“When you come to Pier 215, you’re not only going to find sushi. We also offer a fusion-Italian, so you’re going to find dishes like pasta, bouillabaisse, or even a risotto.” Emily goes on to add, “It’s somewhere you can find everything. Your kids can find something. We have fries, we have teriyaki bowls for them…we have just about everything for everybody. If you think about The Cheesecake Factory, everybody likes to go there because I’m sure everyone can find something on their menu. We’re the Asian side of The Cheesecake Factory.”
We ordered quite a few menu items that weren’t focused on seafood: fried zucchini, pan-fried gyoza, Kimchi fried rice, Korean beef short ribs, and the signature brown rice risotto (although we did get this one with salmon)! Every single dish was beyond delicious and was presented beautifully.
“Our Kimchi fried rice, I can confidently say it’s one of the best, even compared to the Korean restaurants,” Emily gushes.
As for the short ribs? “We use angus prime short rib, so it’s a beautiful cut, it comes very nicely marbled.” She explains that the short ribs are marinated and essentially slow-cooked for over 24 hours. “It’s very, very tender.” This definitely turned out to be true – as Emily had told us, we didn’t even need to use a knife.
She’s also a fan of risotto, and told us that the brown rice risotto “is definitely unique” with some added flavor. “The brown rice itself [is different from] regular Italian rice. It gives it extra chewiness. It’s really nice. You can get it with salmon, because salmon’s great for sharing.” If you’re looking for something different, however, a great alternative could be scallops or jumbo prawns.
Our indulgence didn’t stop there! The menu does indeed have a hefty seafood selection – you know, if you’re into that! (We certainly are.)
Half of our party sprung for oysters and said it was the freshest selection they had tried in a long time. “A lot of people find out about us through oysters,” Emily says. “Not many local restaurants want to carry so many varieties of oysters. We try our best. We always ask our guests what kind of oysters you like. Do you like bigger, smaller, Japanese breed, West Coast, or East Coast?”
We also enjoyed some Ahi Tuna and the Baked Crab Roll in addition to sashimi samplers, which come in numerous sizes. “We have three options,” Emily continues. “The smaller side would be the sashimi sampler.” She explains how the chefs place individual toppings on the fish. Salmon belly, yellowtail belly, and scallops are a few of the offerings included.
“If you have more people, or you’re hungrier, you can get the sashimi dinner, which offers about 12-15 pieces. It’s great for sharing.” The presentation of the sashimi dinner was second to none, really helping amplify our experience. Emily nods when we share this with her. “The sushi chefs do a really good job [with] plating. It’s always a treat for you; not only to eat, but to look.”