A Young Restaurant Group Is Making Orange County’s Hottest Restaurants | Eater LA

"A rapid rebrand and buildout that transformed a struggling neighborhood kitchen into a focused hand-roll bar in 21 days, featuring house-made sauces (yuzu kosho, truffle soy), a concise cocktail program, signature hand rolls, and an over-the-top off-menu creation combining fatty tuna, A5 wagyu, Santa Barbara uni, avocado, and caviar. Operated by the larger group while the original owner retains equity, the concept has grown to a sizable staff and plans for a second location." - Anne Marie Panoringan