Designated as an ocean-friendly restaurant by the Surfrider Foundation, the newest addition to Orange keeps sustainability at the forefront. From buying domestically to partnering with fisheries that promote transparency, waste reduction, and human dignity, founder and O.C. native Mike Flynn weighs many factors when it comes to sourcing seafood.
“Demand for seafood today is higher than it has ever been in the history of the world,” Flynn says. “With that demand must come consumer appreciation for supply.”
With a goal of becoming a neighborhood favorite, O Sea provides an approachable atmosphere. Newly added skylights, large pendant lights, greenery, and blue and yellow accents brighten the 110-year-old building, which was originally a grocery store. Original features such as the brick walls and wood floors were preserved. O Sea partners with local organizations such as the weekly Orange Home Grown Farmers & Artisans Market and Abound Food Care.
Executive chef David Yamaguchi applies a technique-driven and minimalist approach to his cooking. Influences from his Japanese-Mexican heritage shine through in dishes such as the grilled peach and arugula salad with cotija cheese and the udon noodle bowl with bok choy, mushroom dashi, and togarashi.
“We really want to pull some influence from every part of the world,” Yamaguchi says. “We want to be very, very diverse, but also bring California into it with seasonal products.”
This global approach is evident in the standout daily ceviche special with habanero oil, taro chips, and Peruvian-inspired coconut leche de tigre. Large plates and bowls come with a choice of protein, which is updated daily. Options can include farmed Norwegian Kvaroy salmon, wild Mexican white shrimp, and wild local white seabass. Non-seafood items are also available.
Look forward to a curated wine menu, aguas frescas, and desserts such as a Thai milk tea blondie sundae and a Mexican tres leches cake.
109 S. Glassell St., Orange,