When Japanese clients come to see me in Orange County, they demand that we go to Taiko in Irvine. Why? Because where else can you get fresh and consistent servings of bluefin toro sashimi or sea scallops so fresh that they are still in the shell? Nowhere else! They also serve exotics such as sea snails, pompano and Japanese sticky potato. But my favorite is the Sweet Shrimp Boat. A sweet shrimp sushi, covered in a ton of fresh crabmeat, with toppings of shaved Bonita and ponzu sauce, some flying fish roe, green onions and dashed with Tabasco sauce. Then again I love the fresh abalone (still in the shell until the sushi chef cleans it and slices it into razor thin slices), sautéed in a light butter and panko breadcrumbs served on a bed of mixed greens. Naturally with a sushi bar this good, there is a wait to get in. You should sit at the sushi bar as the best sushi is reserved for the bar.
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