sushi lunch for kids

providing healthy food to our kids is adult’s responsibity Yama sushi on the lake provide bento box to charter elementary school in Aliso Viejo total 72 bento boxes with healthy sushi and grilled chicken and edamame steamed potsticker and rice

Yama Sushi Offering Limited Ammounts of Bluefin Tuna!

 

Yama Sushi is very proud to announce that it will be offering a limited amount of Bluefin Tuna to our customers! Bluefin tuna popular all across the world as one of the most preferred types of tuna. Due to its scarcity and distinct taste, Bluefin is more desirable than other types of tuna. Bluefin Tuna has the darkest and fattiest flesh of all tuna. It has a distinctive medium-full flavor and firm, “meaty” texture with large flakes. In Japan, they call it the “King of Sushi” and most of the world’s Bluefin supply is consumed in Japan.

Bluefin Tuna has the darkest and fattiest flesh of all tuna. It has a distinctive medium-full flavor and firm, "meaty" texture with large flakes. In Japan, they call it the "King of Sushi”

Due to its flavor and scarcity, it is an exclusive luxury brand that offers unparalleled gastromic pleasure and status. Yama Sushi is offering Atlantic Blue Fin Tuna from the coastal waters of Greece, a common migration point for this species of Tuna. Did you know the work “Tuna” originated in ancient Greece? In Greek, tuna literally means “To Rush”, as tuna can break 20 knots for short periods. Bluefin tuna was actually a status symbol for the society elites of ancient Greece. Today you too can eat like a Greek God and be the envy of your friends. BlueFin Tuna is one type of food that you have to try at least once in your life!

bikini sashimi

yama sushi on the lake has new creation

New Menu Item – “Sushi Treasures”

Sushi Treasures is a new dish brought to you by the very talented sushi chefs at Yama Sushi. This dish is composed of five hand crafted selections of sushi with an individualized toping and sauce to enhance the natural flavors of the fish.  All sauces are made from scratch and designed to perfectly match each of this Sushi Treasures

• Ahi Tuna with Tobica and Wasabi Dressing – Thick Sliced Ahi Tuna Sushi which is topped with tobica (green flying fish egg) and a wasabi mayo dressing drizzled over the sushi. The flavor is very smooth with just a slight hint of creaminess and sting from the wasabi dressing and slight salty from the egg. The texture melts in your mouth with a little bit of texture provided by the tobica.

• Albacore with Jalapeno Sauce- This dish is a thick cut of albacore and topped with a mellow Jalapeno sauce and garnished with a seeded jalapeno slice. The sauce is a combination of jalapeno, cilantro and onion and had a very mild spice and has a more savory feel that you might experience in an Argentine dish.  The flavor or the firm Albacore meat blends well with the mellow Jalapeno sauce and extremely pleasurable to eat.

• Salmon with Sesame Sauce – Salmon Sushi that is lightly covered in a sweet sesame sauce and dusted with a crushed sesame seeds. Since Salmon is an oily fish with savory flavors, the natural oils and sweet flavors of the sesame complement each other’s favor beautifully giving a sweet and savory experience to the taste buds.

• Ono Sushi with Ponzu and Sirachi –“Ono” means good or delicious in Hawaiian is a slightly firm white fish with mild flavors. It is topped with  ponzu sauce and a drop of Sirachi sauce. Ponzu is made with mirin, rice vinegar, bonito flakes and seaweed and citrus fruit, giving it a sweet, savory and tangy flavor. Sirachi is a moderately vinegar based hot sauce and combines well with the flavors of the ponzu. Together these sauces awaken the natural flavors and oils of this fish.

• Halibut with Daikon and Ponzu -  Halibut is a softer and mellow white fish so it needs richer flavors with a little kick. The topping of daikon radish with dried green onion adds a little savory flavor with a reddish kick to the nose. The citrus from the ponzu sauce helps bring forward the flavors of the creamy halibut and mellows about the radish, tying it together in your palate.

