How They Roll

By OCInSite Site Admin | January 13, 2011 11:07 AM

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Nothing says California like putting avocado and cucumber in every sushi roll. Mosun Sushi, a Japanese fusion restaurant, also features sushi and sake bars, and runs a club upstairs on weekends. During the week, the venue alternates between accepting reservations only and offering walk-in specials for Laguna locals.

On Monday nights, Mosun offers all-you-can-eat sushi and rolls, and arriving early can ensure a seat next to the sushi bar, where chefs are able to modify rolls according to your inclination.

Tip: For reservations, call in advance or reserve online, and for open seating, plan for up to a one-hour wait.

“Each person comes in with their own taste in mind, and we do our best to make them whatever they want,” says Ryan Locke, sushi chef.

Ryan’s personal favorite is the Bling Bling. This roll is made of spicy tuna, avocado and cucumber, topped with fresh albacore, and garnished with soy mustard sauce and crispy fried onions.

“And if you want a little extra spicy, we can throw in some sliced jalapenos and Sriracha to soup it up a little bit,” Ryan comments.

The Protein Bar, also a favorite, is identical to the Bling Bling on the inside of the roll, but garnished with sweet eel sauce. Also try the Omega 3, made with tempura-fried salmon with sweet eel sauce.

As far as sushi appetizers go, the Tuna Drop is a hit: fresh spicy tuna with avocado and jalapeno on top of a fried rice cake, served with sweet chili sauce.

Ryan is often able to remember a customer’s preferences and make a custom roll with the right flavor, texture and spicy factors. But, no hard feelings if those sitting at his bar are opposed to trying raw fish.

“Although most of the rolls do have raw fish, there’s a good amount that are baked, so cooked most of the way, or have no raw items at all,” Ryan says. “The Mosun Roll is probably the most popular cooked roll. It’s like a California roll with baked scallops on top.”

The Mosun Roll has a smooth, creamy texture, and when served, is warm all the way through.

“If you like raw fish, definitely go for the Mosun B,” Ryan says. “It’s our sashimi combo that’s really popular with people who love the raw fish.”

The visual appeal of the Mosun B is almost reason enough to try the platter of peppered ahi, albacore with Cajun seasoning, and yellowtail, which is garnished with greenery and a flower.

The Mosun B is as much a visual delight as it is a culinary one.

Mosun even has an option for herbivores who prefer to enjoy the fish in Mosun Sushi’s decorative fish tank rather than on the plate. The Banzai is a vegetarian roll with tempura-style vegetables and avocado.

On weekends, sushi can be just an excuse to hit the dance floor upstairs in Mosun’s Club M. Restaurant patrons will receive a pass to the club when it is open on Fridays and Saturdays.

But, plenty of nightlife is to be had in the restaurant itself—club music is played in the dimly lit bar and seating areas, and Mosun’s menu offers an impressive list of hot and cold sakes and martinis, including a fruity and feminine lychee martini. Yaemon, one of the premier sakes, can be sipped or taken as a shot, according to a Mosun server.

A Lychee martini up, Yaemon sake back.

Ryan recommends the oyster shooter, with raw fresh oyster, quail egg, ponzu, radish sprouts, Sriracha or Tabasco, garnished with yamagobo and slice of lemon, served in either cold sake or Patron.

With a great menu and modern, artistic ambience, first time visitors to Mosun Sushi will surely have a return trip scheduled before they leave. The local crowd is what makes Mosun a home, Ryan says, and he estimates 70 percent of his bar customers are regulars who know him by name.

“So many people are regulars, its like you know what they want. So the menu changes according to how we know to make food for them.”

Mosun Sushi
680 S. Coast Hwy
.; 949-497-5646; mosunclubm.com

Hours:
Monday—Sunday, 5 to 10:30 p.m.; Club M is open 9 p.m. to 1:30 a.m., Friday and Saturday; Reservations accepted on Tuesday, Thursday, Saturday and Sunday; Walk-in specials on Monday, Wednesday and Friday.
Catering and takeout are available

Prices:
$8—$40