Our Process
Striving towards serving the finest seafood & organic produce available!
Based Out Of
Santa Barbara
High Quality Ingredients
We work with several local fisherman who provide us with the highest quality fish which is humanely slaughtered using a Japanese technique called Ike-Jime. This tremendously helps preserve the meat's texture, flavor, and shelf life!
We work with local farms and utilize Organic produce for every event. In addition Oceanside Omakase has a relationship with several elite wholesalers who have some their products flown in directly from Japan.
Seasonal Menus
Aside from our set menu tiers, we also offer seasonal courses that can be added on or used as a substitute.
Sustainably Driven
Oceanside Omakase is intent upon doing its part to help maintain our local ecosystem.
Preparation With A Purpose
We take great care in processing our ingredients for your event. We always do our best to utilize organic produce and wild seafood. Any farm raised fish used has been extensively researched in order to ensure that it's the best quality possible. Although we don't normally advise purchasing farm raised seafood, there are certainly a number of exceptions.
For example, we use farm raised Mount Cook Alpine Salmon from New Zealand. It's sustainably sourced from the glacial waters of New Zealand's Southern Alps. Although they're raised via aquaculture, the river is constantly supplied with some of the world's purest flowing water.
In regards to the farm itself, it was recently awarded "Best Choice" in sustainability by the Monterey Bay Aquarium Seafood Watch!
Handpicked & Freshly Steamed!
We get live Rock Crabs from the local fisherman and steam them ourselves. We never use imitation crab meat for of our menus.
Santa Barbara Uni
We procure live uni from the local fishermen & delicately clean out the roe before your event.
Traditional Approach To Fish Storage.
We mainly use handcrafted wooden cases which are traditionally used in japan to store fish before being served. The bottom is layered in ice.
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