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Address Nozomi
3050 Pio Pico Drive, Suite A
Carlsbad, CA
92008
760-729-7877
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Hours 11:30 am-2:30 pm Mon-Sat 5-10 pm Sun-Thurs until 10:30 pm Fri-Sat |
By Lynn Alley
It was the tea that got me from the get-go. I am a lover of fine tea, so the free pot of soulless tea set down at most Chinese and Japanese restaurants irritates my senses like fingernails on a chalkboard.
Seeing a rustic little teapot on my table at Nozomi Japanese Fusion restaurant (Japanese for “hope”) was like finding an old friend waiting to have lunch with me. And the very promising list of organic Japanese teas that followed brightened the prospects even further.
Most of Nozomi's teas are certified organic and come from a farm in the hills outside of Kyoto. There are two kinds of matcha, whipped into a stunning green frothy blend; organic Gokoku; organic Genmaicha (green tea with roasted rice); organic Hojicha; Sencha Fukamushi; and Gyokuro. The tea selection alone is worth the visit.
Nozomi's owner, Derek Choi, a young guy of Korean descent who grew up in La Jolla, also prides himself on the restaurant's selection of sakes. Mark Miller, pioneer of Southwestern cuisine, once told me that if you really wanted to hone your senses, you should do it on sake. Nozomi can offer the novice sensualist plenty of practice: Kaguyahime, Kurosawa, Otokoyama, Masumi and Dewazakura, for example, served appropriately hot, warm or cold, plus an assortment of more rare, seasonal sakes. And there is a small but thoughtfully chosen wine list.
As for ambience, Nozomi is arranged on three levels, each inspired by a particular Japanese city. The lower level is reminiscent of Yokahama, with an ocean theme and a waterfall pond filled with turtles. The small second level is attuned to Osaka, known for its sushi and traditional Japanese dishes, while the upper level is designed to evoke the more sophisticated feel of Tokyo.
That Choi recruited talented Ken Lee, who trained as a sushi chef at San Diego's Sushi Ota, is a good sign. Reservations are recommended if you want to sit at the sushi bar.
The specialty rolls are big and hearty, combining many flavors in one bite, unlike the more subtle traditional Japanese offerings. The Hula Roll is filled with shrimp tempura, krab, avocado and cucumber and topped with spicy tuna, kabayaki sauce and crushed macadamia nuts. The Great White has spicy krab inside with albacore on top and a jalapeno ponzu.
The lunchtime specials are perhaps the best deal: generously portioned Bento boxes offering well-made eats and bang for the buck. Happy hour offerings, too, might pass as dinner for light eaters.
Read more of the Union-Tribune review.
last modified May 22, 2008Reader reviews
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2 Reader Reviews
Sushi Ota
Good sushi is a treat and Nozomi sounds great. My post is that I find it interesting that so many good new sushi places have a sushi master that either came directly from or is associated with Sushi Ota. A compliment to Ota.
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By ashleyoc on 6/2/2008
Nozomi is great! This place has been me and my boyfriends favor place to go for sushi. All of there rolls are amazing! I cant ever find anything that compares to them when I go to get sushi anywhere else. We live in San Diego now but when we lived in north county we used to go once a week and we'd crave it all week long until our next date! You must try them! Plus the decor of the restuarant makes you feel as if you really are in Japan!
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