I really enjoyed my one and only visit to Sushi Tadokoro back in August and was really wondering how they were doing. So I decided to return.
I arrived just at about 530.........I always like to eat early at a sushi bar if possible, you're assured of getting the best of what they have and if the Itamae is a really nice guy like Take-san, you'll get a full explanation of what's being served. I was quite amazed that Take remembered me, even what my preferences in taste....he even remembered my visits to Surfside even though I sat in front of Aki....something Akinori didn't even recall. In the end, I ended up returning with the Missus so if I went ahead and wrote everything up, I'd still be going at it tomorrow, so you'll just have to be happy with mostly just photos.
And while I'm sure most folks will focus on the toro, the item that really got my attention was the "hobo sashimi" sitting right in front of the kanpachi (amberjack). Hobo is Sea Robin, something that I'd never had before.
Next was another new presentation - Hirame with Himalayan Pink Salt and Finger Lime.
Even though Take-san makes traditionally focused sushi, he isn't above incorporating new flavors within classic flavor guidelines.
Kohada (gizzard shad):
Mebachi (Big-eye tuna/ Ahi) Zuke with Shiso.
Marinating the ahi for a short period really was a nice touch, with the shiso clearing your palate.
Some of the best ankimo I've ever had.
I sent the Missus a photo of this from my phone.....She immediately responded by saying "we're going there tomorrow night".
Nikiri painted Ika with Shiso:
Take-san wrapped things up(no pun intended) with what he called an "Ice Cream Cone".
Toro, uni and tororo (grated yamaimo) temaki.
I made reservations for the Missus and I for the following evening....Take-san was surprised and couldn't help but laugh.
Of course we returned early and Take-san told me, "you are lucky, we have some good things today".
Hamachi, Kanpachi, Toro, Mebachi, and what was a pleasant surprise, a favorite of mine since having it at Urasawa, Sayori, Halfbeak, a Hikarimono (shiny fish), a category that includes Aji and Kohada.
The Missus has really gotten more adventurous and it paid off as She loved the Sayori.
There was of course the Ankimo.
She told me this was the best She's ever had and we placed a second order for Her.
My Sayori Nigiri.
The Missus got a Saikyo Miso Chilean Sea Bass.
I got Kohada Nigiri, this time with Yuzu Rind on it.
Take-san told me that because I was just here the previous evening, he needed to prepare items I've had before slightly different.
At first I thought the sauce topping it was made from uni. But seeing how much we enjoyed the ankimo, Take-san made a sauce with ankimo, ponzu, yuzu rind, and a couple of other items. Really good!
Hobo sashimi topped with ginger and green onion. We were provided with a bowl of the "ankimo sauce" for dipping, which turned out to go well with the Robinfish. Rich, creamy, hints of citrus, with a mild tangy flavor.
I asked Take how common hobo was. He told me that folks in the city usually don't eat it as sashimi, but in fishing villages it is quite often eaten that way in Japan.
Mirugai for the Missus and I.
Clean, this refreshed our palate. No wonder "YY's" Dad calls this "cucumber"!
Mebachi (Big Eye Tuna) Zuke Nigiri. This time with yuzu kosho......
Great combination for the flavor of Big Eye Tuna.
Next up asari clams.
Finishing off with some uni for "dessert".
For me, Tadokoro defines what a nice neighborhood sushi restaurant should be. Good product, clean, understated, atmosphere, an Itamae who remembers his customers and their tastes. In terms of price, the meals here were the cheapest per person of all the places this week. It was funny that I mentioned Take-san to Aki and vice versa.....having both worked together at Surfside, they had very nice things to say about each other....both classy guys.
2244 San Diego Ave
San Diego, CA 92110
Mon - Sat 5pm - 10pm
- Go early for best selection and a more relaxed pace and atmosphere
- I'm sure selections change from day to day. I'm hoping you'll have the same luck we did