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Bluefin

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7952 E. Pacific Coast Highway
Crystal Cove Promenade, Newport Coast
949-715-7373

Hours: Daily, 11:30 a.m.-10 p.m.

Critic's rating:

Read S. Irene Virbila's complete review

Readers' rating:

Reader reviews: Write a review | Read other reviews

King crab tempura and ponzu butter sauce.

Slices of milky and translucent raw scallop have an ineffably sweet sea taste. They're arranged in a scallop shell with a garnish of carrots cut into a flower shape. This particular sashimi comes with its own side dish, a rich, clear broth with all sorts of Japanese mushrooms.

The broiled freshwater eel is delicious slicked with a dark, sweet glaze. And there's velvety thick-cut hamachi of exquisite quality, slices of violet-edge octopus and, my favorite, dark-fleshed Spanish mackerel. It plays nicely against a beautifully balanced dressing in a tataki, which is sort of a fish tartare.

-- S. Irene Virbila
Times Restaurant Critic
Sept. 21, 2005

Cross street: Sand Canyon Avenue

Reader Reviews

August 11, 2007

Jeff N. Huntington Beach, CA

Some of the freshest and tastiest sushi I've ever had. Being an avid fisherman, I really appreciate fresh, high quality fish. The chefs do an excellent job in the preparation and presentation of the food.

July 4, 2007

Beth Palos Verdes, CA

Chef Abe is definitely a Master. I've rarely seen Japanese food done with such finesse and creativity. The quality of the ingredients are top notch as was the quality of service. We had a wonderful time. Can't wait to go back.

May 23, 2007

Julian Laguna Beach, CA

We went to Bluefin on the recommendation of a close friend and had an incredible dining experience. What a breath of fresh air to have such a gem in Orange County. The food was amazing and the service was top notch. Cheers to Bluefin.

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Venue Details

Cuisine	Japanese
Rating
Ambience	Smart contemporary Japanese restaurant with full bar, sushi bar and banquettes along the opposite wall. The crowd is mostly young O.C. elite from the beachside 'hood.
Best dishes	Spanish mackerel, hamachi and scallops sashimi; king crab tempura with butter ponzu sauce, scallop and uni ravioli, halibut carpaccio
Best table	The corner table on the banquette
Desserts	Shark fin flan, jasmine tea crème brûlée
Of Note	Lot parking in front
Prices	Starters, soup and salads, $5.50 to $17; cold appetizers, $8.50 to $20; hot appetizers, $16 to $28; main courses, $25 to $32; omakase (chef's choice), $30 at lunch, $75 and up at dinner.
Service	Courteous and professional
Wine list	Limited wine list, but savvy sake selection. Corkage, $20

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