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Omakase by Gino Santa Ana Yelp Reviews
Latest Reviews On Yelp
24 Reviews
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My boyfriend made a reservation here for my birthday and it
My boyfriend made a reservation here for my birthday and it was amazing!! The whole set up and area is so nice and it feels like we were actually in Japan. There were constant refills in drinks. I got the hot matcha and I drank around 4 cups at least! The food was amazing, I have no complaints. The fish is fresh and very well taken care of. The oyster was my favorite. It was so good that I was tearing up a bit from happiness. The uni pasta with truffle was also amazing. It was the perfect touch of cheesy flavor with the uni. It was also my first time seeing an actual whole truffle get shaved down! All Chef Gino's sushi is very well prepared and served nicely for you. It didn't have super overpowering fish/sea water taste and it melts in your mouth. He is very open about where he gets his fish and making conversation :) HIGHLY RECOMMEND THIS PLACE!!
Be the first to ReplyTwice!!! First with me and wifey.
.. Then recently, the wifey and our 16-yr old who loves sushi. TLDR - this place ruined my/our taste buds. So far, no other omakase we have tried comes close... And with 19~ items - absolutely good value for the price!!!
Be the first to ReplyI came here for my boyfriend's birthday on Wednesday for
I came here for my boyfriend's birthday on Wednesday for the later 8pm seating. The restaurant has two seatings a night for 10 guests Wednesday through Sunday. It is bar seating to watch Gino prepare our dishes. The restaurant is small, intimate, and cozy, a little hidden on the street. There was only one waitress, and she was very sweet. There is only one omakase to order, and the dishes change every so often. The omakase is $225 per person which is crazy in my opinion but that's the price around here. The fish quality was amazing, and we loved experimenting different fishes and preparation techniques. There were 20 dishes, and a nice variation of sashimi, nigiri, and Gino's unique creations. The flavors were simple, clean yet delicious, and really allowed the fish to shine. We were just about full at the end, not too full but definitely satisfied. Overall, OmG is a special place to celebrate with loved ones. I'm still iffy about whether is it worth the $225 pp before tax and tip, but for a special occasion to try out somewhere my boyfriend has been wanting to then sure.
Be the first to ReplySuch a wonderful and beautiful experience I had with Gino.
Plates were presented beautifully and its taste was absolute. Thank you Gino for providing me and my party with a pleasant evening.
Be the first to ReplyVery well done traditional sushi using top quality
Very well done traditional sushi using top quality ingredients. Excellent! Our new favorite sushi restaurant in Orange County . Gino was very interesting, informative, and fun. He has a great mastery of his ingredients.
Be the first to ReplyBest sushi ever! Gino and staff were so accommodating and
Best sushi ever! Gino and staff were so accommodating and the food was out of this world. Would definitely recommend for any special occasion and come hungry... wished I hadn't eaten lunch there was so much great food!!
Be the first to ReplyTook my son here for his birthday (and first omakase
Took my son here for his birthday (and first omakase experience) last week and had a great time. Service was great, and it was enjoyable just watching Chef Gino prepare the dishes. Food was amazing- my favorites were the uni dishes. Chef Gino explained what everything was and where it came from when serving up each dish. Ambiance was perfect with light jazz music in the background. The timing of each course was well thought out, and the two-hour service flew by. We parked in the parking structure though there is limited street parking. I do want to note that there was no included service charge on the bill when I went, in case anyone was wondering. Overall, a fun and delicious experience.
Be the first to ReplyI managed to snag reservations with OmG on resy after
I managed to snag reservations with OmG on resy after getting on their waitlist. Reservations open at 10 AM the second Sunday of the month for the next month so be quick otherwise you'll need to get on the waitlist! Walking into the cozy and warm restaurant, you're greeted by the hostess and the chef. You're seated at the chefs table so you can see Chef Gino work his magic and craft his wonderful dishes for the night. I really loved Chef Gino's explanation of all the different fish and it was really nice hearing about his journey to being a sushi chef. He made a lot of the plates and drink ware that are used in the restaurant so that just makes the omakase feel extra special. Pacing for the night was very nice and there were a lot of dishes served that night. If you're a fan of uni, you are in for quite the treat! The scallop and uni course was phenomenal! You definitely get an enjoyable amount of food from the omakase so don't eat any snacks before! Overall I'm so glad I was able to dine here. I would definitely come back again to try out the offerings in the spring, summer, and winter. Many many kudos to Chef Gino and crew for the amazing night!
