Sashimi at Serea

Sashimi at Serea

Sashimi at Serea

If you’re a sucker for Sashimi, then you’re in for a treat. Or if you’re new to Sashimi, we’ll quickly give you the rundown. If your mouth isn’t watering by the time you finish reading this article, then we didn’t do our job! We pride ourselves at being the best San Diego Seafood restaurant, and we hold this high standard our Sashimi as well as the rest of our menu.

What is Sashimi?

Sashimi is a Japanese dish of thinly-sliced raw food, usually fish and seafood, but also sometimes other meats. Sashimi is often confused with sushi, but there is an important distinction that needs to be made: Sushi is made with seasoned, vinegared rice, either shaped into mounds and topped with items such as raw or cooked seafood, or rolled in sheets of seaweed called nori around fillings of raw or cooked seafood, vegetables and other items.

Think of Sashimi as something that’s sushi adjacent, but mostly featuring the raw protein itself. If you’re still intrigued, we’ll move onto our Sashimi offerings. Sashimi, loosely translated, means “pierced body,” and it refers to a delicacy of thinly sliced fish or other types of meat. Traditionally, sashimi is eaten plain without accompaniments aside from soy sauce. This is to allow the flavor of the meat to shine. Sashimi-grade fish is some of the highest quality seafood.

Decisions, decisions. 

Baja Kampachi – Lime, cilantro, mint, dukkah, dried cherries, schug

King Salmon – White soy, crunchy garlic, caper cucumber salsa, smoked olive oil

Big Eye Tuna Sashimi – Smoke trout roe, vegetable escabeche, crispy onions.



Serẽa is proud to bring an exquisite sea-to-table dining experience to San Diego in a comfortable yet sophisticated setting.

Located just steps from the beach in the legendary Hotel del Coronado, the restaurant’s key focus is the bounty of the sea. The menu focuses on sustainable seafood, with a coastal cuisine menu that spotlights the best of the region’s oceans, farms and fields, ranging from the California Coast down to the Baja Peninsula.

Creative cuisine with a global flair is prepared by San Diego’s own Chef Jojo Ruiz, who creates elegant, fresh dishes with just a hint of Mediterranean flair.