Angotei (Costa Mesa) - 4/12

This was my first encounter here. It's next to the Mitsuwa and across the street from the Hilton where I was staying. It's a pretty traditional Japanese place. Mostly sushi, some hot dishes, but no teshoku type dinners. This first meal was a warm up as I tried to explain the way I like to eat. It was also unfortunately cut short due to a meeting at a bar with some friends.

Miso Cheese - Yup, cream cheese marinated in miso. This is pretty pungent, but a nice little palate awakening with a drink.


Sashimi - Negi toro, tako, maguro, albacore.


Negi Tako - Octopus, scallions, sesame oil, chili powder.



Sakana (San Francisco) - 4/20
Stumbled upon this spot as it was a half block up the street from my hotel. There seems to be an abundance of trendy type, "American" sushi bars around and luckily, this isn't one of them. The fish here is very good and the special menu changes daily depending on what's available at the market. It was hard to explain to the chef how I like to eat, but I think he warmed up at the end and if I were to go back, the experience would be even better.

Sashimi - Kanpachi, mirugai, uni/ika, negi toro, ama ebi.


Grilled Asparagus


Spider Roll


Gomoku Hirame Katsu - Fried halibut, mushrooms, asparagus, carrot, onion, scallion.


Kohada - Gizzard shad.

 

ever tried to eat Sushi drunk?

Here I am....and I`m failing miserably at doing so


but the chicks were hot...and the sound was the shit!

TS rules!
and TS rocks everything,even your mamas underwear

cyaaaaaaaaaaaa

 

Angotei - 4/27

Sashimi - Maguro, hamachi, hirame, tako.


Shiro Maguro Tataki - Seared albacore, kaiware, masago, ponzu.


Ankimo - Monkfish Liver


Toro Nitsuke - Toro simmered in garlic soy.


Mongo Ika - Cuttlefish, chili oil, sesame seeds, masago.


Ebi - Shrimp, chili oil, fried garlic.

 

Angotei - 5/5

Sashimi - Toro, mirugai, ika, ikura.


Anago - Saltwater eel, salt, yuzu.


Aji - Spanish Mackeral, green onion, ginger, soy sauce.


Salmon Fin - Broiled with grated radish and green onion.


Mixed Poke - Maguro, sake, tako, avocado, masago, sesame oil, chili.



Angotei - 5/10

Engawa - Halibut fin, tobiko, ikura, green onion.


Salmon Skin Salad - Salmon skin, onion, green onion, masago, cucumber.


Hamachi Tempura


Mirugai - Giant clam sashimi.

 

Kabuki - 5/12

Ika Kimo - Squid liver, sake, soy.


Maguro


Engawa - Lightly seared, momiji oroshi, wasabi salt.


Ika Geso - Squid legs, broiled with salt and lemon.



Kabuki - 5/17

Katsuo - Seared bonito, daikon, green onion, kaiware, ponzu.


Hotate - Live scallop saute'd with asparagus and mushroom.


Saba - Mackerel, batera konbu.

 

Kabuki - 5/19

Maguro Okra Natto


Salmon Wrapped Okra


Kaki Fry and Okra Tempura


Kabuki - 5/20

Hirame Salsa - Halibut sashimi with Japanese sesame salsa.


Kinpira Gobo - Braised burdock root.


Ohitashi - Cold boiled spinach, baby mushrooms, bonito flakes.


Ika Sumiso - Baby squid and rolled pickled cabbage with a miso dressing.


Mirugai Nigiri - Giant clam, body and gasket (himo).

 

Kabuki - 5/27

Kinpira Hasu (Renkon) - Braised lotus root.


Nasu Oshinko - Pickled baby eggplant. This was brought back from Japan by one of the chefs. It was super tender, sweet and just delicious.


Iwashi - Pan fried sardine with pickled vegetables.


Pickled Watermelon


Crab Cake & Okra Tempura


Kabuki - 5/31

Hirame Misosu - Blanched halibut with miso sauce and green onion.


Ika Sesame & Yama Imo Kawa - Squid with sesame sauce and roasted mountain potato skin.


Maguro, Yama Imo Maki - Mountain potato wrapped with tuna, sweet vinegar dressing.


Hirame Nigiri - Halibut sushi with uni, moro miso sauce.

 

its been SO LONG!!! glad youre back posting in this thread REP

 

thanks and sorry. been traveling all summer with the kids and i'm just catching up. i have a crapload of stuff to post so stayed tuned. LOL

 

Kabuki - 6/18

Shiro Maguro - Albacore belly with fried onions and garlic ponzu.


Spicy Tuna Tempura


Croquette & Fried Scallop


Squid Salad with Spicy Miso Dressing


Stamina Tofu - Cold tofu, tuna, natto, baby mushroom, kaiware.


Tai - Sea bream cheek with yuzu zest.


Garlic Mussels