INDULGENCES eating out by tony reverditto


GEISHA is an “art person”; a female


performer who specializes in entertaining and providing companionship to men at dinner parties and similar venues. They are skilled in classic Japanese arts such as dancing, music (especially the playing of the stringed samisen), poetry and calligra- phy. They first appeared at the start of the Edo period (a member of a West African people living in the tropical forest region of southern Nigeria) as an off-shoot of the group of highest-class courtesans. Until the 16th century there were actually male geisha, wonder what happened there? The female geisha increased in popularity in the 1750s and the tradition, although it has evolved, still continues today.


With that in mind, the theme of the Geisha House


sushi restaurant is to provide a sexy, five-star dining experience that titillates the five senses. While most sushi restaurants tend to ignore or hide from Japan’s rich sexual history—the Geisha House embraces it. The atmosphere reflects a surreal, high-class brothel with a similar goal; “making the client climax”. Let the seduction begin . . . it starts with the look of


the GEISHA HOUSE, which is phenomenal; so unique, edgy, sexy, and yet cozy. How wonderful it is to celebrate a modern Japanese Restaurant, Sushi Bar and Sake Lounge in Santa Ana that embraces traditional Japan, represented in their cuisine and decor. The coolest touch or I should say the hottest, is the red floor to ceiling square column at the center of the dining room filled with multi-level fire places on each side. Designer David Mamam has figured out a way to catapult guests into a Twilight-Zone-esque futurist Asian feel, making diners forget that they are in the O.C. From the many multi- colored Asian silk print panels on the wall, to the huge façade windows that cast the illusion of contemporary Harajuku girls looking on the outside in—very clever! The balcony is reminiscent of the Key Club in Hollywood and the Hollywood Geisha House which lends itself well when it transforms into a night club. It is simply a matter of removing tables and chairs to clear the way for an open dance floor. High standards and thoughtfulness are reflected in


the exciting and distinctive menu. Narrowing down to a few choices was next to impossible because they of- fer such a vast selection of delicacies from the sea. I did know that I definitely wanted to start with the Lobster


GEISHA HOUSE


THE IS PROVOCATIVE


Tempura and OMG, they were absolutely delectable; a generous portion of crunchy heaven-on-earth delights. Adam Palmer, a Managing Partner, is a terrific leader of the wonderful enterprise known as The Dolce Group. He recommended that John and I try the Oyster Shooters and they were pretty much in line with the restau- rants theme of sensuality because that shooter was seriously orgasmic. The mixologist, Adam Zitomer, created some ex-


ceptional specialty drink concoctions which included, but were not limited to my first cocktail, the Geisha Tear: Grey Goose, pear, pear juice and soda water that was so good. John ordered the Dolce Chardonnay, a Private Reserve from beautiful Monterey County bottled exclusively for the Dolce Group; light, slightly fruity with


a complex cohesive finish. Soon there after Executive Chef, Lee Ming, a true magi- cian in the kitchen, came over and said hello. She rose to the top of the heap after only a year because of her strong work ethic and creative ability to merge tradition with current. The Irvine resident has put her unique stamp on the menu—and everything was presented very well and tasted delicious. The unique Maguro Spicy Taru- Taru Crispy Rice, is composed of a select grade of tuna served on a bed of crispy toasted rice and is considered the “People’s Choice” for all the right reasons. Next was the Sesame Ginger Tuna: Premium Tuna Sashimi with ginger, soy, olive and sesame oils. It was everything that I had hoped for—flavorful and melt-in-your-mouth lusciousness. Chef Ming urged us to try the Shishito


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RAGE monthly | JANUARY 2011


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