San Diego Union Tribune “Best Sushi” 2011
OCEANSIDE – Harney Sushi, near the Oceanside Pier, was designed to be a “sexy, funky, groovy and alluring environment where people’s chopsticks move to the beat of the music,” co-owner Kirk Harrison says.
When Harrison and co-owner Dustin Summerville decided to open a new branch of their popular sushi restaurant on Harney Street in Old Town, they looked around North County for the perfect location. “We noticed the great job Oceanside was doing redeveloping its downtown and wanted to be part of it,” says Harrison.
The eclectic decor features black booths and red accents. The sushi and sake bars are made of concrete and recycled glass. The spacious restaurant can seat up to 150 people, and a big outdoor patio has room for about 40. On Tuesday through Saturday evenings, a DJ plays everything from hip-hop and reggae to soul and jazz.
Tatter Todds are morsels of halibut wrapped around rice balls, baked until golden and topped with eel sauce. You have to order them first because they take about 30 minutes to bake, but they are rich and flavorful – well worth the wait.
Lighter fare includes miso soup with tofu, green onions and wakame, or Sunomono Salad, with octopus and cucumber, wakame, green onions, sesame, seeds and crab in a mirin-vinegar dressing.
“Yum Yums” off the dessert menu are hard to pass up. Strawberries fried in tempura batter are still whole and sweet, not mushy or over-cooked. They’re drizzled with chocolate and dusted with powdered sugar and crunchy tempura flakes. Cheesecake Done Perfect is tempura-battered and covered with chocolate, caramel and powdered sugar with a choice of vanilla or green tea ice cream.
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