We arrive at this yakitori restaurant about 4:30pm and several of the waiters are hanging outside puffing away at their “topel sticks”.  I inquire as to when the grill portion of the restaurant (the ramen house is already open) opens and I’m told 6pm.  Woof!  As a result, we kill time via perusing and shopping at TJ Maxx, a privately owned pet store and a Jamba Juice.

About 5:20pm we take a seat on a bench in front of the restaurant.  Fortunately we are the first in line.  We’d read on Yelp that the lines get sinister at this establishment so we are not taking any chances.  Neither of us appreciate “getting the shaft” at these small establishments when you miss the first group of tables and end up curbside waiting for someone to leave while being subjected to delicious wafts of chowder which you’re unable to consume.

Exterior of Restaurant

Several other groups arrive and around 5:50pm a waiter exits with a clipboard and begins taking names.  A slightly more attractive Asian “Tammy Faye Baker” wannabe with dramatic “cat eyes” (via an eyeliner pencil) cuts us off to get her group’s name at the top of the list.  I’m fully aware that first or second doesn’t matter in the scheme of things but the inner “police chief” within takes exception to her lack of common courtesy.  Thus, a “no class” comment and glare are thrown in her direction.

Washu Beef, Marbled Beef, Beef Tongue

Dining Room

Daily Specials Menu

As luck would have it we’re seated directly across from the grill chef.  Nice!  I must advise you that this is an “overly communicative” Japanese beer-house or pub-style restaurant where staff will “bark” commands or advisements via LOUD and short vocalizations.  If you are an anxious type, plan accordingly.

The "Sous Chef"

Based on round one I know there is zero chance I will be providing my usual detail on the “sniffs”, flavors and visuals of these culinary delights.  In a nutshell, our order after “round three” totaled 26 dishes!

Fried Octopus

Pork Belly, Basil, Shiso & Squid

The highlights of the evening were:

Pork Belly with Basil & Shiso

Fried Octopus

Grilled Squid with Miso

Grilled Beef Tongue

Washu Beef

Japanese Squid Pancake

Pork Belly, Basil, Shiso & Squid

Chef Adds Lump Charcoal

All of the grilled meats were served on a stick.  From a man’s perspective, it doesn’t get much better than grilled, smoky meat on a stick.

Japanese Squid Pancake

Pork Belly, Basil, Shiso & Squid Legs & PB w/Mushroom

The rest of the dishes included:

Bone Marrow Stuffed Mushrooms

Grilled Squid Legs

Pork Belly with Mushroom

Fried Cartilage

Grilled Flap Meat

Shitake Mushrooms

Liver

Salted Squid

Green Tea Crème Brulee

Fried Cartilage

Pork Belly w/mushroom & Liver

Salted Squid: "Stunning"...

Salted Squid

Bone Marrow Stuffed Mushrooms

"Intestine on a Stick"

"Final Hurrah" Before Dessert

The green tea crème brulee was a bit on the sweet side (more in-line with the average American palate) and the cream was soft versus the more preferred firmer cream.  Regardless, this was quite tasty and just a tad lesser to the version at Bistro Anju in Laguna Niguel.

Green Tea Creme Brulee

Green Tea Creme Brulee

As we departed many loud “barks” were voiced in our direction.  Bella stated that the same thing occurred when her friend Becky did some serious culinary damage as a “twosome”.  She said it’s the equivalent of chanting “whale” (i.e. big spender) to thank us for our generous patronage.  Given my experiences in Tokyo with the Japanese I know they aren’t indicating we should be harpooned…even if our evening’s consumption might warrant it.

Date of Visit: 8/13/2011; Restaurant:  Shin-Sen-Gumi; Address: 18315 Brookhurst Street, #1, Fountain Valley, CA  92708; Phone: 714-962-8952; Website: shinsengumigroup.com; Key: (5 star maximum per category); Ambiance: ***; Service: ****; Food/Drink: **** ½; Grade: A.