Reasonable price omakase course, have you tried? This is great for omakase beginners!1. Halibut sashimi- shiso (Japanese mint leaf), momiji (chili paste)2. Chu-toro (upper tuna belly) - fresh wasabi3. Yellowtail - lime zest4. Salmon belly - lemon pepper, yuzu miso5. Nishin (herring fish with herring egg attached) - ponzu only, no other ganrish6. Escolar - toasted garlic chip, truffle oil7. Smoked albacore - albacore with garlic chili and smoked with hickory wood chips8. Seabream - spicy yuzu kosho9. Amberjack - shiso, grated ginger10. Black cod - miso butter, rice crackers11. Hotate (Japanese scallop) - lemon juice, sea salt, lime zest, yuzu kosho12. Sashimi platter - ikura (salmon egg), yellowtail with lime zest, o-toro (lower tuna belly) kizami wasabi, ama ebi (sweet shrimp) with deep fried shrimp head garnished with ankimo (monk fish liver grating) uni (sea urchin) and fresh wasabi13. Engawa (halibut fin) wrapped around blue crab - fukujinjuke (pickled radish)14. Unagi (fresh water eel) - toasted with mascarpone cheese15. Blue crab temaki (hand roll ) with avocado16. Served the premium course with an unsweetened iced matcha / green teaCourse has 13 pieces for $75 dollars.Normally it’s 12 pieces of nigiri with 1 hand roll but I had 15 pieces, I added some sashimi courses.
Recommended dishes: Omakase
Jack Whitehead
In short, it's gone down hill fast. Came here over a year ago and thought it was amazing, truly a hidden gem. The portions were appropriately sized and the chef's were interactive.Came back, and it's not the same experience. First off, for a place serving "omakase", the sushi was the exact same as last time, down to the garnish. How can a place using fresh fish to make new offerings have a set list they go off of?Second, the portions have gotten minuscule.Third, the host/server is passive aggressive at best and rude at worst.Simply put, I was disappointed.
Atmosphere: 1
Food: 2
Service: 1
DonaldW
The restaurant is located in a large food court and is therefore rather open to a lot of outside foot traffic noise but otherwise eating here is a wonderful experience due to the absolutely delicious food and polite service.
This place is a gem inside the Haven City Market. The ingredients were fresh, and each nigiri course was carefully planned by the chef. The noise level cannot be helped due to it locating inside a food court. However, the entire dining experience was so enjoyable.
My go to place for budgeted omakase! Probably the 4th time I've been here with my bf :) considering in Rancho/riverside/Loma Linda distance when you don't feel like missioning to OC for premium sushi! :) it's pretty decent.
El Guapo
Superb food and experience!Mildly shocked that this was all inside of a food court type of place.Well done !! Not even one criticism, and or critique!
Atmosphere: 4
Food: 5
Service: 5
Ron M.
The neon "Premium" Omakase font on the menu should have been a give away... Really wanted to like this place and made a long drive over but if you've experienced omakase elsewhere this place will be an ultimate let down. Fish quality subpar and their cuts of fish are tiny. The toppings and glazes are a hit or miss and remind me of what they use at AYCE sushi establishments. Hokkaido scallop was nice but that's about the only positive thing I can say. Save your money and go elsewhere for an omakase experience.
Bochao X.
A premium experience shouldn't include your sushi chef, flipping their pre-cut fish in a plate. And the size of each sushi, with rice, is the size of my thumb (my thumb is less than 1" wide). Fish quality tastes soggy and watery (like cheap all you can eat sushi place). Definitely not worth it!
Emilie P.
This is the most disappointing omakase experience I've had. I had high hopes for what seemed like a hidden gem but should have known that premium omakase for $75 was too good to be true. Not only did our omakase chef minimally interact with us, but we also noticed he was wearing a ring and no gloves which doesn't seem to be the best food safety practice when directly handling food. Overall, the quality of the fish was pretty subpar and sliced thinly. We felt that, at times, the lack of freshness of the fish was disguised using the blowtorch, sauces, and garnishes. The halibut was pretty stringy and we even found small pieces of bone embedded in the fish. The ootoro had large stringy sections as well and was not buttery soft. Everything else was passable enough but not comparable to nicer restaurants and a far cry from Michelin star omakase like other reviewers mentioned.
Mike Archouletta
1st timer. Fish taste fresh. Very good texture. Chefs are artists. Highly recommended. Will definitely return.
