A great place to grab a bite with a fresh selection of fish. There is something for everyone! It does get quite busy at times but Chef Ken always has a smile on his face and staff are friendly. We always bring out of town guests here and it never disappoints. They have a lot of creative rolls and standard fish options. The only downside is I wish they had more of the nigiri pieces I tend to love (kohada, iwashi, kamasu, etc). However, I go here knowing what is offered and go elsewhere when I want something else. With the extensive menu they offer, their dishes are reliably good and fresh!

This is not going out for sushi Ken's is a sushi experience. I went with a group of six and was entertained by the owner each dish was unique and amazing. Each course brought something a little different to the table. Staff was friendly, welcoming, and entertaining. I think it may be best to make a late reservation and stay until closing. When they are winding down, the staff walks around the restaurant and cheers each person. Music is turned up and you may even get some entertainment. The ambiance is on par with an intimate sushi atmosphere. The place was clean and worth the money. I would definitely recommend saving your money so you can enjoy everything. Highly recommend..make a reservation.

Every year, sometimes as many as every two or three months, we take a completely different group from San Diego Foodies and Carlsbad Foodies on Meetup to Ken Sushi Workshop. Our regular goal is to tell you what to order when you go. And in this case, there's so much conversation about more than just the food, so we are adding those comments for you as well. We are always checking and rechecking for consistency and we are happy to report you can count on this restaurant to be consistently good. Chef Ken says: "I create with love and present with pride". And trust me. It shows! We all decide on the Love Omakase, drinking dark beer, light beer and filtered shots of cold sake. Bring your wallet. And I will say, "It's worth every bite. So amazing. It's an experience, not a meal". "The salmon is my favorite but I love everything" Michelle says and laughs. Brandon agrees and adds: "I am surprised by the salad. A great mix of sweet and savory". Justin likes "the energy of the chef. And everything is fresh, artistic and colorful". And he agrees about the salad: "It's such a mix of chino farms vegetables. Everything has its' own flavor and taste and then they throw in pieces of salmon. That's the best salmon I have ever eaten on planet earth". You may think this is an exaggeration, but I couldn't say it better myself. My thoughts: "Such soft, beautifully smokey full freshly cooked salmon pieces. It blows me away every time and I don't know how he does it"! And you can quote me! Kathe loves the salad: "I've had it here with you before and I love it every time. She also mentions how cut and perfectly grilled the corn in the salad is. It is just perfect". Michelle loves the corn too. And I mention the opened pod of peas. How cute that is! And delicious. Briana says: "I was not sure about the sweet shrimp, but it turns out, it is my favorite". Kathe adds: "I also love the tuna belly. The pickled wasabi we ordered, is amazing with it.". Every time we go for sushi, I explain that we need to order pickled wasabi because the paste is just chemicals. And there's a way to eat it. You take a small amount, put it in your mouth, then add the sushi (inside your mouth) and chew! I also explain that there's two ends to the chopsticks. The end that is thin goes into your mouth. The other end, that's bigger and you use it to serve yourself and others. This way you can give someone a piece of sushi, without your own personal germs from the end you eat with. On with chatter about the food: Brandon says: "The eggplant is really unexpected. It is almost like having sweet potato tempura". When I ask Briana about it, she looks at me and says: "X rated". Another way to say that? Orgasmic. She likes it. Everyone loves the lobster. "So good" says Michelle. Briana says: "Hot damn. That's good". I hear the waitress tell us "It's usually lobster and crab, but he did all lobster for your group especially". Like I say, Chef Ken always takes very good care of us. I don't know if the smoked tuna cheek and the 'smoke show' that goes with it is my favorite, or the wagyu beef at the end. What I will say is that after Brandon eats the tuna cheek, he turns to me and says one word: "Wow"! At the end of the evening, we are left with our group and a few others at the sushi bar. Some couples at the surrounding tables. Once the table with the baby is gone, Chef Ken cranks up the music and we all get up and dance and then move ourselves out the front door, thanking all as we leave. Speaking of leaving, I have to leave you with comments made during the end of the meal and texts sent to me afterwards.... Kathe says: "One of the most enjoyable, memorable meals of my life. Thank you"! Justin says: "it is an outstanding meal. From cuisine, to atmosphere, to company, memorable from top to bottom"! Briana says: "This is one of the best meals I've had in a long time". She calls her experience: "Magical". Michelle says: "Love the restaurant and the great group. I look forward to signing up again". Best, Chef Marian

Amazing sushi! A top 10 in my all time list! Service was good, the bubble ambience was fun and the food was memorable!

