The scallion and ginger combo really contrasted the intensity of the fish here, but was actually a touch strong for me, as I would've liked the aji to have shown through more. Next up was a prototypical presentation of horse mackerel. The snappy, springy texture of the ebi was much appreciated here, but the key was that intense, earthy, garlicky sauce on top, made using the liver of the crustacean. I would've liked some amaebi somewhere in the meal, but a cooked presentation of jumbo tiger shrimp certainly didn't disappoint.
The seared scallop was outstanding as well, with the sweetness of the bivalve playing gorgeously off of the bitterness of the char, all while wasabi gave the bite a tinge of heat on the close.Īmberjack was tarted up perfectly by a dab of yuzukosho, which added a salty, spicy counterpoint to the undeniably clean, focused flavor of the fish. The fish itself was on point, but the crux of the course was the application of pepper sauce, which added a fantastic, lingering savoriness on the midpalate that really took the fish to the next level. 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.
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