Ohshima Japanese Cuisine

Literally the best omakase at this price point. 10 piece was around $75/person. All the fish is prepared to perfection and literally melts in your mouth. You almost dont want to swallow through food since it's so good.

Social media is one of those tools where you can either be lead astray or shown to some amazing gems. I've had more duds than stars, but I'm so happy to state Ohshima is an exceptional sushi restaurant with an experience close to what you'd have in Japan. Let me take you to an omakase experience at Ohshima. Service Something to note is they do not do any American style rolls. They have a clear sign stating this and it gives you a clear idea this isn't a place with volcano rolls or some other baked California roll. They also do not have soy sauce available. How they prepare and create their dishes have exactly the intended taste they mean to give you. The creation is intentional and is reminiscent of how they make food in Japan. Service was very attentive. The servers were watching each diner so they could quick take dishes away so it wouldn't clutter the space. Even though we ate at the bar it was clear to see how focused the servers were to the diners' needs. The chefs were also entertaining. Of course it depends on who you get but the best experience for omakase is to sit in front of the sushi chef and let them do their magic. Dinner Service As mentioned, we ate here for the omakase. Omakase is when you let the chef create the dinner for you based off multiple types of dishes, in this case sushi. They do omakase here in 10, 12, or 13 pieces. This review is specifically for the 12 piece. Here's the dinner in order: Appetizer - Fish ceviche: nice spice and freshness, could totally see this go well with a tortilla chip haha. 1st - Sea bream with matcha salt: light & delicate with a gentle lingering taste at the end. 2nd - Bluefin tuna: large cut with a beautiful ruby color. The meat is tender and has a nice chew with little resistance. 3rd - Jumbo Hokkaido scallop with a plum paste: pure freshness with a burst of flavor from the plum paste that disappears as quick as it appears. 4th - Amberjack (kanpachi) with marinated jalapeño on top: a more dexterous bite, the jalapeño makes a solo note when first tasted but slowly merged into the flavor of the amberjack. 5th - Seabass with yuzu kosho: a slight spice with the yuzu kosho, the citrus brings out the natural flavors of the seabass which melt gently into your mouth at the end. 6th - Cherry salmon: a vibrant orange hue shimmering in the light, the fattiness of this cut of fish feels rich in flavor. 7th - Japanese butterfish with shiso leaf and onion minced on top: the fishiness is very obvious, but the garnish helps cut the flavor at initial taste before it takes over. 8th - Toro: the most decadent fish of all. Slightly sweet, fatty, and instantly starts breaking down in your mouth, the flavor is closer to a fatty piece of beef than fish in all the right ways. 9th - Opal eye snapper with shiso leaf and spicy sour soybean paste: well balanced flavor with a brightness from the shiso leaf. 10th - Seared black cod with sweet soybean sauce: a sweet cut with a smoky flavor from the sear, a wonderfully composed flavor anyone can easily enjoy happily. 11th - Black snapper with truffle oil on top: the truffle was more restrained than I expected. The snapper was tasty, but was expecting a little more decadence from this piece that I didn't get. Not bad but slightly disappointing. 12th - Botan ebi: fresh shrimp from San Francisco, the final piece of the 12 piece omakase. Fresh, chewy, and slightly sweet. This sushi is meant to leave you with a satisfying last note. Conclusion An amazing dinner service with hawkeye attention to detail, from the sushi chefs to the servers. It was great to have a meal where it felt like we were taken care from start to finish. It was the closest I've gotten to eating as I did in Japan and I'm excited to return when the craving hits me once more.

The best omakase deal in Orange County. The affordable price doesn't mean lower quality. All the fish was fresh, the rice was prepared to perfection, and the flavors were great The sushi chef was mindful, educational, and skilled, too! The uni spaghetti was about too rich for me.

Amazingly accommodating staff! I was able to enjoy a worry-free dinner due to their expert knowledge of the menu and ingredients. The cuttlefish sashimi is beyond belief and you absolutely should try the green tea flan!

I’ve been coming to Ohshima for years, and even with the change in ownership, the quality has stayed impressively consistent. The jukusei sushi is really well done, the shari well-seasoned and balanced. Their yellowtail carpaccio is a standout, and the kizami wasabi adds a nice kick (it feels housemade) —definitely worth trying. Still one of the most reliable sushi spots in OC

Went to Ohshima with my family and had an amazing experience ordering omakase with a few self-selections too. The pricing is a bit high, but shows in the food's amazing quality. Service was great as well with customers pretty respectful of the quiet ambience. Bit of a hole-in-the-wall place with small seating, so large parties might not work well. Sake clams had a small kick of alcohol that took my family by surprise. Had Asian glow before the main course even arrived. The seared black cod and every cut of tuna were my favorites. I've gone back a few times with each time being just as nice as the last. Would definitely recommend this place for more special occasions.

Overall Experience: A cozy sushi spot with a calm ambiance, attentive service, and high-quality fish, offering a well-paced omakase experience at the bar, though first-time guests may benefit from clearer menu guidance. Location/Parking: Located in a strip mall with plenty of parking spots as nearby businesses are not that busy. Reservation: Easy to make a reservation via phone during their open hours. Ambiance: Restaurant isn't big, 13 bar seats and 7 tables that fit 2-4 people. Very calm instrumental music playing in the background. Guests varied from couples to families with kids. Service: If sitting at the bar, your main server is the sushi chef behind the bar. After sitting down, I was asked "Omakase okay?" by the chef but wasn't asked how many pieces(they have options of 10/12/13) or given any explanation on their offerings. It wasn't after scanning the QR and hearing the parties next to me(who sounded like they have been there before) ask for the 13 piece option that I realized there were options. This can be improved as not everyone is a returning customer and may like to know that they can choose. The other servers will help with drink orders and anything from the kitchen. The chef paced the experience well and adjusted to serving the Sweet Shrimp when the Shrimp Miso soup was brought out. He was attentive to refilling the ginger on my plate as I finished it. Servers were attentive to providing me with refills for my hot tea whenever it was empty. Food: Everyone, at least at the bar, seemed to have a "ceviche" for a starter on the house. However, the fish felt fully cooked compared to what is known for a ceviche in other cultures. 13 piece Omakase -Sea Bream -Bluefin Tuna -Scallop -Amberjack -Sea Bass -Cherry Salmon -Japanese Butterfish -Sweet Shrimp(option for the head to be cooked in miso soup or deep fried) -Toro -Big Yellowtail(winter only from Japan) -Black Cod -Striped Jack -Santa Barbara Uni My favorites were the Cherry Salmon, Toro, and Black Cod. The Black Cod is seared and had a great dual texture of crispy on the outside but so buttery on the inside. Value: As of February 2025, the 13 piece omakase with miso soup is $118. The hot tea was $3 and came with unlimited refills. Definitely worth it for the quality of the fish and the service overall provided by the staff. Extras: If sitting at the bar, there is a 10 piece minimum per person and the first 10 pieces will be omakase. If sitting at a table, the servers will give you a sheet menu that you can mark directly on for your order.

I've been coming here since a friend's suggestion last year and I am never disappointed in the slightest. Every piece of sushi I've had is so fresh and flavorful. They apparently get a lot of their fish straight from Japan. My favorite appetizers are the steamed abalone and monkfish liver. I would be happy only eating those, but you would be crazy to not get the omakase here. I got the garlic buttered clams on the house one time and it was also delicious. My very first visit had a long wait time outside but nowadays I just call in advance to reserve a seat. This is my first choice for sushi in Southern California.