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The sushi experience was just that, an incredible experience.
Sam honored my dining companion and me by being our personal sushi
chef for the evening. We began with one of his specials – the
Del Mar roll. An exquisite combination of spicy tuna, spicy eel
tail, and salmon topped with scallops and shaved Bonita, it was
delectable.
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We watched as Sam took a large chef’s knife
to a cucumber and turned it into in a spiral which would later
become the outer casing of our next treat, the Paradise roll.
Yellowtail tuna, salmon, eel tail, carrot, crabmeat, encased
in soy paper, then completed with the cucumber. Everything
tasted crisp and fresh.
“The most important thing is that the fish
is fresh,” says Sam. “No matter how good of a sushi
chef you are, the sushi won’t taste good unless everything
is fresh.”
About 90 percent of the fish Sam uses comes from
Japan. Everyday an employee picks up the fish at the docks
in Los Angeles from a special broker. The fish is more expensive,
but Sam wants quality first.
He gets scallops from the north of Japan, tuna from the deep,
cold waters off Asia. He says, “I use no local fish.”About
90 percent of the fish Sam uses comes from Japan.
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Everyday an employee picks up the fish at the docks
in Los Angeles from a special broker. The fish is more expensive,
but Sam wants quality first. He gets scallops from the north of
Japan, tuna from the deep, cold waters off Asia. He says, “I
use no local fish.”
This quality is reflected in the price, certainly in
the special rolls. And you will taste it. The value is definitely
found in the fresh, superior fare.
The JF special, named after Sam’s daughter, Jennifer, is the
next delightful roll we are presented. It is a combination of asparagus
tempura, shrimp tempura, salmon and avocado, topped with baked scallops
in a sweet sesame sauce. Words can hardly describe the rich, full
flavors.
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One of the simplest pieces we had was a spicy,
lobster hand roll. I would recommend this to anyone who likes
a bit of zest to wake up their taste buds.
This eating extravaganza continued for about two hours, and
just when we thought it was over, Sam completed the meal with
a kind of dessert sushi he calls the Volcano. If you are a
fan of the sitcom, “Friends,” and its character
named Janice, then, “Oh My God!” I’m not going
to describe it further; you’ll have to order this for
yourself. I didn’t see it one the menu, so you will have
to ask for it.
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Although Sam has been a practiced sushi chef in the US
for only ten years, he comes from a family of such chefs. His parents
owned a sushi restaurant in Taiwan. “I saw it everyday; I learned
by watching.” Sam came to States in 1972 and settled in the
San Diego area. He worked as a cook at various kitchens, including
the Lawrence Welk Resort and the Lakeside Country Club. He opened
his first Japanese Café six years ago.
He now owns three, located in Del Mar, Oceanside and Vista. The
latter has only been open two months, but the place is packed. The
three sushi chefs had not taken a break all night. Perhaps Sam’s
reputation for fine sushi precedes him.
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Hours: Monday – Thursday 11:30 am – 9 pm; Friday - Sunday
11:30 am – 10 p.m.
Payment accepted: Credit cards, cash.
Pricing: High-end sushi goes up to $12.95 for special rolls; Traditional
Japanese entrees average $12 – 15.00.
Other: Very courteous staff. Very clean environment.
35 Main Street
Vista Village Center
Vista CA
760-758-8899
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