"Glendale residents understand food. They were ready for this. We want people to feel a little bit more luxury than any other sushi place." - Erik Khojoyan, owner of Umi by Eden.
"Japanese fish have a different fat content. They treat them with seawater, and then they have a special technique when they cut the fish from the boat." - Chef Hoon Kang discussing sourcing methods.
Kang adds a French twist to his sashimi dishes, like the golden eye snapper sashimi served on creme fraiche panna cotta with kumquats and airy yuzu foam.
Umi by Eden aims to create an upscale dining experience similar to renowned Japanese lounges in Los Angeles, providing a plush atmosphere and high-end sushi.
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