Hana Re

Let chef Atsushi San of polished Hana Re be your spirit guide into next‑level omakase dining. Spend hours tasting and observing his talent and intention with about seven inspired appetizers, including several nigiri, painstakingly created for one moment in time. $95 tasting, Tuesday through Thursday; $150 to $220 chef’s tasting, Friday and Saturday. 2930 Bristol St., Costa Mesa, 714‑545‑2800, hanaresushi.com


Any piece of sushi at Trade Food Hall’s adjacent fine‑dining anchor Ootoro is stunningly presented and worthy of rapt attention. Any of four tiers of omakase, elaborate chef’s‑choice feasts ranging from $165 to $500 per person, is unforgettable. Sushi flights—the belly of several types of yellowtail, for instance—are a specialty. 2222 Michelson Drive, Irvine, 949‑222‑0688, ootorosushi.com


Lunch omakase is the secret to nabbing a coveted chair at Kaigen, a modest storefront with exacting chefs using tiptop fish (live hairy crab!) just in from Tokyo. Chatty dinner regulars don’t always take in the serene artistry transpiring an arm’s length away. Terrific value. $31, sushi omakase; $43, sashimi omakase. 1736 N. Tustin St., Orange, 714‑974‑7723, kaigenoc.wixsite.com/kaigen

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