Sunday, December 1, 2013

Yu Chun Chic Naeng Myun - A Top Choice for Naeng Myun in KoreaTown, Los Angeles

If you had seen the Los Angeles episode of "The Layover", this is the restaurant where you've seen the well-knowledgeable clientele of Korean descent slurping and enjoying the thin yet chewy cold buckwheat noodles known as "Naeng Myun". As LA can get hot during most of the year and besides getting Korean Barbecue during those times, those that really know LA should be eating at naeng myun restaurants or at least at Korean barbeque restaurants that offer naeng myun as well. At Yu Chun, they stand out compared to the other naeng myun restaurants that they use "chic" in Korean, or what is known as the Kudzu vine, when preparing the noodles along with buckwheat.

Usually, naeng myun comes in two main forms: Mul Naeng Myun and Bibbim Naeng Myun. The former is naeng myun in a cold beef broth with boiled beef, cucumber, daikon, sesame seeds, and a hard boiled egg as garnishes. In addition, one can adjust the taste by adding vinegar and Korean hot mustard to the broth. Mul Naeng Myun is extremely refreshing as one can also slurp the cold broth from the bowl, especially on a hot, blistering day. The latter is naeng myun in a spicy yet sweet chili paste but with the same garnishes as mul naeng myun. If you really want to eat noodles already concentrated with flavor sans broth, then choose Bibbim Naeng Myun instead.

I ended up having both kinds of naeng myun as we've shared our dishes within our  dining party. The servers will give you a cup with warm beef broth which has a distinct simmered turnip flavor. It's great to drink, especially when you have to neutralize either the spice from the bibbim naeng myun or the sourness from the mul naeng myun.

As my Bibbim Naeng Myun arrived, I've mixed all of the components, even added some of the cold beef broth that came with it for another dimension of its flavors, and dug right in. This is certainly the best bibbim naeng myun I've had. The heat, flavor and sweetness from the chili paste all delivered well without being too intense as they meld together harmoniously. Also, the naeng myun itself had a nice degree of chewiness without being too difficult to bite through or coming out too soggy.

I then had the Mul Naeng Myun. Although it wasn't exactly a hot day as it was Thanksgiving Day, the refreshing broth definitely hit the spot. With the heat from the Korean Mustard and the tang from the vinegar, the cold beef broth became one of the best concoctions I've ever gulped down. Unfortunately, the pic shows the mul naeng myun already mixed. 

These bowls of naeng myun are the best I've had in respect to their individual preparations. Even though they are both extremely delicious, I can't say whether I prefer one or the other. It really all depends whether if you're in the mood for Mul or Bibbim Naeng Myun. If you can't decide, have more than one person in your dining party so you can share each others' dishes. Although there are other top, hole-in-the-wall naeng myun places in LA that differ primarily in their noodle preparation unlike ramen where the difference in what broth they use is the highlight, it's safe to say that Yu Chun is a solid, well-respected establishment serving some of the best naeng myun you will ever eat in the States. If you're visiting LA or have been living in the city for quite some time, you have to head down to Yu Chun Restaurant in Koreatown so that you will not miss out on Naeng Myun which is some of the finest dishes LA has to offer, especially more so for the latter.

Yu Chun Chic Naeng Myun on Urbanspoon

Sunday, August 11, 2013

Spirits Review #1 - Hangar One Spiced Pear Vodka, Suntory Yamazaki 12yr Single Malt Whiskey, Johnnie Walker Black Label, and Laphroaig 10yr Scotch

One of the main reasons in regards to starting this blog besides reviewing fine dining restaurants is to write reviews of fine spirits. Now, I finally got down to writing my first spirits review blog post after a year. I'm no expert of taking down notes of smell, taste and finish such as professional tasters but will do my best in order to describe the sensations I experience during the process. In the end, I'll be giving a score by the following rubric out of 6 points.

1/6 - Something that undergrads would drink and then chase it down with soda. Would not drink this stuff even if it's the only thing that will get me buzzed.

2/6 - Drinkable only after having already consumed many drinks prior.

3/6 - It's alright, definitely something I am fine drinking when keeping costs down.

