Kinme Omakase is a chef led omakase restaurant on Fifth Avenue in San Diego, led by Chef Nao Ichimura and Shihomi Borillo, who are also behind Azuki Sushi. Seating is arranged at a 10 seat central counter, placing every guest directly in front of the chefs as the meal unfolds over 2.5 hours. The menu is seasonal and changes regularly, drawing from Japanese kaiseki structure while incorporating Edomae style sushi, with seafood sourced from Tokyo’s Toyosu fish market alongside ingredients from Southern California purveyors.
The design is minimal, using natural materials like wood and stone throughout. A marble wall runs behind the counter, and handmade pottery is used throughout the meal. Guests are seated together at a shared dimly lit counter, creating an intimate setting where each course is prepared and presented in full view. The layout keeps attention on the food and the process, without any distractions.
Photo credit Kinme Omakase & James Tran Photography
Website: kinmeomakase.com
Reservations: Reserve online
Menu: Seasonal Prix Fixe Dinner
Address: 2505 5th Ave, San Diego, CA 92103
Hours: Wed–Sun First Seating at 5pm, Second Seating at 8pm
Photo credit Kinme Omakase
The meal begins with the Sakizuke courses, starting with an oyster served with zansho vegetable nanban mignonette. Smashed cucumber with sesame dressing follows, along with bluefin tuna tartare topped with micro shiso. A balance of seafood, vegetables, and clean flavors.
The next course moves into Nimono, featuring hokkaido hotate paired with butternut squash and kabu, served with a kinme bone dashi. Mukozuke follows with chutoro, kanpachi, and shimaaji, with hama taku and sazae. This course reflects the seasonal direction of the menu.
Photo credit Kinme Omakase & James Tran Photography
An A5 wagyu tartare puff is served with pickled daikon and caramelized onion jam. The Hassun course focuses on corn, starting with a cold white corn chawanmushi, followed by a free range egg with butter soy yellow corn, and corn mochi crunch with aosa. The Hanmono course features edomae style nigiri sushi.
The Wan Mono course features kabocha soup with kabocha seed powder and shiso oil. Yakimono includes roasted A5 Kagoshima wagyu striploin with carrot miso purée and Swiss chard. This marks the final savory course of the tasting menu.
Photo credit Kinme Omakase & James Tran Photography
The Kashi dessert course is a honeydew amazake sorbet with cantaloupe and shiso meringue. The final course of the tasting menu is a matcha tea service derived from Nanzanen in Aichi, Japan.
Drinks are part of the experience, with vintage wines, sake, and Japanese whisky offered throughout the meal. If you prefer to lean on someone for direction, the beverage director is present and can help narrow choices during the service.
Photo credit Kinme Omakase & James Tran Photography
I found the experience measured from beginning to end, and I appreciated how the evening was paced. This is not a quick reservation or a casual stop in. With 10 seats and a 10 course menu, Kinme Omakase is designed for guests to settle in and enjoy Japanese omakase in a setting that encourages conversation without distraction.
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