OCFoodDiva on Trip Advisor
7 years ago
07/25/2014, 09:20 AM
Dami Sushi & Izakaya now open in Buena Park, CA
Dami has fresh oysters on the half shell. You can pick from Eastern and Pacific oysters. The Pacific oysters are meaty and velvety. The mignonette sauce works the best with these oysters by balancing out the briny flavor and bringing out the natural sweetness of the oyster. During happy hour, you can't beat the price! Thumbs up, way up!
Chirashi is assorted chef's choice fish over rice. If you love bowls of rice with meat on top, chirashi is the ultimate bowl. Main staple fish served on top are maguro (tuna) and sake (salmon). Other fish that might be included are tai (red snapper), saba (mackerel), ika (squid), tako (octopus), tamago (egg), and kamoboko (decorative fish cake). Dami's version is beautifully presented with a good mix of seafood. The wasabi is artfully piped. There is a Korean twist to this traditional dish by adding pickled garlic. It is really good with the raw fish. In between the layer of raw fish and sushi rice is furikake (rice seasoning with dried seaweed, sesame seeds, salt, and sometimes dried egg.) The only thing I didn't care for was the stick of surimi. I would replace it with a few slices of kamaboko or just leave it out completely. Thumbs up, way up!
Hāto (chicken heart) Yakitori is beautifully cleaned chicken hearts, cut in half, basted with tare (sauce made from mirin, sake, shoyu, and sugar, similar to teriyaki sauce), and grilled over Binchōtan charcoal. You can tell that the heart was fresh and cleaned very well. It doesn't have the mineral taste that normal poultry organs have. It almost tastes like beef. The heart texture is tender and pairs well with the tare. Thumbs up, way up!
Sunagimo (chicken gizzard) Yakitori is beautifully cleaned gizzard, cut into medallions, lightly salted, grilled over Binchōtan charcoal, and spicy green sauce is artfully dotted onto the meat. The charcoal imparts a nice smoky flavor to the gizzard which gives it a more robust meaty flavor. You can still tell it's a gizzard from the slightly crunchy texture of the meat. Thumbs up, way up!
Quail Egg Yakitori is perfectly hard boiled quail eggs that are skewered. I love the lightly charred outside. The yolk is rich and creamy. Thumbs up, way up!
Torikawa (chicken skin) Yakitori is skewered, lightly salted, and dotted with spicy green chile pepper sauce. This is like Japanese chicken chicharrón with just enough spicy heat to complement the fatty flavor of the chicken skins. I wanted to order more! Thumbs up, way up!