I spent my 21st birthday here and I couldn't be happier with my experience! The amount of care and time it took the chefs to prepare our food in front of us was a work of art. My boyfriend and I love Azuki and it's our favorite sushi place in San Diego, so he was so sweet to book a reservation here to surprise me on my birthday. If you didn't know, Kinme is an extension of Azuki and it specializes in Omakase. If you're a fan of Azuki, or if you just love sushi in general, you need to try this place!! We had so much fun and experienced new fish that we have never tried and we were so so full afterwards. My favorites were the wagyu tartar puff pastry and the braised wagyu. The scallop with uni on top also blew me away. The nigiri was outstanding. Every bite had me closing my eyes and I really just didn't want the sushi to stop coming. The service was amazing and everyone was so attentive. I ordered a hot tea and immediately after I finished my pot I was asked if I wanted more hot water. The chefs were very friendly and asked us repeatedly if we enjoyed the previous dish (which we always nodded excitedly). Right when you come in the ambiance is very relaxing and there's more than enough space between you and the people next to you. At the end, they gave us a physical menu of all the dishes they served us, which I thought was a very thoughtful touch and a cute souvenir to remember my 21st birthday dinner. (pictures and menu was from 2/28, which is a towards the end of their winter menu. Their spring menu might be a little different!)
Susan T.
What a wonderful experience. This has got to be one of the best Omakase experience in San Diego. You will leave with a full belly and happy
Marc S.
Our daughter was visiting and we were lucky enough to be able to get a reservation at Kinme for dinner. My wife and I have been to Kinme a few times - but this is the first review that I've written. Our experiences were always amazing - and since my daughter is such a foodie, we were happy to be able to get a reservation. We were greeted warmly by Yumi and Akiyo when we entered the restaurant. The decor is warm and calming - and really helps to enhance the experience. My wife really enjoys wine and sake - and she decided to participate in the wine and sake pairing. She was really very impressed by each of the selections - and how well they paired with each of the courses. Chefs Nao san, Kevin and Andretty were behind the counter - and were busy preparing dishes for the meal. We were sitting with Chef Andretty - who really showed amazing skill with his knife while slicing fish for the meal - and it was really great to watch him work. He was also great to speak to - and was happy to share great knowledge about the ingredients and how they were being prepared. Chef Kevin did a wonderful job in explaining the sourcing of the ingredients, how and why they were being prepared in specific ways - and was really a master in preparing some of the cooked dishes that were part of the meal. We really loved the tail end of the winter menu - as the team has slowly begun adding some spring features as the ingredients have become available locally. Each dish was better than the last. And a great touch - we were greeted and thanks by all of the Chefs as we left the restaurant - and they also provided a copy of the menu in a beautiful envelope. We look forward to the upcoming Spring menu and will be back to experience it!
Andy K.
Excellent special occasion omakase. While there is a heavy emphasis on raw seafood, their cooked dishes are also excellent. At $250/pp ($195 + gratuity and tax at time of booking on Tock) this is not a cheap meal but there is definitely value in that price with the generous use of "upscale" ingredients like toro, A5 Miyazaki wagyu, or caviar to name some (in truth, the kinmedai among others is also up there but people don't equate that with the same level of deference compared to the aforementioned products). My spouse and I left belly bursting full - perhaps even too uncomfortably so. Service was attentive yet also unobtrusive. Ambience is a minimalistic presentation. Highlights include the hay smoked king salmon belly sashimi and the seasonally adjusted cooked dishes which did take on a bit of a more western feel (eg choux puff with wagyu tartare or braised wagyu with pommes puree and root vegetables). Some sushi pieces were the (relative) low point surprisingly. Least favorite was the toro sushi - not because it wasn't good but because it was 4 layers of varying tuna and too much to eat in one bite (felt like I was cramming 2 pieces of sushi all at once). Only complaints are that it seems like that some pieces are not allowed to shine on their own enough or that the pieces become too unwieldy for this reason. I'd give this place a 4.25 overall rating which unfortunately rounds down to a 4 in my book. Definitely worth trying out especially if you've given the other omakase experiences in the city a whirl already. of them at sushi
Corey Bruins
It’s perfect. If you’re looking for a sign to make a trip to Kinme, let this be it.
Atmosphere: 5
Food: 5
Service: 5
Shiho B.
I had an incredible dinner experience at Kinme Japanese restaurant! The combination of entertainment and top-notch food quality made it a fantastic evening. Miyazaki A5 beef: you can cut the meat with a fork! So juicy and soft. Worth the money to try the meat. Sashimi and sushi fish were also fantastic. All melted in my mouth. Witnessing the chefs skillfully prepare our dishes right in front of us added an extra layer of amazement to the dining experience. Finishing with matcha tea they traditionally made in front of us was awesome. The service was excellent. Calming relaxed setting with just the right amount of service at the right moment, the whole experience made enjoyable. The attention to detail and the delicious flavors truly set this restaurant apart. I highly recommend Kinme for an unforgettable Japanese culinary journey!"
Jenny Z.
