Sushi and kappo chef Myungchul Jun brings his second San Diego location to Point Loma's Midway District, operating out of Loma Square at the Rosecrans and Midway Drive intersection. The menu extends beyond standard nigiri into kappo-style small plates and the Sushi Kaidan for two—a $199 omakase-format staircase presentation featuring toro, king crab, uni, and black truffle sourced from both Japanese markets and San Diego waters, a multi-course format also explored in different form at Kiiro Sushi Izakaya's izakaya counter. Fish arrives whole and is broken down on-site each service, with seasonal additions rotating onto the specials board as catch and air freight allow. Cherry-blossom-canopy décor and slow-jazz playlists set an atmosphere closer to a Tokyo kissaten than a strip-mall storefront, and the chef works an exposed prep station rather than a traditional sushi bar. Local divers supply live uni that appears across nigiri, sashimi, and the chirashi bowl, connecting Jun's kitchen to the same commercial fishing network that provisions Point Loma Seafoods's wholesale counter. The full omakase build adds wagyu tataki and lobster-tail tempura during California spiny lobster season.