Ohshima Japanese Cuisine

Reviews 5

RO

Roy Chi

Okay, Ive never been to Jiros restaurant in Tokyo, but I imagine that it must be REALLY similar to Ohshima. Now, I must admit that I was pretty damn skeptical about Ohshima. The city of Orange doesnt really strike me as a city that knows its cuisine, and especially because Ohshima is unfortunately placed in a barren strip mall next to a ghetto tropical fish store. The exterior doesnt really whet the appetite. And then you walk in and its like youre transported to one of the sushi joints along the outer rim of the Tsukiji fish market in Tokyo, serving the freshest sushi ever available. I can honestly say that Ohshima is my favorite sushi restaurant that Ive tried outside of Japan, and Ive tried a ton all over LA, SF, and NYC. Granted Ive never had Urasawa, but lets keep this discussion to sushi restaurants that are within the reasonable means of someone who is not ultra-wealthy. ------------------------ FOOD: Ill make this simple. We sat at the sushi bar and had: Omakase: (Black Cod, Cherry Salmon, Amberjack, Spanish Mackerel, Scallop, Baby Bluefin Tuna, Hamachi) Other nigiri: Amaebi, Uni, Toro, Seared Kobe Beef Hot dishes: Stewed Pork Knee, Uni Spaghetti, Miso Cod EVERYTHING was delicious -- there wasnt one piece of sushi or one hot dish that disappointed whatsoever. If I had to choose my favorites of the night, though, itd be: - Toro Nigiri = One of the best pieces of toro Ive ever had - Seared Kobe Beef Nigiri = Perfectly torched, extremely fatty and tender - Black Cod Nigiri = Delicious as hell - Cherry Salmon = Incredibly tender but with a bit of firmness that was perfect - Uni Spaghetti = Probably the best thing in the world for uni lovers The one disappointment was that they ran out of Ankimo (Monkfish liver) that night, which is one of my favorite dishes. I will definitely need to come back to try this. ------------------------ Ohshima has everything I look for in a sushi restaurant: - NO ROLLS!! A sign of fresh fish that cant be masked by eel sauce and mayo. - No soy sauce (everything is perfectly seasoned) - REAL wasabi (not the fake green-dyed horseradish paste at 99% of sushi joints) - And of course, unbelievably fresh fish that wont break the bank Also, make sure you sit at the sushi bar for the true experience. The chefs will schedule out the pieces of sushi perfectly. This is the real deal. Whenever I come back to Southern California and Im eating sushi, Ohshima will be the only place I go.

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FR

Frederick C

Everyone has heard of the documentary Jiro Dreams of Sushi and the restaurant he ran Sukiyabashi Jiro. Its Michelin 3 star and over $400 for about 20 minutes of dining experience. Oshima is the closest thing to it for a FRACTION of the price. Omakase style, and then you order more at the end for an additional price. I have never seen so many fish from Japan. They have fish from Japan that doesnt even really have a literal USA translation. They have rare things like Fresh Tako and Live Ama Ebi (which is important as they get slimy if not served seconds after being live) I hate when people say "The fish is so fresh". Thats like saying "The nachos had chesse". Fish at a sushi bar is intended to be fresh. As a matter of fact purist say it shouldnt b e too fresh because if it sits a little bit it develops a better. Think of dry aged steaks vs fresh steaks. I will tell you that this place is in credible due to the strict discipline followed, the tradition, and how interesting it is to eat things you will probably never see at most sushi bars and certainly not for this price. Make sure you get an Echigo Beer which is brewed with special Sake water from some special spring. Also the tamago is similar in style to Jiros and very unique. You will think you are eating cake, but there is no flour in it. We truly are lucky to have a place like this that allows us to experience sushi in the Edomae style just like at Jiros BTW, they do not allow ordering of any of American style rolls (e.g. Crunch Roll, Volcano Roll, Cream Cheese Stupidity Roll, etc) . Thank God.

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AL

Alex Luong

Summary: Wait time can be long especially if you want to be seated at the Masters corner (a little over an hour wait for me) which I highly recommend. Masters skill and technique was phenomenal. To all the newcomer, if you request to be seated at the bar, there will be an 8 piece minimum and it WILL be the chefs choice. Foods: I opt in for 10 piece Omakase (Chefs Choice). But you can choose between 8, 10, 12, and up. Omakase was: Cherry Salmon, Blue Fin Tuna, Black Cod, Live Spotted Prawn, Uni, Amberjack, Spanish Mackerel, Scallop, Toro, and Sea Bream. Extra: Garlic Edamame, Miso Soup, Chirashi, Yellowtail, Barracuda, Eel, and 2 bottle of Sapporo (I think it was 2... I think). Service: Some server have thick strong accent so it was pretty hard to understand at first but after a few drinks, I believe I was also speaking their language. The staff here is very friendly and attentive to your need. Overall: I am very pleased to have found Ohshima. Just remember that this place get can get a bit pricey (for 2 people the bill came close to $300) so dont come here if you are under-budget. And to the young gal that sat next to me today, Im sorry I snap at you but seriously, for the last time, California Roll is NOT sushi. Its like saying Taco Bell serve authentic Mexican food.

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KI

Kim L

Faves from Omasake Menu: fresh but they had put too much wasabi on each of the pieces; they need to tone it down. This kills the actual flavor of the fish. =( Cherry Salmon: 5 stars So fresh that it melted in my mouth, so tasty =) Scallop: 5 stars deliciously fresh Mackerel: 5 stars I usually dont like mackerel due to its strong fishy taste but this was very fresh tasting & did not have a fishy taste/ smell to it at all. Toasted Yellow Tail: 5 stars fresh & melted in one bite Fresh shrimp: 3.5 stars ok but not as fresh as other sushi places like Nana San Salmon Collar: 5 stars So delicious, I usually try the yellow tail collar but this was even better. Totally suggest trying this if you like salmon. =) Green Tea Flan: 4 stars Yummy, smooth & not too sweet. Good balance of flavors. Overall Food: 3.5 stars but I bumped it up to 4 because of the cute & sweet Bday dessert they gave to my friend for his Bday. Service: Very slow & inattentive -1 Star It can get pretty packed here during dinner rush so try to get here before then. =) Tip: If its your Bday, they give you a free dessert & even sing to you. =) how sweet

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MI

Mike Plata

Ohshima is hands down the best sushi restaurant in Orange County (and maybe California …?). This is an authentic sushi restaurant serving nigiri, sashimi and a few basic rolls – none of those extravagant, over-the-top sushi rolls covered in sauce. Here – it’s about the fish. It’s ridiculously fresh, cut perfectly, seasoned just right, and carefully plated. Whether it’s your first time or your 50th time, you absolutely won’t go wrong with the Omakase, which is the chef’s daily special based on whatever premium fresh fish is in. Seriously, do yourself a favor and GET IT. My wife and I also like to get the uni (sea urchin) spaghetti after the fresh fish to satisfy that garlic-buttery part of our palette. Unless you go to Ohshima when it first opens, don’t expect to get seated very quickly. The first time my wife and I went, we waited 2 hours for the both of us on a Tuesday evening! We learned to do it right by going just before they opened – and even then you should expect to see a line already forming. Are you still reading? You should already be eating here!!! :)

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