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4269 El Camino Real, Palo Alto, CA | 650.213.1111 | website

Mr. K and I recently drove down to Palo Alto to check out the Sunday Sushi Platter that is available for a limited time at The Sea by Alexander’s Steakhouse.  The Alexander’s Steakhouse brand is known for high end steaks and American-Asian fusion cuisine and The Sea being an upscale seafood concept where Chef Yu Min Lin blends contemporary cuisine with Japanese sensibility and ingredients to transform The Sea’s menu into the extraordinary.  Chef Lin grew up in Taiwan and trained in Japan and was previously at the Michelin two-starred Providence in Los Angeles.  In 2008 with Chef Michael Cimarusti, he defeated the famous Iron Chef, Masaharu Morimoto, in “Battle Black Fish” on the Food Network’s Iron Chef America program.  Ooh!  His résumé includes stints at the French Laundry and Manresa, even more ooh…  Chef Lin is a sushi master who meticulously sources all his seafood and will prepare and design an incredible selection of seasonal fresh fish for the Sunday menu through September 1st, 2019.  The atmosphere in the sprawling restaurant is sleek and luxurious offering a variety of lovely dining spaces including options to host a private event.  Seafood is the main attraction, but steaks are also on the menu, the tasting menu is $135 ($200 with pairings) and requires full table participation.  The full menu is available in the spacious and more casual bar, which is where I would probably want to hang out.

The interior is posh and elegant, the lighting is soft and flattering, and the service matched the sophistication.

I enjoyed a lovely Crémant de Bourgogne, Val de Mer, Non Dosé N.V. ($13)

We couldn’t resist the tray of delectable breads which came by more than once.  They were all delicious: especially the sesame flat bread (right), cheddar biscuit (center) and a buttery furikake croissant which had a wonderful flakey crisp crust.  A word of warning, they do fill you up, and you need to save room for the main event!

Our server Han brought us an adorable amuse of fried smelt, fresh from the fryer which was gone in two bites.  He was fantastic, friendly and approachable and magically appeared whenever we needed anything.

The Sushi Platter ($35) is a beautiful assortment of nigiri and rolls with two dipping sauces: soy sauce & wasabi and the other is a ponzu with truffle oil, as well as an assortment of pickles, pickled daikon, cucumber and ginger as a palate cleanser.  The platter has 9 compartments, the top row is filled with condiments, so I would say that the standard platter comes with 6 pieces of sushi.  We asked for additional items from the daily specials, which included hotate (scallop) and uni (urchin), and the chef threw in a tamagoyaki (rolled egg omelette) and a piece from a shrimp tempura roll.  Note: this platter included a few extra items and would be priced accordingly.

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