One of the outstanding Japanese restaurants in Southern California just became even better. Yamabuki, located in the Paradise Pier Hotel at Disneyland Resort, recently reopened after an extensive redecoration and with a new exciting menu. The restaurant has consistently received a top award from the Southern California Restaurant Writers.
This Writer's first visit after the renovation was a very pleasant surprise. The bar and lounge has been opened as part of the entry and is decorated in a rich contemporary Oriental decor and ambiance. Each of the three dining rooms are nicely divided for a more intimate setting.
First order of business was to look over Chef Richard Sato's new menu. The restaurant also has a Sushi Bar with 37 items but this evening we ordered from the menu. New creations from Chef Sato include a Mountain Rose Ceviche--diced Ahi, Hamachi Scallop and Shrimp marinated and served with Japanese cucumber-tomato salad. Also Hotate--sweet singing scallops baked on the half shell with a creamy Meyer lemon dressing. And this was just the beginning. We had a hard time passing on Ohitashi--chilled asparagus and baby green beans in sesame seed vinaigrette.
New 'third course' entrees include Gyu Hire Yaki--grilled petit filet mignon with sauteed Japanese Ratatouille in an orange-soy sauce as well as Dragon Thermidor--broiled Maine lobster tossed in thermidor sauce with sauteed mushrooms and scallions. Tempura has always been a specialty at Yamabuki and one of its signature dishes. We ordered the Kisetsu-no Tempura which included jumbo shrimp and Alaskan Halibut flash-fried in tempura batter. In this restaurant tempura comes in a very light and crispy coating. This arrived with steamed rice and vegetables as well.
My dining partner enjoyed the traditional Shiro Miso soup as a starter and then, of lighter appetite, ordered the Ebi Tempura which is Jumbo shrimp with dipping sauce. Like everything else our service was exceptional thanks to Server Jean Bustamante. Also new at the restaurant is the Imperial menu which offers a four-course dinner including spicy diced ahi, Matsutake mushroom consomme, tempura with prawns and duck breast and dessert. This dinner can also be ordered with a flight of select sakes and is under the direction of Chef de Cuisine Shoji Kaneyasu. Restaurant managers are Phala Sheppard and Christopher Takeshita.
The signature desserts are all new. We selected the Green Tea Creme Brulee with candied ginger ice cream and was pleased with our choice.
Also intriguing was the mango Parfait, scented with citrus and mint with macadamia nut cookies.
Yamabuki is open for luncheon Monday thru Friday from 11:30 a.m. to 2 p.m. and for dinner seven nights from 5:30 p.m. to 9 p.m., till 10 p.m. on Friday and Saturday.
For lighter snacks and fare the Paradise Pier Hotel has the PCH Grill. The Grill is open for breakfast and supper. In the evening offerings include hamburgers, pizzas, grilled sandwiches, fountain drinks and desserts. The decor is contemporary, with an open kitchen and fired oven for pizzas.
The evening we visited PCH my dining partner was of light appetite after confessing to an enthusiastic lunch. Not so with this Writer who ordered the grilled New York steak that arrived with au jus sliced mushrooms, roasted red potatoes and al dente green beans.
My dining partner ordered 'The Works' pizza which cheeses, pepperoni, chicken sausage, Canadian bacon, pineapple and mushrooms.
We did manage to split a dessert which was Kilauea Moulten Apple pie with a flow of Vermont Maple syrup over the pie.
Kids just have to love the menu at PCH while adults savor the classic Japanese fare of Yamabuki.
Both restaurants are located in Disney's Paradise Pier Hotel located at 1717 South Disneyland Drive with self and valet parking. Reservations at 714 956-6755.
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