On the corner of 5th and Laurel in Bankers Hill, Kinme Omakase quietly replaces the former Hachi Ramen space. Shihomi Borillo, already behind the well-regarded Azuki Sushi, has reworked the layout into an sharply focused Japanese dining experience built around intention. Ten seats, one kitchen, and a tightly run team.
The interior doesn’t try too hard. Natural textures, quiet lighting, and a view straight into the open kitchen set the tone. Guests settle in along the counter as Executive Sushi Chef Nao Ichimura (also from Azuki) and Chef de Cuisine Kevin Alvarado prepare each course with quiet efficiency, often saying more with a knife than with words.
(Photos Credit: Kinme Omakase & James Tran)
How to Visit Kinme Omakase
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Website: kinmeomakase.com
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Guest Limit: 10
- Menu: Seasonal Prix Fixe Dinner
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Address: 2598 State Street, Carlsbad, CA 92008
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Hours: Wed–Sun First Seating at 5pm, Second Seating at 8pm
The tasting menu moves in deliberate order, rooted in kaiseki principles: start light, build warmth, finish strong. The early sashimi courses lean on clean cuts and soft accents, light sears from binchotan charcoal or a light brush of citrus. As the meal moves on, broth-based dishes and richer proteins appear, shifting the temperature and tempo of the experience.
Seafood comes in from Tokyo’s Toyosu Market, but it doesn’t feel like a flex. Instead, it’s folded into combinations that respect both the source and the setting. Recent highlights: oysters with blood orange pearls and caviar, white asparagus dressed with miso from San Diego’s own West Coast Koji, and chawanmushi layered with Dungeness crab and morel mushrooms.
Nigiri selections change daily, and the full menu resets every month. That pacing, fast enough to stay curious, slow enough to breathe, keeps repeat visits from feeling repetitive.
Toward the end, you’re handed a few slices of Miyazaki A5 wagyu. No theatrics. Just gently warmed pieces with enough marbling to coat the palate and linger longer than you expect. It’s not treated like a crown jewel, more like the final punctuation to a sentence that didn’t need shouting.
Instead of offering pairings like a checklist, Kinme’s beverage program feels curated for mood. Sakes rotate with the season, wines lean minimal, and the Japanese whiskies aren’t there for show, they’re actually poured. A matcha service at the end lands like a quiet bow, giving everyone a few final minutes to absorb what just happened.
The small format isn’t just for exclusivity. It allows the kitchen to stay tight, the timing to stay clean, and the storytelling to land. You’re not just eating what’s good. You’re being shown what the team believes is worth doing, one course at a time.
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