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✔️Lunch ✔️Dinner ✔️Dine in
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Address and Contact Information
Address: 4764 Convoy St suite b, San Diego, CA 92111
Phone: (858) 371-9584
Website: http://www.hitokuchisd.com/
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Hitokuchi | San Diego CA – Facebook
Hitokuchi, San Diego. 324 likes · 324 were here. Restaurant. … 4764 Convoy St, suite B, San Diego, CA, United States, 92111. Links.
About us – Hitokuchi
4764 Convoy St Suite B, San Diego, CA 92111. PHONE (858) 371-9584. PR/MEDIA INQUIRIES [email protected]. OPERATION HOURS. Monday – Thursday CLosed friday …
Hitokuchi (@hitokuchisd) · San Diego, CA – Instagram
11K followers · 346 posts · 7-course Korean Tasting Menu in San Diego “50 Best New Restaurants in America 2023” by Esquire Temporarily Closed‼️
Reviews
Scot Brown
Nothing fishy going on here. An absolute must try. Everything was fantastic. Chef & the entire staff were warm and welcoming. The in-house fermentation program delivered some truly delicious and unique bites. Highly recommend the sake pairing.
… moreSarah Barker
We came here to celebrate my birthday and it was an incredible experience from start to finish. The dining room is intimate but well appointed, with obvious care given to the sensory experience. Every dish was meticulously prepared, and the Chefs were friendly and knowledgeable. Their love for food and the culinary experience was evident in every dish. We can’t wait to go back and see what else Chef John has in store for us!
… moreDaniela Alvarado
So happy I got to try this place. I did not know the menu is set courses when you get there.. never the less, the menu was still impressive. Made the reservation a month early and we walked in and we were seated quickly. The restaurant had a light yet dark ambiance that was cozy and inviting.
Our menu consisted of, Oysters on the Half Shelf, Blue Prawn and sea urchin, Fish of the day (2×3 Sashimi), Steak Tartar Toast, A-5 Waygu, Bibimbap and Snow Crab Cold Somen.
The Oyster was so fresh and well seasoned with subtle hints of dashing stock and cucumbers to complement and bring out the freshness. It was served with cold Korean noodles that made the whole course comes together in a welcoming way.
The Blue Prawn was delicate, cut up in pieces that were bite size but it was still played out in the bowl in its original shape of a prawn. The sea urchin have a buttery taste with the soy-matinated Salmon Roe that provided balance to the entire dish.
The fish of the day was Tuna, scallops and I don’t remember the third one but they were all very delicious with a side of soy sauce and wasabi.
The A-5 Waygu was cut into three small slices, cooked medium and laid over a bed of potato purée with asparagus and Gabli sauce. The steak was cooked perfectly and the flavors were wonderful. You could tell it was waygu as soon as you took a bit! Which I noticed right away, most restaurants will make you question if the meat is Waygu or not but here, I was certain! So good!
The Bibimbap was a bowl of well cooked rice with sashimi on top. Tuna, Salmon and Yellowtail were served with a spicy Korean chili sauce that the server told us to mix it completely and them enjoy, but man I wish I didn’t listen to her.. it was so spicy! I mean made my ears steam from the inside! I ate around the Korean chili sauce and ate the rice and sushi and but it had cood flavor before i mixed in the chili.. but it was definitely the largest course the had ans i didn’t finish it since I was already getting full my this point. I hate to waste food stuff this price point but this dish a little too spicy, big, and underwhelming :/
Snow Crab Cold Somen has about three piece of perfectly cooked crab in it. It was nice and subtle but by this time I think i was getting full so I ate the crab and didn’t finish the dish.
Over all a great restaurant with amazing flavors and the chef is truly inspired and it shows in his work!
… moreOur menu consisted of, Oysters on the Half Shelf, Blue Prawn and sea urchin, Fish of the day (2×3 Sashimi), Steak Tartar Toast, A-5 Waygu, Bibimbap and Snow Crab Cold Somen.
The Oyster was so fresh and well seasoned with subtle hints of dashing stock and cucumbers to complement and bring out the freshness. It was served with cold Korean noodles that made the whole course comes together in a welcoming way.
The Blue Prawn was delicate, cut up in pieces that were bite size but it was still played out in the bowl in its original shape of a prawn. The sea urchin have a buttery taste with the soy-matinated Salmon Roe that provided balance to the entire dish.
The fish of the day was Tuna, scallops and I don’t remember the third one but they were all very delicious with a side of soy sauce and wasabi.
The A-5 Waygu was cut into three small slices, cooked medium and laid over a bed of potato purée with asparagus and Gabli sauce. The steak was cooked perfectly and the flavors were wonderful. You could tell it was waygu as soon as you took a bit! Which I noticed right away, most restaurants will make you question if the meat is Waygu or not but here, I was certain! So good!
The Bibimbap was a bowl of well cooked rice with sashimi on top. Tuna, Salmon and Yellowtail were served with a spicy Korean chili sauce that the server told us to mix it completely and them enjoy, but man I wish I didn’t listen to her.. it was so spicy! I mean made my ears steam from the inside! I ate around the Korean chili sauce and ate the rice and sushi and but it had cood flavor before i mixed in the chili.. but it was definitely the largest course the had ans i didn’t finish it since I was already getting full my this point. I hate to waste food stuff this price point but this dish a little too spicy, big, and underwhelming :/
Snow Crab Cold Somen has about three piece of perfectly cooked crab in it. It was nice and subtle but by this time I think i was getting full so I ate the crab and didn’t finish the dish.
