One of the best Japanese restaurants for high quality sushi. Omakase courses are creative and fun. But the highlights are the nigiri/sashimi. They source uni locally so they're super fresh and tasty. Chefs are always attentive but waiting staff could be a hit and miss.

I love the option to reserve seating, I got seated immediately. All of the sushi chefs and servers were nice, extremely friendly, and attentive. The sashimi was so good, the fish quality was super , and everything just melted in my mouth. I am definitely coming back, no doubt!!

Okay, so this is likely the best sushi and fusion Japanese food in San Diego. They are new, and not yet too crowded - but make your reservations now, because once the word gets out, they will be booked for several months. The sushi is fresh, the fusion cuisine is stunningly excellent.

Quality of sushi is comparable to the Michelin sushi restaurants in San Diego: Sushi Soichi and Sushi Todokoro. Had a good chat with one of the owners, Yoshi, who educated me on the fact that their uni is from Japan not California. He resolved an issue I had with my first meal here. Chef Jun has been making sushi for over 50 years and he is a master, the fish is super fresh here. I've been recommending this place to all my friends. Check out my pictures, they speak volumes. Service is great too. I wouldn't be surprised if this place gets a Michelin star in the near future. If you don't want to wait a long time for a reservation to Sushi Ota, this is a good alternative.

Honestly, I have tried bunch of sushi places but never thought I’d find the best spot in San Diego. All what I ordered was just fantastic. Not even one critic. Great spot, delicious, and very satisfying. I totally recommend and I will definitely be back any time I visit SD.

Wow!! We ended up here on a random whim and just from google reviews of sushi in the area. We ended up doing Omakase upon request and every single dish/piece was excellent. The things we normally don’t like (seared, uni) were prepared so perfectly that we’ve changed our mind! Highly recommend, if you want omakase just put it as a request if you make a reservation in advance. It was ~$150/pp pre tax. We will be back. Thank you!

Breana McGowan

If you like the taste of joy, this is the place to eat. Everything we ate was melt in our mouth delicious. Get all the nigiri and specials unless you like regret but that’s what you’ll feel if you miss out on eating it. Will most definitely be back. Worth every penny. Haven’t had a meal so thoroughly enjoyable in quite some time. It was so start to stop eating cuz everything tasted amazing.

Scott Sweetow

What an outstanding little neighborhood gem this is! You have tons of choices for great sushi in San Diego so to stand out isn’t easy. Hell, even in the strip center where 2b1 was located you had multiple other Asian restaurants, but in addition to fresh sushi and sashimi staples, they had a variety of specials based on fish availability, and the two or three my buddy and I tried were fire! 🔥 Great service, Orion beer (outstanding with sushi - we literally got their last 3), and a fun and engaging wait staff rounded it all out. Their seared salmon belly (“Orange Toro” on their menu) was amazing. Really. Not Tuna Toro mind you, but after eating it I see why they chose that name. Salmon is orange, it was prepared like torch seared Tuna Toro, and garnished with sea salt and scallions, and a hint of lemon juice. Yes! Other standouts were the tuna selections, with great Maguro/Akami (they just called it tuna), Chu Toro and O Toro, and then a torch seared O Toro, which was butter! They had a seaweed marinated halibut, which was also tasty, along with great staples like mackerel, flounder and albacore. They (strangely to me) did not have unagi on the menu at all, but just the saltwater cousin: anago. I find anago to be less oily and savory by comparison. They prepared it extra crispy as I requested but I know next time to ask for a touch of Unagi sauce, as it was a touch dry. They had both Hokkaido and San Diego scallops, and we got their last order of the Hokkaido scallops. Surprisingly to me, I thought the San Diego scallops rivaled their Japanese counterparts! Try this place out - it is really excellent. Pricey, but worth it IMO!

