World, meet Mr. Ota. His San Diego restaurant, Sushi Ota, is just about the best sushi shop I’ve been to (I’ll save my other favorite, Daiki, in Ise, for another post). Besides being a great guy, Mr. Ota runs a smooth-running ship with fantastic food. We were trying to figure out when we first started going; it must have been not too long after he opened in the late 1980′s. That was back when there were exactly two people behind the counter: Mr. Ota and a nice guy nicknamed Joe. Now there are seven or eight people perfectly choreographed. It’s a big coincidence that Mr. Ota’s hometown is a couple of hours south of Kumamoto (in Hondo). He’s in my hometown, and I’m near his. Mr. Ota knows what my family likes, and he takes great pride watching our expressions after putting his original California- and Kyushu-fused creations in front of us. He has never missed with us. This meal took place about four months ago, so I’m working from the photos and my feeble memory. If the details are lacking, just enjoy the photos, and use your imagination…

Our meal started off with the above creation, although I broke it up before I remembered to take a picture of it. It was crab meat and tomato in a savory gelatin, and it just melted in my mouth.

I need to take some notes when I go back next time because I cannot remember what was in this original masterpiece. I do remember that the avocado matched perfectly with the grated daikon, tare (sauce?), and the fish inside.

This was one of those one-bite experiences that last only as long as you can chew it. There was crab involved and squid and a white fish, and that sauce!

Yes, your honor, guilty as charged. I forgot what kind of fish this was, but it was grilled to perfection and it was tender and extremely tasty.

I understand the giant bluefin tuna is dwindling rapidly. A few orders of various parts of maguro is usual for me. This time we had one order of toro and left it at that. I hope the tuna population returns to normal soon. We should all think carefully before catching/ordering/eating any more giant bluefin tuna.

Uni (sea urchin) is a delicacy in Japan. It just so happens that the waters of the east side of the North Pacific Ocean are filled with sea urchins. Sushi Ota serves them up from both California and Japan.

My wife likes the awabi (abalone); I can do without it. It’s a bit too chewy for me. She said it was wonderful!

Memory lapse again. As you already know, the one on the right is sake (salmon), but the one on the left eludes me right now. Perhaps another trip is in store, so I can ask…

Our final order was tamago. I think it was the first time to order it at Sushi Ota. Check out the cool brand.

Thanks for (another) excellent meal, Mr. Ota. I can’t wait to go back!