Ankimo / Monkfish Liver: Last but certainly not least, the so-called "foie gras of the sea." The liver was actually quite lovely, with a very delicate, mild flavor tinged with an ocean-y goodness that I really appreciated.Tai / Red Snapper: Japanese snapper was dabbed with yuzu, giving the fish a wonderful tanginess that linked up nicely with the ponzu.Kuromaguro / Blue Fin Tuna: Bluefin was very nice, with a silky, immensely satisfying consistency and prototypical tuna flavor.Aoyagi / Orange Clam: Clam was just like it should be-firm, yet pliant, with a marked salinity that was like tasting the ocean.Amaebi / Sweet Shrimp: Live shrimp were dispatched right before us, their still-squirming, disembodied heads placed vertically on the plate-talk about fresh! The shrimp was probably my favorite item here, showing off a faultless, supple yet snappy texture that I loved, along with a delicate, lightly briny flavor that didn't require any further saucing.Aji / Spanish Mackerel: Aji's one of my favorites when it comes to sushi, and this version didn't disappoint, with its pure mackerel flavor perfectly set off by the tangy ponzu.Split amongst three people, our sashimi platter comprised the following, served with a ponzu dipping sauce: Ken-san's a longtime veteran of Ango-Tei, having been there pretty much since the place opened. Here, we see our itamae, Ken Nakamura, plating our sashimi course. Speaking of the biru, we started with a threesome: Suntory The Premium Malt's, Yebisu Premium, and Koshihikari Echigo. To drink, a respectable selection of beers and sakes is available. Or better yet, do as we did and go omakase, a very reasonable proposition here at less than $50 per person. Nana San's menu features all your Japanese favorites, but I recommend that you focus your attention on the daily specials. The space is certainly small, with but a smattering of seats along the walls and a dozen or so spots at the sushi bar. Nana San's interior has been spruced up a bit from its old Yuki Sushi days, striking me as surprisingly chic with its wide swaths of honey-toned wood. The restaurant is located in a strip mall directly across from the Corona Del Mar Freeway (State Route 73), hence the same Nana San, which translates to "seven-three."
Fans of Ango Tei were devastated, but hope reappeared in August 2009, when Goro-san and wife Judy debuted Nana San in the old Yuki Sushi spot in Newport. Goro-san continued his step-father's legacy, but would wind up selling the place in December 2007. Angotei's owner and itamae, Ango-san, cultivated a passionate following throughout the years, but eventually handed over control of the restaurant to his step-son, Goro Sakurai. sushi spot is probably Ango Tei in Costa Mesa, which opened way back in 1982 (making it as old as I am!). When you talk about sushi in Orange County, names such as Sushi Wasabi, Ohshima, Ikko, Murasaki, Shibucho, and perhaps even Makizushi in Irvine inevitably pop up. 3601 Jamboree Rd, Newport Beach, CA 92660
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