4/6 - Good. Something to be enjoyed for sure.

5/6 - Delicious! There's no hesitation at all when I'm willing to shell out more for it.

6/6 - Nectar of the heavens.

For this first spirits review, I will be giving my insight on four spirits: Suntory Yamazaki 12yr Single Malt Whiskey, Hangar One Spiced Pear Vodka, Johnnie Walker Black Label Blended Scotch Whisky, and Laphroaig 10yr Islay Scotch Whisky.

Suntory Yamazaki 12yr Single Malt Whiskey

Unlike the famed Hibiki, a blended whiskey, that became well known to the world from "Lost in Translation", the Yamazaki 12yr is a Single Malt from Suntory's Yamazaki distillery. When I first noticed it on the shelves at BevMo, I immediately bought a bottle. In addition, this is a prized favorite all over Japan as I definitely had lots of it when this was their nicest whiskey they have to offer. The scent of the whisky incorporates the flora of Japan, especially its maples. Also by the smell, I can tell that they use water from pristine sources. For the taste, it certainly is unique when comparing it to a Scotch. Although there's a slight hint of smokiness. it's quite smooth in taste and on the palate. When it goes down, it leaves a nice smooth burn without it being harsh at all. 5/6

Hangar One Spiced Pear Vodka

Being originally from the Bay Area, I'm quite partial towards the magnificent wines, beers and spirits produced in the region. Although vodka is my least favorite spirit, especially when preferred by those that want a spirit that mixes easily with chasers (although I truly respect those that appreciate and enjoy vodka as it is), Hangar One is certainly my favorite distiller of vodka. There original, unflavored vodka is great for what it is but what makes them unique is that they use actual organic fruits and plants in order to flavor their products; nothing artificial. Their vodka I will write about is their Spiced Pear Vodka. As this is part of their unique "Tasting Room Series" that diverges from their standard, yet quite breathtaking flavors, it does live up to its upscale connotation of the series. After chilling it in the freezer and pouring it in a glass, the color is certainly like that of the skin of a pear. After taking note of how it smells, it certainly is loaded with the pear aroma and spice notes of cinnamon and cardamom. The first sip of it is quite sweet, but not overwhelming, and it goes down quite smooth as there isn't much of a burn. It's just as if I were drinking the juice of a freshly squeezed pear. Even though I think it's not close to Hangar One's best flavors such as their Kaffir Lime, Buddha's Hand Citron, or their Frasier Raspberry; which just tells you how phenomenal their vodka's are (this coming from a whiskey drinker), it's still something worth checking out and sampling.  4/6

Johnnie Walker Black Label Blended Scotch Whisky

Although I prefer my Single Malts more than Blended whiskeys, this is definitely a standard, go-to classic. From the nose, not only I get the smokiness/peat that's well associated with the Black Label but I get cherries as well. However, once it hits the tongue, it's well-rounded with smoke, deep flavors, and a nice pungent burn. It's because of this well-rounded character of Johnnie Walker that makes it well known, even by the most distinguished Scotch drinkers. 4/6

Laphroaig 10yr Islay Single Malt Scotch Whisky

The Macallan 12 year used to be my go-to Single Malt especially how it has that unique flavor and smoothness from the Sherry casks. However, it's now replaced with my new standard favorite of completely opposite character, the Laphroaig 10yr Islay Single Malt Scotch Whiskey. Unlike Macallan which is a Highland whisky, even though the original, spiritual home of Macallan is in Speyside and many connoisseurs still regard Macallan as that from Speyside; the Laphroaig is from Islay producing a much smokier, peatier Scotch which is quite opposite from the smooth flavorings and burn from it being aged in Sherry Oak. On the nose, it's quite pungent with the peat, not at all shy. The flavor is loaded with aggressive smokey, wood flavor. Even though it produces a nice, powerful, deep burn for the finish, it'll leave you wanting for more, especially if you're the whiskey epicure that enjoys these powerful characters of peat/smoke.  Even though it's quite reasonably priced around $40, I have to say that this Scotch is transcending. 6/6

On a side note: in the following picture, that is for sure a Sushi Clock. You can get them from and they're quite well made.

