Chef Strikes a Balance at Glass Box
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| Albacore Tuna with Mango Salsa |
A hidden gem located in Del Mar's Skydeck, Glass Box is setting itself apart from other sushi restaurants in San Diego through its chef's unique approach to traditional Asian dishes.
Glass Box Owner and Executive Chef Ethan Yang was a longtime sushi chef, accustomed to having customers watch him making rolls and nigiri behind the glass boxes of a sushi counter. When he decided to launch his own restaurant, he created a supersize glass-walled sushi restaurant with 18 seats around the counter, and tables with another 35 seats outside the glass box. The restaurant's sleek and modern atmosphere boasts dark wood and a clean minimalist look, tied together with an open kitchen and sushi bar.
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| Salmon Sushi |
Yang proves to be a culinary maestro with a passion for crafting exquisite creations, offering a modern twist on classic sushi dishes. His philosophy revolves around revitalizing classic Asian dishes by infusing them with contemporary elements and unique touches, stating "My goal is to strike a balance between minimalism and taste explosion, which is why I firmly believe in the power of simplicity combined with bold, distinctive flavors."
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| Left to right: Amberjack with Soy, Snapper with Pico de Gallo, and Scallop with Homemade Truffle |
Yang changes the menu every quarter, offering diners a unique Omakase style experience. The meal consists of dishes chosen by the chef who gifts a myriad of options including fish nigiri, sushi rolls, and hand rolls designed to a diners specific food preferences.
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| Live Halibut |
Yang sources distinctive fresh fish on a daily basis which may include Kinmedai Golden Eye Snapper, Halibut from Korea, Hokkaido Scallops from Japan, Bluefin Tuna from Spain, and King Salmon from New Zealand. From Toro, Spicy Yellowtail, and Eel handrolls.
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| Hamachi with Watermelon |
One of Yang's favorite menu items is the Bluefin Toro Uni Roll made with red crab, green onion masago, avocado topped with bluefin toro, uni, and caviar. He's also a big fan of his Taiwanese Beef Noodle Soup topped with 24 hours braised beef.
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| Almond Jello Inspired by Yang's Grandmother |
Yang believe's that the current food trends in sushi restaurants are focused on sustainability, locally-sourced ingredients, and creative fusion flavors. At Glass Box, he strives to use sustainable seafood and locally-sourced and organic ingredients whenever possible, and enjoys incorporating unique and unexpected flavors into his dishes. "We prioritize presenting our sushi in visually appealing ways, which has become increasingly important with the rise of social media," explains Yang. "Overall, we are constantly innovating and experimenting with new flavor combinations and presentation styles to provide our customers with a unique and memorable dining experience."
-Written by Maria Desiderata Montana