Over all a great restaurant with amazing flavors and the chef is truly inspired and it shows in his work!
Kristina Bolt
For 22$ a coarse essentially I would not necessarily recommend this place to people. Food was not bad, service is not up to standard as HIDDEN FISH who they are affiliated with.
But nothing was 160$ per person worth on the menu.
Many other places to go to at this price point where the food is up to standard with really good ingredients.
… moreBut nothing was 160$ per person worth on the menu.
Many other places to go to at this price point where the food is up to standard with really good ingredients.
Michelle Fettig
It was easy to make a reservation online and our table was ready on time. The venue is modern and the music matches the vibe. The food was delicious, elegant presentation, and quite enjoyable. I will definitely come back here when I am in town.
(Dishes pictured: tofu somen salad, pork belly bowl, and sea bass.)
… more(Dishes pictured: tofu somen salad, pork belly bowl, and sea bass.)
L. Lee
Hats off to Chef John Hong for a unique dining experience. I’ve been here twice this season and it has been phenomenal, bursting with flavor and creativity. Japanese omakase with a Korean flare.
If you’re coming here just to get disgustingly full, wrong place. I almost didn’t try this place because of the reviews. I can eat A LOT and the portion was just right. High quality ingredients. Loved the whole menu, which also changed from a month ago last I went. If you’re on a date, easy to share the dishes. I normally don’t order Wagyu but it was so tender, just melted in my mouth. I love the punches of flavors and pops from the caviar and roes. My favorite was the uni and caviar, lobster and uni, toro tartare toast, and both snow crab dishes were yummy – the cold samen is so unique. Chef is so nice and personable, I felt like I was coming to a friend’s to eat. I can’t wait to come back again!
… moreIf you’re coming here just to get disgustingly full, wrong place. I almost didn’t try this place because of the reviews. I can eat A LOT and the portion was just right. High quality ingredients. Loved the whole menu, which also changed from a month ago last I went. If you’re on a date, easy to share the dishes. I normally don’t order Wagyu but it was so tender, just melted in my mouth. I love the punches of flavors and pops from the caviar and roes. My favorite was the uni and caviar, lobster and uni, toro tartare toast, and both snow crab dishes were yummy – the cold samen is so unique. Chef is so nice and personable, I felt like I was coming to a friend’s to eat. I can’t wait to come back again!
Lisa Taylor
An absolute 5 star dining experience. The ambiance is wonderful with great mood lighting and hip music making it intimate but not stuffy! staff was also wonderful and super knowledge of the menu. Our waitress went above and beyond to make sure we were taken care of and answered our many questions with great recommendations. And of course the star of the show, the FOOD. Wow! Every dish was as tasty as the last and you could tell how much thought was put into the smallest details. My favorites were the amberjack crudo, sea bass, and the shrimp & crab pan toast. Also don’t miss the soy pickles!!! Prices were higher than expected in Convoy but the experience was worth it for me and I would absolutely return. Highly recommend this for a splurge date night, or an intimate spot to catch up with a friend over a bottle of sake.
… moreGrace Kim
We are fans of Hidden Fish, so when we heard about Hitokuchi…we knew we had to try…and it did NOT disappoint.
Chef John’s dishes are decadent, beautifully-presented (food and dishware and the atmosphere), and nolstagic. Not to mention, the sake selection is superb. The staff was also very attentive and really cool to talk to!
We ordered the steak tartare, miso-sake Chilean sea bass, soy sichuan pork belly bowl, and the king crab & uni toast. We are definitely going to go back to try the other dishes as well!
… moreChef John’s dishes are decadent, beautifully-presented (food and dishware and the atmosphere), and nolstagic. Not to mention, the sake selection is superb. The staff was also very attentive and really cool to talk to!
We ordered the steak tartare, miso-sake Chilean sea bass, soy sichuan pork belly bowl, and the king crab & uni toast. We are definitely going to go back to try the other dishes as well!
Brad Barker
This is an amazing opportunity to dine in a chef’s kitchen for the night. Chef John has set up a small intimate dining experience. If you get the opportunity, take it.
We sat with the kitchen view and had the opportunity to talk with chef John and the sous chef Raul the entire night. This made the experience incredible. We got to hear stories about the food, their backgrounds, and watch the food being prepared.
The menu changes at chef’s whim, and based on the ingredients that are sourced. The spiny lobster on our menu was due to it being recently in season here in San Diego, and the pine mushroom is sourced from Japan and recently came in season there.
We have dined at a few different tasting menus, this was definitely a very fun way to do it.
… moreWe sat with the kitchen view and had the opportunity to talk with chef John and the sous chef Raul the entire night. This made the experience incredible. We got to hear stories about the food, their backgrounds, and watch the food being prepared.
The menu changes at chef’s whim, and based on the ingredients that are sourced. The spiny lobster on our menu was due to it being recently in season here in San Diego, and the pine mushroom is sourced from Japan and recently came in season there.
We have dined at a few different tasting menus, this was definitely a very fun way to do it.
Joe Lee
Hitokuchi is quite a surprise gem in Convoy! With a unique asian tasting menu, it’s a welcome change from the typical upscale American restaurants. It was a night of such unexpected yet delicious flavor combinations, with many dishes I haven’t seen anywhere else. I can’t wait to go back again and try everything else on their menu!
… more