My husband and I were looking for a nice restaurant and saw this one on OpenTable. Probably my fault, but I assumed since you need a reservation it would be more like a traditional sit in restaurant. Turns out it is in a “food mall” which basically looks like a food court in a nice mall. We almost skipped it but decided to try it anyway. I will say I am glad we did. The food was amazing and the service was great. We did the $75 thirteen piece chef selection. It was a really cool experience, even my husband thought so and he is not the type to relinquish control especially when it comes to what he is eating. I will admit the price tag is a little high and we definitely would not make this a regular thing, but it was cool for a one off. I wish it wasn't in the food court because I can see it becoming very noisy. We were there on a slow day so the noise outside the “restaurant” space wasn't too bad. Overall I would recommend without hesitation because the experience is great and you can tell there is a lot of thought put into the food. Delicious!
erics
Service was excellent, Chef James was very personable and attentive. The food was amazing. The fish was fresh without being over bearing with sauce. Highly recommend this hidden gem.
thefoodinspector
What a pleasant surprise to find this place hidden in a food hall. Had the premium omakase course and everything was fresh and delicious. Chef James was great and a pleasure to talk to. Definitely recommend and will be back if ever in the area again. Omakase course: 1. Hirame w/chopped shiso leaf 2. Hamachi belly w/lime zest 3. Salmon aburi with yuzu-miso 4. Binnaga (Binchou) w/garlic chili 5. Striped bass w/yuzukosho 6. Escolar w/garlic aioli 7. Seabreem w/dried saffron & yuzukosho 8. Shima-aji w/ginger kelp ponzu 9. Engawa fin wrapped in blue crab w/pickled daikon radish 10. Unagi w/mascarpone 11. Chutoro and Otoro (caviar) 12. Hokkaido scallop w/lemon zest, sea salt & yuzukosho 13. Blue crab temaki 14. Binnaga (Binchou) temaki
Nan N.
Updated review after going here 4 timesShokunin tastes and flavors are still pretty good. They do indeed switch up the fish and toppings so it feels fresh. Unagi is still a perfect buttery finish. However, going on an apparently busy Monday night, service and overall experience took a hit. Our chef forgot to tell us what the fish was 2-3xThen when we went on another Monday, the seaperch combo was so bitter. Also don't like the fact that they serve escolar (aka butterfish aka white tuna) which for those uninitiated, can cause GI issuesI hope shokunin doesn't cause a downturn
Reasonable price omakase course, have you tried? This is great for omakase beginners!1. Halibut sashimi- shiso (Japanese mint leaf), momiji (chili paste)2. Chu-toro (upper tuna belly) - fresh wasabi3. Yellowtail - lime zest4. Salmon belly - lemon pepper, yuzu miso5. Nishin (herring fish with herring egg attached) - ponzu only, no other ganrish6. Escolar - toasted garlic chip, truffle oil7. Smoked albacore - albacore with garlic chili and smoked with hickory wood chips8. Seabream - spicy yuzu kosho9. Amberjack - shiso, grated ginger10. Black cod - miso butter, rice crackers11. Hotate (Japanese scallop) - lemon juice, sea salt, lime zest, yuzu kosho12. Sashimi platter - ikura (salmon egg), yellowtail with lime zest, o-toro (lower tuna belly) kizami wasabi, ama ebi (sweet shrimp) with deep fried shrimp head garnished with ankimo (monk fish liver grating) uni (sea urchin) and fresh wasabi13. Engawa (halibut fin) wrapped around blue crab - fukujinjuke (pickled radish)14. Unagi (fresh water eel) - toasted with mascarpone cheese15. Blue crab temaki (hand roll ) with avocado16. Served the premium course with an unsweetened iced matcha / green teaCourse has 13 pieces for $75 dollars.Normally it’s 12 pieces of nigiri with 1 hand roll but I had 15 pieces, I added some sashimi courses.
Recommended dishes: Omakase
In short, it's gone down hill fast. Came here over a year ago and thought it was amazing, truly a hidden gem. The portions were appropriately sized and the chef's were interactive.Came back, and it's not the same experience. First off, for a place serving "omakase", the sushi was the exact same as last time, down to the garnish. How can a place using fresh fish to make new offerings have a set list they go off of?Second, the portions have gotten minuscule.Third, the host/server is passive aggressive at best and rude at worst.Simply put, I was disappointed.
Atmosphere: 1
Food: 2
Service: 1
The restaurant is located in a large food court and is therefore rather open to a lot of outside foot traffic noise but otherwise eating here is a wonderful experience due to the absolutely delicious food and polite service.
