What I was irritated by wasn’t really the quality of food but her reaction and tone. Not even looking back to it, she would just say “it is just a crab meat and got mixed up with tuna when chef prepared it”. I told her it was not a crab meat, and that it was inside of the tuna. Instead of carefully looking into it and bring it back to chef for further investigation, she carelessly said “it is just a crab meat” and tried to walk away from our table. Her reaction was ignorant and disrespectful. When I got my Tuna (roll and sushi) it had some white larva looking stuff in it, so I asked the waitress if she could tell what it was. I'd love to return in a different season, perhaps in the fall :) However, I am from Tokyo, so I may seek a more traditional angle to omakase. I enjoyed a course/set for Valentines Day 4 stars for variety, but I am picky: Uni-Chutoro can be served separately?, limited grilled/fried option in set. The dessert was a highlight for my matcha-loving friend. I don't drink, but I enjoyed my meal with hot green tea. The omakase is colorful, flavorful and leaves you full. Master pairs each fish well with unique condiments/sauces, and unwraps flavors of even unfamiliar fish. Thank you!Įvery dish was amazing Each tasting distinct and celebrates the fresh quality of the seafood in your mouth. From our conversation, I admired his detail to his craft, and passion to express his procedure to his customer. Master is Japanese, so he can provide an explanation Bilingually.
#Sushi boy costa mesa full
Your cup of water is always full and unneeded items removed from your space/table swiftly. Servers/Master are welcoming, alert and attentive to detail throughout. Loved this aspect of the place, feels very Ginza. His space was organized nothing unused was left on the table top, and everything is lined up/cleaned. The lighting of the space highlights the Master in the room on stage. Counter seats 8-10? Very clean and sanitary interior. It's very low key and feels like a hidden room.
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