the spiciest tuna roll ever with sticky rice. Yummy deliciousness wrapped in a sushi roll!Then ended my time with. If you want some serious competition to your typical sushi place, this is it! I started out with a new kind of crab, called blue crab with California roll. Lunch for one was $136 plus tip, so it would be a waste to eat Americanized junk. As I said, this is a place where you can get old school sushi and you can get Americanized stuff if you really want, but I would send you to somewhere cheaper for that. For example, the waiter will deliver a small plate with gari (ginger) and the fake wasabi (horseradish with green food color) most sushi bars serve these days when the chef figures out you are savvy he will give you some real, freshly grated wasabi. He will quickly figure out if you know what you are doing and adjust service accordingly. If you sit at the sushi bar you can order directly from the chef. How to order: sit at the sushi bar, order off the “Today’s Fresh Fish” menu, and please don’t order a California Roll. There are a great selection of sakes, Japanese beers and fine wines available. I had a karakuchi (very dry) sake with the sashimi, and an Asahi beer with the sushi. I wanted to have one of the three varieties of Snapper offered and some Uni but I was regretfully too full.īeverage selections were excellent too. Again, two pieces for $22 was not cheap, but you don’t get this opportunity often. O’s Wagyu is certified as Grade 5 (the highest grade) and the certificate even goes so far as to specify not merely the farm where the beef was raised but even the sex and serial number of the victim of my culinary desires (he was a steer). I also had the Wagyu beef sushi, which is essentially raw but seared with a blowtorch before serving. The taste was incredible, although it was so good that it could have gone with a little less embellishment. Switching to sushi, I had to go with the Bluefin O-toro despite the hefty price tag of $21 for two pieces and despite any guilt about the uncertain fate of Bluefins in the wild. My third sashimi choice was Shima Aji, a variety of mackerel, that was also very fresh, although not my very favorite. When you get the entire clam you get a variety of textures, including the engawa or edge portion that is chewy and the more tender body. Orange clams are about the size of Mirugai (giant clam) but without the long foot sticking out of the shell. Next up was a whole orange clam which was extremely fresh, although not live as advertised. Again, it is not something you ever see in central Pennsylvania. I had no problem taking care of it myself. It was a very large portion (five slices) for $15 and could have been shared at a table. That was the case here.įirst up was Onkimo, which is steamed monkfish liver with Ponzu sauce. At a great sushi bar you stop eating when you are too full to eat more with a feeling of regret that there isn’t room for more. At the sushi bar service was rapid and friendly. I came at lunch and it was not crowded so I can’t comment on others’ mentions of slow service. Also, I speak Japanese (badly) and enjoy being able to order everything in Japanese. You can tell by the rice, which is at the correct temperature (approximately room temp.) and properly seasoned. But the chefs are all Japanese or at least Japanese-American and trained in Japan or by Japanese. In that regard it reminds me of Morimotos. is large and very modern looking, few of the traditional Japanese touches. (No such thing exists in central Pennsylvania, the nearest thing is Morimoto’s in Philadelphia, a couple of hours away). O Fine Japanese Cuisine in Irvine is the real deal: the Old School sushi I look for whenever and wherever I can find it.
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