Chef William Eick’s fine dining take on modern Japanese cuisine, which started as a pop-up before opening in its own intimate space in Oceanside’s Tremont District, spotlights progressive dishes that combine Japanese technique with Southern California ingredients.

Chef Andrew Bachelier (Jeune et Jolie, Cucina Enoteca) is behind this stylish cafe and test kitchen in Leucadia where the eclectic and craveable daytime menu ranges from coconut milk-soaked Spanish-style French toast to blue corn chilaquiles in mole negro and Turkish poached eggs served alongside fresh juices and tonics. Its 25-seat patio will also be used for special events, including preview dinners for Chick & Hawk, his highly-anticipated North County restaurant with Tony Hawk.

As China’s largest high-end hot pot chain, Haidilao is known for its attentive service and thoughtful extras, including wireless phone charging at tables and protective aprons and bags for keeping diners’ clothes and smartphones tidy. Its tomato and spicy Sichuan hot pot are the most popular, but you can try up to four broths per tabletop.

Elegant and breezy, the La Jolla restaurant interprets modern Italian cuisine with a focus on handmade pasta, pairing delicate tagliatelle with king crab and luscious short rib ragu with thumbnail-size gnocchetti, and sourcing fresh catch from the local Tuna Harbor Dockside Market for standout seafood dishes featuring squid and mackerel. Don’t miss the cocktails, which center around carefully-considered classics.

Two highly-trained itamae, veterans of the Michelin-starred Soichi Sushi as well as downtown’s popular Taka Sushi, have paired up to open a sleek restaurant in Linda Vista that showcases their sushi skills through an eight-course omakase menu. With two seating per night and just 10 seats, reservations are required for the seasonal seafood experience.

Occupying a prime corner in Pacific Beach where it’s open early in the morning for post-surf breakfast burritos and late into the night for after-party munchies, this six-restaurant food hall offers everything from bacon-wrapped hot dogs to churro waffles, build-your-old salads, and tacos filled with a wide variety of spit-fired meat.

The first solo restaurant from chef Nate Horton (Swagyu, Animae) highlights his background in wagyu beef and Asian cuisine, mixing high-end steaks with modern izakaya dishes and influences and ingredients that reflect his Hispanic heritage. Bringing a rare tasting menu opportunity to East County, the bar also offers creative cocktails that showcase Japanese whisky and agave spirits.

Chef Phillip Esteban’s first stand-alone restaurant for his Filipino rice bowl chain pairs the fast-casual menu with beer and natural wine. Its silog bowls come topped with everything from crispy pork belly to grilled chicken and a vegan mushroom and tofu sisig. Filipino flavors extend to desserts and drinks, including taho (sweetened tofu and fruit) and ube milk tea.

With an impeccably curated wine list, this bar and bistro from the team behind Vino Carta and Bottlecraft is the hottest new hangout in North Park. Pair a glass of something natty with smoked meat from Papalito, chef Drew Bent’s in-house Sonoran barbecue outfit, or a sandwich stuffed with fried chicken or smoked local fish.

Grand Ole BBQ’s original spot in North Park is back and more grand than ever; the soaring space now features a larger patio along with an indoor dining area and bar. In addition to its accomplished Texas-style barbecue (and Argentine specialties on Sundays), the restaurant has expanded its menu to include more vegan options, sides, and desserts.

The Japanese tradition of kaiseki is on display at this intimate and special new spot in Bankers Hill from the team behind Azuki Sushi. The 10-seat restaurant hosts two seatings per night for its 10-course seasonal tasting menus that combine sushi and sashimi with grilled and cooked dishes.

This sparkling addition to Little Italy is thrilling diners with Baja-style plates of fresh seafood, from platters of chocolate clams to standout dishes like shrimp aguachile en salsa verde, tuna and scallop tostadas dressed with guajillo chile mayo and ponzu, and tiradito mixto in XO sauce from executive chef Miguel Angel Gomez. Seafood-friendly drinks include sake, champagne, and a selection of labels from wine regions throughout Mexico.

Acclaimed LA chef Jason Neroni of Venice Beach icon, the Rose, has been spending significant time in San Diego where he created this sleek new restaurant for downtown’s revamped and renamed Kimpton Alma. Supported by chef de cuisine Aldo Negrete and pastry chef Erin Steidley, Neroni’s seasonal menu for the dinner-only space includes everything-spiced Parker House rolls served with black sesame and smoked eggplant dip and local black cod prepared in the style of Japanese unagi. The chef, who is in the process of opening a highly-anticipated pizzeria in LA, will reportedly be bringing his pizza prowess to a new poolside bar opening at the hotel later this spring.