Matoi is IMO - a Michelin level Omakaze hidden gem in Convoy District. Exceptional
Atmosphere: 5
Food: 5
Service: 5
Michael Lindsey
TJ and his team are fantastic in preparation and service. You will ENJOY!!
Atmosphere: 5
Food: 5
Service: 5
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.
Atmosphere: 4
Food: 5
Service: 5
David W
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 😊
Atmosphere: 4
Food: 5
Service: 5
Christopher Frey
Amazing omakase with interesting and friendly chefs
Atmosphere: 5
Food: 5
Service: 5
Debbie Li
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.
Reza Afra
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.
Kristine Isom
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.
Binglin Wu
I won’t call this place an omakase, rude chef and terrible food.
Daniela Gaspardo
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!
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.
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.
M P
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.
Matoi is IMO - a Michelin level Omakaze hidden gem in Convoy District. Exceptional
Atmosphere: 5
Food: 5
Service: 5
TJ and his team are fantastic in preparation and service. You will ENJOY!!
Atmosphere: 5
Food: 5
Service: 5
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.
Atmosphere: 4
Food: 5
Service: 5
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 😊
Atmosphere: 4
Food: 5
Service: 5
Amazing omakase with interesting and friendly chefs
Atmosphere: 5
Food: 5
Service: 5
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.
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.
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.
I won’t call this place an omakase, rude chef and terrible food.
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!
Restaurantji Recommends
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.
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.
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.
Amazing
Atmosphere: 5
Food: 5
Service: 5
Food was good, the Toro is the best in San
Atmosphere: 3
Food: 4
Service: 5
Recommended dishes: Jabara Toro
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