Single Fin Kitchen?
Single Fin Kitchen was created by Executive Chef Antonio Quindere in 2017 as a blend of his passions...cooking, surfing, the ocean and Japanese cuisine.
We are ecologically responsible and neighborhood approved. All fish is hand-picked by seasoned experts, ensuring our customers are receiving the finest quality ingredients.
Shibui is a Japanese word that describes elegant simplicity and shibui is at the core of Single Fin's culinary repertoire.
Omakase, is a hand-selected experience by the chef that translates to “I will leave it up to you”. The Japanese tradition of giving the chef the creative freedom and the enjoyer a memorable experience.
At Single Fin Kitchen, Chef Quindere takes the traditional intimate Omakase experience and brings it directly to you through our uniquely curated Omakase boxes.
A traditional Japanese Donburi is defined as a “rice bowl” consisting of fish, meat, vegetables or other ingredients served over rice.
Chef Quindere brings his favorite global influences to the traditional Donburi and expands it to a greater dimension. Using local seafood and vegetables, and combining them with vibrant flavors, our take on Donburi is an experience worth traveling to.
Brazilian-American Chef Quindere is the Co-founder
and Executive Chef of Single Fin Kitchen.
Throughout his travels and culinary immersion, Chef Quindere was exposed early and often to the Japanese culinary influences.
Along with his career path, Chef Quindere had opportunities to work with highly regarded chefs including celebrity Chef Nobu Matsuhisa, and Michelin-starred Chef Jeff Ramsey.
Chef Quindere spent time in Lima, Peru studying the artistry behind ceviche at Gastrotuor culinary school.
He has a keen eye for classic technique, yet an innovative and aggressive approach to introducing the next unique experience to you.
"Japanese Cuisine and seafood is my passion, and where much of my experience lies. After spending time in Japan, and trying all kinds of food, I saw how simple and elegant Omakase was yet an amazing way to enjoy and showcase the seafood.
I'm able to pair the simplicity of the Japanese cuisine with our local and responsibly sourced seafood to provide San Diegans with a unique culinary experience with a conscious effort."
Omakase, a hand-selected experience by the chef that translates to “I will leave it up to you”. The Japanese tradition of giving the chef the creative freedom and the enjoyer a memorable experience.
We are taking the traditional intimate experience of Omakase and bringing it directly to you. We have curated our Omakase boxes to guide you through the experience as if you were sitting at the sushi bar interacting with the Chef as he creates the perfect meal.
The Deluxe Omakase
The most complete omakase experience. It includes 12 hand-selected fresh pieces of nigiri chosen by our Chefs, as well as a seasonal appetizer, sashimi special, and two futomaki style rolls.
The Petite Omakase
Just a taste omakase experience. It includes 4 hand-selected fresh pieces of nigiri chosen by our Chefs, as well as a seasonal appetizer, sashimi special, and one futomaki style roll.
The Daily Omakase
Your daily omakase experience. It includes 6 hand-selected fresh pieces of nigiri chosen by our Chefs, as well as a seasonal appetizer, sashimi special, and two futomaki style rolls.
GLUTEN FREE? Most items
can be made GF, just ask!
*All DONBURI can be served
on MIXED GREENS or 50/50
A selection of sashimi with extra aloha from our Chef; shiso fumi rice
Aburi sashimi belly, tartar, salmon tempura, sake marinated ikura; salmon furikake rice
ALBACORE “AL PASTOR”
8-hour achiote marinated seared albacore sashimi; green herb rice
Baja California tuna prepared three unique ways; furikake rice
Yellowtail tartare, sashimi, myoga; shiso fumi rice
Daily Chef selection of fish, Peruvian aji amarillo; corn dust rice