Sushi Shibucho — Restaurant in Costa Mesa

Hopefully this will help given some context for why reviews for this restaurant are usually 5-stars or 1-star, and why you might fall into one camp or the other. This is first and foremost an authentic "Japanese" sushi restaurant, which means it will not be familiar to most Americans. This applies to the dishes being offered and the cultural customs and etiquette. Most 5-star and 1-star reviews are speaking about the same things, but coming into the situation with a different set of expectations and looking through different lenses, which explains why they arrive at different conclusions. The primary praises/criticisms pertain to the (A) type of food being offered, (B) etiquette (sometimes called "customer service"), and (C) ambiance.

Type of Food: They serve traditional Japanese style sushi. That is the biggest factor for what separates this sushi restaurant from most one will encounter in Orange County (or really anywhere in the U.S.). What does that mean? You are mostly going to find fresh, seasonal sashimi and nigiri dishes. Nigiri will be served with soy sauce only. No wasabi. Japanese do not serve a side of wasabi to stir into the soy sauce. That is a foreign concept. The sushi chef ("itamae") will put the amount of wasabi he wants for that piece between the rice and the fish. Rolls are less common and prepared with the seaweed (nori) on the outside. You're not going to be eating California rolls or Philadelphia rolls here because, as the names suggest, those are American inventions. You're not going to be finding rolls filled with cream cheese, mixed vegetables and imitation crab meat and then covered with spicy mayo and eel sauce.

5-star reviews generally praise this restaurant for the authenticity of the dishes and freshness of the sashimi. 1-star food oriented reviews might focus on how they do not have the dishes or fish selections that are familiar to them.

Etiquette/customer service:

I read this in an article somewhere, and it is a helpful analogy. In Japan, sushi is seen as much as an art as it is as a food. The sushi chef is the artist and the sushi preparations are his art, which is his way of preparing a perfectly balanced, nuanced food item. Taking a glob of wasabi and smearing it all over a piece of his sushi is analogous to taking an artists painting and then adding some of your own finishing strokes to it. Asking for wasabi is the poor etiquette in this context. If you are refused and think it is poor customer service, you'll give 1-star. If you are pleased to see that the restaurant is sticking to a traditional offering, you'll give it 5-stars.

My initial experience walking into this restaurant was ~17 years ago when the father ran the place (now run by the son): The first thing that I noticed was that there were only Japanese people inside. An old lady looked over at me, but she was busy. I made my way over to the bar. I wanted to get to know the food there so I asked the sushi chef to make me whatever he wanted. He said, "omakase." I just smiled, not knowing that omakase meant just that.

The first couple of nigiri were presented in front of me with just a dish for soy sauce, some pickled ginger, and a white porcelain soy sauce container. I asked for wasabi. "No wasabi," said the old man in a fairly strict voice. He continued, "If it needs wasabi, I'll put wasabi," and then he lifted a piece of fish off the rice to show me there was wasabi under it.

I then grabbed the soy sauce container and started filling up my dipping dish. The sushi chef exclaimed, "not so much soy sauce! My soy sauce is good soy sauce; not cheap soy sauce." Again, I was a little thrown off, but now learned there is "good" and "cheap" soy sauce. He eventually warmed up to me and taught me several more things that I was doing incorrectly (e.g., dunking the rice part of my nigiri into the soy sauce). I totally see how someone would give this experience 1-star and walk out all butt-hurt over it. For me, it was 6-stars. The sashimi was unbelievably mouth-watering, and I left knowing more than I...

I also want to recommend the Sushi Shibucho offerings for take-out, now that dine-in is again prohibited. I was delighted when Omakase was added to the take-out menu. Fish is still superb. I cherished the opportunity when dine-in was in place for a precious few weeks - it was the one dine-in situation where I felt completely safe because distancing, and also all other protocols, were scrupulously observed. The clientele gets some credit here - all guests followed the rules. Now we're back to take-out, and this gem of a sushi restaurant deserves all the support that it can get.

This is traditional sushi at its best. Fish is always outstandingly fresh. I suggest the Omakase (chef's choice). The sushi chef will ask you about favorites and any dislikes, and adjust accordingly. Some already have a sauce and he'll tell you "no soy" for those. Service is superb.

If you are looking for rolls and/or quantity for low price, go elsewhere. If you want outstanding sushi impeccably presented, this...

I have one fear in writing this review….Yet before I confess my fears I have one word to describe my experience. - “Orgasmic!

This is my second time here and this has to be some of the best sushi I’ve ever had.

The place has limited seating and yes, I had to make reservations a couple weeks ahead for a Saturday night and it was well worth it.

So If you enjoy and intimate setting, friendly service and the sushi that can make you curl your toes and climax then I highly suggest you make a reservation.

Now to confess my fear in leaving this review…. That it will become way too popular and my secret spot won't remain secret.

That's the chance I have to take because the man who owns it deserves all the...