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✔️Dinner ✔️Dine in
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Upmarket restaurant offering refined multi-course sushi meals, including nigiri & sashmi.
Hours
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 5–10 PM |
| Wednesday | 5–10 PM |
| Thursday | 5–10 PM |
Address and Contact Information
Address: 4212 Convoy St, San Diego, CA 92111
Phone: (858) 737-4556
Website: http://www.matoisandiego.com/
Menu Photos
Order and Reservations
Reservations: toasttab.com
Photo Gallery
Related Web Results
Matoi
See our latest menu, find our hours, and order online directly from us. Locations in San Diego, CA.
Matoi: Experience Exquisite Omakase at San Diegos Premier Sushi …
Discover Matoi, a hidden gem in San Diego, renowned for its intimate omakase experience and expertly crafted sushi by Chef TJ. Located at 4212 Convoy St, …
Matoi, 4212 Convoy St, San Diego, CA 92111, US – MapQuest
Matoi in San Diego, CA, offers an Edomae Omakase sushi dining experience, showcasing the freshness and quality of seasonal fish from Japan.
Reviews
Taylor Le
My husband and I were able to get a fast reservation with the Quick Omakase Experience. The experience was ~ 1 hour.
This was our second visit (first one was the full omakase, several years ago).
Majority of the group was already seated for a full Omakase experience. Chef TJ served us at a great pace even though we had a slightly different menu than the rest.
Fish was fresh and there was an option to add on more nigiri at the end.
Chef TJ and staff were kind and refilled my tea throughout the night.
… moreThis was our second visit (first one was the full omakase, several years ago).
Majority of the group was already seated for a full Omakase experience. Chef TJ served us at a great pace even though we had a slightly different menu than the rest.
Fish was fresh and there was an option to add on more nigiri at the end.
Chef TJ and staff were kind and refilled my tea throughout the night.
Josh Baltazar
TJ really makes this restaurant unique and puts his own spin, hearing hip hop music during Omakase. The chef is really interactive with everyone and makes the meal fun! For this experience, we did the Omakase. As for drinks I started off with a Suntory Premium Malt Small. Then 3 Small Appetizers – Tako Jelly, Ankimo, Misotakai, Sashimi Combination – Toro, Mirugai, Kanpachi, Namadako, Aji, Okiaji, Hotate, Palate Cleanser – Negitoro Sumaki, Grilled Dish – Mehikari, Fried Dish – UchiwaEbi & Wakasagi Tempura, Steamed Dish – DobinMushi, Nigiri – Nodoguro, Aoyagi, KobujimeHirame, Hagatsuo, Sawara, Sanma, KamaToro, Uni, Dessert – Green Tea Ice Cream. When it comes ot the Small Apps, I would rate it like 4/10. Sashimi 2/10 – I really hated the Octopus and clam. I really really really liked the Palate Cleanser Negitoro Sumaki. The Grilled Dish – Mehikari was great too. Fried Dish tempura was 5/10. Steamed Dish was 5/10 too. As for Sashimi the ones that were good was Nodoguro, Hagatsuo, Sanma and KamaToro. These were ok: KobujimeHirame, Sawara. The one I didn’t enjoy was Aoyagi (Conch). Nice to experience, great food and a fun meal!
… moreKylyn Hoover
I’ve been to a lot of omakases, especially around San Diego, and Matoi is definitely one of my favorites. One of the best things about Matoi is that the selection of fishes is fairly different from others. So whenever I come here, it feels like I get to try something new instead of a menu where I’ve tried it all before.
I highly recommend you try it at least once while you’re in San Diego. It’s a must try and worth the experience. TJ is really knowledgeable and you can get a fun conversation with him.
… moreI highly recommend you try it at least once while you’re in San Diego. It’s a must try and worth the experience. TJ is really knowledgeable and you can get a fun conversation with him.
Monica Devine
An amazing experience! Made a reservation for the 1 hour quick experience and had a great time at the bar. The chef and staff were super friendly – a great Valentine’s Day gift!
… moreBo Ng
It is an absolutely wonderful and intimate omokase dining experience. Every dish was well thought out and curated according to what is in season, achieving the exceptional flavor standard that chef TJ wants to create.
… moreKakuBites
A classically run, private Japanese omakase bar in a cozy space. The bar and kitchen are stocked with dozens of small batch, fresh ingredients, which change with the seasons. TJ (owner) and Takahisa (sushi chef) have a wealth of knowledge about their food and cooking techniques.
As a starting appetizer, the mozuku was sweet and refreshing with thin angel seaweed and two barnacles. The ankimo (monkfish liver) was rich and dense, offset by lemon, green onion, and other garnishes. The miso tataki highlighted the fresh, meaty chunks of fish with peppercorns and ginger.
The sashimi platter offered several seasonal fresh fish slices. The fresh scallops, bigeye tuna from Hawaii, Spanish toro, and raw sweet shrimp were standouts among the great spread.
An ice cold oyster was served in a pristine washed shell with sweet and sour ponzu sauce. A great palate cleanser.
The sweet shrimp head returned deep fried and crispy, placed on a bed of spicy, slightly acidic sauce. Great combination.