Sunday, July 21, 2013

ROC: Honda-Ya - As If It Were a Direct Transplant from Japan

I've been meaning to write this review for a while but now finally got the chance to. Honda-Ya is an amazing institution over LA County and OC as they have locations throughout those counties. Why is that so? They have pretty much introduced Southern California to Izakayas which are essentially Japanese pubs. Although there are plenty of types of Izakayas in Tokyo where they range from traditional to "modern" themes as I've actually been to a pirate-themed one and my first one being a mizugi bar (lit. swimsuit bar) where female waitresses dress in very skimpy outfits and serve food of a typical izakaya, Honda-Ya seems to have managed to recreate the traditional izakaya here in SoCal with its various food offerings and atmosphere as they have wooden bar tables, tatami mats with cushions to sit on without shoes and plenty of uniquely Japanese decorations inside the restaurant.

They have a large menu filled from the range of traditional Japanese offerings as takoyaki, sashimi, and tempura to more fusion with carpaccio and Americanized rolls. In addition, they have various seasonal specials regarding food items and a great drink list composing of beer, sake, shochu and of course chu-hai (refreshing shochu-based cocktails mixed with soda water and a choice from a variety of flavoring syrups). Chu-hai in my opinion is the drink to mainly get at an izakaya as it's uniquely associated with it and a huge part of the izakaya culture.

The location I'm covering for this blog post is the one in Tustin, CA. With hours ranging from 5:30 to 1AM (kitchen closes around 12:30am), there is usually a line throughout as not only is it a dinner spot but primarily is viewed as an amazing place for late night dining. Besides the late hours, what really makes it special for late night grub is that their menu mainly comprises of many small dishes to share. The following are photos spread out from two visits: one from sitting at the wooden bar and one with a friend sitting at the tatami mat area.  I do apologize for the poor picture quality as the setting composed of dim lighting during both visits.

When you first sit down, they offer you complementary cucumbers marinated in brine but aren't exactly fully pickled as with typical pickles here in the US. With the refreshing taste from the cucumber and the tang from the brine, it's sure delicious to nibble on before taking on their many dishes. I also went for a double Lychee Chu-hai as I wanted something to quench my thirst that's very refreshing. It definitely has that sweet lychee flavor but another chu-hai that I do recommend that's equally refreshing but more on a sour note is their Yuzu (Japanese Lemon) Chu-hai.

Definitely a great starter is simple Tuna Sashimi. Granted, it may not be as finely cut as by a sushi chef. However, elegance isn't really expected at an izakaya. Be that as it may, the tuna tasted clean and delicious. Sitting on the tatami mat, having tuna sashimi with sake is a great way to enlighten the experience.

My friend was really hungry so he got the sashimi bowl for himself. Looking at the picture, it appears it contains tuna, salmon, hamachi, red snapper, ikura, and a shrimp along with a square of nori. He said it was pretty good.

 He then ordered the White Peach Chu-hai. I've had this before and like others, very delicious. Not only is it sweet but there's a slight tang from the white peach flavoring as well.

My Green Apple Chu-hai came as well. Out of all the chu-hai flavors, this easily lands on my top three as not only is it refreshing but it has the flavor of apple Jolly Ranchers.

Along with the drinks, the rest of the dishes came together. In my opinion, the dish you absolutely have to get is their Crab Shumai. Even though I wasn't sure if the crab was imitation or not, it was loaded with it which makes it very delicious and loaded with shellfish flavor. The spicy Chinese mustard on the side is an amazing complement to the shumai as I feel that it doesn't really need any soy sauce to go with it.

Another must order dish is their Takoyaki. Cooked in a batter, it's loaded with octopus pieces and topped with bonito flakes, seaweed flakes, and an okonomiyaki sauce. On the side came condiments of Japanese and ginger to go along with the pieces. Soft on the inside from the batter and chewy from the octopus pieces, it was loaded with savory, umami flavor.

The Seafood Tempura definitely is something to order when wanting to get a variety from Honda-Ya's menu. It contains tempura of shrimp, squid, whitefish and a shiso leaf. It came with a dashi-loaded tempura sauce. Even though it was delicious, I wish that Honda-Ya would also offer it with some grated radish to go with the sauce as to provide a refreshing acidic contrast to the fried, yet delicate batter of the tempura.

