As I previously mentioned, my friend from Pittsburgh was visiting last week. On his final night in San Diego, he requested sushi. So we decided to take him to what has recently become one of our favorite sushi bars in San Diego, Sushi Tadokoro.
We have enjoyed our last few experiences at Sushi Tadokoro. The selection is a little small, but the quality of fish is very fresh, the prices are on the low side for a sushi bar experience, and the sushi chefs are quite skilled.
This was a great way to start the meal. I love that they brushed sauce on the fish and no soy sauce was required. The rice to fish ratio was just right and we really enjoyed watching the precision and process as the sushi chef made each piece of nigiri.
Similar to red snapper, this was our first time trying this. It was a little too fishy tasting for me but DH enjoyed it. The chef took his time on this one, adding just a drop of lemon and grating salt from a salt block for the finish.
This was one of my favorites of of the night. After we ordered it, the chef sliced the red jewel colored flesh and then put the slices in a small container of marinade, where they soaked for a few minutes before he worked with the fish again.
We went our separate ways in this course. DH choosing one of his favorites, the kohada.
For the shrimp head, there was a choice of deep fried or miso soup. My friend chose the deep fried version. This was his first experience with live shrimp and he really enjoyed it.
I chose the geoduck clam, normally one of my favorites. I didn’t particularly love the version here. It was okay, but not particularly memorable and a little on the expensive side at $6 per piece.
The guys decided to split a rainbow roll while I pretended not to know them. I was squirming in my seat when the Head Sushi Chef, Take-san, asked our chef what he was making and after the chef replied with rainbow roll, Take-san repeated “rainbow roll?!”
While they ate their rainbow roll, I ordered the monkfish liver, which is made in house. I really love how they prepare it. It’s one of my favorite things to get here.
Kanpachi is one of my sushi fishes. The thick slices were fresh and left unadorned. Normally I prefer sashimi over nigiri as I don’t like all the rice. But I have to say, I actually prefer getting nigiri at Sushi Tadokoro as it shows their skills with the rice and fish.
I loved the presentation of this one, showcasing the entire fish, even the bare skeleton. After we finished the slices of aji, they deep fried the fish bones for us.
My sushi dinners always end with uni. I love the briny sea urchin and the creamy subtle sweetness. This was the only thing my friend did not enjoy. He didn’t care for the texture.
We had a great time here, as always. It’s a small place so I recommend making reservations and also coming early as they tend to run out of items later into the evening. You can read my first visit here.