Dragon Sushi in San Diego's Kensington occupies a storefront at 3533 Adams Avenue, east of Kensington Drive on the stretch where Normal Heights transitions into the village-scale retail pocket around Marlborough Drive. The sushi bar runs a full nigiri program — albacore, bluefin, eel, escolar, salmon, scallop, mackerel, octopus — alongside specialty rolls named for the neighborhood, including the Adams Ave Roll and the Northpark Roll, which layers spicy tuna and avocado inside a soy-paper wrap. The Sexy Dragon roll leads the signature section at $21, built with tempura shrimp, spicy crab, and a torched eel-sauce glaze that caramelizes under the broiler before plating. Yellowtail kama and salmon kama — grilled collar cuts served bone-in — anchor the appetizer menu with a preparation style more common in izakaya formats than neighborhood sushi bars, and a pre-show sushi platter before a set at Comedy Heights on Adams Avenue has become a regular pairing for the neighborhood's comedy crowd. A poke bowl lineup and bento box combinations round out the lunch menu, giving the 92116 block a mid-price Japanese option between the ramen-focused kitchens and the omakase counters further west on Adams Avenue. The dining room runs compact and clean, with a sushi counter along the back wall and a handful of two-top tables suited to solo diners and couples. Live music nights bring a second wave of foot traffic from the restaurants Kensington residents frequent along this block, and the kitchen extends service later on Fridays and Saturdays to catch post-concert spillover from Snapdragon Stadium, a 10-minute drive south on the 15. Gyoza — six pieces of deep-fried chicken-and-vegetable dumplings served with a house dipping sauce — run as the most-ordered appetizer, outselling the edamame and the spicy baked green mussels by a wide margin. Ponce's Mexican Restaurant sits further west on the Adams Avenue corridor, and the two kitchens share a base of regulars who alternate between sashimi platters and carne asada plates depending on the night. The spicy garlic edamame finishes with a chili-oil toss and toasted garlic chips, a heat-forward riff on the steamed-salt version most sushi bars default to.