A piece of warm, moist, and silky smooth Patagonian tooth fish was served with a miso sauce. It was paired with a fried miniature river crab from Kyushu on a little stack of crisp green beans and sesame sauce. Nice pairing of flavors and textures, along with grabbing you visually.
The hamo and shishito tempura was served with three types of flavored salt. The summer eel and the green tea flavored salt was a nice match.
The tako with jelly was a cold and clean dish. The octopus was lightly boiled to retain its tenderness and then chilled. The pickled cucumber provided acidity and crunch. It was topped off with a slightly sweetened plum jelly.
The nigiri selection was OUTSTANDING. The chefs shared many fresh types of fish. The alfonsino / kinmedai was slightly torched to bring out a rich umami flavor. The tachiuo / silver belt fish was also lightly torched and such a nice bite. The Northern Californian sujiko was ikura joined by the fish’s membrane, which was a first for me. The kamasu / barracuda had a touch of lemon and natural oils. The jabara toro was referred to as tuna ‘bacon’ from Spain – cold, refreshing. The uni / sea urchin was farmed from La Jolla and was the best I’ve tasted (incredible). Overall great selection of fresh seafood that was treated very well by the chefs.
We enjoyed learning about the changing seasons influencing Matoi’s daily menu and Matoi’s traditional sushi style from Japan (edomae). Also learned a great deal about the evaluation / decision process when torching / searing fish (based on fat content, skin thickness, fish type, etc.).
Among many of TJ’s passionate beliefs is the topic of eating salmon or yellowtail sashimi. Warning – you’ll get a friendly earful of knowledge if you ask
… moreAs a starting appetizer, the mozuku was sweet and refreshing with thin angel seaweed and two barnacles. The ankimo (monkfish liver) was rich and dense, offset by lemon, green onion, and other garnishes. The miso tataki highlighted the fresh, meaty chunks of fish with peppercorns and ginger.
The sashimi platter offered several seasonal fresh fish slices. The fresh scallops, bigeye tuna from Hawaii, Spanish toro, and raw sweet shrimp were standouts among the great spread.
An ice cold oyster was served in a pristine washed shell with sweet and sour ponzu sauce. A great palate cleanser.
The sweet shrimp head returned deep fried and crispy, placed on a bed of spicy, slightly acidic sauce. Great combination.
A piece of warm, moist, and silky smooth Patagonian tooth fish was served with a miso sauce. It was paired with a fried miniature river crab from Kyushu on a little stack of crisp green beans and sesame sauce. Nice pairing of flavors and textures, along with grabbing you visually.
The hamo and shishito tempura was served with three types of flavored salt. The summer eel and the green tea flavored salt was a nice match.
The tako with jelly was a cold and clean dish. The octopus was lightly boiled to retain its tenderness and then chilled. The pickled cucumber provided acidity and crunch. It was topped off with a slightly sweetened plum jelly.
The nigiri selection was OUTSTANDING. The chefs shared many fresh types of fish. The alfonsino / kinmedai was slightly torched to bring out a rich umami flavor. The tachiuo / silver belt fish was also lightly torched and such a nice bite. The Northern Californian sujiko was ikura joined by the fish’s membrane, which was a first for me. The kamasu / barracuda had a touch of lemon and natural oils. The jabara toro was referred to as tuna ‘bacon’ from Spain – cold, refreshing. The uni / sea urchin was farmed from La Jolla and was the best I’ve tasted (incredible). Overall great selection of fresh seafood that was treated very well by the chefs.
We enjoyed learning about the changing seasons influencing Matoi’s daily menu and Matoi’s traditional sushi style from Japan (edomae). Also learned a great deal about the evaluation / decision process when torching / searing fish (based on fat content, skin thickness, fish type, etc.).
Among many of TJ’s passionate beliefs is the topic of eating salmon or yellowtail sashimi. Warning – you’ll get a friendly earful of knowledge if you ask
Hal Jurgensen
TJ is an absolute mastermind that caters to individuals who want the highest possible quality fish and service around. The omakase was sensational, everything was carefully curated and timed one after the other. I can’t even say which one was my favorite, but I can say I’ve never left a sushi restaurant more full and happy. Everything is pristine clean, the ambiance is an intimate quiet setting but happily entertains a more talkative crowd if need be. I will definitely be back, this felt more like a class and introduction to the finest sushi I’ve ever had than just simple dining, incredible.
… morePink Winter
Matoi is hands down one of the best dining experiences I’ve had in San Diego. So personable and feels like a meal with an old friend with the chef. Honestly, we only come to dine with the chef cuz he’s hot. Anyway, highly recommend.
A true San Diego gem.
… moreA true San Diego gem.
Laura Mitzner
This was our second time at Mario and it was just as in redoble as the first time. It is the most authentic experience we have had outside of Tokyo. Chef is extremely knowledgeable and passionate about sushi and all of the different types of fish. Each dish is excellent and the amount of food you get with the omakase makes it the best sushi deal in town.
… moreAnh Nguyen
Omakase at Matoi is on a whole different level. I got to try so many unique dishes I’d never had before, and the quality was unreal. The chef’s skills, the welcoming vibe, and the top notch service made it feel like an elevated home-cooked meal. It’s casual, fun, and unforgettable, truly a hidden gem and I can’t recommend it enough. Matoi is a must-visit in San Diego.
… more