Be the first to ReplyMy girlfriend and I came here for an early Valentine's Day
My girlfriend and I came here for an early Valentine's Day celebration after trying to make reservations for a few months (hint: they open up reservations for the following month on the second Sunday of every month at 10AM PST. Make sure to have a Resy account already made!) The food, as expected, was phenomenal with only a couple courses that were "misses" in our opinion. The otoro, which we were really looking forward to trying, missed the mark completely as the piece of fish my girlfriend and I were served were very "tendon-y" and hard to chew. The same goes for a couple of the other courses, but were less noticeable. Another thing that didn't fit our palette was the sprinkle of salt on every piece of sushi that was served, kind of over powering taste wise. Our favorite dish was the black truffle Uni udon, which was filled with flavor! It was a toss up between the udon, red fish in pictures below, panna cotta, and Uni/scallop. The interior is very cute and the service is attentive! Overall, I don't think this justifies the price tag ($225/pp before tax, tip, and drinks) but it was nice to finally try.
Be the first to ReplyFantastic experience and Chef Gino is very funny and a
Fantastic experience and Chef Gino is very funny and a delight to talk to. He shared his stories while also showing off his excellent abilities. We got to see him cut, slice, and prepare everything at the bar. You share an L shape bar with 9-10 customers at a time and honestly, everyone was pretty nice and fun to talk to. We all found out that Chef Gino crafted the bar and a lot of his plates/dishes by himself or with family at a pottery place. His restaurant was very homey and comfortable, especially knowing he handcrafted so much of it. It's a good amount of food but I was comfortably full, not stuffed. Chef Gino explains each dish thoroughly so it was nice to know what you're eating. His dishes were pretty on par with a lot of delicious omakases I've had in the past. I definitely recommend this experience for anyone looking for a good time. Logistics: There's meter street parking or the parking structures. It's in front of a busy street so drop off is difficult. Reservations for the next month do come out on the 2nd Sunday of the month. So I was on Resy exactly at 9:59am Sunday morning of January to book my February reservation. It's not too difficult to book as long as you're on time. Check his Instagram for more information.
Be the first to ReplyGino was awesome and the food was delicious.
This was probably the best omakase experience I've had in the states. He has 2 dinner times and my group of ten people booked the 8PM slot. It was a nice intimate dinner between close friends and the service was impeccable. I always had my water cup filled and never had an empty sake glass. The course was set at $225 per person but I forgot the total since we kept ordering drinks and there was a service charge plus tax. Everything was delicious and I licked the plates clean (literally). Some of the sauces that Gino makes were so tasty that I requested some rice to help me finish any leftover sauce. He gave me a giant ball of rice during the middle of our course as a joke. It was a lot of food. We got a starter, chawanmushi, some uni pasta, soup, scallop, a sashimi platter and 9 to 10 pieces of nigiri. I wish I could post more photos. Highly recommend if you can book a reservation which can be made on Resy.
Be the first to ReplyConsider how difficult it is to get reservations for this
Consider how difficult it is to get reservations for this place - I had high expectation of OmG but somehow fell short. Everything was OK but nothing was WOW... glad that I finally got to try though.
Be the first to ReplyThe fish was so fresh.
Service was great! It's a nice cozy atmosphere where only the head chef prepares everything.
Be the first to ReplyI've been following Gino since his Kaori days in Fullerton.
So far I've been to his Omakase in Santa 3 times and each time I leave blown away. You can't get this selection nor quality anywhere else. He puts the time and effort into every dish and it shows. The best part is I actually leave full! Most Omakases I leave hungry and end up getting McDonald's afterwards Can't wait to go back!
