Temari-zushi in Point Loma’s Midway District is San Diego’s first restaurant dedicated to temari sushi — the Japanese art of ball-shaped, hand-pressed rice topped with fish — operating at 3555 Rosecrans St under Executive Chef Vincent Moore. The temari format produces decorative, Instagram-documented spheres of vinegared rice topped with salmon, ebi, and spicy tuna, a presentation style distinct from the Edomae nigiri slicing at sushi bars like Ikiru Sushi. A 92-out-of-100 county health score covers a kitchen that also handles toro, uni, amaebi, scallop, and geoduck — premium species that push the sourcing past standard sushi-counter inventory. Gozen set meals, teishoku plates, udon, ramen, and a full yakisoba lineup round out a Japanese menu broader than the temari specialty suggests, sharing the Rosecrans St plaza’s Asian dining depth with hot-pot neighbor Steamy Piggy Point Loma. Omakase-style chef’s selections built from the evening’s highest-grade fish let the sushi counter scale from a casual lunch set into a multi-course tasting experience for the Point Loma, San Diego dining scene.