The restaurant offers a chirashi bowl on its dine-in menu but not for takeout instead there’s a 10-piece nigiri set for $45, packaged in a handsome black box that comes with a tiny squeeze bottle of soy sauce and a tuft of sliced pickled ginger. restaurant, Shōwa tapped chef Hideyuki “Yoshi” Yoshimoto, a Tokyo native who spent the last decade training at the city’s famed Tsukiji fish market. Each order comes with a note suggesting the chirashi be eaten within the hour to preserve its optimal temperature - a good excuse to head to nearby John Wayne Park and eat your sushi picnic-style with a panoramic view of Newport Harbor’s million-dollar yachts.ġ00 West Coast Highway, #202, Newport Beach, (949) 287-6268, īeverly Grove’s Sushi Tama opened in August under the umbrella of Shōwa Hospitality, the restaurant group behind La Jolla’s Himitsu as well as Japanese spots in New York and Mexico City. ![]() The bestseller is Ii’s deluxe chirashi, a stunning $35 assemblage that shows off the veteran chef’s knack for sourcing and precision: wedges of soft-sweet tamago, gently cured Spanish mackerel and slips of squid scored and massaged into tender submission. At his ritzy new digs off Pacific Coast Highway in Newport Beach - a second-story space inside an upscale shopping plaza - you’ll find a robust takeout menu, including two varieties of chirashi, thick futomaki rolls stuffed with shrimp and sea eel and a compelling take on hako-zushi, an old-school style of sushi from Osaka made with preserved fish and shaped using a wooden mold. Before his eponymous sushi restaurant opened in February, Susumu Ii was best known as the proprietor of Kasen, a spartan strip-mall sushi spot in Fountain Valley considered among the crème de la crème of Orange County sushi.
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