Yesterday was my main man Mooms’ Birthday, I think he turned 27 or 43 or something..I forget, I just know he’s old as shit. I wish I could have been there for another all-out gastronomic extravaganza, or at least gotten the guy some froyo, but we’ll have to put any plans on hold as it’s mid-semester, and I’m 3,000 miles away. Anyway, in celebration of Mooms-man’s birthday, I’m giving all of the San Diego readers a gift (yes, all 3 of them). I’m going to let them know about one of SD’s best kept secrets: Toshi-San Sushi and Shabu Shabu.
When Mooms and I visited the place was virtually empty. We sat at the bar but still went with menu options. Given the success, and our friendly itamae, I would love to go back and order omakase.
Ankimo or monkfish liver was on special that evening. For those unfamiliar, it’s incredibly delicate with only a slight oceanic taste. This version was about as good as any I’ve had, so much that I probably could have done without the additional ponzu, daikon, and scallion accouterments.
Another reason Toshi-San is such a gem is the generous portion sizes. Though the platters consisted of fairly standard pieces, the cuts were enormous. Further, every piece was at the very least “quality” with quite a few standouts.
I’m not generally a spicy-roll type of guy, but when I made an exception for the lobster hand roll scene above. I’m glad I did, the thing was absolutely loaded with chunks of sweet lobster in a mildly spiced Kewpie mayo based sauce. I don’t care how much of a traditionalist you are when it comes to sushi, if it’s there when you visit, don’t think – order.
I have no idea why Toshi-San isn’t talked about more often, but there’s no reason for me to keep their name under wraps any longer. They’re not quite Kaito (few are) but they are far above comparable places. I’m curious to hear what other sushi fans in the area think.