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Sea Smoke is a risky departure for Takashi Abe of Bluefin fame: It's a big, boisterous family restaurant. But you'll still find flashes of Bluefin's cuisine in dishes like his scallop and uni ravioli. It's sea urchin roe sandwiched between raw scallop, served in a shimmering puddle of basil oil, and crowned with caviar and gold leaf. Order it before you ask for the teriyaki chicken.
The Raw and the SmokedOC’s Rock-star Chef Takashi Abe does San ClementeAfter chef Takashi Abe cut his teeth at Matsuhisa in LA, he moved south to Newport Beach, where he eventually created Bluefin—one of OC’s best restaurants. Though it had a... More »
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