Image of Trophies

San Diego Union Tribune “Best Sushi” 2011
Ranch and Coast Magazine “San Diegos Best Sushi” 2010 2011 2013
Ranch and Coast Magazine “Best Late Night Dining” 2011
San Diego Magazine “Best Sushi Bar” 2010 2011 2012 2013
San Diego Home and Garden “Best Sushi” 2009 2011 2013
Bay Wine and Food Festival “Chef of the Fest” 2009 2010
NBC Golden Local “Best Sushi” 2009 2011
CityBeat Magazine “Best Sushi” 2006 2007 2008 2009 2010 2011 2012 2013
CityBeat Magazine “Best Japanese” 2011
Open Table “Diner’s Choice” 2011 2012
Zagat “Award of Excellence” 2007 2008
Zagat “Americas Top Japanese Restaurants” 2007
Restaurants” 2007
Channel 10 News “Best Sushi” 2007 2011
Citysearch “Best First Date Spot” 2008
San Diego Local Business Association “San Diegos Best Sushi” 2008 2009
944 Magazine “Best Sake Menu” 2008 “Favorite Sushi Restaurant” 2011
OpenTable “Diner’s Choice Top 10 Hot Spots” 2011
Fashion 5.0 “Best Sushi” 2011
UrbanSpoon “Best San Diego Restaurant” 2013


Union Tribune

OCEANSIDE – Harney Sushi, near the Oceanside Pier, was designed to be a “sexy, funky, groovy and alluring environment where people’s chopsticks move to the beat of the music,” co-owner Kirk Harrison says.

When Harrison and co-owner Dustin Summerville decided to open a new branch of their popular sushi restaurant on Harney Street in Old Town, they looked around North County for the perfect location. “We noticed the great job Oceanside was doing redeveloping its downtown and wanted to be part of it,” says Harrison.

The eclectic decor features black booths and red accents. The sushi and sake bars are made of concrete and recycled glass. The spacious restaurant can seat up to 150 people, and a big outdoor patio has room for about 40. On Tuesday through Saturday evenings, a DJ plays everything from hip-hop and reggae to soul and jazz.

Tatter Todds are morsels of halibut wrapped around rice balls, baked until golden and topped with eel sauce. You have to order them first because they take about 30 minutes to bake, but they are rich and flavorful – well worth the wait.

Lighter fare includes miso soup with tofu, green onions and wakame, or Sunomono Salad, with octopus and cucumber, wakame, green onions, sesame, seeds and crab in a mirin-vinegar dressing.

“Yum Yums” off the dessert menu are hard to pass up. Strawberries fried in tempura batter are still whole and sweet, not mushy or over-cooked. They’re drizzled with chocolate and dusted with powdered sugar and crunchy tempura flakes. Cheesecake Done Perfect is tempura-battered and covered with chocolate, caramel and powdered sugar with a choice of vanilla or green tea ice cream.

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