Himitsu’s omakase menu features a changing lineup of sushi courses that often includes pristine seasonal fish, from bright, lean white fish to rich otoro, plus a few composed bites. The chef pieces together nigiri, sashimi, and small dishes in a way that showcases texture and temperature, with some cuts lightly cured or brushed with tare for depth. Diners get an extended sequence of single bites presented one after another, so each piece feels intentional rather than part of a mass platter. Many sushi fans single it out in San Diego for the balance between traditional structure and modern touches in the omakase.