Top-Tier Omakase Sushi in Irvine — Unexpectedly Outstanding! 🍣✨

Came across this spot online and decided to give it a try. Following the staff’s strong recommendation, we went for their 150th Anniversary Omakase Course. Overall impression: Despite the modest setting, the quality truly amazed us. You can really taste the freshness — who knew such an unassuming place could deliver such a surprise! 🦪 Scallop & Oyster The scallop was silky smooth with zero fishiness — topped with chili paste that added nice texture and kept things interesting. The oyster, though small, finished with a sweet aftertaste thanks to a delicate jelly topping. 🍣 Sashimi Platter Featuring the classic quartet of premium fish. Arranged from light to dark — visually beautiful. Most memorable was the salmon: rich but not greasy, perfectly marbled, paired wonderfully with freshly grated wasabi. They even balanced it with a sweet-sour yangmei (bayberry) at the end — elevated the whole platter. 🍥 Monkfish Liver, Uni, Toro The monkfish liver was firm yet melted smoothly in the mouth. Salty snapper roe on top added depth to the sweet liver. Santa Barbara uni was incredibly sweet, though it slightly overpowered the fatty toro beneath. 🍤 Wagyu & Shrimp Tempura The tempura course felt a bit weaker compared to earlier dishes. The shiso leaf inside brought a subtle peppery aroma. The accompanying sweet broth made the overall flavor richer. 🐟 Black Cod Very sweet — the caramel glaze somewhat masked the cod’s soft, melt-in-your-mouth texture. The side veggies were also quite oily. 🍵 Seafood Soup Broth made with bonito flakes, simmered with fish, shrimp, and scallop. Every element complemented the others. Lemon and scallions added a refreshing finish. 🍣 Sushi Series (5 pieces) The fish quality was excellent, but the rice was packed a bit loosely, and there was too much wasabi inside, which overshadowed the fish. Overall, the sushi here didn’t shine as brightly as the sashimi. The sauces paired with the fish were also quite strong — well-matched but slightly overpowering. 🍮 Tuna & Uni Tartare The snapper roe was too dominant, masking the tuna and uni underneath. Would be better with fewer roe — started to feel a bit heavy toward the end. 🫕 Black Truffle Chawanmushi The steamed egg was incredibly silky and smooth. The pairing with shrimp was well-executed, and the truffle really brought out the umami. 🍰 Cheesecake The cake itself was quite dense, but the large chunks of mango inside were a highlight. The fruit sauce was a touch too sweet. 📍 O Fine Japanese Cuisine #Foodie #LA #LALife #LAEats #LosAngeles #Irvine #IrvineLife #JapaneseFood #Omakase