Although the following diverges from the sushi I usually eat, this is one of those very few exceptions where I venture into the darkness of American-style sushi. This is their Blue Crab Hand Roll in soy paper. It also has an avocado slice in there as well. I have to say that this was alright for what it is.

The following pics are from my other time I sat at the bar. This is their Monkfish Liver (Ankmo). It came with the standard garnishes of mentaiko, green onion and ponzu. The flavors of the Ankimo were very creamy and, no doubt, very delicious especially with the citric ponzu and the garnishes bringing a refreshing counterbalance.

Not sure of the exact kind of oysters that were given, they had the same ponzu and garnishes as with the ankimo with the addition of a lemon wedge even though I felt it wasn't needed with the ponzu already being citrus-based. These oysters were fresh of course. Most likely because I grew up eating oysters of this style, I prefer the Japanese preparation of raw oysters with ponzu and the garnishes of green onion and mentaiko vs. the French version with the mignonette as the ponzu incorporates strong umami flavors that go extremely well with seafood while maintaining a harmony with the acidity from the yuzu juice component.

This is Ginza no Suzume, a shochu made from barley, on the rocks. I highly enjoy drinking shochu as is on the rocks. Although only about half the alcohol concentration of vodka, I feel that shochu tastes more refined and indeed it's smooth, especially with Ginza no Suzume. Rather than drinking it straight as I find it rather unpleasant, the water from the melting ice opens the true flavors of the shochu while essentially diluting out the unpleasantness.

Afterwards, I also got a Kyoho Grape Chu-hai. While much lighter and refreshing and it'll give you a buzz, it has the flavor of artificial grape soda. I'm not implying that the artificial flavor isn't inherently bad, just like I prefer that unique, artificial green apple flavor to that of real apples. 

Honda-Ya also has an extensive yakitori list as the have the charcoal grill in the back. Yes, the yakitori's good. However, I prefer Takaya Yakitori Izakaya or Shinsengumi when I go out to eat primarily yakitori. The following is chicken skin with salt and chicken thigh with green onion and sauced with tare. I wished that the chicken skin was cooked a little more as it was soft in the center in which I find to be a bit of a turn off as a huge portion of it was all bunched up. Be that as it may, the chicken thigh was delicious while having a good amount of tare.

Even though I prefer the other previously mentioned places for yakitori, Honda-Ya definitely beats them in regards to shrimp. Not only is the shrimp properly cooked with the right amount of crisp and char, the cook also manages to retain its moisture. This is their spicy jumbo shrimp. It can be eaten with the shell but after a bite, I ended peeling it off while mopping up the tail with the sauce on the place. Not only was the tail delicious and moist, I ended up sucking the head as it has all of that goodness from the guts and organs. I know, that doesn't sound exactly appealing as almost all of the organs with crustaceans like shrimp are located in the head.

Once again, I would like to apologize for the lack of lighting in the pics. Honda-Ya is an amazing and fun place to grab a couple of drinks and order a fair quantity of small dishes. It's a great divergence from the typical chain restaurants with their happy hour specials while also serving as an after dinner/ late night place for food and drinks. Even though it may be unusual for some, I would definitely recommend sittingat the tatami mat area as it's a unique and fun experience even though it might require more waiting. Once you sit down, have a couple of chu-hais, and nibble on some small plates; you'll feel that you've transported into an izakaya in Japan.

Monday, July 15, 2013

Sushi Gen: The Best Sushi in Little Tokyo (a.k.a. The Non-$15 Sashimi Platter Blogpost)

Sushi Gen is a landmark institution in Los Angeles as it has been around since the '80s. I can imagine it was one of the first sushi restaurants here in the US. Even after all of this time, it still not only retains its glory but also manages to introduce people towards more traditional preparations of sushi. Yes, lots of people rave about their $15 Sashimi platter ($15 during lunch, $26 during dinner) and of course it's of amazing value regarding both quality and quantity. However, not only are the people who typically go for the platter missing out on the sushi bar experience as the platters are only available for table dining, they are also missing out on the variety offered a-la-carte and served immediately by order from the sushi bar. In addition to the variety and even though sashimi's also served at the bar, people are also missing out on what Sushi Gen truly shines and excels in: actual sushi, of course, with the vinegared rice!

