Sakanaya Modern Kaiseki - Costa Mesa

The omakase was phenomenal. It was a decedent 11 course meal. I was hesitant at first, not expecting to like some things, but it was all an experience to eat. I personally wasn't fond of one item, but others at the table enjoyed it greatly. I went with a large group of 8, and had a great time.The service was exceptional, and could not recommend it enough.

Amazing kaiseki experience, there's no sushi (omakase doesn't necessarily mean SUSHI). Everything was fresh and prepared extremely well. I've never had mackerel that wasn't fishy until now. All the uni I've eaten until now cannot be called uni. The course progression was very well thought out, going from light gradually to heavy toward the end. Ingredients, prep, and presentation were top notch.

Sakanaya Chef Tetsuya is a well trained Kaiseki Chef from Shizuoka, Japan. He has so much experience with the Japanese cuisine and coming from Japan he is a loving person that wants to share his love for his culture and the way of Kaiseki he has learned in Japan. His level of cooking is undeniably detailed, delicate and executed with the most natural execution. It is really interesting how he prepares his menu and shares his philosophy in his restaurant Sakanaya. The decor is very undecorated but decorated. Its very comforting and not anyways that it feels like you are in some three michelin starred restaurant. Rather more comforting home restaurant that is a country of its own. When you are in the restaurant, you do not feel like you are in Japan or even America. It's like you are in the story book of Chef Tetsuya as he is about to give you a poetry of Kaiseki that is redefined to his imagination as to how it should be represented out of his culture. The most difficult part of Kaiseki is that it's very hard to describe even to a real local Japanese people. If you ask them, it's just very hard to put it into a sentence. Maybe nature, or flow of a nature, or zen. Some kind of poetry or testimony to how the nature is flowing and we are getting essence of that nature. It is not suppose to be the most amazing sensual experience but rather more of a full movie that will make you happy, cry, sad, uplifting again and making you passionate again. Its almost like a ritual or a ceremony. Think of a Native American dancing ceremony. It's some what spiritual and feeling the story of nature. Big part of Kaiseki dining is another Japanese philosophy Ichigo Ichie. This means that this exact moment or this time or this sensual experience or story telling from Kaiseki, will only come once in the life time. Its that moment that we are trying to capture, remember or memorate in the most ritualistic ways. The last part kind became out of track for the restaurant review but this is some what what chef Tetsuya is trying to do or passionately trying to create. Its not the greatest tasting food or good time, Its more of a unique story telling time that he wants you to remember. His tempura and appetizers are always changing and it's a surprise. If you dine often enough or at least few times each season, you will see he will have some of the rarest ingredients that the most skilled chef can carry or do. I'm astonished at the simplicity but the complexity the chef Tetsuya does, which has many layers and depthness. He is an artist and painter with food, you are there to enjoy the story the chef has for you that night. Please try the restaurant omakase more than once, if possible even his premium omakase. I can say that this is one of the best places to enjoy the Kaiseki presentation but to really enjoy kaiseki, should be less critical but more listening and absorbing the materials. Its a rhythm that you want to groove with not go against, like surfing the waves.

Great authentic Japanese Omakase not sushi Omakase). Food was fresh, highly recommend

Reservations only! This is truly a hidden gem with an unassuming (dare I say, shady looking) exterior in a very random plaza near South Coast Plaza. Haven't had a chance to try their Kaiseki set menu, but their a la carte menu is full of wonderfully made traditional Japanese dishes that most people would overlook due to their seeming simplicity, but the flavors are truly mouthwatering and to die for. Don't let the restaurant exterior, old school maroon red table cloths, and poorly functioning ac unit deter you. Must orders: matsutake mushroom rice in clay pot, crab, and uni chawan mushi, and jidori grilled chicken.