This is the second installment in a series about great, seafood restaurants. Part one featured an exceptional meal I had at OmG (Omakase by Gino), a sushi restaurant in Santa Ana, California. This post will cover several additional restaurants, all located in Southern California.
Coni'Seafood
Coni'Seafood
I'll start with Coni'Seafood, a Los Angeles legend that began in the backyard of Vicente Cossio's Inglewood home. Cossio is originally from Nayarit, an oceanside state in Mexico, known for fresh seafood. Cossio brought the distinct flavors of Nayarit cuisine to Inglewood, serving fresh ceviches and grilled fish to locals. In so doing, he launched a Los Angeles-wide love for Nayarit cuisine.
Michelada (Beer, Lime Juice, Tomato Juice, Spices and a Tajin Rim)
Among those who are fans of Coni'Seafood, is the late, Los Angeles, food critic, Jonathan Gold, who was a regular. The restaurant is also recognized by the Michelin guide, where it is described as a "local treasure."
Tostaditos
All of the food at Coni'Seafood is delicious, like these marlin pâté tostaditos. The citrusy ceviche and the smokey marlin, balance one another beautifully.
In addition to a generous slather of smoked marlin pâté, the dish incorporates a shrimp and octopus ceviche, which is spooned on top of the tiny, crunchy tostaditos. Shrimp, whole fish and other items at Coni'Seafood are imported from Nayarit, as well as the neighboring state of Sinaloa.
Pescado Zarandeado
The star of the show at Coni'Seafood, is most definitely the pescado zarandeado, or grilled snook, a saltwater fish that is popular in Nayarit. At Coni'Seafood, the salted snook is split open, butterfly-style, and then expertly grilled in a special basket, over hot coals. Accompanying the fish is a bowl of caramelized onions and fresh, warm tortillas. The flavors of this dish transport you to Mexico, where you can visualize yourself at a beachside barbecue. I completely understand why Jonathan Gold was a regular at Coni'Seafood. If I lived closer, I would be as well.
O Fine Japanese Dining
O Fine Japanese Dining
From Mexico, we travel to Japan, for the next seafood restaurant. O Fine Japanese Dining, or simply "O," (which the restaurant says represents the words omakase and ocean) was birthed in Laguna Beach, 15 years ago. Due to its popularity, it has since added another location in Irvine's Quail Hill neighborhood.
O imports their fish from the famous, Tsukiji fish market in central Tokyo. The market is one of the largest in all of Japan. There is an outer market, with some 400 stalls, and an inner market (about 10 minutes away), where if you win a lottery for a spot on the observation deck, you will get a chance to see the famous, morning tuna auctions.
The quality of the fish at O is equal to the imaginative garnishes. I highly recommend the “O Signature Sashimi Sampler." With this option, you are treated to the chef's choice of six, fusion, sashimi creations.
The chef selected the dishes in the video above for me, each of which was fresh, delicious, and creative:
Yellowtail sashimi with jalapeño and ponzu sauce.
Salmon sashimi with garlic ponzu, mustard dressing, chili pepper, and seaweed.
Seared snapper with chili, garlic, and ponzu sauce.
Scallop with peach, plum sauce, and yuzu kosho.
Seared bluefin tuna with crispy onion, sesame, and ponzu sauce.
Fresh halibut, with truffle oil, truffle paste, and a touch of sea salt and lemon juice.
Isaki, Yukimasu and Black Cod
In addition to their regular menu, O provides a list highlighting the freshest fish selections of the day. Some of the items are on their regular menu, but others are selected and flown in from Japan because they are in season. From this list, I selected two types of fish that were not usually available, as well as the seared, black cod on the regular menu, because the sushi master assured me it was amazing.
He was correct. The black cod melted in my mouth, as did the other fish I had chosen, both of which I was not familiar with. From left to right, I enjoyed the isaki with pickled wasabi, the yukimasu and the seared, black cod.
I learned that isaki, also called chicken grunt, is a fish that starts appearing in the Tsukiji Tokyo fish market in early Spring. O does not purchase it until June however, because that is when it reaches its full, flavor potential, which I found to be delicate and sweet. Yukimasu, also referred to as snow trout, is a freshwater fish. I found it very tender, with subtle and clean flavors.
Chef's Choice 12-Piece Sushi
One thing I appreciate about O is the variety of price points available. For example, I found the six-piece, signature sashimi sampler, very reasonably priced at $27; whereas if you are feeling splurgy, you can order the custom omakase for $350 per person.
Another option is to visit for lunch, which I went back and did. For $26, the chef puts together a 12-piece sushi sampler that is only available from 11:30 to 2:30.
In addition to the nigiri, the lunch sampler comes with a salad and bowl of miso soup.
In terms of fish, the sampler always includes one piece of bluefin tuna, yellowtail, snapper, salmon, sea bass, shrimp, eel, and octopus. The chef hand selects the other four pieces of nigiri. You also get your choice of a four piece California or spicy tuna roll. Not only is this a great deal, but like all the fish at O, it was delicious.
Water Grill
The third seafood restaurant I am reviewing is Water Grill. Water Grill's original location opened in downtown Los Angeles in 1989. The restaurant specializes in premium seafood, offering diners the first catch of the season, in an upscale dining room. Due to its popularity, it has added Southern California locations in Los Angeles, Santa Monica, and Costa Mesa. In addition, they have also opened Water Grills in Nevada, Colorado and Washington.
Fresh-Baked Sourdough Rolls
I know this is a seafood review, but one of my favorite items at Water Grill has always been the freshly baked, slightly tangy, warm and steaming, sourdough rolls served with soft, salted butter. These rolls are a problem. I have actually had to ask a server to remove them from the table, lest I eat too many, and nothing else at the restaurant.
East and West Coast Oyster Sampler
The Water Grill is known for their oyster selection and quality. Clockwise from the top, we enjoyed 2 of each of the following: Olde Salt from Chincoteague, Virginia; Stingray from Wen Neck, Virginia; Riptide from Westport, Maine; Kumamotu from Humbolt Bay, California; Fanny Bay from Vancouver Island, British Columbia and Blue Pool from Hood Canal, Washington.
Whole Fish Pink Bream Ceviche
This ceviche presentation is just lovely, and tasty as well. The pink bream is from New Zealand and is prepared with citrus juice, high-quality olive oil, chilis and microgreens. Note that this item is not on the menu, so be sure to ask for it specifically when you visit.
Wild Alaskan Black Cod
The black cod, also known as sablefish, was moist, tender and delicious.
Soba Noodles
The fish was served with soba noodles in a spiced broth and topped with green onions and chilis. If you are a fan of black cod, I highly recommend this dish, and if not, you might change your mind after you try it.
El Pescador
The final restaurant in this post is El Pescador, which opened in La Jolla in 1974. El Pescador is both a café and a full-service, fish market with fresh fish options galore.
Catch of the Day Sandwich
The fresh, sushi-grade fish arrives daily after being caught by local fisherman. There are so many options for enjoying it: grilled, poke style, in a burrito, sashimi style and more. At the suggestion of the fishmonger, I opted for the sandwich featuring the catch of the day, which he said was his favorite item on the menu.
The grilled fish came on a freshly baked, sourdough roll, with lettuce, tomato and onion. Since El Pescador is located in the heart of La Jolla (a seaside community on the north coast of San Diego) there is no dearth of gorgeous coastline nearby. I suggest ordering your food to go, and posting up at the beach, for a little El Pescador picnic.
That is all I have for this second installment of "Searching for Seafood." I hope you try some of these restaurants, or feel inspired to find your own great, local, seafood spots. Happy fishing!
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