Sally McCormack

My husband and I have dined here twice, once for a late lunch on a Saturday and an early dinner on a Tuesday. We sat at the sushi bar both times and had excellent food and service. We happened to be in the area on Tuesday and made reservations within 15 minutes and were able to get a great seat. We started with the UKA sake tasting, oysters, and lobster chowder and lobster miso soup. Both lobster dishes were amazing; you could taste how fresh the lobster was. I thoroughly enjoyed the chowder while my husband had the miso soup. The sake was also really good, so good that we got a bottle of the UKA dry. Note this tasting does come with sparkling sake. My husband didn't care for it, but I didn't mind it. We then had the sashimi moriawase and oh my goodness that was amazing. The presentation was beautiful and the fish just melted in our mouths. We asked which order we should eat the sashimi and were so glad that we followed the directions! Everything was amazing, but we particularly enjoyed the Hokkaido scallops, chu toro, and kasugo. We then had nigiri: fisherman style, red king crab, kama toro, and truffle hamachi. Each piece was seasoned to perfection. My husband enjoyed the kama toro and truffle hamachi so much that he had to order them again. The truffle hamachi had just the right amount of truffle and I'd definitely recommend that this is a must have. Overall, service was outstanding. Midori, the manager, welcomed us and checked in on us often. She gave us great suggestions on sake and also helped us with eating the sashimi in the best order to enjoy to the fullest. Our server was also great and gave us great recommendations. Chef Ivan is highly skilled having worked at multiple well known San Diego sushi spots. We're glad that he's at Harmony Cuisine 2B1! The restaurant is fairly small and can get busy, so I'd recommend making a reservation. Sitting at the bar is our preference, but they do have some small tables as well. The parking lot is very busy given there are a number of restaurants in that plaza. We haven't had luck finding a spot and typically park on a side street and walk over. I'd recommend giving yourself some time for parking. We've had excellent experiences here and cannot wait to come back!

Jenna Pimentel

Food took a little longer but, for the quality, it was worth it! We sat at the sushi bar so got to interact with the chef a little. The chef and owner were so kind - they even offered a small complimentary dessert while we were waiting for our lyft to pick us up!

Eric Shabe

Outstanding meal Top quality sushi Everything tastes amazing In a wonderful atmosphere with perfect servers. Highly recommended

Daria

What an insane place!!! The quality of fish is from another planet. So buttery it melts in your mouth. Everything we ordered was spectacular. My favorites were hamachi belly and A.Bu.Ri. Don’t be afraid to get seared fish because it’s not overly seared it’s actually absolutely delightful. The atmosphere is what I would call elevated casual. The prices are really reasonable for the quality. The service was great and our chef was a master of his art and also funny. Great overall experience.

Juliet Park

Wow, this place is absolutely phenomenal. I’ve been living in San Diego for four years and Southern California for my whole life, and I’ve been searching for the best sushi restaurant in CA. I thought it would be nearly impossible after recently going on a trip to Japan, but my husband found this place and we decided to give it a chance. I’m so glad we did because the sushi was absolutely wonderful and the service was superb. We ordered a plethora of things starting with the dry sake, calamari, wagyu risotto, then moving onto the nigiris (albacore, yellowtail belly, orange toro, and yuzu pepper chu-toro), the Victor roll, and the spicy tuna scallop roll. Each bite was so juicy and honestly the best we ever had, that I’m writing my review as we left the restaurant just two minutes ago. Highly recommend for people craving authentic sushi and nigiri. The interior was also impeccably designed and I couldn’t be happier with my dinner experience here. We finished with the matcha and chocolate panna cotta, and it was truly the best way to round out our experience.

