On Monday, July 19th, Mikami Bar & Revolving Sushi, California’s largest revolving sushi restaurant, opens in the Convoy District.
View this post on Instagram
Open for an extended lunch period, with dinner hours to be announced in the coming weeks, the 6,000 square foot kaiten-zushi style restaurant stays true to the dining tradition, where over 70 types of sushi rotate along the expansive conveyor belt that winds through the entire restaurant, passing each booth and bar seat. Under the direction of Head Chef Aiden KT Lee, Mikami’s menu includes a mix of innovative sushi dishes, beloved and popular rolls, and complimenting appetizers, sides and entrees.
View this post on Instagram
The Team
San Diego-based private property management firm, Oceanic Enterprises, operates Mikami and is the first revolving sushi concept to join the company’s portfolio. With an accomplished resume and experience in the hotel and real estate industry, Managing Member Manoj Chawla considers the new restaurant not only an asset to the city’s larger culinary community but a meaningful contribution to the Convoy District’s vibrant culture.
Head Chef Aiden KT Lee brings 20 years of culinary expertise to Mikami, having worked in Los Angeles at both omakase-style and high-volume sushi restaurants. Now in San Diego, Chef Lee leads the team with a particular enthusiasm to connect with the community.
View this post on Instagram
The Menu
Chef Lee’s opening menu offers a wide range of sushi dishes and rolls, all that are on display as they make their way around the restaurant on the constantly moving conveyor belt. The playful and interactive style of dining encourages guests to eat with their eyes first, choosing dishes as it approaches their seats.
For the sushi aficionados, Chef Lee offers traditional Nigiri sushi selections, including all the classics, like Shrimp, Red Snapper, Yellowtail and Sea Urchin Gunkan. For those craving a twist on tradition, modern interpretations on cut roll favorites include the Mikami Shrimp Tempura Roll and the Salmon Carpaccio Roll. Colorful plates distinguish pricing for each dish and range from Red ($3.20), Pink ($3.95), Blue ($4.95), Green ($5.95), and White ($7.50).
View this post on Instagram
Beyond the sushi options on the conveyor belt, all the booths are equipped with touchscreen tablets where guests can order appetizers, ramen, udon, yakisoba, fried rice, and additional entrees. Highlights from the kitchen include
Spicy Edamame, Chachu Ramen, Veggie Udon, and Beef Yakisoba. The beverage menu is stacked full with a list of domestic and international wine, as well as a wide selection of beer from beloved San Diego breweries.
See you there….and stay healthy, San Diego!