The moment you see the restaurant from outside, you'll notice plenty of people waiting to get a table inside as they are most likely going for the sashimi platter. However, if you decide to opt for the a-la-carte only sushi bar in which you should do so if you want the best food and experience, wait time drastically shortens or even one would be seated immediately like we were. Once seated at the sushi bar, the sushi chef immediately greets you and instructs that you order verbally a couple of orders at a time. Immediately at this point, my recommendation is to ask for the sushi list that's typically given to tables who want to order sushi a-la-carte in order to know fully what they offer. Typically in Japan as it's the same ordering method as Sushi Gen unless if one is ordering omakase at a high-end institution in Ginza, one tells the sushi chef an order or two at a time and figures out what to order by simply looking at what's inside the sushi bar refrigerator for an item's availability. This too is expected for diners at the sushi bar. However, their bar is too long to see everything they have which is why I highly recommend requesting for the list.

As I typically like to stick to tradition when dining at the sushi bar, I had ordered my sushi progressively from lightest to heaviest in terms of flavor. I started out with Japanese Snapper (Tai). The sushi was seasoned with both yuzu juice for refreshing acidity and yuzu-kosho (fermented yuzu) to provide salt and a deep-flavor contrast with the fish. With both of these seasonings contributing to the Japanese Snapper's flavors, this was a great way to start the meal along with the freshness of the fish and the skin being left on the side in order to provide a textural contrast.

Wanting another fish of the lighter flavors yet something different from the Japanese Snapper, Engawa (Halibut Fin Meat) came next. As it's a bit chewier than Hirame (meat from the main body of the halibut) along with having its clean, light flavors, the Engawa was very delicious as it too was seasoned with yuzu juice and yuzu-kosho for the same reasons as the previous Tai.

Garnished instead with chopped shallots, green onion, ground ginger, and seasoned with ponzu (soy sauce seasoned with yuzu juice); the Spanish Mackerel (Aji) was served to us. The garnishes and the ponzu provide a refreshing contrast to the strong flavors of the mackerel along with the ponzu providing an umami flavor. In addition, one can tell that the seasonings and garnishes for the Aji are there to uplift its flavors instead of masking its "fishiness" in which there really wasn't much of by the fish itself. This was a surprise favorite for everyone in my dining party as Aji isn't typically ordered as frequent in the States which of course is unfortunate as it's a traditional sushi topping in Japan.

Next came Kohada (Gizzard Shad) which is, like Aji, one of the sushi toppings that isn't much ordered in the US yet it is standard in Japan. The flavors of the fish, like as of expected in makerel, were very strong, borderlined to being a bit "too fishy" even though it was still very delicious. It was fortunate that the lone topping of yuzu-kosho was there providing a different, strong flavor to complement the fish along with the vinagered rice providing refreshing acidity. It was these two components in which I felt saved it.

The progression now focused on fish with more deeper, meatier, and even perhaps buttery flavors. Yellowfin Tuna (Hamachi) came up. Even though I usually don't go for Hamachi, this was surprisingly very delicious as the fat content of the fish provided a nice buttery flavor without it being overwhelming. The freshness of the fish certainly helped as well. As the Hamachi wasn't seasoned at all like the previous sushi, the fish of this heavier class now requires the diner to dip the fish (not the rice) into the soy sauce. As wasabi is already added to the majority of sushi ordered, no additional wasabi's needed to be added or to be mixed into the soy sauce which is actually a sushi faux-pas. The slight dip of the fish in the soy sauce provided a strong, salty, umami flavor that went well together with the butteriness of the Hamachi.

Next came the most standard out of all the sushi, Lean Bluefin Tuna (Akami). Not only is the tuna of high quality and very fresh, it's meaty, savory flavors were very much appreciated.

