Cloak & Petal occupies a corner of San Diego's Little Italy, combining a sushi bar, a Japanese fusion kitchen, and a craft cocktail program in one space. The room mixes old-school hip-hop with a graffiti wall and cherry blossoms overhead, matching a menu that pairs sushi with dishes drawn from beyond Japan.
The sushi list runs from nigiri and sashimi to specialty rolls like the Tokyo Gangster (wagyu, shrimp, black garlic, smoked salt), the Bushido (softshell crab, yuzu kosho), and the Sicario (pepper-crusted tuna, blackened shrimp, charred jalapeño ponzu). The fusion kitchen adds Spanish octopus over chorizo mash, pork belly kakuni with sweet egg and hot mustard, kalbi short ribs, and miso Chilean sea bass with taro root chips. A5 Miyazaki wagyu is served on a hot rock with sous vide egg yolk.
The bar centers on Japanese whisky, sake, and shochu, including an A5 Reserve made with Suntory Ao fat-washed through wagyu and an Awayuki gin drink built on miso and shochu.
Cloak & Petal was selected for the Michelin Guide in 2026.
The sushi list runs from nigiri and sashimi to specialty rolls like the Tokyo Gangster (wagyu, shrimp, black garlic, smoked salt), the Bushido (softshell crab, yuzu kosho), and the Sicario (pepper-crusted tuna, blackened shrimp, charred jalapeño ponzu). The fusion kitchen adds Spanish octopus over chorizo mash, pork belly kakuni with sweet egg and hot mustard, kalbi short ribs, and miso Chilean sea bass with taro root chips. A5 Miyazaki wagyu is served on a hot rock with sous vide egg yolk.
The bar centers on Japanese whisky, sake, and shochu, including an A5 Reserve made with Suntory Ao fat-washed through wagyu and an Awayuki gin drink built on miso and shochu.
Cloak & Petal was selected for the Michelin Guide in 2026.