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New Chapter for Sushi Ii: Acclaimed Chefs Join MICHELIN-Recognized Kitchen

06.23.25

Sushi Ii, the MICHELIN-recognized Japanese restaurant on Mariner’s Mile, continues its legacy as one of Southern California’s premier Japanese dining destinations with the addition of two accomplished chefs, Koji Takahashi and Norio Izawa.

Both chefs bring decades of experience rooted in traditional Japanese technique and a shared commitment to the restaurant’s refined, thoughtful approach. Chef Takahashi, who has been with Sushi Ii since its inception, leads the restaurant’s kaiseki program. With nearly 40 years of experience, he blends time-honored methods with a modern sensibility, offering a multi-course experience that reflects what diners in Japan are enjoying today.

Joining him is Chef Izawa, whose training spans renowned kaiseki restaurants in Tokyo and Kanazawa. Since relocating to the U.S. in 1999, he has honed his craft at Bluefin in Newport Beach and Nobu in New York. At Sushi Ii, he now oversees the kitchen, elevating traditional ingredients with inventive presentation—dishes like sautéed belt fish with lily bulb cream sauce and green tea cream puffs paired with toasted brown tea reflect his blend of creativity and reverence.

Under the guidance of Director Natsuko Travioli, Sushi Ii remains true to its vision. From the curated ceramics to the intimate counter seating, every detail reflects a deep respect for Japanese culture and craftsmanship.

Open for dinner Tuesday through Sunday from 5 to 9 p.m., Sushi Ii has been featured in the MICHELIN Guide every year since opening. For reservations and more information, visit sushi-ii.com.


100 West Coast Highway, Suite 202 in Newport Beach.

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Tender Greens Unveils Seasonal Summer Menu Inspired by Local Harvests

06.18.25

Tender Greens, the Los Angeles-based restaurant known for its elevated seasonal fare, has launched its new summer menu—highlighting fresh, vibrant produce and bold, ingredient-driven flavors. Guided by California’s local harvests and regional growers, each dish reflects the brand’s commitment to culinary excellence.

New seasonal offerings include:

Grilled Sea Bass Plate — Simply seasoned with sea salt and herb oil, served with a choice of two sides

Summer Longevity Bowl — Grilled sea bass or braised beans with heirloom tomato panzanella, charred eggplant labneh, roasted fennel and fingerling potatoes

Seasonal Vegetable Plate — A rotating medley of summer squash, sweet peppers, French green beans, mushrooms and more, with two sides

Summer Harvest Salad — Stone fruit from Family Tree Farms, blackberries, goat cheese, pistachios and caramelized onions over baby lettuces, dressed in golden balsamic vinaigrette

California Bowl — Salmon or chipotle barbecue chicken with roasted corn salsa, cilantro lime brown rice, cabbage slaw, queso fresco, pepitas and lime crema

Watermelon Agua Fresca — A refreshing seasonal sip to pair with any meal

This season's menu is rooted in partnerships with California farms, including Valdivia Farms—renowned for heirloom tomatoes—and Family Tree Farms, known for its exceptional stone fruits.

Tender Greens has two Orange County locations in Irvine:
Irvine Spectrum – 530 Spectrum Center Drive
UC Irvine – 4237 Campus Drive, Suite B165

To explore the full menu or order online, visit TenderGreens.com.

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