Hidden Fish — Restaurant in San Diego

I'm not a sushi expert, but I'm also not a novice. I eat sushi regularly (at all price points) and have also eaten some of the best sushi in Japan. I waited several weeks before writing this review; it's actually my first time doing this because I felt so compelled to warn others of my experience. I'm the kind of person who would quietly accept and move on, but Hidden Fish warrants an exception for the first time in my 30 years of living.

To me, omakase is the pinnacle of hospitality. This entails using the best quality product, acute sensitivity to your guests dining habits and preferences, and at the most basic level charging a fair price for a filling meal. You should expect to feel taken care of, akin to having your friend host dinner, if your friend was a world class sushi chef that is. Below I will make my case for why Hidden Fish failed on most of these basics.

The food itself was excellent, but lacking in the variety you would expect from an omakase. Out of the 17 pieces, I was wowed by 3 of them, and the rest were good but not exceptional. Moreover, I was not full after the omakase. For reference I am 6 feet tall and 185 pounds, but I have seen this point made in many other reviews. As I mentioned before, most guests ordered more food afterwards. My girlfriend eats less than most people, yet she was not completely full and ordered more food.

It is strange to me that they cut the fish first as prep, especially considering how fast they go through the omakase (again 50-60 minutes). I think this is evidence that their business model is to get customers in the door by advertising omakase, but underserve them to encourage more food orders. If that's not the intention, it certainly feels that way.

Our chef seemed new. In my experience of watching world class sushi chefs, his movements were a bit clumsy and inefficient - it would not make a world of difference in most dining experiences, but when you watch a true master deliver omakase it is hard to not notice when it isn't perfect. After all, half the joy of omakase is watching somebody with true mastery demonstrate their perfection of the craft. Another small issue, when we filled out our order for a la carte, he completely forgot to make one of our nigiri - again an honest mistake that normally wouldn't detract from the dining experience, but should not happen for omakase.

In addition to our chef, we had two waitresses assigned to us. I know to expect certain behavior for waitresses, but it was excessive to the point of feeling insincere. Repeatedly asking if we wanted more ginger after multiple times of declining and insisting on replacing plates that were not dirty. It would have been better just to have one person wait on us to not duplicate requests and interactions. This sounds like top-notch service, but it was overbearing and detracted from the experience. It felt similar to a used car salesman giving you water and making nice small talk; pleasant and polite but clearly with an agenda (for tips).

Hidden Fish charges a premium omakase price but fails to deliver on the omakase itself. An increase of $100 to $135 feels greedy, even in this economically inflationary time. This is especially egregious when the omakase doesn't fill you up. When you leave from an omakase you should feel like you got special treatment and are generally happy about the meal despite the price. We left feeling cheated, the same kind of feeling you get after a salesman convinces you to spend more than you were expecting. In my humble opinion, Hidden Fish should...

Hidden Fish is a rare gem tucked away in San Diego—a true temple of omakase dining where each bite is a revelation. From the moment you walk through the doors, there’s a sense that you’re about to experience something transcendent. The intimacy of the space, the deliberate flow of the service, and the elegance in every detail set the tone for what becomes an unforgettable culinary journey. If you’re seeking the pinnacle of sushi craftsmanship in Southern California, look no further—this is it.

Chef Kappa, also known as Chef John, is nothing short of a sushi sorcerer. His passion, precision, and deep respect for each ingredient radiate from every course. Watching him work is like watching an artist paint—a quiet intensity that transforms fish and rice into edible poetry. Every piece is expertly composed and delivered with intention, from the warm aged soy brushed over pristine cuts of toro to the perfectly timed service of uni that melts with a whisper. He engages warmly, but always lets the food do the talking. And wow, does it speak volumes.

The energy in Hidden Fish is something you don’t find often—equal parts meditative and electric. You feel honored to be there. It’s as though the outside world disappears and you’ve been invited into a sacred ritual, one that celebrates balance, seasonality, and a relentless pursuit of excellence. The team executes with grace, from the synchronized plating to the gracious hospitality that never feels forced. It’s fine dining without the pretentiousness—a rarity in today’s dining scene.

But perhaps the most jaw-dropping aspect is the value. For the level of quality, technique, and exclusivity you receive, the price is beyond fair. In fact, it’s almost a crime not to call this the best omakase experience in San Diego. Hidden Fish doesn’t just set the bar—it is the bar. And thanks to Chef Kappa’s brilliant leadership, it will no doubt continue to define what true...

Hidden Fish is a high-end Michelin-recommended sushi bar. It serves three intimate omakase meals per night on reservation. The 90-minute omakase experience has 18 courses - each with a different type of fish - for $135.

There is also a $154 3-glass premium sake tasting experience available, or you can order a variety of other sakes, wine, beer, tea, or water off of the drinks menu.

After the set meal is completed, diners are encouraged to order additional courses (a la carte) with their favorite fish of the night. The a la carte menu features sushi combinations that are not on the main menu.

The meal is designed as a progressive menu - lighter to heavier flavors, and mild to stronger seafood flavors. Most of the main courses are served as nigiri. The first half of the menu starts with a scallop appetizer, a half dozen light courses, before peaking in flavor with a striped bonito and yellowtail.

The second half of the menu resets with a light salmon, and then the flavor works back up in depth with the black cod and tuna. The meal ends with an uni/ikura bowl, a couple of fatty toros, and a yellowtail handroll.

My meal was prepared by chef Louie. Standout courses of my meal were: (1) Courses 5-7: an early and complementary progression of striped jack, jack mackerel, and goldeneye snapper that worked excellently together. (2) Course 13: Black cod, seared with a miso-sake flavor. (3) Course 16: O Toro - a high grade bluefin tuna belly that melted in the mouth.

The chefs explain the nuances of each fish and course as they prepare and serve. The wait staff are attentive and know the menu inside and out. The service combines to provide an excellent experience for all diners.

I highly recommend eating at Hidden Fish for a special occasion and/or you are interested in a gourmet...