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Sushi Tadokoro: A Pictorial Essay

J.L. | May 29, 201501:33 AM

While visiting San Diego from L.A. last week, a wonderful omakase was enjoyed by all in our party at Sushi Tadokoro. Our itamae that night was (the very jovial) Soichi-san. The sake selection was quite excellent as well - Favorite sakes for our group included Wakatake Onikoroshi Daiginjo and Gen Junmai Daiginjo. Service was attentive.

And now, onto the food! The sushi style is definitely more on the Edomae side at Tadokoro as compared to say, Ota or Kaito. Starters included kaki (from Washington state), ankimo, a beautifully plated sashimi platter, finally topped off with a surprise cameo appearance by hoya (sea pineapple, which by the way paired very well with the Gen sake)!

Nigiri notes:

First of all: The rice - Very, very good shari, and perfectly packed for my liking. Neta-wise, the hikarimono in particular were the stars of the show that night. Iwashi, kohada, and aji were all superb, with excellent knifework.

Shellfish-wise, the akagai and botan ebi (the head was served “odori-ebi” style) were both enjoyable. I was told by Soichi-san that I missed their last serving of hamaguri by just one day (bummer). And of course, the local San Diego murasaki uni never disappoints. The flavor is so perfectly subtle, and it lingers on the palate so well - It is by far my favorite uni in Southern California.

Other nigiri highlights included Hanaore-style sabazushi, seared kinmedai, and kamasu. While not usually part of the Edomae repertoire, a wild pale Scottish salmon tasted just as rich and fatty as the highest grade o-toro - Immensely satisfying.

Dessert was a scoop of lychee ice cream. BUT the true dessert for me was served just before the ice cream, when we were each given a gorgeously fluffy piece of Kansai-style tamagoyaki. The delicate texture reminded me of chawanmushi or homemade tofu.

Gochisosama deshita! Consider me a new fan at Sushi Tadokoro. We will definitely be back!

Sushi Tadokoro,
Sushi Ota
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