out and about: himitsu

brut cava

Do you know the story of himitsu?

It starts with a little place called sushi ota. Which, if you don’t know, has long been san diego’s best sushi restaurant, helmed for decades, by the only sushi master on the west coast. Ota was a master in all sense of the word.

Ota is somewhat understated, being located in a strip mall in betwixt a 7-11 and planned parent hood. But don’t let it’s location deter you. There are always lines. And a reservation can be hard to come by.

Jamie and I have been going since we’ve been married, so for the last 20 years or so. It was on Jamie’s ride home for many, many years, so an easy pick up if we felt like sushi for dinner, not to mention a fun place to go to in person.

One of our favorite (and long term sushi chef) was Mitsu. He introduced us to many a new fish. And we always trusted his suggestions. So naturally, when he left sushi ota we were quick to follow. Especially because he was establishing his restaurant less than 5 minutes from our house. Can we say ‘winning.’

We still frequent ota, but himitsu is a family favorite for sure. And so convenient. The staff is welcoming and kind, and we have yet to be disappointed in anything we order. It’s always so fresh. Like straight out of the sea fresh. So fresh, that most nigiri is served with the request, “ no soy sauce please.”

Mitsu uses recipes passed down in his family, and will happily tell you where his inspiration came from. If you get a chance to sit at the sushi bar and chat with him, I highly recommend it.

It’s the kids’ favorite request for mom and kid dates, so we tend to go a lot. Depending on which kiddo, the hubs, or the whole family is going, will depend on what we order.

tostadas: choice of hamachi, tuna, salmon, or albacore served on corn tostada with cilantro aioli, avocado, radish, red jalepeno, serrano, lime zest, maldon salt

The tostada has been a relatively new find for us. And can we just say, I’m obsessed. It’s one of those dishes that you start tasting the flavor profile the second you walk into the restaurant.

The best part is, that you can pick two of the four fish choices. This time, we went with tuna and salmon.

It’s the combo of the fresh fish, the crisp radish, the avocado and peppers all married together with the cilantro aioli that does it for me.

A literal perfect bite.

(2) matsu roll: spicy tuna, avocado topped with salmon, serrano peppers, ponzu

inside out avocado roll

The matsu roll is a collective favorite for my older two, so it’s pretty much a guarantee that if i’m with them, that’s what we’re ordering. And by we, I mean them, and at least two. If I’m lucky, I might get a piece or two. Maybe. But probably not.

And we all love a good avocado roll now and then. I think it’s the socal of it all. Have to have our avocados at all times.

japanese scallop, (hamachi) yellowtail belly, (kinmae dai) golden eye snapper, (nodoguro) sea perch, (kanpachi) amberjack

I just love fresh nigiri. So, when a teen refuses to share, it just gives me an excuse to order a few of my favorites. And since that happens often, I get to rotate what those favorites may be.

I always check the daily specials to see what chef recommends, and go from there.
Lately, my go to must have is the japanese scallop. It literally melts in your mouth.

The amberjack and sea perch are both fish that mitsu introduced me to initially, so I have a soft spot for ordering them.

I love hamachi, and since I wasn’t with my daughter who orders it by the plateful, I needed a little taste.

Add to that the snapper, in any iteration, which is probably my favorite over all.

And now, I’m ready to go back and order all the things.