"Funk Zone sushi spot Silvers Omakase earned a coveted Michelin star just 18 months after opening. Sushi Bar (now Sushi by Scratch Restaurants) alumnus chef Lennon Lee brings a refreshingly relaxed vibe to both the menu and omakase, which spotlights seafood from local vendors. Expect a minimum of a dozen courses like aged akami or shima aji topped with yuzu zest, hanaho shiso, and shoyu."
"Yoichi's serves kaiseki, a multi-course Japanese meal that often comprises courses like sashimi, grilled fish, and soup. Diners are always guaranteed a selection of fresh sashimi picks from chef Yoichi Kawabata, a Nobu Tokyo alum. Every course changes monthly, featuring locally or overseas-sourced seafood that is either grilled, poached, steamed, or raw. Yoichi's also serves chawanmushi, a traditional savory steamed egg custard. A grilled dish with Chilean sea bass is marinated in miso and served with high-quality Japanese soy sauce and fresh wasabi."
Santa Barbara and Montecito benefit from Pacific proximity, supplying local seafood such as Santa Barbara uni, spot prawns, and spiny lobster for sushi menus. Silvers Omakase in the Funk Zone earned a Michelin star and presents a relaxed omakase that highlights locally sourced seafood and a focus on rice varieties, including Tanada Isehikari. Chef Lennon Lee serves minimum dozen-course omakase with items like aged akami and shima aji. Yoichi's offers kaiseki with monthly-changing courses, guaranteed fresh sashimi, chawanmushi, and a miso-marinated grilled Chilean sea bass served with quality soy and fresh wasabi.
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