Now, I present to you what are the most amazing, lip-drooling items at Sushi Gen: Chu-Toro (Medium Fatty Tuna on the left) and the grandest of all, O-Toro (Very Fatty Tuna on the right). First, lets start off with Chu-toro. It was quite evenly marbled which is what makes Chu-Toro what it is: an amazing blend of the fatty and the meaty, leaner flavors combined together in order to make its own unique character. Next, words can only mention so much of the grandeur lavishness of O-Toro. The distinct fatty segments of the tuna belly is what overrides the senses and makes those sensitive to fat extremely squeamish just by looking at it. This of course was extremely luscious in both flavor and texture. Only a small dip of soy sauce is required in order to fully bring out the breathtaking flavors of both Chu-Toro and O-Toro. As the chef was willing to give a piece each of Chu-Toro and O-Toro as it's two pieces per order, I was fortunate enough to taste both of them. But then again, who am I kidding? I'm going for the all out lusciousness of O-Toro only when I come back next time!

The next best thing came next: Sea Urchin (Uni) from Santa Barbara served as a gunkan-maki (battleship roll).  Unlike Ikko in Orange County where they serve some of the best Uni, this isn't preseasoned in which at times I prefer it just as is with only a small dip in the soy sauce for seasoning so that I can taste and appreciate the full, distinct yet very clean flavors of fresh Uni. The texture of the uni was firm, not at all watery which also contributed to its extreme deliciousness.

To complete the almighty sushi trinity with O-Toro and Uni being the other two components, raw Sweet Shrimp (Amaebi) was then presented freshly before us with their heads being simmered into miso soup to be served later on. Not only was it not at all slimy as one might perceive it to be, the meat was very firm in texture and of course was very sweet in flavor as it should live up to its name.

One of my personal favorites, Ikura (Seasoned Salmon Roe) came next served as a gunkan-maki like the Uni. The eggs were very fresh as determined from its non-wrinkly, springy, firm texture. I swear, some people get weirded out from the sight of roe as they make a mental connotation of fish eggs with something icky. However, they shouldn't do so as people see caviar from sturgeon as luxurious yet not so much with Ikura as it's from Salmon. Be that as it may, the Ikura had a very deep savory flavor which only required a small dip of soy sauce in order to bring out fully its flavors as the roe was of course high in salt content yet not overwhelmingly salty.

Our miso soup with the head from the Amaebi simmered in came. It definitely was a delicious way to wash down all the sushi consumed. The head was loaded with meat which made it great to nibble on while slurping down the soup. However, one more sushi remained before the meal was concluded.

Finally, the last pieces of sushi that was serve was Conger/Seawater Eel (Anago). My cousin who dined with me was curious about it in the beginning as he wanted to know the differece between it and its freshwater counterpart, Unagi. Anago is definitely more meaty, savory and fish-like in flavor versus the much sweeter Unagi which is why I prefer Anago over Unagi. My cousin too felt the same way the moment he started to savor it. The Anago served at Sushi Gen has the right amount of sweetness from the sauce and its meat was very savory and firm. The combination of the two opposite characters create a harmonious flavor. If you're ever in a bind to decide which of the two eels you should order, I would definitely recommend choosing Anago over Unagi.

After finishing the rest of the miso soup, out meal was concluded. All of the sushi were extremely fresh and tasted amazing. Because of how consistent Sushi Gen is able to maintain its high standards of quality and preparation for decades while offering more traditional sushi toppings, that is what makes Sushi Gen the best sushi restaurant in Little Tokyo, if not Los Angeles. If you have only one night to eat sushi in LA, this is the restaurant to go to. Forget the $15 sashimi platter, go for the full experience and to expand your horizons by dining at the sushi bar.

