Shunka Sushi Over Five Years and Well Over 225+ Visits Later

Shunka, Shunka, Shun’ka’do-ba-dee-doo

The Oompa loompa’s have nothing to do with Shunka because Shunka means something along the lines of “season?” in Japanese…. ok, or an alternative Oompa loompa jingle.

One of my favorite plates of sashimi at Shunka over the last 6 years (this is the pic I have on my bed stand).

I think Shunka opened in or around Feb/March of 2012, so I have a lot of pics which is why I thought I’d compile some of my camera phone pics (iPhone pics from 6 years ago suuuuck).

Yuki’san is the main dude here “taisho” (boss man)

Regardless if Yuki’san is the owner, he’s no slacker because you’ll see him working upwards of 7-days a week (I can barely make it 5-days a week which is why I was at Shunka eating and drinking all the time).

I’m sure Yuki’san has this tatted on the left half of his body.

Yuki’san’s wife (Toshimi’san) also works the front of the house too, she’s really cool.

This takes me back to the Flintstones and wanting a Brontosaurus burger as a kid.

Yuki’san has four boys, so I’m sure the way he’s handling that tuna collar is not any different from child-rearing.

Caught my friend here on a Tinder date with a dude who had dated two of my female friends without them knowing.

Any given night Shunka is filled with a lot of first timers, Tinder to Grindr dates, and a lot of regulars from around the hood: Bentleys to Dodges and even actors, I sat next to one.

Shige, he’s usually always on the far left-side of the sushi bar.

The usual sushi chef roster is typically (left to right): Shige, Seigo, Juro, Eiji (sorry Eiji for not having your pic, but you can find pics of Eiji and Seigo on Yelp), and Yuki’san.

“Juro” san, he’s on the left-end of the sushi bar.
A petrified tree plate good enough for the Flintstone family.

Shunka is very affordable and they probably have the best range of fish then the vast majority of sushi restaurants in Orange County. It is also not a place where you will have to spend upwards of $200-$300+ like a Michelin starred sushi restaurant.


If you read any of the other media outlets hyping Shunka, they’ll tout Shunka as serving a “nuanced procession” to “upscale,” I suppose that’s what you would think if you have never really been, or are just reading Yelp reviews.


The media to Yelp Elites will think that all sushi restaurants are supposed to be compared to Jiro or Sushi Saito in Japan which is silly AF, but that’s what happens when they see “Jiro Dreams of Sushi” (the producers need to do a follow-up to Jiro, with “Juan dreams of Philly Rolls).


Shunka is not your fusion restaurant with Americanized mayo covered sushi, and they fit in with being on par with Nana San in which both restaurants are above average.


Want to know where Shunka stands for sushi in all of Orange County? Check out my top 10 Best Authentic Sushi Bars in Orange County, or my “Best of” list which will help you find the best restaurant for large groups, best value, to the best omakase.


Shunka is all about variety at affordable prices which is why I recommend that you try all the fish on the specials board.  Just keep in mind much of the seafood is seasonal:

  1. Anago (salt water eel)
  2. Fresh tako (raw octopus)
  3. Akamutsu (rosy seabass)
  4. Mejina (rudder fish)
  5. Kan sawara (Spanish mackerel when it is the fattiest)
  6. Any hikarimono (if you like fishy, you’ll love aji, iwashi to saba)

Think this is a weak list of suggestions, go full Japanese and read this list.


The weekends (Fri, Sat, and Sun) are the busiest times to go, and you’ll most likely have to wait. If you have a large party (larger than a 4-top), I highly recommend that you call in for reservations.


Mixed sashimi plate served with wasabi although there a few fish that go great with yuzu kosho, matcha, soy marinated shishito, grated ginger, to chili oil.


Anago or salt water eel

One of the best things at Shunka is the anago.


Anago, soft with a very subtle delicate sweet flavor (like your feelings).


Nothing like a warm bowl of fish head soup.
Food in a cone, the future is here.


Temaki (handroll)


I need to sneak in and put up a pic of myself up in one of those 3 spaces.
Guuuuuuuuessssssssss what that is. Yup, it is squid innards.


Shiokara, the perfect accompanyment to sake.

Innards, fermented, and tasty.

Maybe tuna cheeks.
Broiled collar without the ponzu because I think ponzu is used way too much, and I prefer to eat it with just lemon and soy sauce.
My homie, Dr. Lim(b) the chiropractor, she has her practice in Bellflower.

Not a paid advertisement, if it were, maybe I’d hear from my brownie more often.


Tempura, carrot, and shrimp.


Not a fan of ponzu except maybe on aji.
IMG_6920 (1)
If I’m going to eat fish semen and some gonads, I have no problem doing it when I get flowers.


One of the popular items at Shunka is the raw (most places serve cooked) and deep-fried octopus (pictured).


Their namesake roll, the Shunka roll.
This is called the “Greg” roll (if you try ordering it, and they don’t know what that is, it’s because it’s that exclusive).
Fatty goodness.
Tamago (egg omelette)

Ending my dinner with tamago (and more beer).

When was the last time you ate a branded omelette.

If you go, say hi to Chitose for me, thanks


Most expansive range of fish (a lot of Japanese fish) than the vast majority of restaurants in Orange County and beyond. Not only does Shunka have the best variety, but they are very affordable compared to other restaurants in the area.


No drink specials or happy hour times to incentivize you to come at certain hours or days such as on slower days.

See you tomorrow!

Shunka Sushi & Japanese Cuisine

Westport Square Shopping Center
369 E 17th St #17
Costa Mesa, CA 92627
(949) 631-9854
Mon-Sun: 11:30-2:00pm, 5:30-10:00pm


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