Cui-Daoré

Some of the best, most unique and incentive sushi rolls I've ever had. The nigiri is also fantastic. The vibe is super cool, obviously evoking Japan but very reminiscient for me of when I lived in Taiwan. Service is great and the guys there are very friendly. It's also significantly better value than many of the high end more established sushi places in San Diego, despite the rolls in particular being better than the competition. Phenomenal spot, 10/10.

We've passed by Cui-Daoré's door a few times, curious about the small, unassuming restaurant inside. We happened to stop by on a Saturday morning right at opening and I'm so glad we did! We were the first customers of the day so we got seated right away. After taking a look at the menu, we decided to order 3 specialty rolls: Daruma Roll - A little creamy, a little smoky, and incredibly flavorful. Felt like eating an upgraded seared scallop roll. This one was our favorite! Hachiko's Roll - So light and refreshing! I loved the pairing of the fishes (yellowtail + albacore) and shiso. If you like shiso, this is the roll for you! Gojira - Think California roll but creamier and crunchier! We loved the addition of eel and crispy onion on top. Every roll we ate was fresh, delicious, and clear

Absolutely delicious. Sushi was fresh, the spicy rolls had flavor and not just spice. 100%, would eat here again. Not too expensive for the quality, either. I want to eat more but I'm so full. Try the Yamamote greenline roll, absolute perfection.

I’m pretty picky when it comes to sushi, and I’ve had a lot over the years—but this place genuinely impressed me. The rolls here were some of the best I’ve had recently. The hamachi topped with lemon was something I’d never seen before, and the flavor was incredibly fragrant and well-balanced. The roll with orange was also bright and refreshing, and the Super Hot Roll had just the right kick. They’re still in their soft opening phase, so I felt lucky to get a spot before the crowds catch on. I’ll definitely be back.

This man knows exactly what he is doing: * the rice - one of my biggest pet peeves about sushi in the United States - was perfect. It was not too mushy, nor was it crammed tight. It was perfectly seasoned and the texture made me smile. * the fish was fresh and delicious, and though we didn't have any sashimi, any of the fish in our rolls could've easily stood alone as such. * the sauces were perfectly aligned to each rolls contents, and it was hard for me to not swipe my finger on my plate to leave nothing behind. * the shrimp tails that peeked out of our rolls would have made any chef proud, as they crunched to pieces like delicious little shrimp crackers in my mouth. * the special dessert we had, annindofu, was a tasty remembrance of summers in Osaka, and a perfect end to our meal. I am