Sushi Inoue is a legit-amazing sushi place. My flight arrived early so I made a counter reservation for 1 at 0530PM when the doors opened. For the first hour, it was only the chef, myself and the hostess in the restaurant.

For an hour, the chef spent a few minutes creating sashimi, nigiri and the like before placing on my plate at the counter. I eat. Repeat process. It was a private experience like I've only experienced in Tokyo.

The experience was so unique, I didn't take any photos.

You'll have to take me at my word that I enjoyed multiple Uni courses, snow crab, soy aged tuna and others that I can't remember. Everything was painstakingly prepared and delicious.

Cote is a fabulous destination for a special occasion. The bar is beautiful, the dining room with gold-accented Korean BBQ grills is outrageous and the subterranean bar with living-plant walls and terrariums is ostentatious. Cote is over the top in every way, don't come here for a quiet meal with everyone speaking in hushed tones, Cote is a celebration of the most elevated version of Korean BBQ that I've witnessed.

My party of 4 had the steak omakase on a recent evening at Cote. There are 10 different cuts of American and Japanese beef that must be approached with caution lest your appetite run out of steam before the grand finale of Japanese Wagyu. Don't allow yourself to be sidetracked by the delicious grilled rice puffs or overstuffed kimchi lettuce wraps.

The wine list leans heavily toward French wines so every self-respecting Californian will bring in a great bottle of Northern Californian Cabernet and gladly pay the $65 corkage. $65 is an outrageous corkage fee but then again, everything at Cote is over the top.

Visit the steak aging locker, have a drink in the subterranean bar and generally make merry. Cote is a great restaurant with staff that make the delicious meal even more enjoyable by their lively attitudes and attentive service.

I've attached a few photos for reference.

Addison deserves its Michelin star and is likely on its way to earning a 2nd star. An experience at Addison is exquisite and everything a Michelin diner expects. Exquisite food coming out of the kitchen is table-stakes and Addison delivers!

Addison also offers an innovative beverage program with beautifully curated non-alcoholic beverage pairings. My wife and son chose the non-alcoholic beverage pairing that delivered a selection of juices from across Europe and California; I highly recommend. I chose an fabulous champagne pairing where each course paired with fabulous champagnes such as '07 Cristal and '04 Krug just to mention a few. Even the A5 wagyu steak was paired with an '04 Bollinger R.D. Brut that complemented the fatty Japanese steak with bright acidity.

Michelin dining is also an exercise in experiencing the carefully orchestrated ballet of servers and Sommeliers delivering dishes to a table of 8 with each plate touching the table simultaneously. The service orchestration is extremely important to Michelin reviewers and Addison excels at every turn.

The 10 course tasting menu was epic at every turn. I'll include photos and the tasting menu details.

I recently moved from SF to San Diego. So far, Addison would be the only San Diego restaurant where I would bring my SF and New York friends for a night of fine dining. Addison is the real deal!

6 stars for the location on the beach, 5 stars for the organic produce on the menu and 3.5 stars for the preparation of the food. Nets out to ~4 stars for me. I am a regular here mostly because I love the beach and because my wife believes non-organic produce is inedible.

That said, I've had some really nice seafood here. The kitchen loves to pour butter on everything so I ask them to serve sauce on the side. Tuna is always sashimi grade, scallops are fresh, shrimp is fresh and the sorbets are always delicious for dessert.

The location is the key feature, literally just a few feet from the beach. Sipping a cold drink while watching the surfers and beach frolickers is a great way to destress.

I've added a few photos!