An epic experience awaits you at Del Mar's Pearl Sushi Restaurant and Champagne Lounge. Just like a hidden pearl nestled in the confines of an oyster shell, this establishment is discretely located on the ground level of Southfair, and is a fine addition to San Diego's dining and nightlife scene.
Enter the dining room of the Pearl Sushi Restaurant and Champagne Lounge, softly lit with golden honey hues (resembling champagne, of course), an atmosphere created by local interior designer Susan Spath of Kern & Co. Within the Pearl Restaurant dining space, a DJ plays hip, whimsical tunes. Beyond the dining area is the Champagne Lounge, a wonderful montage of indoor and outdoor opulence, and pure chic fun.
"With Pearl we wanted...to show that champagne doesn't have to be reserved only for celebration. In our minds, every day should be a celebration," says co-owner Robert Dorfman.
The Journey Begins
At Pearl Sushi Restaurant and Champagne Lounge, your epicurean journey kicks off with the introduction of East meets West meets Old World - an ultimate fusion fest for the taste buds.
Once seated, your palate warms up for take-off with a slice of seaweed and a glass of bubbly. There is a trio of champagnes to choose from by the flute, as the server wheels over the bottles, delicately situated on ice. For a dryer, traditional sip, try the Vueve Clicquot Brut. To ease the taste buds on a sweeter note, the Domaine Carneros Brut has a hint of apricot and pear.
Both champagnes pair equally well with the Maguro Margherita. Yes, that's Margherita, as in pizza! This tuna sashimi dish on flatbread is accompanied with tomato, basil and fresh mozzarella.
Adding to the true testament of the familiar suddenly becoming unfamiliar is Chef Makoto Okuma's (the former right hand man for Iron Chef Morimoto) take on a San Diego fish taco. These beautiful, Hamachi Tacos translate into mini taco "shells" made from red beat puree, cupping avocado tomato, and fresh fish infused with citrus. The fish from Pearl is unbeatably fresh; it is flown in directly from Tokyo's Tskiji Market, one of the biggest fish markets in the world, known for its high-quality products.
Making Progress
The journey continues up into the peaks with the Toro Snow Mountain, an intricate dish served on a bed of glowing ice. This item acts as a day trip, marked with pit stops on the palate - just ask general manager James Cassidy for a tour. From the underbelly of the fish, the fatty tuna garners support from a portion of potato foam, fresh horseradish, and caviar and dashi soy. Again, this dish pairs well with the champagne trio.
To broaden your horizons beyond champagne and scrumptious appetizers, Chef Makoto prepares a hearty dose of fish soup, better classified as Toban Cioppino, loaded with a generous portion of shellfish including lobster, king crab, shrimp, clams, mussels, and scallops all in a sassy lemongrass sauce. The black sticky rice wrapped up in a banana leaf which accompanies the soup is a delightful addition to this lovely main course. The signature Pearl Monkey Maki roll, with yellowtail, toro and tuna topped with curry sauce, pairs superbly with the soup, and both the Toban Cioppino and the Pearl Monkey do wonders with a glass of an "interesting white," such as the Leeuwin Estate "Art Series" Riesling from Australia.
The Final Destination
As the road shortens, and the destination of a fine meal comes into plain view, there is still tea to drink. With a selection of eight loose teas to choose from, try a cup of Orange Blood tea and an enchanting dessert, the Kaki Go-Ri, a snow cone-esque delight. It is made with yuzu ice cream, a Japanese citrus, topped with candied lemon rhines.
Between the chic ambiance, exquisite Japanese food, and impeccable service at Del Mar's Pearl Sushi Restaurant and Champagne Lounge, it's already time to think about a return trip. In every essence, Pearl provides an exciting dining experience in San Diego that must not be missed.
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