The raw preparation was joined by deep-fried suckers, which were wonderfully savory, with a consistency that blended both crunch and spongy. Raw octopus was satisfyingly chewy, with a nice snap and light brine to it-excellent with a bit of 'sabi. Tasty alone, and even better with a dab of wasabi. It was a fantastic mix of textures, both spongy and crisp, and a showcase of sweet, subtle salinity. Kaz-san got us going with a delightful sashimi of orange clam. Quickly set before us was a vinegar-y salad of cucumber and onion, a bright, bracing combination that worked as quite the palate cleanser. I found it rather interesting, with a distinct tinge of sweet spice on the nose, while on the palate, I got a light farmhouse funk leading to a very robust finish teeming with notes of fennel and oregano. I had two beers with me tonight, the first being the 2014 Fantôme Saison D'Erezée Printemps, a Belgian saison brewed with seasonal herbs. To drink, there's your typical Japanese beers, as well as sake, though corkage is offered at $10 a bottle (we weren't charged, however, possibly because we shared with the Chefs). We were here, naturally, for the omakase though, which tonight ran $69 a head. Kaito's à la carte menu comprises your usual selection of apps, noodles, bowls, nigiri, and rolls. There are a smattering of tables, but most of the space is taken up by the large-ish sushi bar, which seats around 14 diners. Located in a strip mall, Kaito is about what you'd expect inside. Assisting Kaz-san is Ryoichi Iwata, more commonly referred to as "Joe," who also worked at Tomiko as well as Ichiban in San Diego. Matsuhisa's places), and the old school Yae in Rancho Bernardo back in the day. He's spent time at Tomiko in Encinitas, Nobu in Solana Beach (unrelated to Mr. Meanwhile, helming the kitchen here is Kazuo Morita, a Tokyo-trained sushi chef since age 18 that's worked in the San Diego area since 1986. Along with the move came a revamped menu focused on edomae-style sushi, with the former Italian-ish items dropped altogether. Back then, the place was situated at another location about a block away, but moved to its current digs in April 2008. The restaurant is owned by the husband-and-wife team of Ryan Bertsch and Hiromi Kimura (they also run the nearby Sugar Coffee & Tea), and debuted at the start of 2005. However, over the past several years, I've heard more and more about Kaito, and decided to give the place a shot. When talking about San Diego sushi, Ota seems to be the one that gets the most mention. 130 N El Camino Real, Encinitas, CA 92024
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