Toshi Toshi

5 Marty Mathis - 3 years ago

Best sushi in TJ or SD. Toshi kills the omakase every time. Ota quality, at Mexican prices, without the wait . Doesn't get any better in this area

5 Lan Huynh - 3 years ago

What a amazing dinning experience. Everything from the service, great conversation with Toshi and of course the great food. We will be back.

5 Luis Lázaro - 3 years ago

Beautiful place, excellent service.
It is a Japanese experience in TJ. Chef is super friendly and the food is magnificent.

5 Erin Miller - 3 years ago

Everything was so delicious and fresh. Sushi was amazing.

5 Ryan Creagan - 3 years ago

Located in the back of Mantequilla Cacho, toted as the best California brunch in Tijuana, Toshi Toshi doesn't disappoint. Ordered the Oyabun which changes everyday. From Roger, the manager, to TJ, the American sushi chef that has been honing his craft for 23 years, to his right hand man, Christian, this place is worth every penny. Yes, I understand this is Tijuana and 1,395 pesos is a lot but if you're looking for some of the best, fresh nigiri combinations out there, even better than San Diego, then this is the place! Their cocktails and sake game on point too!

Salud!
Ryan
@BajaSocietyTours
(I paid for this meal, nothing free was provided)

5 Meg G - 3 years ago

Toshi Toshi is a magical place. The sashimi is of incredible quality and the preparation is modern and impressive. The setting is beautiful, the staff is attentive, and Toshi is very friendly and welcoming. I could not recommend Toshi Toshi more highly.

5 Guillermo Rodriguez - 3 years ago

Been to a lot of sushi places on the other side of the border, this by far became the bar by which I’ll measure all others. I don’t know if I’ll be able to have sushi anywhere else. I wish I had some friends from Japan to tell me this is what sushi is supposed to taste like. Gracias Toshi san!

Este ha sido el sushi más auténtico que he encontrado este lado del muñeco. Vean la película Jiro Dreams of Sushi para que entiendan. No sean nacos! no pidan más soya, no pidan chiles, o Filadelfia. El chef Toshi San sabe lo que hace. Cómanselo como viene.