Seabutter is Glendale’s latest sushi restaurant, with the standalone restaurant across the street from The Americana at Brand. If you’re looking for their handroll sister restaurant (similar to Kazunori), The Bar – Handrolls by Seabutter is located within The Americana at Brand (next to valet parking). If you’re looking for different sushi options, this is one of the better options.
Taste of Seabutter
The Taste of Seabutter is a $99 prix fixe menu, which includes an edamame starter, sashimi, nigiri, pressed sushi, and a handroll. This is an option if you’re not sure what to order.
If you want my honest opinion, you’re better off ordering à la carte, which has the same options and is actually cheaper. I added up the total cost of the dishes according to the menu, and you’re paying $20 more through Taste of Seabutter. The quality of the fish is actually good, so I wouldn’t skip out on dining here again.
The edamame starter dish is a standard edamame dish, followed by a six-piece sashimi plate with two pieces of Bluefin Tuna, Salmon, and Yellowtail. This is a standard selection of cut fish, and the chefs are pretty good about serving thick cuts.
The first nigiri course contains four pieces of the chef’s choice. This differs between the days and the chef. During this dining experience, Seabream, Halibut, Golden Eye Snapper, and Shima Aji were served. Whitefish is absolutely delicious thanks to its sweeter, typically firm texture. I would prefer these over albacore and standard tuna cuts any day! The chefs made an effort to season the fish, so minimal soy sauce is needed.
The specialty nigiri course is higher-end and is prepped with more seasoning to enhance your dining experience. This included:
- Hye: Minced Yellowtail Belly, sesame oil, truffle, kizami wasabi, sea salt
- Toro: Bluefin Tuna Belly with nikiri sauce and kizami wasabi
- Salmon Truffle: Seared Salmon with artichoke truffle, lemon juice, sea salt
I am a big fan of Hye, just because yellowtail is my favorite! I’ve never seen yellowtail prepped similarly to spicy tuna (minced). You can never go wrong with the fatty content of the bluefin tuna belly.
The pressed sushi course is a different take on the traditional sushi rolls. Instead of rolling the rice and seaweed, the contents are layered and compressed into a cube shape. The salmon and avocado pressed sushi was served, with seared sushi on top and avocado, artichoke truffle, lemon olive oil, salt, and rice in between. The Taste of Seabutter experience concludes with a handroll, which is a standard spicy tuna, salmon, or yellowtail handroll.
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