This place is a gem inside the Haven City Market. The ingredients were fresh, and each nigiri course was carefully planned by the chef. The noise level cannot be helped due to it locating inside a food court. However, the entire dining experience was so enjoyable.
My go to place for budgeted omakase! Probably the 4th time I've been here with my bf :) considering in Rancho/riverside/Loma Linda distance when you don't feel like missioning to OC for premium sushi! :) it's pretty decent.
Superb food and experience!Mildly shocked that this was all inside of a food court type of place.Well done !! Not even one criticism, and or critique!
Atmosphere: 4
Food: 5
Service: 5
The neon "Premium" Omakase font on the menu should have been a give away... Really wanted to like this place and made a long drive over but if you've experienced omakase elsewhere this place will be an ultimate let down. Fish quality subpar and their cuts of fish are tiny. The toppings and glazes are a hit or miss and remind me of what they use at AYCE sushi establishments. Hokkaido scallop was nice but that's about the only positive thing I can say. Save your money and go elsewhere for an omakase experience.
A premium experience shouldn't include your sushi chef, flipping their pre-cut fish in a plate. And the size of each sushi, with rice, is the size of my thumb (my thumb is less than 1" wide). Fish quality tastes soggy and watery (like cheap all you can eat sushi place). Definitely not worth it!
This is the most disappointing omakase experience I've had. I had high hopes for what seemed like a hidden gem but should have known that premium omakase for $75 was too good to be true. Not only did our omakase chef minimally interact with us, but we also noticed he was wearing a ring and no gloves which doesn't seem to be the best food safety practice when directly handling food. Overall, the quality of the fish was pretty subpar and sliced thinly. We felt that, at times, the lack of freshness of the fish was disguised using the blowtorch, sauces, and garnishes. The halibut was pretty stringy and we even found small pieces of bone embedded in the fish. The ootoro had large stringy sections as well and was not buttery soft. Everything else was passable enough but not comparable to nicer restaurants and a far cry from Michelin star omakase like other reviewers mentioned.
1st timer. Fish taste fresh. Very good texture. Chefs are artists. Highly recommended. Will definitely return.
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
The hostess is Very rude and
Atmosphere: 1
Food: 1
Service: 1
My husband and I were looking for a nice restaurant and saw this one on OpenTable. Probably my fault, but I assumed since you need a reservation it would be more like a traditional sit in restaurant. Turns out it is in a “food mall” which basically looks like a food court in a nice mall. We almost skipped it but decided to try it anyway. I will say I am glad we did. The food was amazing and the service was great. We did the $75 thirteen piece chef selection. It was a really cool experience, even my husband thought so and he is not the type to relinquish control especially when it comes to what he is eating. I will admit the price tag is a little high and we definitely would not make this a regular thing, but it was cool for a one off. I wish it wasn't in the food court because I can see it becoming very noisy. We were there on a slow day so the noise outside the “restaurant” space wasn't too bad. Overall I would recommend without hesitation because the experience is great and you can tell there is a lot of thought put into the food. Delicious!
Service was excellent, Chef James was very personable and attentive. The food was amazing. The fish was fresh without being over bearing with sauce. Highly recommend this hidden gem.
What a pleasant surprise to find this place hidden in a food hall. Had the premium omakase course and everything was fresh and delicious. Chef James was great and a pleasure to talk to. Definitely recommend and will be back if ever in the area again. Omakase course: 1. Hirame w/chopped shiso leaf 2. Hamachi belly w/lime zest 3. Salmon aburi with yuzu-miso 4. Binnaga (Binchou) w/garlic chili 5. Striped bass w/yuzukosho 6. Escolar w/garlic aioli 7. Seabreem w/dried saffron & yuzukosho 8. Shima-aji w/ginger kelp ponzu 9. Engawa fin wrapped in blue crab w/pickled daikon radish 10. Unagi w/mascarpone 11. Chutoro and Otoro (caviar) 12. Hokkaido scallop w/lemon zest, sea salt & yuzukosho 13. Blue crab temaki 14. Binnaga (Binchou) temaki
Updated review after going here 4 timesShokunin tastes and flavors are still pretty good. They do indeed switch up the fish and toppings so it feels fresh. Unagi is still a perfect buttery finish. However, going on an apparently busy Monday night, service and overall experience took a hit. Our chef forgot to tell us what the fish was 2-3xThen when we went on another Monday, the seaperch combo was so bitter. Also don't like the fact that they serve escolar (aka butterfish aka white tuna) which for those uninitiated, can cause GI issuesI hope shokunin doesn't cause a downturn