There are two sides to the sushi and sashimi experience at Mizumi: one familiar and and one more adventurous. On the menu are perennial favorites like spicy tuna, California roll, and yellowtail. The fish is pristine, flown in fresh from around the globe. Snapper comes from Japan, and spot prawns from Santa Barbara are kept live in a tank in the kitchen. The oh toro tuna from Spain—raised on sustainable farms—is becoming a signature for its marbled texture and bacon-like quality. Off the menu is the opportunity to discover something new. The omakase sashimi platter puts your dinner in the hands of the chef, who will choose based on the availability of special ingredients, whether it’s Japanese snapper presented Ikizukuri style, maintaining the natural shape of the fins, or prawns served two ways: raw tails and deep-fried heads. Typical pickled ginger may be supplanted with a delicate yamamomo mountain peach marinated in sweet sake. “Each time you dine we may have different products on hand,” explains Master Sushi Chef Kitt Xaiyasiha. If you wish to choose, he recommends asking your server about daily specials. “We almost have a secret menu—live octopus legs or jellyfish, something exotic you might be looking to enjoy.”
from top: An ultra-fresh sashimi platter at Mizumi; Master Sushi Chef Kitt Xaiyasiha.