Monsta Ramen

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!

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.

+6

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.