Temaki featured in the San Diego Eater
Have you heard the news? We’ve been featured in the San Diego Eater, and they have nothing but great things to say about Temaki Sushi Bar. It’s one thing for us to pat ourselves on the back, but gloating by proxy in the form of sharing a positive press release is just as great!
Here’s what they have to say about Temaki:
“Most of the 45 seats inside the 2,500-square-foot space on South Coast Highway will flank the central sushi bar, where its chefs will assemble each temaki, or sushi hand roll, to order. Typically offered as cylindrical or cone-shaped handheld bites, it’s essential that temaki be served and eaten immediately while its seaweed wrapper is still crisp, the rice is still warm, and the fish is still chilled and fresh.”
Getting on the waitlist
With total freshness and absolute quality in mind, Temaki Hand Roll Sushi Sake does not take reservations. We permit guests to put their name on the online waitlist up to an hour and ½ prior to their expected arrival. The online waitlist can be accessed via our website. And the San Diego Eater nailed it as to why! We care about our customers having the perfect sushi experience, and our waitlist ensures that we are properly making everything to order.
What you need to know:
Where: 575 Hwy 101, Encinitas, CA, 92007
Hours: Sunday and Tuesday-Thursday: 11am-10pm, and Friday/Saturday: 11am-11pm
Wait list: You can get onto our waitlist at temakibarsushi.com/reservations, OpenTable, or via QR code located at the front of the restaurant.
We can’t wait to see you!
You’ve heard what The San Diego Eater has to say, now you have to see for yourself. Sign up for their newsletter if you want to hear about any more happenings in San Diego. Whether it’s about sushi, or other culinary happenings, it’s best to keep your finger on the pulse. They’ve had nothing but positive things to say about us, so they clearly know what they’re talking about! See you soon.
Literally translating to “hand roll,” Temaki Bar celebrates the tradition that all perfect hand rolls should be eaten within seconds of the chef passing them across the counter — while the rice is still warm and the fish, fresh and chilled.
In keeping with tradition, Temaki Bar’s hand rolls are prepared counter-side and made-to-order, highlighting the freshest seafood featuring blue crab, yellowtail, salmon, and more.
Temaki will celebrate traditional sushi-making with Chef Jojo Ruiz, local veteran chef and San Diego native at the helm. Ruiz began his career as a sushi chef and is heading back to those roots, with the added bonus of his seafood sourcing and sustainability practices that earned him recognition with the James Beard Foundation as a Smart Catch Leader.