Sushi Chef Takashi Abe has already achieved success in Orange County with Bluefin, at Crystal Cove Promenade in Newport Coast, and Izakaya Zero in downtown Huntington Beach. The week before Labor Day, he opened Sea Smoke Sushi & Grill with Ted Lee and cousin David Lee in the planned San Clemente community of Talega.

“Sea smoke is a mist over the sea that forms when cold air moves over warmer water,” explained co-owner Ted Lee. “We thought the duality of ‘sea’—representing Abe’s affinity for fresh fish—with ‘smoke,’ from our grill, made for a fitting play on words to describe the concept.”

The Sea Smoke menu features some of Abe’s greatest hits, including Bluefin’s ankimo & caviar and Chilean sea bass and white truffle butter Izakaya Zero’s halibut carpaccio and sashimi ceviche.

At lunch, expect sushi, sashimi and bento boxes, but the most compelling selection is the $25 omakase, with four courses selected by Abe: sashimi salad, cooked fish, assorted sushi and dessert.

At dinner, specialties include Tuna Tuna Tuna (spicy tuna topped with seared tuna, seared albacore & spicy citrus ponzu sauce); Scallop & Uni Ravioli (“ravioli” of scallop and sea urchin drizzled with basil oil); and Sea Smoke Kushiyaki (two skewers of filet, prosciutto wrapped scallop, prawn, mushroom, zucchini & pineapple with white rice). Beginning October 15, omakase is available at dinner for $65.

David Lee designed the space, which features a black, grey, red and white color scheme, Japanese paper lanterns and Eames chairs.

Related Posts

1. Blue Ribbon Sushi Bar & Grill (Uptown) – New York, NY – August 5th, 2008
2. sugarFISH by Sushi Nozawa – Los Angeles, CA – July 13, 2009
3. Sushi on Sunset: It’s Not All Glamour
4. Sushi on Sunset Revived on Sunset Strip
5. Gevanty’s Bakery & Grill Opens in Eagle Rock

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