Sea Fresh

by MIMI WALKER

Sea Fresh

Over three decades of sushi fusion.

In the year that was all but eclipsed by the ongoing COVID-19 pandemic, Sea Fresh Ojai celebrated 35 years in business.

“Sea Fresh opened in 1985, and the sushi bar four years later,” says co-owner Gus Garcia. “My brother-in-law is a commercial fisherman, so he’s always wanted a place where he’d be able to sell his products. We’re a fishing family; he’s fished all his life. So, we first started with a small fish-and-chips market. But then, the market proceeded into full-service, with a sushi bar, tables, and what we have today.” Fresh fish is shipped every day to the restaurant by a Los Angeles-based specialty seafood market. Garcia says it’s important for the restaurant to keep its menu contemporary. “We’re always checking on new items, new trends; it’s all in the name of being creative and being diverse. It’s always fun to try out new items on our customer base. We share what we’re creating and get feedback on what they like.” Sushi chef Daniel Sanchez, who has been behind the counter at Sea Fresh for almost a decade, says “… there have been five or six new recent rolls, like the Monkey roll (spicy tuna and tempura shrimp with spicy mayo and garlic), the White Dragon (krab sticks, escolar and eel topped with zesty ponzu sauce), and the South of the Border roll.”

The South of the Border roll is packed with plenty of punch: ahi tuna, cucumber, lemon, lots of cilantro and jalapeño, with avocado and green onions. Sanchez created this roll alongside another co-worker, and says “… this flavor combination is very specific to me, what I like and what tastes really good: cilantro, lemon, jalapeño. It’s fresh, and the spice is not too high.” Sanchez also suggests trying the roll with yellowtail, calling it a “perfect” combination with the light, tangy herbs and bright flavors. Sanchez says he puts a little bit of a kick into each roll he makes up, and very much welcomes customer feedback, tailoring and fine-tuning each roll until each ingredient complements the other in harmony. Something else that makes the sushi dining experience at Sea Fresh unique is the personalization of rolls, some of which are named after beloved customers. There’s the Jesse roll (hot and cold tuna with yellowtail, sun dried tomatoes, sprouts, and jalapeño), the Melissa roll (spicy tuna with cream cheese and pickled onions), and the Tara roll (an extra crunchy tempura shrimp and krab stick cooked roll with sriracha).

“We have fun naming the rolls,” Garcia says. “Jesse was a sushi chef who created his own rolls. Melissa was a customer who created her own roll when she was pregnant. We create rolls with the community; some customers have asked us to name rolls after them if they really enjoy eating one or came up with a creation of their own. After over 35 years, we have a hugely loyal customer base.” Garcia is very proud that the community has supported Sea Fresh through the years, and now he attributes the restaurant’s success to its devoted kin.

“I have employees that have been here for over 30 years in the back of the house. It’s a family.”

Sea Fresh Restaurant, Ojai