Sushi Gen on Urbanspoon

Sunday, June 30, 2013

ROC: Nana-San (2nd Post) - The Amazing Sushi Restaurant with a Bipolar Personality

Nana-San is certainly one of my top favorite sushi restaurants in Orange County. They serve sushi using some of the freshest fish they can get their hands on. In addition to my amazement, they serve fish out of seasonality such as Katsuo (Bonito/Skipjack Tuna) during times other than their peak season of summer yet it still tastes as if it were. Be that as it may, they certainly like to stick with the seasonality of ingredients in general as they are able to bring in some of the "more Japanese" ingredients that some Americans would find quite bizzare such as Shirako (labled as "cod milt" which is the cod sperm sac that Anthony Bourdain raves about, including me). It certainly, in terms of deliciousness and quality, contends well with the other great, yet stylistically different sushi restaurants in Orange County such as Ohshima and Ikko (my personal favorite) as both of these restaurants serve all of their sushi completely seasoned as if it were in the manner of the traditional Edo-mae style. In addition, the sushi at Nana-San can be either dipped in soy sauce or served seasoned by the chef either with yuzu juice or ponzu which I highly admire Nana-San for doing so as I love acidity in food.

However, if there's one thing I've noticed that's fundamentally unlike the other two previously mentioned places, they actually also cater to those that only prefer the "rolls"; essentially for those completely new to sushi and/or just not the adventurous types when it comes to food in general: the picky eaters. Because of how Nana-San caters extremely well to both opposing types of eaters, for those those that are picky for not wanting anything too unusual or foreign in their mouths, and for those with discerning palates only wanting the most authentic, the most exciting, and the highest quality of both ingredient and preparation such as myself; the restaurant itself has quite the bipolar personality (I mean that figuratively of course unlike the actual, medical definition of bipolar disorder involving manic/depressive episodes). Of course, I do eat the Americanized sushi rolls from time to time. However in my perspective, the situation where I do such a thing is more like a tweaker who's either broke on cash or had his local lab raided by the DEA who can then only get his hands on the cheaper meth made in Mexico. Aside from that, when you enter into the restaurant, you can see the visible schism, a deep divide between those at the tables who typically go for the rolls and committing various sushi restaurant faux pas such as rubbing chopsticks and mixing wasabi into the soy sauce, and those dining at the sushi bar wanting both the traditional, unique dining experience and the most authentic items on the menus only native in Japan. By the way, the author of this post knows quite well that he's being over the top with his examples and similes.

For this trip to Nana-San, I've taken a friend who too is a big fan of Ikko and wanting authentic sushi. As we both wanted an authentic experience and it was out of all days and times of the week: a Friday night, we ended up waiting for more than an hour just to dine at the sushi bar. After the wait and both of us being extremely hungry especially with me not eating anything all day, I definitely would say that the wait was worth it. After ordering some beer and sake, I accustomed my friend that when dining at the sushi bar at Nana-San, one would verbally let the chef in front, as they are three of them, know what he or she wants a couple individual sushi orders at a time just like some of the more much casual sushi restaurants in Japan. Also, the sushi that were already seasoned by chef will be given to the customer in their own plates whereas the sushi that needs a dip in the container of soy sauce will be placed on the wooden geta (sushi tray).

The first two sushi pieces were the Red Snapper (Tai) and the Halibut (Hirame). Although initially asked by the chef if we wanted them to be garnished with jalapenos, we went for the more traditional garnish of only yuzu juice.  As both of these fishes are lighter in character, the acidity from the yuzu carries out their delicate flavors. While the red snapper was much more softer, the halibut was firmer in texture which gave it more solidarity within its flavor which gives itself more tolerance when garnishes are applied.

Next came Chutoro: although not as marbled as Otoro, the chutoro that was provided was of a near optimal ratio for those that want more of a meat flavor as with Akami but also wants some of the butteriness from the fat as well. This of course needed to be dipped in soy.

 The Kanpachi that came was topped with yuzo-kosho (fermented yuzu). Along with the yuzu-kosho providing both an acidic and salty contrast to the fish, the Kanpachi had a flavor that was crossed between the delicate flavors of red snapper and the buttery, fat content of hamachi which is why the yuzu-kosho worked so well with the fish, even without the soy sauce.

Taking a break from the sushi course, I ordered the Monkfish Liver (Ankimo) appetizer. The garnishes of the refreshing green onions, daikon, ponzu, kelp & watercress along with the saltiness of cod roe (tarako) went will with the distinct, buttery flavors of the cooked monkfish liver. Granted, this is definitely for those who are adventurous as the flavor of Ankimo is a taste that needs to be acquired.

