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“Best omakase/sushi you ever had”

Ohshima Japanese cuisine
Ranked #68 of 479 Restaurants in Orange
Cuisines: Sushi, Japanese
Dining options: Reservations
Restaurant details
Dining options: Reservations
Reviewed 27 June 2016

This is the place to be if you want fresh fish. Every piece of fish melts in your mouth. No soy sauce necessary. Also, ask for the special wasabi. Order Omakase which is chef's choice for about $39 - eight pieces of mouth-watering fish...including cherry salmon, amber jack, toro,, uni...I can go on and on. Definitely try calling for reservations between the hours of 5-5:30pm. If not, be at the restaurant by 5:15pm to get in line. Closed Sundays. Recommend sushi bar for the best experience.

    • Value
    • Service
    • Food
Thank spide96322
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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6 - 10 of 26 reviews

Reviewed 30 May 2016

Ohshima sits in a unassuming strip mall in the city of Orange. There is no big fancy sign with a big marquee but it does just simply say “Ohshima”.

Reservations are almost a must unless you are willing to wait for a couple hours on the weekends.

The restaurant is very small, and sits about 12 people at the sushi bar and has about 8 tables.

The reservation system is quite strict, as you can only call between 5:00 – 5:30 PM to make reservations. They will only hold your table for 10 minutes. Most importantly, they do not do “American style rolls” which is a big plus in my book. You will not see any mayo drizzles, cream cheese everywhere or exotic sounding rolls.

If you do sit at the sushi bar, the first 8 pieces will be omakase. The chef will ask you if have any likes or dislikes, but we were game for anything.

We were given a starter of seaweed salad. It was a little heavy and briny. Not my favorite but an okay dish.

First up was Sea Bream, which was firm with a very mild flavor. There was a zing of yuzu and a small punch of wasabi to tie everything together.

Next was Blue Fin Tuna which was silky and unctuous. The fish was topped with a soy glaze and a hidden gem of wasabi underneath.

Scallop was soft and pliable, with a slightly sweet finish. It was finished with a hint of citrus and perhaps sea salt.

Amber Jack was firm with a delicate finish. Once again finished with a soy glaze, a nice bite of fish.

The Sea Bass was firm and snappy. It had a lot of flavor components being topped with yuzu and extremely hot Japanese chili that certainly wakes up your taste buds.

Cherry Salmon is what Ohshima is known for. It has a slightly deeper flavor than regular salmon and a slightly firmer texture, which is always a good thing in my book. I’m not a fan of regular salmon or smoked salmon due to the very soft texture.

Gold Stripe is firm with a slightly “fishy” finish. The soy couldn’t overcome the “briny” finish of the fish however.

Black Cod has a mild flavor with a slightly chewy texture. The char from the blowtorch cut down on the fat content, and added a hint of bitterness.

Idiot Fish was slightly chewy with a mild “fishy” taste.

Japanese Butter Fish was firm, yet delicate at the same time. The knife cuts helped to make the fish more tender, and again topped with a wonderful soy glaze.

The Scottish Salmon was firm, and had a mild salmon taste compared to the Cherry Salmon. The stripes of fat seen running through the fish says it all.

Opal Eye was firm and was another piece with “fishy” notes. The soy glaze and chili quickly counteracted that however.

Pen Shell Clam was very firm, but had a neutral flavor. The punch from the chili woke up the dish.

The Uni was what you would expect, creamy and slightly briny. It literally melts in your mouth.

Short Rib with Fresh Wasabi ($10) was a big hit and the only thing ordered off the menu. The beef was so tender and flavorful, but the amount of fresh wasabi would certainly clear your sinuses. I found the best way to counteract that was to fold the beef in half thereby exposing oneself to less of a sinus explosion. At this price, I would order it all day long.

The Cold Eggplant was on the Specials board, so I thought I would give it a try. Topped with bonito flakes, this dish just didn’t do it for me. I’m not sure if the eggplant being cold tempered the already mild flavor.

The Lobster Hand Roll came with large chunks of lobster, but was mixed with too much mayo for my liking.

We finished the meal with Otoro which was rich and fatty, but also slightly sinewy which was the only disappointment of the meal.

Dessert consisted of Chestnut Crepes which were awesome. The slightly creamy and nuttiness of the chestnuts rolled into thin pancakes and finished with a crème anglaise. What more could you ask for?

The other dessert was a green tea “flan” topped with an azuki bean “caramel”. A Japanese twist on the dessert with Roman (yes) origins.

This was a great meal and one of the better sushi places in Orange County. For the quality and amount I thought the price was actually very reasonable. Order this same meal in Los Angeles and you would likely pay at least twice as much.

Thank TheMysteryTraveler
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 23 April 2016 via mobile

This was my fourth visit a in 3 moths period. The restaurant can sit probably 40 people and owner lady personal controls traffic in and out of the restaurant. We ate about 10 different pieces including tuna, salmon,cherry salmon and several other imported variety of fish from Japan.
It was very addictive and the seasoning on each was so perfect that you did not need any soya or radish to augment you taste.
Some special varieties were quite pricy but worth it. All of them melted in your mouth.
Loved it. Go early on time. It get filled soon for dinner.
Kris k

1  Thank Kris K
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 15 August 2015

We have been to Ohshima now repeatedly, because with the proliferation of sushi restaurants it has stood out as different from all the others - in a very good, authentic way.

You get an immediate flavor of the type of establishment Ohshima at the front counter. "We do not serve American style rolls here." These folks are proud of what they do, and that is serving authentic Edomae Zushi. I even got a feeling I had just sat down in famed Jiro Ono's Sukibayashi restaurant because all the sushi chefs had this severe, stern look to them. But it was clear they took pride in their handiwork. A note: don't expect soy sauce; each piece of nigiri is hand-seasoned by the sushi chef. The yuzu sauce, with a sweet citrus tang, is a good counterpoint to the ocean flavors of the fish.

I recommend sitting at the sushi bar and getting the omakase, chef's choice is what makes the trip so worth it! A sample omakase from a visit:

Sea bream
Scallop
Bluefin tuna
Salmon belly
Spanish mackerel
Amber jack
Sea bass
Black cod

We wrapped up with a red bean flan. It took them a while to bring it out but then we realized why - the dessert was hand crafted with cream, frozen berries, mint leaves, and sprinkled with green tea powder.

    • Value
    • Service
    • Food
Thank fraychel
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 16 June 2015

Been here twice, once good, once really not so good.. when they get good fresh ingredients it's really good food. when they don't, it's foodcourt grade sushi. It's expensive and the location is very small with very slow turnaround. so be prepared to wait if you really need to try this place.

Thank Don G
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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