The Hill Team has enjoyed San Diego’s best sushi for years at Sushiya in Point Loma.

No matter what we order from sashimi (chef’s choice), spider,shrimp tempura to yakitori, we love it all. Many days, like today, we stop in for a bite, and return for dinner.  It is that authentic. Their fish is so fresh, I think it swam in from the bay, less than a mile away.

By popular demand, Sushiya now delivers through the San Diego restaurant connection at  www.RestaurantConnectionSD.com, 619-578-2794

We often find ourselves in San Diego, visiting Brenda’s son or hopping aboard Holland American for Mexico. We love to find delicious spots for healthy meals near the San Diego airport and the port. I will drop in for sushi to go for my flight before I reluctantly leave this vibrant city next week.

I rarely mention price, however this fresh and fantastic Phillly roll is under $5:00 including tax and tip at San Diego’s Sushiya.

Sushiya

Point loma

2558 laning Rd #C-103

Tel: (619) 224-0100

Tel: (619) 224-0100

San Diego, CA 92106

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.