Rebel Omakase
The newest high end omakase bar in Orange County is making waves in Laguna Beach and turning tradition on its head. Head chef and owner Jordan Nakasone showcases his masterful skills at his intimate omakase only sushi bar.
Egg custard topped with tiger prawn and Toscano cheese
Review
Rebel Omakase is the newest high end sushi restaurant to make its debut in Orange County. As it’s name suggests, Rebel Omakase seeks to serve the best multi-dish sushi course that matches the refined quality of traditional style omakase, using only fresh fish imported from Japan, yet rebelling from tradition by creatively playing with preparation and ingredients. Located in Laguna Beach, this 10 seat sushi bar has no menu, and only offers its best premium omakase experience for $200 / person.
Overall, Rebel Omakase satisfies the sushi purists with high quality ingredients and refined flavor profiles. It is clear that they are still exploring their roots in their creative choices, and I am excited to see the experience develop as the seasons change. I would recommend Rebel Omakase for those looking for a premium omakase experience comparable to Omakase by Gino and Sushi ii in Orange County.
I had the lovely experience of dining at Rebel Omakase this holiday season, and enjoyed a 19-course meal. The first dish is a two fish sashimi served along side a decorative dry ice mist to set the atmosphere. Individual pieces are served throughout the meal, each with its own distinctive topping. It is fun watching the attention to detail given to each piece by the chef, as each cut of fish is meticulously scored, trimmed, and shaped.
Light seafood soup with steamed seafood
Their take on a soup dish was a light seafood soup including steamed sea bass, scallops, clams, and tofu. Underneath the broth was light soba noodle to complement the salty broth.
Tempura and crab sampler
One creative dish was a four piece tempura and crab sampler. Designed to resemble the beach, this dish features a tempura fish, and vegetable, along with a (surprisingly) edible mini crab, and snow crab. Don’t mistake this little crab as decoration along with the sea shells, it is actually edible, and quite delicious. It is crispy in texture, but has a sweet oily tastiness similar to tempura fried sweet shrimp.
Egg custard topped with tiger prawn and Toscano cheese
Perhaps the “featured” dish of the night is an egg custard topped with tiger prawn and Toscano cheese. The egg custard is a warm medium texture egg custard with a neutral flavor. However, what really gives this item a special flavor is the cheese that is freshly grated on top. There is a reason you often see egg and cheese together. Think egg omelettes, scrambles, and more. These flavors sang together, and really came together to create a unique and individualized egg custard unlike other sushi restaurants. What was special about this dish is the use of tiger prawn, forgoing a traditional Japanese fish and inserting an ingredient unique to the chefs heritage and food culture. Plus, it also makes for a striking spectacle on top of the egg custard.
Strawberry sorbet
As a palate cleanser, I was served a strawberry sorbet. Perhaps the biggest worry was the mild heart attack I had thinking that the meal was over. However, this wasn’t the case. The dish that followed, a toro hand roll, was perhaps my favorite bite of the night. This hand roll combines both negitoro, which is the soft scrapings of the tuna near the bone, with a whole slice of fatty toro. This is the first time I have seen such a unique combination of sliced fish, and that with a softer texture similar to spicy tuna or snow crab. On top of that, there is the fearlessness to put the “premium” toro in a hand roll. However, the results speak for itself, producing a rich hand roll packed with flavor, that continues to be delicate enough to be nibbled on bite by bite, while delivering pristine toro flavor top to bottom.
Akami tuna with 24k gold flakes
Following this is a showcase of some tuna pieces, including a chutoro that is satisfyingly clean in appearance, yet packs a punch in the flavor department. There is also a kombu marinated akami tuna with a sparkly shine assisted by the gold flakes on top.
“Fishbowl” dish
Rebel Omakase isn’t afraid to play with creative plating styles, including a “fishbowl” dish featuring fresh, soft, and light scallops, crispy pumpkin chips, and salmon roe. Accompanying the creative dishes is a hickory smoked dish that unveils a seared Japanese waygu.
Scallop, toro, uni, black truffle tower
Finally, the meal ends with a bang with a tower of premium ingredients topped with Hokkaido uni and shaved black truffle, two powerhouse flavors to end the night.
Mochi crème brûlée dessert
The featured dessert is a mochi crème brûlée, taking step after the rise of mochi infused desserts. This is served along side a deceiving light in richness sauce and pumpkin seed cookie.
What I loved about this meal is that the talent of the chef is on full display. Each ingredient chosen was of high quality, and every dish is prepared in front of you at the sushi bar. No dishes are sent from the abyss of the kitchen, instead, you can see the care and attention given to every detail.
To me, it is apparent that Rebel Omakase is still exploring its creativity, and is learning how to rebel from tradition. I am really excited to see this restaurant grow and match the current big names in Orange County such as Hana Re and Omakase by Gino.
Restaurant Info
Address
361 Forest Ave Suite 103, Laguna Beach, CA 92651
Website
https://www.rebelomakase.com
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