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re: SauceSupreme
Naga-san. :)
I usually am unable to get a seat at the counter there, but I did last time I went. For the first time ever I was charged over $50pp (at a table it's usually under $35pp). However, we ordered five extra things (all shared - more toro, geso, hamachi, sake, and mentai (which I love in tonkotsu ramen, but didn't like in sushi; or maybe it was overpowered by shiso)), and he was a little more creative with his preparations than usual. Plus he had mirugai and anago that night - I think the only things I've seen/eaten there that he has less often than mirugai are amaebi and shako - so I'm guessing that jacked up the price a bit too.
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re: russkar
Finally made it to Sushi Wasabi tonight. The smaller amount of rice was the first thing I noticed, but then I realized that it just allowed me to concentrate on the fish.
All in all, a very good omakase experience -- in fact the low point of the evening was the toro (for my money, Sushi Ike still gets the best toro). Everything else was great, especially the red snapper, the scallop, and the freshwater eel.
Now I wish I had known about this place was when I was still working in the area! Thanks, russ, for the repeated recommendations.
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Haven't been to Sushi Wasabe in Tustin, but the omakase comes highly regarded. That's the only thing they do.
Here's a review by Gustavo Arellano of the OC Weekly.
http://www.ocweekly.com/food/feature-review/snowflakes-from-the-sea/25777/However, I do love Shibucho (traditional sushi-only omakase). Here are pictures:
http://elmomonster.blogspot.com/2005/10/omakase-at-sushi-shibucho-costa-mesa.htmland
I love Bluefin (a 6 course tasting menu which also includes sushi and sashimi). Here are pictures:
http://elmomonster.blogspot.com/2006/... -
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