Jenna Lee

Our favorite sushi spot and it’s now a tradition for my closest friends and I to come here for our birthdays and to celebrate any special occasion. Amazing sushi, wonderful service, and head chef Mikey-san is always so entertaining while teaching us about each type of fish and sushi

Sandy Yeh

I was fortunate enough to come to Harmony Cuisine 2B1 with a dear friend who has known head Chef and founder Mickey and his amazing crew when Mickey and team were at Sushi Ota! A start to now fulfill his own vision, Chef Mickey and his team have created a wonderful dining experience with some of the freshest, most delicious sushi in San Diego! We were delighted to enjoy omakase on a Friday evening around 6pm (with reservations) at the bar with Chef Mickey hand-selecting and creating every dish. Our course included the following: - Salmon Fresh Salad - Halibut - Red Snapper - Hokkaido scallops - Golden eye snapper - Kohada (Japanese shad) - Tuna cheek - Yellowtail with truffle and salt - SSS (sweet and sour salmon, with pickled radish - Fishermen - Red tuna - Roe - O-toro I was treated to several types of extremely fresh and wonderful fish that I likely would have have tried before. In addition, the quality was impeccable. I actually did not eat sushi for over a decade due to eating really bad fish one time. It detoured me for years, but when you are able to each amazing sushi, it's one of the best experiences of dining! To speak to the quality of the fish, I generally don't like roe, but it was palatable to me at Harmony Cuisine 2B1. The Fishermen was also a very interesting fish, likely one I would not order, but I appreciated the unique flavor and taste. Of course, the majority of the fish were all sensational! Of course, Chef Mickey and his staff were lovely. The uphold the traditional Japanese art of service and style! Desserts were also specially made. I'm not a fan of citrus in desserts, but my friend RAVES about the Crepe Suzette which is a Chef Mickey special! The mocha gelato was also wonderful! I'm not a huge fan of panna cotta, but I enjoyed both of these. There are several tables and a full wrap-around bar where you see the chefs and team curating all your dishes. Reservations are highly recommended. They are in a busy complex with a parking lot, but it gets quite full so you may need to park on the street or down the block. Thank you Chef Mickey and team for the wonderful experience and creating such an incredible sushi option for San Diego!

Jacqueline Perry

Highly recommend this sushi spot for its fresh, high-quality fish, creative rolls, and welcoming vibe. The atmosphere was vibrant yet warm and inviting. Our server Gina was incredibly friendly and knowledgeable, making us feel right at home. Despite being busy on a Friday night, we were seated easily at the bar. Can’t wait to come back soon!

Bobbie Lin

One of the best Japanese restaurants for high quality sushi. Omakase courses are creative and fun. But the highlights are the nigiri/sashimi. They source uni locally so they're super fresh and tasty. Chefs are always attentive but waiting staff could be a hit and miss.

Sarah Nguyen

I love the option to reserve seating, I got seated immediately. All of the sushi chefs and servers were nice, extremely friendly, and attentive. The sashimi was so good, the fish quality was super , and everything just melted in my mouth. I am definitely coming back, no doubt!!

John W (Live Love Ride Eat)

Okay, so this is likely the best sushi and fusion Japanese food in San Diego. They are new, and not yet too crowded - but make your reservations now, because once the word gets out, they will be booked for several months. The sushi is fresh, the fusion cuisine is stunningly excellent.

Ray Lai

Quality of sushi is comparable to the Michelin sushi restaurants in San Diego: Sushi Soichi and Sushi Todokoro. Had a good chat with one of the owners, Yoshi, who educated me on the fact that their uni is from Japan not California. He resolved an issue I had with my first meal here. Chef Jun has been making sushi for over 50 years and he is a master, the fish is super fresh here. I've been recommending this place to all my friends. Check out my pictures, they speak volumes. Service is great too. I wouldn't be surprised if this place gets a Michelin star in the near future. If you don't want to wait a long time for a reservation to Sushi Ota, this is a good alternative.

Mark Ishak

Honestly, I have tried bunch of sushi places but never thought I’d find the best spot in San Diego. All what I ordered was just fantastic. Not even one critic. Great spot, delicious, and very satisfying. I totally recommend and I will definitely be back any time I visit SD.

