Bella found us another Japanese food restaurant via the Internet after viewing some innovative and striking photos of various dishes.  The restaurant is located in the shopping plaza across from the Montage Hotel & Resort.  It is ultra-modern inside with neon, white faux leather and faux wood grain running rampant.  Early on Bella realizes this establishment is likely Taiwanese owned.

She overheard Mandarin being spoken and we played “Name that Asian” and assessed that all of the waitresses looked Taiwanese.  We opened our meal with the tempura calamari with sundried tomato aioli.  There is the prototypical light beige color to the tempura coating and the sauce is splendid with a rich sundried tomato taste and a thick consistency.

Bella and I share a spicy tuna cracker which has grilled crispy rice at the bottom with layers of salmon roe, avocado, tuna and spicy mayo drizzled on top.  A spectacular flavor explosion erupts in the mouth immediately with varying scents, flavors and textures.

Spicy Tuna Cracker

I select the “dinner special combo plate” with scallop dynamite and snow crab.  This includes miso soup, salad, brown rice and 9 pieces of sashimi.  The dressing on the salad is similar to the standard thousand island dressing other Japanese restaurants utilize but is much tastier.

Scallop Dynamite and Snow Crab

The white fish wasn’t identified but tastes similar to red snapper (but likely isn’t due to cost), the tuna is good and the salmon is better.  Salmon always has a better texture for me and this no exception with a very buttery texture and the fish is loosely delineated to the point I could rapidly dismantle it and turn it into a jigsaw puzzle.  Also, on the plate are veggies (listed as “steamed”) with a crunchy texture and also seem to have been blackened.

I taste mayo, crab, scallop and lots of onions.  I cannot tell whether there is a quail egg in there which is customary for this dish.  Bella orders the “Dinner entrée teishoku” with miso soup, salad, brown rice and steamed veggies (also blackened).

Her entrée portion is yakiniku (sautéed mushroom and onion on prime rib-eye beef).  It is listed as “mildly spicy” but Bella says that applies to the Taiwanese palate which doesn’t blink twice at spice.  She found her dish to be quite tasty and I seconded the motion.  She adds a spicy tuna hand roll which was plenty good but didn’t hold a candle to the spicy tuna cracker.

Yakiniku

At one point one of our waitresses (they “waitress by committee” here), Kathy, stops at our table and we have a brief conversation.  I take the opportunity to ask if the restaurant is Taiwanese owned and she is a little surprised by my supposition.  When asked how I knew I confess that Bella is Taiwanese.  She is very friendly and we chat for a few minutes about the restaurant and where we reside.

For dessert we ordered (vanilla wasn’t available today) the red bean tempura ice cream.  The tempura coating adhered to the ice cream like “nobody’s business”.  We carved away at it feverishly and relentlessly until it was no more.

Red Bean Tempura Ice Cream

It was scrumptious…to say the least.  The color looked of dark cherry and tasted very sweet.  This was ten times better than the standard free dessert of sweet red bean soup served at many Cantonese restaurants.

Red Bean Tempura Ice Cream

Date of Visit: 8/6/2011; Restaurant:  O Fine Japanese Cuisine; Address: 30872 South PCH, Laguna Beach, CA  92615; Phone: 949-715-5551; Website: ofinejapanesecuisine.com; Key: (5 star maximum per category); Ambiance: ****; Service: **** ½; Food/Drink: ****; Grade: A-.