Himitsu

My husband and I tried their once monthly Omakase held on Sunday evenings. It did not disappoint. Ambience was intimate with seven other guests. The staff service and all cooks were friendly and got to know the customers very well. Chef Mitsu and his team's preparation was delicious and the non sushi dishes were different yet refreshing. Quality of fish was great and we always appreciate a no soy sauce sushi establishment. We were unsure of how much food the omakase would provide, but were pleasantly surprised (and full). No add ons needed for us. We will be back for sure.

We went to Himitsu for the omakase to celebrate our nine year anniversary, and it ended up being exactly the experience we were hoping for. Chef Mitsu and his team put so much care into every course, and you can really feel the intention behind each piece. The whole team was incredible. Everyone was kind, attentive, and made the whole visit feel relaxed and welcoming without trying too hard. It was a great way to spend the afternoon and mark a special milestone. We left genuinely happy. We’ll definitely be back.

IF you’re a sushi enthusiast I would highly recommend to skip this restaurant. The experience is mediocre at best for this price range. The owner is very energetic and friendly and service staff was very professional, but those are the only positives. I must say the fish quality and cuts were not very good at all. I ordered Chirashi tokusen and my wife ordered a sushi platter. FIsh cutting was not clean with jagged edges, many pieces tasted bland or flavorless (either aged improperly or poor quality fish), chutoro was full of sinu, ikura was over marinated, crab leg meat were actually fishy and tasted “old”, portions were small. I upgraded to Hokkaido uni which tasted very good, but again for 16 dollars extra for 1 single piece I expected more generous portion for customers. OVerall I have the feeling that the restaurant is trying to squeeze profits rather than providing a great dining experience, especially with respect to the quality of the fish. There is a mandatory 20% service fee which is not egregious for La jolla but why call it a tip at that point if it’s not optional and proportional to the service provided? Granted service for us was great and I would have tipped 20+% anyways, but having it mandatory I think is in bad taste, pretty much like a price hike on all items on the menu by 20%. If someone didn’t like the service I could imagine this being a bad situation. Perhaps the omakase could be better Judging from online photos but I won’t be returning to find out, especially at this price point.