating - 3 parties with 11 people total. All the sashimi and nigiri were prepared by TJ right in front of us. He never left the area the whole time! TJ’s insight and honesty about his experiences were very educational (and hilarious) and one of the highlights of the night. I’ve had omakases where the chef didnt speak more than a few words to describe the food. Be prepared though we sat for the 7:30 seating, didn’t start eating until about 8 and then finished around 10:30. Definitely get the hand roll add on if you have room! We were all full just with the base omakase but squeezed in a handroll!

Melissa Chu

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.

Hannah Hurley

One of the best dining experiences I’ve had! The restaurant is small and intimate. Every guest sits at the sushi bar, which I loved. It was a very interactive experience where you got to know both the chefs and the other diners. Chef TJ was hilarious and clearly takes pride in his craft. All of the courses were fresh, thoughtfully presented, and absolutely delicious. I was very full from the omakase course alone (and I can eat 😄). The dinner took almost three hours and was WELL worth the cost. Most certainly will be back and bringing friends!

Joji Bronner

Everything here tastes fresh and traditional. Chef TJ was not only funny with his dad jokes but he also taught us about his sushi making process. The waitress who took care of us was also very kind and welcoming. It’s our new favorite sushi spot in San Diego and we’ll be back with others!

If you want to eat the best quality and the most delicious Japanese cuisine, this is the place to be. Hands down the best in San Diego. I have been to all the San Diego sushi restaurants and even in Tokyo. TJ, the owner serves the food with so much love and pays attention to every detail meticulously. Matoi stands out amongst all anywhere. It is not just an amazing Omakase, it is a mind blowing experience for me. This one should really be a Michelin star place.

Ji Shen

If you want to eat the best quality and the most delicious Japanese cuisine, this is the place to be. Hands down the best in San Diego. I have been to all the San Diego sushi restaurants and even in Tokyo. TJ, the owner serves the food with so much love and pays attention to every detail meticulously. Matoi stands out amongst all anywhere. It is not just an amazing Omakase, it is a mind blowing experience for me. This one should really be a Michelin star place.