Sea Salt Japanese Eatery
Japanese Sea Scallop topped with Uni and Ikura
Every foodie has their favorite spot, and this one is mine. I LOVE LOVE LOVE it here. I visit Sea Salt Japanese Eatery a minimum of once a week, but usually twice a week. The value is unparalleled, and the food is amazing.
Give in to the gluttony
It's worth it. I've yet to get one dish that I didn't think was up to par; in fact, I'm drooling over most of the menu. Honestly? I've left a $200 Omakase and wished I had just come here! The sushi is much better quality, and it's a FRACTION of the price. I ate so much sushi one night that my stomach was almost in pain, and my bill was only $110 after tip. In retrospect, it was waaaaay too much for a person to eat, but we all have our moments of gluttony.
Order the Omakase
Pro tip: it’s not on the menu; order the Omakase. Jin, the chef, can tailor it to however many pieces you want to eat. He knows what’s up. I’ll try anything he recommends without question. I’ve eaten at Sea Salt Japanese Eatery close to 100 times now, and he has yet to disappoint me. Try to visit on a slow night if you want the best experience; this is when Jin has time to really go above and beyond.
The best of the best
Here are some of my favorite offerings:
Garlic Edamame: Standard for a sushi restaurant – this is one of the best I’ve ever had.
Tempura: Fried to PERFECTION. The vegetables are tender and the outside is crisp. They also find a way to prevent it from really holding the oil, which can be a problem for a lot of Japanese restaurants.
Santa Barbara Uni: Only available on sunny days. The uni is slightly briny (like an oyster), and incredibly creamy.
Toro: A MUST when I visit. It’s so tender and flavorful – it absolutely melts in your mouth. Pro tip: ask for one piece to be seared.
Hamachi: This isn’t usually a fish I order at sushi restaurant, but it is one of my favorites at Sea Salt. It’s also known as Amber Jack.
Ikura: Also known as Salmon Roe. I’m not a fan of this at most restaurants; I find it can taste fishy. Here, it’s incredibly fresh, so I love it. They are like little pops of salty flavor, not fishy at all.
Blue Crab Handroll: There is sooooooo much crab in this thing. And it’s incredible and creamy — a MUST for crab lovers.
Albacore Sashimi Chef Specialty: It’s albacore, ponzu, garlic, and chili – it was the first dish I ordered at the restaurant, and will forever hold a special place in my heart. It’s delish.
Off menu item: Japanese sea scallop topped with uni and ikura, sitting on a lemon slice: Jin will always make this for me; however, it’s not on the menu. It’s my favorite thing at the restaurant.
Not a sushi fan? No problem
The non-sushi items are fantastic, too. The vegetable udon is what dreams are made of, and it’s only $8 for a big bowl. The broth is made from just soy sauce and water. I know it sounds weird…how could that be so good? Well, the soy sauce is made in-house and is incredible. When made into a broth and combined with vegetables, it’s well-rounded and flavorful. It’s the ultimate comfort food, in my opinion.
Side note: the rolls are delicious, but I feel guilty eating a roll here. The fish quality is so good I don’t like to ruin it with sauces. If you do order a roll, I suggest the Pink Lady or the eel roll…but order whatever suits you, you really can’t go wrong with anything on the menu!