Came back to try out the Winter Menu! Once again we left very satisfied. A lot of similarities to the Summer Menu we previously tried with winter vegetables (turnip, parsnip, root veg etc) with the highlights remaining the wagyu tartare in choux pastry, sashimi with smoked ora king salmon, the wagyu dish, and the exceptional hojicha ice cream (with perfect textural complements with the wafer, meringue, and berries). Service and ambiance once again were excellent, though we felt a bit rushed at the end. Overall would definitely recommend for a fun omakase experience in San Diego.
Stephen L.
We were recommended Kinme by one of the other omakase chefs, and so we figured a late Valentine's Day dinner would be a nice reason to treat ourselves. The service is impeccable, and the courses themselves are numerous. The presentation is spectacular, pulled in further by the environment and decor, which comes off as a sleek and modern, yet intimate space. The flavor combinations were delicious, and not a far fetch from competitors. The fish was, predicably, perfectly prepared and served. However, among the standout aspects, other than the design of the space and the unique tableware, were the matcha service, the wagyu courses (hands down the absolute best wagyu preparation we've had to date), and the use of unique ingredients (a point we love at another frequented omakase in town). While old favorites like aji, kinmedai, sapa, and of course toro, were repeats from other omakase restaurants, it didn't diminish what Kinme has to offer. In fact, it's the cumulative nature of these amazing preparations of recognizable fish, sprinkled in with unexpected flavors and dishes throughout the service, that make Kinme one of what I'd consider San Diego's best omakase.
Sarah Richards
What an epic experience! An evening at Kinme is pure art, grace and beauty! Shihomi Sakai Borillo has elevated the omakase concept to a new level. Her chefs prepare magic, and her staff is impeccable. I also appreciated the seamless pre-payment and email notifications. A class act from start to finish.
Atmosphere: 5
Food: 5
Service: 5
Sarah R.
What an epic experience! An evening at Kinme is pure art, grace and beauty! Shihomi Sakai Borillo has elevated the omakase concept to a new level. Her chefs prepare magic, and her staff is impeccable. I also appreciated the seamless pre-payment and email notifications. A class act from start to finish.
Excellently executed and absolutely top quality. We loved every course and it was definitely worth it for the quality and taste.
Charlie Raeside
This is an incredible dining experience. I highly recommend. Some of the best food I have ever tasted. Chef made an A5 Wagyu Tartar Puff that was absolutely delicious.
I spent my 21st birthday here and I couldn't be happier with my experience! The amount of care and time it took the chefs to prepare our food in front of us was a work of art. My boyfriend and I love Azuki and it's our favorite sushi place in San Diego, so he was so sweet to book a reservation here to surprise me on my birthday. If you didn't know, Kinme is an extension of Azuki and it specializes in Omakase. If you're a fan of Azuki, or if you just love sushi in general, you need to try this place!! We had so much fun and experienced new fish that we have never tried and we were so so full afterwards. My favorites were the wagyu tartar puff pastry and the braised wagyu. The scallop with uni on top also blew me away. The nigiri was outstanding. Every bite had me closing my eyes and I really just didn't want the sushi to stop coming. The service was amazing and everyone was so attentive. I ordered a hot tea and immediately after I finished my pot I was asked if I wanted more hot water. The chefs were very friendly and asked us repeatedly if we enjoyed the previous dish (which we always nodded excitedly). Right when you come in the ambiance is very relaxing and there's more than enough space between you and the people next to you. At the end, they gave us a physical menu of all the dishes they served us, which I thought was a very thoughtful touch and a cute souvenir to remember my 21st birthday dinner. (pictures and menu was from 2/28, which is a towards the end of their winter menu. Their spring menu might be a little different!)
What a wonderful experience. This has got to be one of the best Omakase experience in San Diego. You will leave with a full belly and happy
Our daughter was visiting and we were lucky enough to be able to get a reservation at Kinme for dinner. My wife and I have been to Kinme a few times - but this is the first review that I've written. Our experiences were always amazing - and since my daughter is such a foodie, we were happy to be able to get a reservation. We were greeted warmly by Yumi and Akiyo when we entered the restaurant. The decor is warm and calming - and really helps to enhance the experience. My wife really enjoys wine and sake - and she decided to participate in the wine and sake pairing. She was really very impressed by each of the selections - and how well they paired with each of the courses. Chefs Nao san, Kevin and Andretty were behind the counter - and were busy preparing dishes for the meal. We were sitting with Chef Andretty - who really showed amazing skill with his knife while slicing fish for the meal - and it was really great to watch him work. He was also great to speak to - and was happy to share great knowledge about the ingredients and how they were being prepared. Chef Kevin did a wonderful job in explaining the sourcing of the ingredients, how and why they were being prepared in specific ways - and was really a master in preparing some of the cooked dishes that were part of the meal. We really loved the tail end of the winter menu - as the team has slowly begun adding some spring features as the ingredients have become available locally. Each dish was better than the last. And a great touch - we were greeted and thanks by all of the Chefs as we left the restaurant - and they also provided a copy of the menu in a beautiful envelope. We look forward to the upcoming Spring menu and will be back to experience it!