Best sushi I’ve had in a long time. We had two rolls (spicy tuna and rainbow), then ordered off the sushi of the day menu: sawagani, lobster sushi, Kama toro, and fisherman’s style white fish (our favorite). Amazing. Fresh. Melt in your mouth. Plus, the staff were super friendly and helpful.

By far the best nigiri in San Diego. The rolls are amazing, as are the appetizers and everything else on the menu. We frequent here and bring all of our family and friends; everybody loves it. The service is always great and the food is always incredible quality.

Tara Ferkinhoff

Best sushi I’ve had in a long time. We had two rolls (spicy tuna and rainbow), then ordered off the sushi of the day menu: sawagani, lobster sushi, Kama toro, and fisherman’s style white fish (our favorite). Amazing. Fresh. Melt in your mouth. Plus, the staff were super friendly and helpful.

Chris Bernasconi

Chef Ivan was phenomenal! Every dish was beautifully prepared, perfectly presented, and absolutely delicious. He kept a great conversation going the whole time, making the experience feel personal and memorable. The wait staff and our server were fantastic as well, making sure we were taken care of and giving us great insight into our sake flight. The fish selection was unique and felt curated just for us. Do yourself a favor: sit at the bar and watch Chef Ivan work his magic.

The fish was fresh and I could tell was a good quality, but 24 dollars for a single 8 piece sushi roll is kind of crazy. The service was great and they even allowed me to sample some sakes before I made a decision on a bottle. Overall it was a nice looking location with great service, I would just expect to spend a little more than some locations if you're looking to get full.

Jesse Shelton

The fish was fresh and I could tell was a good quality, but 24 dollars for a single 8 piece sushi roll is kind of crazy. The service was great and they even allowed me to sample some sakes before I made a decision on a bottle. Overall it was a nice looking location with great service, I would just expect to spend a little more than some locations if you're looking to get full.

Landy Lin

The food is better than the average sushi place but we spent more than we spent at Soichi, and we didn't get that much food.

The fish quality was good and the sushi itself was well-executed. No issues there. But the sides let this place down hard. The karaage chicken was straight-up shocking. Karaage is one of the simplest, most foolproof Japanese dishes: chicken marinated lightly in soy sauce, mirin, ginger, maybe a touch of sugar, then coated in POTATO STARCH and fried for a LIGHT (emphasis) , crispy exterior. What they served was NOT even close. They used basic flour instead, and over cooked the chicken. Looked like KFC, tasted like failure. Huge miss on something so basic. The photos online make the place look bigger and nicer than it is. In reality, it’s tiny, maybe 6-8 tables plus a small bar. The lighting is super dark and gloomy. The staff was friendly, and professional though they were Chinese folks masquerading as Japanese. I don’t get why they bother with that just speak English or native tongue and own the food for what it is. The sushi was decent, but nothing here screams authentic Japanese, so no need to pretend. If you come here, skip the sides cuz they are embarrassingly unauthentic. And temper your expectations on the atmosphere.

Brad Kirby

The fish quality was good and the sushi itself was well-executed. No issues there. But the sides let this place down hard. The karaage chicken was straight-up shocking. Karaage is one of the simplest, most foolproof Japanese dishes: chicken marinated lightly in soy sauce, mirin, ginger, maybe a touch of sugar, then coated in POTATO STARCH and fried for a LIGHT (emphasis) , crispy exterior. What they served was NOT even close. They used basic flour instead, and over cooked the chicken. Looked like KFC, tasted like failure. Huge miss on something so basic. The photos online make the place look bigger and nicer than it is. In reality, it’s tiny, maybe 6-8 tables plus a small bar. The lighting is super dark and gloomy. The staff was friendly, and professional though they were Chinese folks masquerading as Japanese. I don’t get why they bother with that just speak English or native tongue and own the food for what it is. The sushi was decent, but nothing here screams authentic Japanese, so no need to pretend. If you come here, skip the sides cuz they are embarrassingly unauthentic. And temper your expectations on the atmosphere.