Local Catch - Global Flavor


A traditional Japanese Donburi is defined as a “rice bowl” consisting of fish, meat, vegetables or other ingredients served over rice.

At Single Fin Kitchen, 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.

What Makes
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.

Shibui is a Japanese word that describes elegant simplicity and shibui is at the core of Single Fin's culinary repertoire.


Chef Quindere

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 Donburi to you.

Why Donburi?

"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 Donburi was yet an amazing way to eat seafood.


By bringing it to San Diego, 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."





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A selection of sashimi with extra aloha from our Chef; shiso fumi rice


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Aburi sashimi belly, tartar, salmon tempura, sake marinated ikura; salmon furikake rice


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8-hour achiote marinated seared albacore sashimi; green herb rice


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Baja California tuna prepared three unique ways; furikake rice

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Yellowtail tartare, sashimi, myoga; shiso fumi rice

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Daily Chef selection of fish, Peruvian aji amarillo; corn dust rice