Be the first to ReplyIt's pretty hard to get reservations since there's only 20
It's pretty hard to get reservations since there's only 20 spots available Thursday - Saturday (10 seats at 5:30pm, 10 seats at 8:00pm). They have openings available every 2nd Sunday of the month for the following month. I was lucky enough to stumble upon a reservation for a Saturday the week of. The service was great, no complaints. We really enjoyed that the chef was super personable and we were able to watch how each dish was prepared. It's definitely an experience. But man, everything about the food here was amazing! Every dish was made to perfection and the quality was TOP notch. I loved that there was a mix of cooked and raw dishes too! We had a total of 19 courses and didn't come out hungry. I would definitely recommend this place if you're looking for an omakase spot.
Be the first to ReplyAbsolute place to visit for Omakase! We've visited after
Absolute place to visit for Omakase! We've visited after our initial visit in 8 months. While the dishes don't rotate dramatically, but we can observe that Gino ensures that best fishes are served as well as minor changes to ensure the flavor is at highest standard! We've had so much pleasure dining in at OmG for second time and had great chat with the others who were visiting (one group said they visited 5-6 years ago as well). Such a great atmosphere to be in and ~2 hours of parade of great dishes.Also, if you are coming in on Friday afternoon (or any rush hour), don't forget to add a lot of time for traffic.Price $225/person starting 2023, $200 later 2022, I think $175 in earlier 2022.
Be the first to ReplyI have to disagree with earlier reviewer.
OmG was a very awesome experience. This is coming from the opinion of someone who have been to Japan several time and have had my fair share of Omakase. The location brings back memories of going to a very unassuming storefront only to find that the interior was quite inviting and comfortable. I find that other patrons were very friendly and the chef and his staff were very nice and easy going. The food quality was excellent and the entertainment value of having an excellent chef showing his craft in front of us was worth the per person price. We would definitely return again and would recommend to our friends and family. I just wish reservation or rebooking would be easier.
Be the first to ReplyWe've been here quite a few times and as always Chef Gino
We've been here quite a few times and as always Chef Gino is amazing, not to mention the heavenly food he prepares. Looking forward to the next one if we can get the reservation quickly.
Be the first to ReplyI've been here 2 times so far, and both times have been
I've been here 2 times so far, and both times have been absolutely amazing! Chef Gino does a great job describing the dishes, and creates a warm ambiance. Reservations through Resy are required, and depending on party size it can be difficult. The experience is absolutely worth the price!
Be the first to ReplyGino the chef is very friendly.
There is great variety of dishes including cooked dishes, sashimi, nigiri and a dessert.
Be the first to ReplyThis is our second time going here and it is still one of
This is our second time going here and it is still one of our favorite sushi places in socal. The bluefin tuna here is probably the best we've ever tasted: soft, buttery, and packed with flavor.I still find it amazing and unique how Gino can serve 8+ people by himself when I usually see about 2-3 chefs at other places. He gives great and detailed descriptions of each fish, as well as sharing interesting stories throughout the dinner.
Be the first to ReplyWow what an experience.
I'm not sure where to even begin, but I'm extremely grateful to have experienced this omakase dinner for my birthday recently. Here are all the details:Reservation process: I have heard numerous warnings of how difficult it can get to snag a reservation so I was prepared. If you follow their IG account, you will get the reminder posts that reservations will open for the following month on the second Sunday of each month. So, if you are looking to reserve for February, you can only reserve on the second Sunday of January, and the Resy will open at 10am. But beware, due to the server connection, reservations can open a few minutes earlier or later. For the month I booked, it dropped at 9:56am exactly, so be ready. I would recommend having multiple dates in mind because they are only opened Wed-Sat (two sessions per night @ max 10 people each) so it is already super limited. I initially tried to get a Friday reservation and as soon as I typed in my credit card info, it said all spots were filled, and that was less than 30 seconds from when it opened. So be ready and be fast! The food:-Ikura, Asian Pear, Cream: Looks like a gem. Fresh. Sweetness