Accolades

  • Gold Medallion Award: Best Fine Dining Restaurant
    California Restaurant Association
  • 2015 Award of Excellence
    Wine Spectator
  • Best Top 10 Overall Restaurants
    OpenTable
  • Top 10 Restaurants in San Diego
    Zagat Survey
  • Inductee into Chef Hall of Fame
    San Diego Home/Garden Lifestyles
  • 2015 REAL: Responsible Epicurean and Agricultural Leadership
    United States Healthful Food Council
  • 2015 ‘Best of the Best’ Award
    Fodor’s Travel
  • 2015 Certificate of Excellence Award
    Trip Advisor
  • ChefsFeed Winner
    One of the Best Things to Eat in SD

My Restaurants

Where I Eat

Behind the Scenes

Pa-nang curry
"This is the best curry in San Diego. The authenticity of the flavors is what makes it so darn good. All of the dishes have this 'down and dirty' feel to them. But if you don’t like heat, be careful; their chili is hot!"
Seasonal sweetbreads
"The sweetbreads are always cooked to perfection. They are sometimes served with a delicious plum and ginger chutney, but the accompaniments seem to change with the seasons."
Shoyu ramen
"I often go here late at night right after I get off work. I love the clean flavors of their shoyu ramen. It is always consistent and satisfying. You can always find interesting yakitori like grilled chicken tendons as well."
Matsutake mushroom soup
"I love the aroma and delicate flavor of this seasonal matsutake mushroom soup. It’s like mushroom aroma therapy. Sushi Ota usually serves it in November."
Chef Jason Knibb reviews  at post.venue.name
“Fish tacos”
"I really like the whimsical approach to this modern take on the fish taco. The combination of textures from the tempura, avocado, and corn nut-crusted ahi are great."
Chef Jason Knibb reviews  at post.venue.name
Lengua taco
"La Tiendita has a taco bar on the weekends. It has some delicious tacos and it is truly a neighborhood gem. I really like the lengua tacos. They are cooked to perfection every time. You can ask for white beans to be added to your tacos for no extra charge. All the salsas are homemade and tasty."

From My Menu

Chef Hanis Cavin reviews Sous-vide organic egg  at Nine-Ten Restaurant and Bar
$$$ | Breakfast/Brunch, | Modern, | American
La Jolla
1 Review
"Assorted mushrooms, frisée, parsley, crispy pork lardons, white truffle oil, and a whole-grain mustard vinaigrette—for such a seemingly simple dish, the flavors balance each other out incredibly. The egg itself is out of this world! I really can't get over the pork belly lardons either."
Chef Luisteen Gonzalez reviews Brioche French toast at Nine-Ten Restaurant and Bar
$$$ | Breakfast/Brunch, | Modern, | American
La Jolla
1 Review
"Chef Jason Knibb is one of the most talented in the city; everything he creates is delicious. His French toast has always been my favorite breakfast dish in San Diego. It's just perfect because the bread is soufflé-like—soft, warm, amazing!"