Importing weekly specialty fish from Japan, Ikiru Sushi in Point Loma's Liberty Station was co-founded by chef Jon Hon and front-of-house partner CJ, who built the concept from a college-era sushi counter into a source for live uni from San Diego commercial divers. The open kitchen lets counter-seat guests watch Hon torch the signature NTC Roll—named for the Naval Training Center that Liberty Station replaced—which layers seared salmon over shrimp tempura, spicy tuna, and avocado with eel-sauce drizzle, a sushi-bar format distinct from the grab-and-go omakase boxes at Ototo Sushi Co. across the campus. Fresh-grated wasabi—uncommon in most Southern California sushi restaurants—accompanies every nigiri order, adding a botanical heat that fades faster than the powdered alternative. A San Diego County Health Department score of 94 out of 100 backs the kitchen's cold-chain handling of raw product, and the lunch-special format (salad, miso, teriyaki, tempura, and four California rolls) shares Liberty Station's midday foot traffic with Con Pane Rustic Breads & Cafe's artisan-bread counter down the walkway. Full chirashi and sashimi platters scaled for parties of six or more showcase the broadest seasonal fish selection on the menu.