It's hard to believe Sushi Tanaka opened in Simi – it has zero 5-star hotels, and is the same place Joe Dirt (and your humble reviewer) calls home. For sure the Malibu crowd ignores this strip mall✌️
Maybe that makes Sushi Tanaka special: serving fish simply,...
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It's hard to believe Sushi Tanaka opened in Simi – it has zero 5-star hotels, and is the same place Joe Dirt (and your humble reviewer) calls home. For sure the Malibu crowd ignores this strip mall✌️
Maybe that makes Sushi Tanaka special: serving fish simply, presented with gossamer humility. Let me explain.
Take our 3rd/15 Omakase-style feature: Bluefin Toro, the tuna's belly, a fattier and rarer cut. Find it, and the chef may get fancy.
But not Chef Tanake. Some sea salt, pepper, and a smattering of soy sauce is all his Toro needs. He steps away from the dish almost knowing it's your first time, keeping it unadulterated.
Why belie the root taste and texture of the fish? Perhaps therein lies the genius. Instead of varying Japanese scallop, Sea bream, Splendid alfonsino, or any of the other 15 dishes with side shows, Chef Tanaka presents things as simply as possible.
For this, I give him five stars, and can't wait for my next excursion into the delicate and simple.