I’m not suite sure who recommended Ken Sushi Workshop to me. And to be perfectly honest, I really wasn’t too thrilled about eating a “workshop”, which makes it seem quite fabricated and industrial to me? And after some really mediocre stuff at Moment Sushi, these interesting sushi locations give me pause. And yet I was curious. So I decided to drop by for an early lunch. The restaurant is located in the Carmel Valley/Torrey Hills area not exactly the hotbed for sushi/sashimi in San Diego…..
I found the restaurant in a business park-ish mall. The place definitely has an interesting looking exterior.
The reason for the golf cart soon became clear and the exterior had several plastic domes arranged….I guess for al fresco dining? For some reason, my mind immediately went back to the days of Covid.
Upon entering, the reason for the cart became clear.
The place was golf themed….I guess “Ken” is a major golfer? The woman managing the front of house was very professional and efficient. I was seated at the sushi bar, which is like those modern places that doesn’t have a glass case on the sushi bar where you can check out the fish.
I have a typical MO these days when checking out a sushi place for lunch. I am always interested in the quality of a variety of offerings and will go with the Chirashi ($24). I also saw Ankimo on the menu…man, it’s been a while since I’ve had decent Ankimo, so I ordered that as well ($18).
Soon enough some Miso Soup was provided.
Fairly rich, good miso-umami tones, pretty good!
And a few minutes later my Chirashi arrived.
Typical sashimi, though it was a step above Moment Sushi. The tako had a wonderful texture as did the almost creamy Hamachi.
The shiromi was fine and the two pieces of maguro were thickly cut, meaty, with no off flavors. The slice of salmon was quite elongated and along with the ebi, quite typical and nothing special. The Unagi was quite tender and moist.. Thankfully the unagi tare wasn’t overly sweet.
The actual highlight of the meal was the Ankimo.
Which was creamy, with briny-oceany-buttery and light offal tones. Very smooth and savory. The ponzu added a nice citrusy acidity to help cut the richness. Possibly the best ankimo I’ve had in a while!
While a pretty good meal, at over $50 with tip, this was by no means a inexpensive lunch. I was going to do a post; but I really wanted to do another visit before publishing. And I wanted that Ankimo again. So I waited…and waited……time just kind of flew by. Until a couple of weeks ago, when I just wanted my ankimo fix.
Again seated at the sushi bar.
I did notice a couple of things had changed. Like everywhere else, prices had gone up and the Ankimo was now $20. I also noticed that the miso soup was thinner with no green onions anymore.
The Ankimo arrived with one less piece.
It was still as good as before; though 11% more expensive and 33% smaller.
I had decided to go all out and ordered the Omakase Sashimi, which was, wait for it……$56!
Loved the huge slices of otoro, so rich, fatty, vitually melting in my mouth.
The hamachi was just as good as before, the hotate tender and sweet. The maguro was even better this time around. The shiromi and salmon was pretty much status quo.
Not a cheap meal at all, prices just seem so crazy….but I guess someone needs to pay for Ken’s Golf Cart.
And his Green Fees, right?
At this price point, I’m not sure when I’ll return, but the sashimi is of good quality and I saw a pooch in one of those plastic domes having lunch….so maybe if JJ hits the lottery?
Ken Sushi Workshop
11375 El Camino Real #120
San Diego, CA 92130
Current Hours:
Mon – Fri 1130am – 2pm, 530pm – 10pm
Saturday 530pm – 10pm
Closed on Sunday
Ken seems to be mentioned often in locals’ “best sushi” lists, though usually with a caveat for the high price. Who do you rate #1 right now, Kirk, or maybe top 3? I really miss that itamae and his wife who used to run the place on Convoy south of Balboa — he flew his fish in from the Tokyo market.
I recently had a wonderful dinner with friends at Ichifuji Peter! I need to get back to Tadokoro one of these days, it used to be our favorite. Of course we also need to check out Soichi. Are you perhaps referring to Sushi Dokoro Shirahama? Remember that story I had about Kotani-san?
https://mmm-yoso.com/2021/06/09/midweek-meanderings-sushi-yorimichi-replaces-thai-papaya-matoi-replaces-shirahama-el-viejon-seafood/
Yes, Kirk, that was the place — Sushi Dokoro Shirahama. The definition of old school and the fish was exceptional. Was very sad when they moved back to Japan. Will put Ichifuji on my to-do list. And thanks for the reminder about Soichi — gotta get there too!
Yup, I live and work nearby and those plastic bubbles were from Covid, I guess they paid for them and want to get full use.
It totally gave off that “vibe” Jason!
nice but too pricey
Yes, really not priced for a “normal” lunch Kat!
I’ve eaten there many times, always at dinner. It’s always been solid, but the price kind of takes away from the enjoyment. Currently my partner prefers Boto in Del Mar, mainly because she would crawl over broken glass for fresh heart of palm salad.
Hmmm…..I was wondering how Boto is Dereck! It just seemed like mostly a roll place…so now I’ll need to check it out!
Boto is a little strange. Sometimes we are the only people in there, but it seems they do a ton of take out. I would say the overall sashimi/nigiri is solid, with options you don’t find at other local shops. They have things like fried river crabs ($2 popcorn per piece), and the fresh heart of palm, which I have never seen elsewhere.
Awesome! Thanks for the recommendations Dereck!
I like Ken’s but yes, so expensive. It’s definitely priced for the area. We have had some really nice mackerel and other nigiri at Boto when we were living in the area.
Nice, another recommendation for Boto! Thanks Jack! Though being from the islands, you know why I hesitate in saying “let’s go eat Boto”, right?
Haha…totally get it!!!
I thought you’d find that amusing Jack!