Excellent special occasion omakase. While there is a heavy emphasis on raw seafood, their cooked dishes are also excellent. At $250/pp ($195 + gratuity and tax at time of booking on Tock) this is not a cheap meal but there is definitely value in that price with the generous use of "upscale" ingredients like toro, A5 Miyazaki wagyu, or caviar to name some (in truth, the kinmedai among others is also up there but people don't equate that with the same level of deference compared to the aforementioned products). My spouse and I left belly bursting full - perhaps even too uncomfortably so. Service was attentive yet also unobtrusive. Ambience is a minimalistic presentation. Highlights include the hay smoked king salmon belly sashimi and the seasonally adjusted cooked dishes which did take on a bit of a more western feel (eg choux puff with wagyu tartare or braised wagyu with pommes puree and root vegetables). Some sushi pieces were the (relative) low point surprisingly. Least favorite was the toro sushi - not because it wasn't good but because it was 4 layers of varying tuna and too much to eat in one bite (felt like I was cramming 2 pieces of sushi all at once). Only complaints are that it seems like that some pieces are not allowed to shine on their own enough or that the pieces become too unwieldy for this reason. I'd give this place a 4.25 overall rating which unfortunately rounds down to a 4 in my book. Definitely worth trying out especially if you've given the other omakase experiences in the city a whirl already. of them at sushi
It’s perfect. If you’re looking for a sign to make a trip to Kinme, let this be it.
Atmosphere: 5
Food: 5
Service: 5
I had an incredible dinner experience at Kinme Japanese restaurant! The combination of entertainment and top-notch food quality made it a fantastic evening. Miyazaki A5 beef: you can cut the meat with a fork! So juicy and soft. Worth the money to try the meat. Sashimi and sushi fish were also fantastic. All melted in my mouth. Witnessing the chefs skillfully prepare our dishes right in front of us added an extra layer of amazement to the dining experience. Finishing with matcha tea they traditionally made in front of us was awesome. The service was excellent. Calming relaxed setting with just the right amount of service at the right moment, the whole experience made enjoyable. The attention to detail and the delicious flavors truly set this restaurant apart. I highly recommend Kinme for an unforgettable Japanese culinary journey!"
Came back to try out the Winter Menu! Once again we left very satisfied. A lot of similarities to the Summer Menu we previously tried with winter vegetables (turnip, parsnip, root veg etc) with the highlights remaining the wagyu tartare in choux pastry, sashimi with smoked ora king salmon, the wagyu dish, and the exceptional hojicha ice cream (with perfect textural complements with the wafer, meringue, and berries). Service and ambiance once again were excellent, though we felt a bit rushed at the end. Overall would definitely recommend for a fun omakase experience in San Diego.
We were recommended Kinme by one of the other omakase chefs, and so we figured a late Valentine's Day dinner would be a nice reason to treat ourselves. The service is impeccable, and the courses themselves are numerous. The presentation is spectacular, pulled in further by the environment and decor, which comes off as a sleek and modern, yet intimate space. The flavor combinations were delicious, and not a far fetch from competitors. The fish was, predicably, perfectly prepared and served. However, among the standout aspects, other than the design of the space and the unique tableware, were the matcha service, the wagyu courses (hands down the absolute best wagyu preparation we've had to date), and the use of unique ingredients (a point we love at another frequented omakase in town). While old favorites like aji, kinmedai, sapa, and of course toro, were repeats from other omakase restaurants, it didn't diminish what Kinme has to offer. In fact, it's the cumulative nature of these amazing preparations of recognizable fish, sprinkled in with unexpected flavors and dishes throughout the service, that make Kinme one of what I'd consider San Diego's best omakase.
What an epic experience! An evening at Kinme is pure art, grace and beauty! Shihomi Sakai Borillo has elevated the omakase concept to a new level. Her chefs prepare magic, and her staff is impeccable. I also appreciated the seamless pre-payment and email notifications. A class act from start to finish.
Atmosphere: 5
Food: 5
Service: 5
What an epic experience! An evening at Kinme is pure art, grace and beauty! Shihomi Sakai Borillo has elevated the omakase concept to a new level. Her chefs prepare magic, and her staff is impeccable. I also appreciated the seamless pre-payment and email notifications. A class act from start to finish.
Restaurantji Recommends
The best Japanese restaurant in San
Atmosphere: 5
Food: 5
Service: 5
Excellently executed and absolutely top quality. We loved every course and it was definitely worth it for the quality and taste.
This is an incredible dining experience. I highly recommend. Some of the best food I have ever tasted. Chef made an A5 Wagyu Tartar Puff that was absolutely delicious.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Sashimi, Sushi, Smoked Salmon, A5 Wagyu Tartar Puff
Waited outside for 10 minutes after they opened and they were still closed. Extremely disappointed.
Service: 1
The quality of the fish and the impressive attention to detail with a lot of simplicity are what stand out about the place.
Atmosphere: 5
Food: 5
Service: 5