Sushi En La Azotea — Restaurant in Baja California

Came out on a Friday night with friends and family, stayed at the hotel with for the night, and had a great experience, that is till we came to eat here. The food was good, and the service could have been excellent. However, one of us ordered a steak and patiently waited. After approx 30 min, our server came back to inform us that the steak plate had complications and asked if we wanted anything else. Which is fine, and it is enough time to order anything else. However, immediately Jose Luis, I'm assuming he is the manager came and told us the steak is worth the wait.

Now an hr out. No steak. The server came back to offer us a different plate again, Jose Luis came back to mention the steak was frozen, and he assured us it would be fantastic and wait. As we're all drinking sharing our meals, we finally told them no to the elusive steak meal that never showed. Jose Luis had a solution, a free cheesecake that also never showed.

Sadly, if the manager had never interfered with his server, we would have gladly switched and been fine. But his lies and lack of management skills are what ruined our experience. This place isn't cheap by any means, and the food does speak for itself. However, his incompetent behavior just doesn't fit the establishment.

When leaving, we found Jose Luis at the bar drinking with another customer without a darn care for anyone or anything his business was doing or going through.

If this place gets rid of him, it would shine. And if anyone tries this amazing frozen steak, please let me know if it's worth the wait.

Oh yeah, let me know about that elusive...

On July 4th, 2021, I visited this restaurant with a female friend. We ordered oysters, Don Julio Anejo, Monte Xanic Gran Ricardo wine, and Moët Chandon Rose. I had no problem paying the $413-US for the meal with an additional $62-US tip. I've paid more for dinners in the USA. However, the problem at Sushi En La Azotea was the service. No one acted like they wanted to work. When the waiter did appear, he brought me a very warm bottle of Ricardo which tasted like vinegar. I didn't complain because this isn't my country. However, the service was extremely bad for the prices they were seeking. The bathroom was dirty (water or urine was all over the black tiles on the floor) and had no paper-towels to dry your hands after you're washed them. My guest who is a Mexican national who has never been to the United States or had never been invited to an "exclusive" restaurant was upset about the service more than I was. In conclusion, we completed our dinner, and took a stroll to the Pockets Zona Rio (a local pool hall) across the street. I actually paid $40-US at the pool hall for far more superior service than at Sushi En La Azotea. I do not recommend Susi En La Azotea as a Mexican "exclusive" restaurant, but I do recommend Pockets Zona Rio to save your night if you so desire to venture off into Susi En La Azotea. Pockets Zona Rio...

I'm giving this five stars due to the view and the incredible staff. The sushi was edible but could use some work. I gave them my suggestions as I've been a sushi chef, but I don't expect anything to change. Regardless, I bet this is one of the nicer places to stay in Tijuana and if I had been staying in the hotel I would have loved to use the hot tub on the roof or the pool. I really think that regardless of the quality of the sushi, the place is worth going to, and at the price, the 8 piece nigiri set is definitely edible.

My suggestion: More rice seasoning. Ditch the kamikama, don't be cheap and replace it with another cooked shrimp! In fact, ditch the shrimp. Replace both pieces, one with Unagi and one thing that's somewhat special. Doesn't matter what. Could be cheap: ika, saba, tobiko, hokkigai, walu, magure. Even better: pick good local stuff and don't bother with what people are expecting

Sardine, bonito, dorado, squid, clams, and more, can all be local and fresh. No need to pay to import lower quality fish because people expect a certain thing. If you aren't going to do Japanese or USA style sushi super well anyway, you might as well just make it Mexican and do it with the stuff that's really fresh and...