Kohada Ppreparation. Beautiful !!

December and New Years schedule

We will be close Christmas Day 12/25
But New Year’s Eve and New Year’s Day will be open.
Please enjoy at sushi Tadokoro.

12/25 クリスマスはお休み致します。
12/31,1/1は営業致します。一年の〆、一年の始まりを是非 すし田所でお楽しみ下さい。

Sushi Tadokoro On San Diego Reader Magazine!

I’m usually at a loss when asked what the “best restaurant neighborhood” in San Diego is. The truth is, we log in some miles going to our favorite places. South to Chula Vista for Mariscos or National City for Filipino, East to El Cajon for Chaldean or Turkish treats, North to Rancho Peñasquitos for Thai, up to Mira Mesa or over to City Heights for Pho. The effort and cost is worth it to us as we get to enjoy the diversity of cuisine that our home offers. The Missus once saw a bumper sticker that read “Will travel for food,” which I’ve been searching for ever since.

Sushi Tadokoro
2244 San Diego Avenue, Old Town

The understated, clean, “austere-zen” décor of Sushi Tadokoro reflects the sensibilities of the Itamae and owner Take-san, who uses classic Edomae-zushi, what we call nigiri sushi as a base from which his creations expand.

Take-san seems to remember every dish that was ever served to us, our preferences, and designs a perfect meal for that season, day, and weather. He knows the Missus loves his Ankimo; seasoned and steamed monkfish liver, much like a pate. And that we really enjoy shiromi, “white flesh fishes,” often “painted” with nikiri, his personal soy sauce blend. We will often be lucky enough to have engawa, the collagen-rich, slightly sweet, dorsal fin muscle of the halibut, or mebachi-zuke, Bigeye Tuna quickly marinated in a soy sauce mixture.

Make a reservation for early in the evening, before the place gets busy. Ask to sit in front of Take-san. Sit back and leave yourself in his hands.

Read more: http://www.sandiegoreader.com/news/2013/sep/04/feast-all-over-map/#ixzz2fQ2fLKXk