Sushi Momo Tokyo - Fullerton

Delicious! While the prices are on the higher side and the portions are small, the quality of the food is excellent. The bark tongue dish was particularly impressive and was served with a fresh green garnish.

This restaurant features charming Japanese decor and a warm, cozy ambiance. We waited about 20 to 30 minutes for a table, although there were a few unexpected delays...

The sashimi here is incredibly mouthwatering, high-quality, and tender! I tried the salmon, yellowtail, and bluefin tuna, and they were all absolutely fantastic. We also went there for Valentine's Day, which made the experience even more special.

Sushi Momo is in revived revitalized Old Town Fullerton, which is now a happening hangout for the under 40's set. The old brick building is long narrow to provide numerous sushi bar seats, which were filled to the gravel on a Saturday evening at 7 a.m. It is a casual restaurant w/ huge models of tropical fish swimming on the walls; Bamboo Stick Gitter designates a loungy room; rear door terrace dining room, if the weather is good. We were supervised by Chef Shigè (Shee go), who works here Thursday to Saturday. He is an old hand in the art of Edomaè (eh doh mah eh) Sushi/classic Tokyo style, but is also recognizable by the recent sometimes iconoclastic sushi w/ his epicenter in California. Sushi Momo can be the only Sushi restaurant in all Fullerton that uses native Japanese chefs, which I particularly appreciate, as many times shows an instinctive Japanese root knowledge of the destination kitchen. We asked for Omakasè (oh mah kah seh) which corresponds to the French table d 'Hôte, where the cook decides for the best he has to offer to the customer, and to reduce the customer to offer the best possible experience. 1) seafood salad of mixed fresh greens, the radishchio colored red white and had lumps of fat hamachi / egg yolk tail, salmon, small scallops, octopus, shrimps, topped w/ masage roe sweet long, dressed neon green seaweeds in a richer version of ponzu (pone zoo) 3) Octopus was for textural contrast to all other soft, velvety textures of the previous seafood as well as all other sushi or sashimi afterwards. Chewy, clean, neutral w/ just a little sprinkled by Shichimi To-garashi/7 Spice Chile powder to revive the fibrous subtle taste of the octopus. 1-3a) Hakutsuru Junmai Ginjo Sakè (sah keh) is a touch of sweet, aromas of ripe Japanese pears, touch Melone licorice mintiness w/ a slightly refreshing bitterness to balance the sweetness. Beautiful fruity palate cleaner to all the above sensitive taste. 4) Fatty belly of Shakè (shah keh)/salmon w/ fat cut of aguacate to create double impractical rich. 5) Fatty Hamachi looked like the pink morning dawn touches w/ Yuzu Kosho, a paste of Yuzu citrus chile, was a nice calcareous, piquant counterpoint to the rich oily fleshiness. 6) Seared Shiro Maguro/albacore had a brightened outer layer of light pink plush meat. Light in taste w/ cut onion green onion in ponzu sauce. The surprise was a **** of pure garlic that added a earthy, funky, skill to the subtle fleshiness of the Albacore. 7) Ceviche, serving in most Latin American regions, was a mélange of East Asian influences by taking the sauce, which looked like thickened Korean Gochujang fermented Chile sauce, adding red Chinese Chile oil. Scallops salmon swim in this sea. 4a) Taru Sakè is more astringent, dry, woody from Sugi no Ki/Japanese cedar barrel ageing was strong enough to all fat, heavier fishiness. It even took the garlic funkiness. This is my first time in Sushi Momo, so I don't know his standard share of fish and rice, but the seafood was generous so that I was stuffed at that time, and had to say Chief Shigè, Ko-san, I give up. He cut an elegant fresh orange dessert drizzled w/ an orange liqueur that emphasizes even more the smooth, low acid Melow citrus aromats. Elegant end to a great meal. Chief Shigè rocks. Satisfaction with 4 stars, and the price was surprisingly reasonable, the bank did not break.

Excellent service on Sunday afternoon! Exceptional prices unlike other restaurants where they are for small fruit. The waitress doesn't bend you when everything is okay all the time