“You know how sometimes you start eating in a new place, and you sit down and all of a sudden you’re just swept away by this premonition that you’re about to have a really, really great meal?
“And you keep eating, and it just seems to fly by, and at the end of it you’re in this happy haze that stays with you for hours.”
This, says Das Ubergeek, was a recent omakase meal at Maki-Zushi, which comprises 28 pieces of the catches of the day. This includes three kinds of toro (yep, three), octopus, shrimp, live sweet shrimp (go on, suck on the head), giant clam, egg, razor clam, ankimo, Spanish mackerel, ahi tuna, yellowtail, salmon, and quite a few unidentifieds.
The toro is meltingly good, the sweet shrimp delicious. The winner by far, though, is the scallop: “There were two pieces of this on an enormous scallop shell with sudachi citrus underneath and cucumber above. Un-bloody-believable. The very best scallop in the history of history.” Another plus: kinmedai, which Porthos identifies as golden eye snapper, or alfonsino. Deliciously fatty, tender, and a real treat, its presence is usually a sign of a legit sushi establishment.
The cuts of fish are so generous that Ubergeek, a pretty big dude, can barely fit some of them in his mouth. They drape ever so slightly over the rice, enough so you can see the texture. The rice itself is a good temperature, but it’s not the warm stuff à la Sasabune.
A large pile of grated fresh wasabi comes alongside, as well as two small dishes of pickles. Miso soup is standard. You can upgrade to get clams in your soup; they’re perfectly tender, if not very flavorful.
The place is nicely decorated, but it’s no “hallowed hall of sushi,” and the staff are friendly.
The 28-piece sushi platter costs $70, or you can get 35 pieces for $90. Clam soup is $3.
Maki-Zushi [Orange County]
1641 Edinger Avenue, Tustin
Board Link: REVIEW: Maki-Zushi, Tustin