Finally made it here for lunch. I've only had one experience each at Kaito (dinner) and Ota (lunch), so it may not be a fair comparison, but on the margin, I probably prefer Kaito because of the variety and his preparation of certain things. But Ota was great and far better than anything i've had in the Bay Area.
I ate the whole Spanish mackeral, maguro zuke, seared yellow snapper, chu-toro, anago and unagi. Everything was incredibly fresh, the toro was silky unctuous deliciousness and I really enjoyed their take on the seared snapper with yuzu shavings and sea salt. What sets Kaito apart for me is his take on the maguro marinated in soy - somehow it's more subtle but I enjoyed the flavoring more. The Ota version is a bit more in your face and I didn't quite enjoy the quality of the maguro as much.
But again, overall, I have to say that San Diegans (?) are quite lucky to have such wonderful options in the area. I'm really jealous. Although the sushi chefs were telling me about hte dearth of Ramen here and are quite jealous of the Ramen scene in the Bay Area!
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