Ken's sushi is one of my frequent visit restaurants when I am in San Diego One of the best tasting / freshest sushi I've ever had The atmosphere , the food , the staff & even Ken behind the sushi bar are all top notch . 5/5 overall recommend to anybody in the area it's also worth the drive to visit

Google show me sushi near me... and this delightful sushi parlor came on the top... and rightfully so. Curiosity piqued; it was an epic adventure visiting Ken's workshop. His humble take on sushi pays homage to his sensei Ota and with artistry and a flambe torch as his signature. Along the Pacific west rim very few sushi parlors provide wasabi japonica, grated wasabi at the stalk, a distinct sign of quality. Venturing from Hong Kong, I am fortunate to find this gem in the greater San Diego area. Ken cleverly torches his nori before serving the hand rolls serving two functional purposes; by bringing out the flavor and helps keep the nori dry as his audience take the 69 seconds to enjoy. The atmosphere is very neighbourly, everyone is friendly, and staff is on point. Ken has a sharp eye, and even sheepishly apologized when he found a sauce plate chipped that I hadn't even noticed. The Omakaze choice was exquisite, each dish carefully explained and delivered timely. Even at 930pm the daily catch tasted freshly caught, and sushi served at the correct temperature. Ken you are a master of your craft and I cannot wait to try what your workshop offers.

The owner, Ken, an alumnus of the famed Sushi Ota, brings a legacy of culinary excellence. His journey from Sushi Ota to establishing his own sushi haven in San Diego is a testament to his dedication and passion for sushi craftsmanship. What truly sets Ken Sushi Workshop apart is its innovative use of outdoor pods. These pods, first introduced during the COVID-19 pandemic, have brilliantly transformed an underutilized patio area into a charming and intimate dining space. This creative solution not only boosted the restaurant's capacity but also added a unique and enjoyable dimension to the dining experience. Every dish I tried was nothing short of phenomenal. The attention to detail, the freshness of the ingredients, and the masterful presentation are evident in each bite. It's clear that Ken Sushi Workshop is committed to maintaining the highest standards of quality and flavor. I am already looking forward to my next visit to Ken Sushi Workshop. It's not just a meal; it's an experience that tantalizes the senses and leaves you yearning for more. For anyone in San Diego or visiting the area, I cannot recommend Ken Sushi Workshop highly enough. It's a culinary journey that you do not want to miss!

This Carmel Valley sushi restaurant was conveniently located between our workplaces so we met here for a meal. Ken Sushi Workshop has developed a reputation for good quality sushi which certainly piqued my interest. As we walked up to the entrance, the first noticeable feature was the bubble tents that were set up to enclose the tables on the outdoor patio. It was a reminder of how strict the dining conditions were during the middle of the pandemic. I guess the plastic structures are still useful to reduce the breeze blowing across the tables, but they seem out of place now. We sat inside which had a capacity for about 60 diners including the bar area. I didn't snap photos of the menu sheets, but I did capture the sushi order slip. While the variety was extensive, the prices were really high for the cut rolls and hand rolls. Nearly all of the latter were more than $10, and a Vegetable cut roll sold for $14!? It makes me wonder how some higher end places can sell the same types of rolls for 20-30% less than here. I selected a Lunch Sushi Combination which consisted of six pieces of nigiri and four pieces of a California Roll. The fish for the nigiri were tuna, salmon, albacore, eel, shrimp, and spicy tuna. The presentation on the plate was simple and clean. For $19, the price was a good value for the seafood quality. Our server and the rest of the staff were well-trained to the point in which I felt like they had us on a clock with their precision. Efficiency seemed to be a point of emphasis versus making the experience more relaxed and casual. I gave a 3.5 star rating for our visit to KSW.

This is a small spot that fills up quickly. If you're a San Diego local, and you like sushi, you must try this spot. The quality of the fish is the star here. You can't go wrong with sashimi or the nigiri. Unfortunately, they don't have hot sake which is a huge bummer, but they do have an eclectic list of cold sakes, I'm just not a fan. They also have a great selection of ice cream, including black sesame that was featured in our tempura fried ice cream. Sooo good!

SUSHI KIND OF DAY (4 stars) - FOOD: quality cuts of fish - SERVICE: very good.. provided by Ken himself - PRICE: kind of pricy - AMBIANCE: very clean Check out their specials that are posted on the wall (not listed on the menu). Yes, they had Golden Eye Snapper (aka kinmedai). Yes, they had Big Eye Sea Perch (aka Nodoguro). I think I'm beginning to love Nodoguro more than Kinmedai these days. MISO SOUP ($3) - average. Nothing special. KUMAMOTO OYSTERS ($22/6pc) - with ponzu. I asked the waitress where are they from (yes I know they are from Japan but what bay) and was told "Kumamoto Japan" which didn't fully answer my question. I've had Kumamoto countless of times and enjoy their small, firm, and sweet profile. Honestly, if I'm going to pay that much for raw oysters I want to taste the oyster, add the extras on my own if I need. Not a fan with oysters all dressed up and served, it takes away the taste of the oyster. They came all coated up and felt like it ruined the oyster. if you are an oyster lover the way I take them... I don't recommend this. YELLOWTAIL NIGIRI ($7/2pc) - the safe fish to order. I love the simplicity of yellowtail and always order it when I'm out eating sushi. RECOMMEND NODOGURO ($18/2pc) - this is what I came for. I love me some quality nodoguro. Eat as served (no soy sauce no nothing, eat as is). The fish quality was fresh, had a nice sear for the flavors to come out, and it didn't have a very strong perch flavor it was subtle. Love the delicate sweet and somewhat smoky flavor, not fishy at all. HIGHLY RECOMMEND. That simple order cost $70 (after tip). GEEZ. But I will def be back. JABA APPROVED. Until the next review...