Sushi Tanaka — Restaurant in Simi Valley

I love this place. So, I left this same lengthy review on Yelp. This has to be the rarest gem in Simi Valley. If you are looking for authentic sushi and outstanding service, this is the place to be. The restaurant itself is situated next to a hair salon and doesn't look anything out of the ordinary from the outside. Don't be fooled! The inside was elegant, quiet, charming, and very clean. We sat at the bar and ordered the $100 Omakase meal per person. Totally worth every penny and all 15 dishes. The sushi chef had exemplary skills and attention to detail. Each dish we ordered was so delicious and presented so well. You can tell that he had knife skills with the precision he had with the cuts on the fish and how he prepared everything.

You must drink with sake when you come here, it will make your dinner even more enjoyable. The vibe was very relaxing in the restaurant. Limited seating so it's best to make reservations in advance.

I came here for my birthday on October 14 and I was shocked when the lovely waitress came up next to me with a sweet "Happy Birthday!" and handed me a plate of what I believe were the best tasting ice cream mochi Ive had by far. And I have had a lot of Mochi Ice cream before . Most Japanese restaurants seem to just serve the store bought ones. This, however, was the real deal. The mochi dough was melt-in-your-mouth delicious! The vanilla ice cream inside was so smooth and creamy, almost as if they just made it. They even added a birthday candle on one. I wasn't expecting that since I dont think I've ever had a birthday mochi before. It was so simple and perfect.

All I have left to say is, DEFINITELY give this place a try because it's totally worth checking out.

I will be coming...

Words cannot describe how good the sushi is here. You'll be amazed and puzzled. You'll find yourself asking... Am I really in a Simi valley strip mall? What is this fish? Where does one get it? Gingko fish, sea robin...

How do you get salmon to be this soft and flavorful yet carry the flavor of charred salmon skin? How can the Toro be as tender as the uni? What is this sea perch that is fresh like white fish yet melts in your mouth like fatty red fish?

You'll also meet fun and charming people sitting along with you at the sushi bar. They are probably regulars who love sushi and love the place. It's like sitting at the theater with fellow fans. Their enjoyment adds to yours.

Chef's menu changes frequently and each visit I'm surprised at the inventiveness, thoughtfulness and of course deliciousness that he brings to the table. Add to it a very well curated and well priced sake list and it's a place worthy of any special occasion. And one that I want to come to...

It's hard to believe Sushi Tanaka opened in Simi – it has zero 5-star hotels, and is the same place Joe Dirt (and your humble reviewer) calls home. For sure the Malibu crowd ignores this strip mall✌️

Maybe that makes Sushi Tanaka special: serving fish simply, presented with gossamer humility. Let me explain.

Take our 3rd/15 Omakase-style feature: Bluefin Toro, the tuna's belly, a fattier and rarer cut. Find it, and the chef may get fancy.

But not Chef Tanake. Some sea salt, pepper, and a smattering of soy sauce is all his Toro needs. He steps away from the dish almost knowing it's your first time, keeping it unadulterated.

Why belie the root taste and texture of the fish? Perhaps therein lies the genius. Instead of varying Japanese scallop, Sea bream, Splendid alfonsino, or any of the other 15 dishes with side shows, Chef Tanaka presents things as simply as possible.

For this, I give him five stars, and can't wait for my next excursion into the...