祝 JALサンディエゴー東京 直行便!

サンディエゴー東京 JALの直行便が明日から就航ですね。
鮨屋をオープンしてあっという間に4ヶ月、ここサンディエゴ オールドタウンで隠れ家
的に頑張っています。ネタケースのないカウンターはスッキリしていて気持ちが良いと評判で皆さんの熱い視線を毎日かんじています。
http://www.sandiegotown.com/restaurant/?id=3042

すし田所(オールドタウン)はサンディエゴマガジンさんにご紹介して頂きました

http://www.sandiegomagazine.com/Blogs/SD-Food-News/Fall-Winter-2012/NEW-IN-OWN-Sushi-Tadokoro/

Don’t you just love the sushi where they put the chipotle mayo on the fried thingies? No? Well, then Old Town’s newest raw-fish arrival Sushi Tadokoro might be up your alley. Chef-owner Takeaki Tadokoro just opened this 28-seat traditional Edomae-style sushi joint in Old Town. His inspiration? Ginza’s high-end sushi restaurants and the exacting craft of Jiro Dreams of Sushi, says Tadokoro. It’s not as hardcore as Sushi Shirohama, the Convoy hole-in-the-wall where anyone attempting a sake bomb is removed via a trapdoor in the floor. Tadokoro does serve some rolls, after all (scandalous). But the itamae—who made sushi in Japan for 14 years before putting in time at Surfside Sushi (Pacific Beach) and Shino Sushi + Kappo (in Little Italy, run by Sushi Ota protoge Robert Nakamura)—focuses mostly on sashimi and nigiri, along with premium sake. His seafood (some from Tsukiji, some local catch like uni) is displayed in a classic wooden box instead of a glass case. He’s also got dishes like saikyo yaki (the ancient Japanese marinade of Saikyo Miso, mirin, and sake) Chilean seabass, creamed salmon croquettes and steamed clams with sake. The top-shelf sake is served in handmade Edo Kiriko cups—a glass crafting technique dating back to early 19th century Tokyo.

ハッピーアワー

ハッピーアワーを始めました!

なんと!毎日 5pm-6:30pm

日本のドラフトビール (16oz) 全部半額!

サッポロ, キリン, アサヒ

熱燗半額!

枝豆 $2 自家製ギョウザ $3

是非お得な時間にお越し下さい.