Celebrating Contemporary Japanese Cuisine

Let me start by saying this: Taking on this assignment covering Sushi restaurants was more than wonderful. I was impressed by the professionalism, reflective of the Japanese culture and how the world of cuisine is treated with the utmost of respect.

KABUKI JAPANESE RESTAURANT

The name Kabuki is taken from traditional Japanese theatre, which was performed in the 17th century during the Edo Period. Theatre groups traveled Japanese lands to perform the classical dance-drama for villagers and commoners, not just for royalty and the privileged. Predominantly made up of male actors wearing elaborate makeup and adorned in extravagant costumes, who shared stories of love, moral conflict and historical events.

Now, for the restaurant that bears the same name...

I was extremely impressed with its slick d�cor, the menu and the energy of the crew at the Huntington Beach location I visited. Kabuki Japanese Restaurant, is a full-service, casual, yet upscale Japanese restaurant chain with 17 locations throughout Southern California, Arizona and Nevada. Kabuki showcases traditional and innovative Japanese cuisine, as imagined by Executive Corporate Chef Masa Kurihara.

Our server, Tristan Mesa, was delightful and enthusiastic, making our visit during the September's heat wave a comfortable retreat. It was only fitting then, to try their cold Fall Sake Samplers. We truly enjoyed the Shogun Trilogy, made up of Otokoyama, dry, with an extremely clean earthy taste; Kubota Senjyu, very aromatic; and Ty Ku Coconut Nigori, a sake infused with coconut, containing just the right amount of sweet.

Let me just say, up front, that the appetizers were simply amazing. My favorite by far, was the Broiled King Crab, a true delicacy broiled with garlic, butter, paprika and finished with ponzu sauce - there were four, but I could have easily eaten countless more. We shared Fresh Oysters on Half Shell, whose presentation was quite sensual. I swear, those puppies were so fresh they were still breathing.

For the next "flight" we enjoyed the Samurai Sake Sampler; Jitsur- aku, oaky and smooth; Kurosawa, dry and quite pleasant, with a hint of cream cheese; and Sho Chiku Bai Nigori, sweet and milky with just a hint of vanilla.

More food followed with the Lobster Dynamite, an explosion of flavors that included baked slipper lobster tail, with soy sauce, sake, avocado, onion, mushroom and Kabuki-mayonnaise sauce - its name aptly descriptive. Served next were Garlic Scallops, with mushrooms, topped with bacon, fried onions - succulent, and a terrific combination. We concluded with a Crab Sushi Roll, topped with caviar, which I adorned with Wasabi and ginger. Simply delicious.

We were stuffed, but made ourselves cleanse our palates with Kabuki's Green Tea Ice Cream, accompanied by maple squash. It was a perfect ending to this memorable one-of-a-kind dining adventure.

Kabuki Restaurants kick off the Fall season with a Sake Tour throughout their various Southern California locations. The events are led by Master Sake Sommelier Yuji Matsumoto, one of only two master sommeliers recognized by the Sake Service Institute of Japan. Guests will have the opportunity to try seasonal selections and learn about sake pairings and tasting tips. Patrons will not leave hungry, as they will have multiple opportunities to sample a selection of appetizers, rolls and more from Kabuki's menu. Tickets may be purchased at each respective location or online at their various websites.

Locations include: Brea, Burbank, Cerritos, Hollywood, Howard Hughes Center Los Angeles, Irvine Spectrum, Old Pasadena, Oxnard, Pasadena, Rancho Cucamonga, Valencia and Woodland Hills.

This franchise is constantly expanding with no compromise to its quality standards.

KABUKI
7801 Edinger Avenue
Huntington Beach
714.898.9239
kabukirestaurants.com

OCTOPUS

Every detail was handled with thoughtfulness during my recent visit to Octopus, including the food presentation, which was pure artistry. I was so grateful to have been seated at the sushi bar, as the interaction with the various chefs really added to the experience.

The mix of chic and contemporary, along with a traditional Japanese sensibility on the restaurant's menu was captivating. I was especially taken by the expert and unique sushi that Chef Teddy Shin, a Chicago import, brought to the cutting board. Many of the items on the Octopus' Long Beach menu are his exclusive, artistic creations and not available at other locations. Chef Hiro Kudo has been with Octopus for over a decade, in a couple of their locations, and brings a world of experience to his such craftsmanship.

Corporate Operations Manager Jason Park, sent over a special bottle of chilled Musake, and I have to say, after sipping, I understand why this Daiginjo Junmai Sake is considered of the highest grade. It is made with the purest ingredients, was smooth as silk and a wonderful introduction.

Jen, our intuitive server, delivered our first course from the prix fixe menu, the Garlic Chili Edamame: Ssoybeans, saut�ed in garlic, butter and soy sauce, with a hint of chili powder. I am typically not a big chili fan, but they were spiced so perfectly, I was immediately addicted. One of my favorites came next, Shrimp With Jalape�o Salsa, lightly coated, with avocado and cilantro served on a ceramic spoon and, as suggested, it is to be eaten in one bite, including the crispy tail.

Salmon Collar With Sea Salt, served with Ponzu, exquisitely rendered and a rare treat. Prepared next with precision was the Yellowtail Sushi With Truffle Oil, sprinkled with flying fish eggs, a table favorite. In addition to a standard wasabi, they offered a house-pickled version, which is a fresher alternative and definitely spicier. The inventive Torched Salmon Belly Sushi, with Korean barbecue sauce was mesmerizing and Chef Teddy enjoyed wielding his torch to finish it, as he did with the Shrimp and Escolar Motoyaki; enhanced with an eel sauce. We also had samples of the following, Bluefin Tuna Sushi; with Kombu, topped with seaweed and fly fish eggs - Bluefin is always a winner.

Sesame Chicken, a crispy, lightly-fried, marinated chicken, which was a nice contrast to the raw foods. The Mountain Roll, was a tower of flavors, beginning with a base of salmon and rice, topped with a pureed and spicy tuna. The Sumo Roll, lived up to its name, it is huge and packed with salmon, yellow tail, tuna and avocado.

I was content, but we were not completely finished. I managed to eat half of the Tempura Green Tea Ice Cream, wrapped with pound cake, then lightly battered and fried (flavors available: Green tea, plum, red bean, vanilla) and quite literally, the frosting on the evening.

Locations include: Downtown Los Angeles, Burbank, Glendale and Encino. Residing beneath the same umbrella are; Sumo Ventura, Sumo Newbury Park, H2O Costa Mesa and several locations of Gen Korean Barbeque.

OCTOPUS
LONG BEACH
200 Pine Avenue
Long Beach
562.901.2100