Ferrandi-trained Chef Hajime Taira leads the Edomae-style sushi program at Nagisa Sushi in Point Loma, San Diego, pressing house-seasoned shari by hand for every nigiri and sourcing fish from Tsukiji-network brokers, local day boats, and international suppliers. The menu features nodoguro (blackthroat seaperch) and lightly seared wagyu with ponzu alongside standard cuts, building a nigiri-forward dining experience that parallels the à la carte counter at UMI Sushi further up Point Loma Boulevard. A San Diego County health score of 97 out of 100 confirms the cold-chain discipline behind the raw program. Craft sake flights and a curated organic-wine list run alongside the fish menu, with unfiltered junmai daiginjo pairings recommended tableside by the second chef. The dining room mixes classic Japanese joinery with Italian-accented plating—caprese-style mozzarella salads, basil-oil garnishes—reflecting Taira's cross-training, and seasonal seafood reaches the kitchen through the same Pacific fleet logistics that supply Apex Wild Seafood's wholesale operation in the Midway District. Full omakase seatings at the eight-seat counter progress through twelve to fifteen courses built around whatever the morning's air-freight delivery and local catch dictate.