![]() ![]() I'd never had a red snapper quite like this before. I quite appreciated the cross hatching pattern inscribed on the fish here as well. The ubiquitous yellowtail I found spot on: fatty and beautifully complemented by soy sauce, with a good wasabi burn toward the end. ![]() The fish showed off a surprisingly satisfying depth, with a delightful, creeping brine countered by the zing of wasabi.Ī serving of halibut was light, pillow-y almost, with a mild relish accented by the fish's tangy sauce and a bit of heat on the finish. Our gauntlet of sushi got off to a strong start with this glistening, ruby red cut of blue fin tuna. It was delicious, very fresh, and very smooth, with a distinct, yet delicate fruity character over a subtle base of savory complexity. To drink, we ordered up a bottle of the Wakatake Onikoroshi "Akino Ki-Ippon", a tokubetsu junmai namazume sake from Shizuoka Prefecture. Click for larger versions.Īlong with the requisite gari, a small bowl of kyuri tsukemono (pickled cucumber) was placed before us. Speaking of the tipple, you'll find your typical selection of beers, a few wines, and a decent list of sakes and shochus I'd pay special attention to the seasonal sake offerings. Our tab came out to a rather reasonable $106.95 a head for 25 courses, not including tax, gratuity, or beverages. There's not really a set price, so the chefs will keep going until you tell them to stop basically. If you sit at the bar, you'll bypass the main menu (with its chicken teriyaki and other bagatelles) and go straight for an omakase experience. There are a handful of tables available, but the real action is in front of the two chefs at the 10-seater counter. The decor is interesting, sort of a traditional sushi bar-meets-Pottery Barn aesthetic. Inside, swaths of purple abound, fitting given that murasaki is also the Japanese word for the color. I don't make it to Orange County too much these days, but a trip down to my wine cellar in Irvine gave me a good excuse to pop in for a visit. Opened in April 2007, the restaurant is owned by Tsutomu Saito (Tomu-san) and Daisuke Tamaki (Dai-san), who are also the two main chefs. Named after a slang term for soy sauce, Murasaki has been on my OC sushi to-eat list for a while now. We always love our trips to Genki, the bullet train, tablets, and colorful dishes make it a family fun night and we're glad one is still available to us so far from home.2901 W MacArthur Blvd, Santa Ana, CA 92704 And you can never go wrong with some sweet tamago for kids! So worth it! Watch out for the Spicy Tuna, though, it's super spicy but yummy! My daughter loves the Agadashi Tofu "Fried Tofu" because of the silky tofu and the crispy but chewy coating. I recommend getting some hand rolls like the Spicy Tuna and Salmon Skin. Even though they were severly short staffed they made sure the 4 parties in the restaurant were well taken care of. Again, thanks go to Robert and what was probably only one other staff member in the kitchen. The first time we came they got it only half right so it was nice to have instructions relayed perfectly. We asked for a special order plain miso and we got exactly what we asked for. ![]() Staff, especially Robert who was there all alone in the front of house, were great, professional, courteous, warm, and friendly. Different menu items to home and different ingredient usage and recipes in the staple items, but still exceptional for the price and quality. We're from Hawai'i where there are lots of Genki Sushi so we were ecstatic to find one of the few Genki on the continental US close by us in Santa Ana. I am definitely coming back with my husband. I’m very happy with the service and the food. I ordered the Chirashi bowl and the side dishes were delicious. Speaking of, the fish just melted in your mouth but I believe the rice was the star here. ![]() but having been waited on by people who were being genuine when they waited on you, that kind of service you can actually enjoy the food. I actually had respect as a normal customer. Much to my surprise the staff there was very friendly and very tentative and nice to my service dog. The lady did ask me for my registration card but she said never mind since I chose to eat outside. Anyways, I asked if I could sit outside since my dog is a service dog in training. Cause seriously one of the chefs looked like my uncle and I heard his voice. Growing up in a multicultural background my Japanese uncle popped into my head. Walking in two disapproving looking chefs as I walked in with my service dog it brought me to what my uncle said to me when I was younger. ![]()
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