Issue link: https://digital.copcomm.com/i/1787
august 2009 / the tasting panel / 65 in less than one year of business, Sashi, the pair's first restaurant venture, has become a South Bay sensation. "If you dine out enough, if you pay attention to what's around you and know what you like and what you don't, you have enough experience to run a restaurant," explains Harris. "But we couldn't have done it without Makoto," chimes in Benson. "We're riding his coattails." Benson and Harris are grateful to Executive Chef Makoto Okuwa, a native of Japan who has trained under master sushi chefs Makoto Kumazaki and Masaharu Morimoto, and whose vision has sculpted Sashi into one of the most influential Japanese restaurants in Southern California. "Makoto is talented at taking classic dishes from all over the world and putting a Japanese spin on them," explains Harris as Mokoto whips up a spe- cially-prepared halibut served with shaved truffle on a bed of creamy potatoes and scallion. As we enjoyed the unique, fresh and savory flavor of the dish, Makoto chimes in: "Every dish should feel familiar—and surprise you with a memorable new twist." It is this approach to food that makes Sashi much more than just a sushi restaurant; it follows in the tradition of icons such as Nobu and Matsuhisa, and has carved a niche for itself in a community that was ready for something new. "A year ago, this type of res- taurant didn't exist South of the 10 Freeway," says Benson, referring to the highway that bisects L.A geographically and socially. He continues, "We knew that there was an open- ing for a high-end Japanese restaurant with a premium bar and lounge, and the community has really embraced Sashi." In addition to a spectacular dining experi- ence, much of Sashi's success can be attribut- ed to its progressive bar program and luxuri- ous lounge, where guests can enjoy a cocktail until midnight on weekends. The kitchen and bar both run on fresh, homemade ingredi- ents, and drawing on the strength of a tal- ented team of bartenders, Sashi has earned a reputation as both a top-notch restaurant and an elegant nightlife spot. "People are inter- ested in trying fresh, new cocktails," explains Harris, "and we've got a lot of experienced mixologists who have put together some in- teresting and creative takes on the classics." Sashi boasts the largest saké list in Califor- nia, but cocktails outsell the traditional Japa- nese rice beverage three-to-two, thanks in part to stunners like the Ginger Mango Mar- tini, made with Absolut Mango, Domaine de Canton ginger liqueur and fresh orange juice, lemon and agave. "Our cocktails do so well because they pair perfectly with our food," says Harris. "For example, people love the Ginger Mango Martini because it's clean and fresh and pairs incredibly well with some of our spicier dishes." For Harris and Benson, mastering the world of high- end dining may seem easy, but they're quick to ac- knowledge the importance of staff education in crafting a perfect dining experience. With over 100 sakés on the list, they've brought a saké sommelier on board. And they are giving their bartending staff the tools they need to succeed by sponsoring them at Pernod-Ricard's inno- vative BarSmarts program, a certification program that will keep Sashi's mixologists on top of their game. This detail-oriented dedication to perfection has brought Harris and Benson success at Sashi, a feat they hope to repeat in future restaurant ventures. If Sashi is any indicator of what these two might have up their sleeves, one thing's for sure: these new kids on the (res- taurant) block are here to stay. Restaurant Concepts Owners Greg Harris (left) and Jeff Benson (right), flank Executive Chef and Partner Makoto Okuwa, a celebrity chef who has appeared on several episodes of Iron Chef.