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If You Want It Try Fresh Wasa Sushi
It's 7:30 at night on a Tuesday and 20 people are waiting to Wasa Sushi and Japanese restaurant.
Good sign.
They are happy to chat outside in the winter chill of a shopping center parking lot in Irvine, Orange County, California No grousing about the wait, just a lot talk about the dining experience awaits.
Another good sign.
Businessman Bronnie Lee and chef James Hamamori cook have a hit with their new `` generatie''sushi houses in Irvine and Newport Beach. They stand out in crowded places sushi world of Orange County. (The two restaurants are also behind the Wasa name in Rancho Santa Margarita and Laguna Niguel).
For fans, it's the novelty of doing what Hamamori sushi and other Japanese fare that defines the profession. And some opponents that the food sampled with me, it's the novelty of what he does with sushi and other Japanese dishes.
That news comes alive with the Wasa `` Treasures,''a list of 16 plates two-piece sushi portions and fuse them with sharp, spicy taste to take. That's about walking with a tradition-filled sushi bar and a large number of intriguing cold and hot starters and dinner entrees.
That Tuesday evening, I took four of the treasures to carry out and hustled them home. I loved all four - ahi tuna wasabi sour cream, smoked Salmon with ginger, dried yellowtail with jalapeño and seared jumbo scallops with spicy miso. The sauces were light, just to touch the essence of the raw fish, a spicy punch to my palate. I've never even opened my small take-out portion of wasabi and soy sauce.
My wife, who is no fan of sauces on no food, thumbs turned down. She has just objected to the sauces, on principle.
The same happened when I took three colleagues to lunch two weeks later. One is a relative newcomer sushi, possessed one, the third one devotee. I'm somewhere in the middle of that spectrum.
We sat at the sushi bar, bamboo and settled in the cool room, which is painted in pastels and decorated in a hip, West LA-style.
`` Nice room,''said the lover, that a designer. When our first course arrived, they hummed `` nice presentation,'' in approval.
`` Wow,''said the newcomer, after biting into the seared yellowtail with jalapeño. The other two nodded in agreement, their mouths full. More full-mouth murmur of approval of the ahi tuna with wasabi sour cream.
`` This is fantastic, a great place for people who are a little unsure of sushi,''the newcomer gushed.
And that set the fans on a mission to see if the traditional sushi menu would stand up to her exacting standards.
She tried the salmon skin roll (the baked salmon skin, cucumber, radish, bonito flakes, $ 3.75), pronouncing it `` not bad'', while others bit and cried, `` Oh, yes!''
The lobster roll (steamed lobster, smelt egg, avocado, asparagus and mayo wrapped in soy paper) is too bland for her taste.
We took a detour to the spicy tuna tartare as a waitress that we ordered one to another table watched.
The mound of raw tuna is piled in a tower, topped with avocado and a spicy sauce, all in a banana leaf.
It was beautiful, and we admire the plate for a full right before we dove in.
`` I 'm not sharing this,''the newcomer blurted out, although he had no choice. Lovers and dedicated agreed: It was the best.
After a some exotic travels, the devoted wrapped in khaki - an oyster shooter - and said that it was not bad - a compliment.
We all agreed that Vasa had cozy, nice place and the sushi and other offerings range of interests in the worst case fantastic at best.
That's what the shot was for Lee when he first opened the Wasa in the Irvine Market Place shopping center in 2001. He had more than ten years as an accountant. But he also continued through the California State University, Long Beach, working in the restaurant from his cousin. Then he spent two years as a minimum wage undeclared sushi, including the time student working for Hamamori at O Sushi in Brea.
Hamamori and worked his way through the Los Angeles sushi scene before Lee lured him to Irvine, Newport Beach then.
`` There was just nothing we do if Orange County,''said Lee, a resident Irvine. `` We have the West LA OC style - the sauces, the presentation, the whole visual side.''
After opening a small, traditional-sized sushi bar in Irvine, they added a tonier to participate in the Newport Bluffs shopping center in 2003. More luxurious presentation, and prices.
But it is the sauces and the style they are most proud.
`` We add a new layer of flavor,''Lee said.
It's just what fans Wasa of love.
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