Verified in San Diego.
Pacific yellowtail sashimi is a signature dish of United States; we have verified places to eat it in San Diego. Start with where to eat Pacific yellowtail sashimi in San Diego.
Local yellowtail (Seriola lalandi), caught off the San Diego coast or sourced from Ensenada aquaculture, sliced thin on the diagonal and served chilled with ponzu, yuzu kosho and a sliver of jalapeno.
San Diego's Pacific yellowtail (hamachi or kingfish) runs from May through October and has been a target species since the tuna fleet's heyday in the 1920s. The sashimi-grade version reached the city's sushi rooms in the late 1990s as Hiroyuki Kawakami at Sushi Ota and Soichi Kadoya at Soichi (Adams Avenue) built their local sourcing programmes. Soichi's Michelin star (since 2022) is built around West-Coast hamachi and the Tomales Bay oyster. The yellowtail-with-jalapeno preparation arrived from Matsuhisa Nobu's Los Angeles room and travelled south.
Where to eat in San Diego:
Where to eat Pacific yellowtail sashimi in San Diego: the editor picks
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