It was a Friday night after a long work week, when the hand model and I decided to be tourists in our own town. We hopped the Balboa Island ferry – by foot not car – to Newport Beach Peninsula. (If you've never done this before, I highly recommend it. It's fun, liberating, and if no one else is on it but you, you can run circles around the whole thing and possibly catch a ride for free.)
Steppin' off at the fun zone, we walked past the locals bars that we were to return to later on that night, like Class of 47 and Balboa Saloon. After much anticipation, we finally arrived at San Shi Go (that's 3-4-5 in Japanese). I'd heard so many great things about this sushi spot, so it only made sense that upon entering, it felt like we just joined a big house party.
We sat down at the sushi bar and were greeted by the happiest goofball sushi chef I've met, Take. He was posing for my camera throwin' thumbs up signs and lookin' like a ninja with his knife. He gave us some recommendations, and even a complimentary piece of my favorite raw fish.
- sweet 'n sour with chunky garlic crunch, Albacore Tataki Special with Fried Onion and Garlic Chips $15
- warm 'n flakey with small fish scales and sweet eel sauce, Anago Sea Eel Sushi $6 2-piece
- one of the largest seaweed salads i've had, great mix of leafy greens, thick refreshing cucumber slices, a little overdressed, Seaweed Salad $8
- our cut had some chewy ridges, Salmon Sushi $5 2-piece
- a thing of buttery beauty, Toro Fatty Tuna Sushi $M.P.
- on fire, fish is cut thinner than usual, crispy rice has warm soft center, Spicy Tuna on Crispy Rice $12
Unfortunately due to our late arrival that night, San Shi Go's highly celebrated Monkfish Liver dish was sold out.
But the quality of the fish and lively atmosphere made up for it. I do have to admit, some dishes were pricier than expected. That's 'cuz I'm spoiled by 930 Sushi's happy hour.
205 Main St., Newport Beach, CA 92661. 949-673-3724.