Although Spanish Mackerel (Aji) is known to be quite fishy in flavor, especially the standard Mackerel (Saba); if bought from a proper source, there will be minimal of that unpleasant taste we associate mackerel with. That certainly was the case at Nana-San. Even though the green onion, ground ginger and ponzu masks out the slight fishiness, the garnishes really bring out the distinct flavor sushi traditionalists love in Aji.

Bonito (Katsuo) is something that Nana-San is able to bring year around even though the fish's peak season is summer. The sear of the fish gives it its pungent smoky flavor along with the garnishes of green onion, ground ginger and ponzu contributing to the polar opposite of acidity and freshness from the vegetables.

We then ordered the Live Sweet Shrimp (Amaebi). It was served with its head taken off right before us in ordered to be served with miso soup later on instead of as fried. Even though with most places amaebi would be dipped in soy, it was served with a lemon wedge. With the simple seasoning of lemon juice, it was able to bring out the delicate flavors of the amaebi as soy sauce wasn't necessary.

In a mood for some fish roe, Flying Fish Roe (Tobiko) was served as a gunkan maki. With a little dab into the container of soy sauce, the simple components of roe, sushi rice and nori together make it a fantastic combination as the Tobiko was fresh.

Next came the roe with more deeper, intense flavors: Salmon Roe (Ikura). Even though I had enjoyed recently for many years, it only occurred to me that it was actually marinated in mirin an sake a couple years back when that No Reservations episode of Hokkaido aired. The flavors of the Ikura were luscious as the texture of each single egg were consistent with freshness as they were all plump not wrinkly as with ikura way past its prime.

Nearing the end of the sushi meal, Conger (Sea) Eel (Anago) was served with a slight brushing of a strong, heavily reduced tare; not your typical, very sweet eel sauce used for Freshwater Eel (Unagi). Not only were the savory flavors of the eel brought out from its broil were very delicious, its texture was firm yet moist signifying its freshness.

Our miso soup with the head from the Amaebi we had previously enjoyed boiled together was served before us which is a great way to conclude a sushi meal. In Asian food culture, soup is usually served at the end as its savory, umami loaded flavors is a great way to wash down a meal and to aid in digestion. The flavors from the head melded well with the umami of the well made miso soup. This isn't your run of the mill, instant kind right from the packet.  After slurping all of the soup from the bowl, not with a spoon,  we both went in for the good parts of the "head" which actually is its body as the tail is pretty much its legs. Along with all of its the yummy, gooey parts, there was definitely a fair amount of meat inside which was of course very delicious as it was not over boiled.

I know I went on a tirade regarding American-style rolls. However in my defense for the following spicy crab hand roll, this is certainly, at best, borderline as not an overwhelming amount of Japanese mayo was used to make the crab mixture. Granted, this wouldn't be considered traditional but the crab hand roll is already present at some of the traditional style sushi restaurants over here; not sure about Japan as it's highly doubtful. As I just mentioned that there wasn't an overwhelming amount of mayo, it was actually pretty good for a guy who primarily goes for the traditional when it comes to sushi. I'd imagine they had used Sriracha as its spice component.

As it's standard for Nana-San to give a complementary dessert at the end, we were given a citrus gelatin (assuming the citrus was orange) as a literally sweet way to end a sushi meal loaded with umami flavors. Like with most Asian desserts, it was not overwhelmingly sweet to which I highly admired. In addition, the springy texture of the gelatin was too appreciated as the lightness of both its flavor and texture was a great way to end the meal.

If you want more of a casual setting in both sushi style and dining environment while also wanting the freshest fish and the kinds that are primarily enjoyed by sushi traditionalists in Japan, Nana-San should definitely be in your consideration. While they do serve American-style rolls, it's because of Nana-San's more traditional offerings, like with Ikko and Ohshima, that its strong presence offsets the notion of not being able to get traditional sushi here in Orange County as it's already loaded with sushi restaurants primarily serving "rolls" such as a spicy tuna roll, caterpillar roll or a "banzai" (insert any Japanese word) roll.

Nana San on Urbanspoon