Suggested Sake and Wine Pairing: I recommend a sake called “Yuki No Bosha”, meaning “Cabin in the Snow” and is a  Daiginjo sake. This sake comes from Akita located in north-west of Tokyo and the region is famous for their sake. Although this sake is expensive it is worth it for a special occasion. This sake is mellow on first impact with a nutty nose flavor and aroma. It is a well-balanced sake with a long-lasting finish that will compliment any of the Sushi Treasures.  

New Menu Item – Crab Cake with Sweet Kabocha Sauce (Japanese Pumpkin)

The crab cake dish comes with three crab cakes made from scratch and served over a Kabocha Sauce. The Crab Cakes are made from crab, panko, seasonings and egg, then convection oven baked to a golden brown crisp on the exterior. No deep-frying involved in this crab cake to ensure the dish is light in flavor and calories.  Kabocha Sauce is sweet and made from Japanese Pumpkin, which is steamed, puréed  and accented with a secret blend of sweet and light seasonings. Surrounding the crab cakes and Kabocha is a thin layer of sweet Miso Yaki Sauce.

The best way to eat this crab cake is to first flip the crab cake over onto the Kabocha sauce and then add extra sauce on top, ensuring both sides are covered in the sweet Japanese pumpkin sauce.  When you place the crab cake in your mouth, the first thing you taste is the sweetness from the pumpkin, followed by the crispiness of the crab cake on your tongue. When you bite down further, the sweet and savory flavors of the crab rush the palate and are complimented by the sweet and creamy flavors of the pumpkin sauce.  The aftertaste is pleasant with hints of pumpkin and crab.

Sake and Wine Pairing Recommendations: This dish is complimented by Kikusui Junmai from Nigata, which is located 200 miles North West of Tokyo. This Sake is a little dry, but it is a good compliment to the sweet flavor of the pumpkin and teriyaki sauce.

New Menu Item – “Hiyashi Tataki” a Complex Roll with Serious Flavors

This roll adds the unique flavors of Hiyashi (marinated Japanese Seaweed)  to the familiar flavors of spicy tuna and Tataki. This dish is a spicy tuna roll on the inside and topped with layers of Tuna Tataki (Seared Pepper Crusted Tuna), crispy onions and cilantro. The dish then is topped with a balanced portion of authentic Japanese seaweed which is marinated in a Japanese vinegar base and sesame seeds, giving it a sweet, tangy flavor. For newcomers to sushi this may sound quite exotic, but this dish actually is very approachable in terms of flavors and texture.

The dish has flavor elements of savory, sweet,  and tangy, giving it a very complex  but balanced flavor. The marinade from the seaweed is subtle but vinegary enough to help open the tastebuds and helps tie the sweet, spicy and savory flavors tie together. Seaweed is also an extremely healthy ingredient and is fed to new mothers in Japan due to its high content of beneficial vitamins and minerals.  This is a special dish that you should try at least once.

Sake and Wine Pairing Recommendations:  Since this dish is full of flavors and has lots of very different ingredients, I recommend a wine with a light base, specially a Pinot Noir. This wine will help enhance the natural flavor present in the Sushi while providing some structure to the palate between bites.

New Menu Item – “Hokaido Hokado” Delicate Japanese Scallops on Top Spicy Tuna Roll

Hokaido Hokado - Scallops imported from the Hokaido region of Japan on top of spicy tuna roll.

The translation for this dish is “Scallop from the Hokaido Region”. Simply, this cut roll is spicy tuna at the center and topped with slices of scallops (Hokado), from the Hokaido region of Japan. The counterbalance of the wild flavors of spicy tuna on the taste bud with the very delicate sensibilities of a delicate scallop create an irresistable balance of flavors.  If you like opposing flavors of sweet and spicy, then this dish is for you. When you eat a piece, the scallop melts in your mouth and then blends with the spicy tuna, the results are magical.

Suggested Sake Pairing: Since this dish has some spice and delicate flavors, I suggest a fruity sake like Daiginjo. The fruitiness and fragrances will complement the delicate scallops and provide balance to the spicy tuna.