Toro Nigiri. Yamayuki toro. 48 month barrel aged kombu. Sumidaya rice. An incredibly delicate and etheral (two) bite(s) of sushi. Incredibly soft and uniform with a light sweetness, salinity, and a hint of acidity. Wagyu Chalupa. A5 Kobe strip. Chipotle lime crema. Charred tomatillo. Lot...
Whatever the occasion, our ambiance, and setting at Colette will serve your needs. Whether you are on the go or want to bring your pets to relax and hang out with friends, our indoor seating area and the outdoor patio are designed to offer you a cozy and comfortable space for you to ...
really the best I’ve had outside of China. But it’s high end, and in Tustin, and very expensive. There is a certain contingent who likes their Chinese grungier and at a better QPR feeling this is “more authentic
The format is kinda interesting, but I don’t love the disposable plastic spoons and lousy napkins (splattered my shirt of course). Hard to eat a big soup with a tiny super-flimsy plastic regular soup spoon. And you have to clear your trays too. I go out because I’m lazy, I don...
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I dreamt of having my own restaurant since I began making sushi. But the type of restaurant I wanted to open has evolved since then. For my entire life, I have heard Japanese chefs talk of how good the cooking is in Japan, but how it would be impossible to garner support for truly ...
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