Irvine's Super High-Quality Omakase Japanese Cuisine 🍣

I stumbled upon this place online and decided to give it a try! 🧐💻 With the strong recommendation from the staff, I went for their special 150th-anniversary omakase course. Let’s start with the overall impression: Even though the restaurant is small and not very crowded, the quality is absolutely impressive! You can really taste the freshness—it’s surprising how such an unassuming spot delivers such an outstanding experience! 🤩✨ 🦪 Scallop & Oyster The scallop was smooth and silky with zero fishy taste. The spicy sauce on top added a nice kick without overpowering it. 🌶️👌 The oyster, though small, had a sweet aftertaste enhanced by a delicate jelly on top. 🦪💫 🍣 Sashimi Platter A classic lineup of the "big four" in Japanese sashimi. The plating progressed from light to dark colors—visually pleasing! 🎨🐟 What stood out most was the salmon: rich but not greasy, with perfectly balanced fattiness. Paired with freshly grated wasabi, it was a match made in heaven! 🍣❤️ They also balanced the rich fish with a sweet-and-sour Asian pear at the end, elevating the whole platter. 🍐✨ 🍥 Monkfish Liver with Uni & Tuna The monkfish liver had a firm texture but melted effortlessly in the mouth. Salty sea bream roe on top added a savory layer to the sweet liver. The sea urchin from Santa Barbara was incredibly fresh and sweet, though it slightly overshadowed the rich fatty tuna underneath. 🎣🌊 🍤 Wagyu & Shrimp Tempura The tempura part was a bit less impressive compared to earlier dishes. The shiso leaf inside brought a subtle peppery aroma. The accompanying broth had a slight sweetness that enriched the overall flavor. 🥢🍤 🐟 Black Cod The fish was overly sweet—the caramel sauce masked the cod’s soft, melt-in-the-mouth texture. The side dish was also quite heavy on the oil. 🍯😬 🍵 Seafood Soup The broth, made with bonito flakes, fish, shrimp, and scallops, was harmoniously layered. A touch of lemon and green onion made it refreshing and light. 🍋🌿 🍣 Sushi Let’s talk about the last five sushi pieces together: The fish quality was excellent, but the sushi rice was a bit loose, and there was too much wasabi inside, which overpowered the taste. Overall, their sushi didn’t shine as much as their sashimi. The sauces paired with the fish were also quite strong—well-composed, but slightly dominant. 🍚⚖️ 🍮 Tuna & Uni Tartare The sea bream roe was too strong and overshadowed the tuna and uni underneath. Maybe fewer roe would balance it better. It started to feel a bit heavy toward the end. 🐟🧅 🫕 Black Truffle Steamed Egg The chawanmushi was so tender it melted in your mouth. The pairing of egg and shrimp was expertly done. The truffle and shrimp together enhanced the umami beautifully. 🥚🍄 🍰 Cheesecake The cake itself was on the denser side. But the mango pieces inside were juicy and large! The fruit sauce was a tad too sweet. 🥭🍰 📍 O Fine Japanese Cuisine Have you tried omakase in Irvine? What’s your go-to spot for high-quality Japanese food? Let me know your thoughts! 💬👇 #food #LA #LifeInLosAngeles #LAFood #LosAngeles #Irvine #IrvineLife #JapaneseCuisine #Omakase #LosAngelesDining #SushiLover #IrvineEats #FreshFish #FoodReview #EateryFinder