and crispness from pear. Creamy with a good balance of briney-ness from the ikura-Hokkaido Scallop, Gelee, Sturgeon Caviar: Beautiful, supple texture. Slight tang from gelee. Couldn't get over the plating. -Cooked Santa Barbara Uni w/Shoyu, Butternut Squash, Black Truffle Puree: Texture has a bit more bite than raw uni. Butternut squash puree complimented the uni really well. Light but creamy. -Black Cod w/Yuzu Foam: Pleasantly surprised with this one. Fish was cooked perfectly. Soft and tender. Yuzu foam was just enough. Thin tomato slices brought a great acidity to the fish but remained sweet (and I usually don't even prefer tomatoes) -Lobster Chawanmushi w/Roe: Savory egg custard was absolutely delicious and cooked just right. Soft with some bite from the lobster enjoyed this one a lot.-Assorted Sashimi: I believe it was sea bream, king fish, otoro, and smoked spanish mackerel. The white fish varieties were balanced and I enjoyed the green tea salt and soy sauce it was served with. Otoro was thick, firm, and fatty. -Uni Pasta w/Black Truffle: Creamy. Bouncy. Uni was raw this time and perfectly soft and melty. Shaved black truffle gave a nuttiness to this dish.-Black Throat Sea Perch-Itayori (Golden Fin Sea Bream)-Sea Trout-Aged Marinated Bluefin Tuna-Shima Aji (Striped Jack)-French Snapper in Dashi Stock w/Shiitake and Kombu: Light citrus notes. Nice, hot palette cleanser between all the nigiri courses. -Toro w/Sturgeon Caviar -Kuromutsu (Blue Fish)-Trumpet Fish -Miyazaki A5 Wagyu: Served as nigiri, torched, and garnished with gold leaf. -Tamago: Made with Japanese Sea Bream and tiger shrimp. Bouncy. Can definitely taste the shrimp notes -Panna Cotta w/Fruit: Light and perfect texture. Fruits were all sweet. I think I would like to see a more creative dessert to end the night but there were no faults for this one. Gino: This man is multi-talented and it shows. Not only is he a great chef, his attention to detail is impeccable and what he has accomplished for his business is impressive. He chatted with everyone that night about the time that goes into aging and perfecting individual ingredients like the young ginger that he plans and orders from Japan (only available 2 weeks out of the year) that he marinated since June of this year and is now serving in December. The soy sauce he serves takes 14 months and I believe it was miso he makes that he said takes 3 years to age! He also mentioned that the ceramic dishes he used to serve the nigiri were all personally made by him! Each with character and varying colors and shapes. I also read on a blog that he built the very sushi bar that everyone eats on. Cut, sanded, and polished all by his hands. The restaurant and parking: The restaurant is pretty small. It has an area with some seating as soon as you walk in and the main L-shaped bar with 10 seats to the left. They are located in DTSA, down the street from the popular Detention and Kaizen Shabu. There is a parking structure around the area and some lots but our reservation was for 8pm so we parked at the meters right near the restaurant as they were free at that point. Overall: A very cool, intimate experience. More quiet and personal than other omakases I have been to. It was awesome watching Gino in action and seeing all the artwork he created. I would recommend for a nice date/occasion.
Be the first to ReplyYesterday night, I experienced a most memorable omekase at
Yesterday night, I experienced a most memorable omekase at this wonderful gem in downtown Santa Ana. It took a lot of effort but was able to procure a reservation at this 10-seat restaurant. It is run by chef Gino who orchestrated a most tasty course of over dozen dishes of appetizers, soup, sashimi and sushi made from various fishes shipped directly from Japan. He was assisted quietly and efficiently by a single server who made sure your drinks were filled and plates removed quickly. It was a great teamwork to watch and admire. The meticulous attention to details such as home brewed soy sauce and young ginger pickled for six months added flavors that surpassed other highly rated omekase. The intimate and relaxed dinner felt like a party of ten people enjoying delicious meals cooked by the chef at home as he explained the kinds of fish and other seafoods and his method of preparation. It would take too long to explain all the dishes we ate. Let's say that we all ate well and each morsel was happiness. A Christmas gift to myself and my daughter!
Be the first to ReplyGino, our 1st omikase experience, & I gotta say you knocked
Gino, our 1st omikase experience, & I gotta say you knocked it out of the ball park! Very grateful for your professional & excellent service of fresh seafood & ingredients. See you prepare each course was like seeing an artist work on pieces of art!
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