Serendipity Brings Otoro Sushi to Scotts Valley

Sylvia Ahn, a partner of the one-month old Otoro Sushi, tells how she, her husband Chris, brother Charles Kim and his wife Joanne decided to open their restaurant in Scotts Valley.

“Everything started when Charles joked by saying, ‘Scotts Valley must bring me good luck since all of my experiences with people named Scott was great!’ And, to support this 'funny' theory, one of our sushi chef's names is also Scott.”

But that’s not the only reason they settled on Scotts Valley.

“We found there aren't enough high quality family restaurants in Scotts Valley,” Ahn said. "Even though there is a great number of data showing that there is a big demand and capacity in this city.”

Since the restaurant’s opening in April, Ahn said they’ve learned their market research was correct. And this is translating into a real connection with the people of Scotts Valley.

“The people are superbly kind and welcoming,” Ahn said. “That is the reason why we so enjoy serving this community, and we are very thankful for the same reason. Scotts Valley is also a great city to raise children and educate them. Nice air, too!”

Ahn mentions the air because Charles and Joanne Kim have relocated from Southern California to manage the restaurant. Ahn and her husband will remain in Los Angeles where Ahn will continue her Financial Advisor business.

Ahn said Charles was the inspiration behind opening the restaurant. He has devoted the last twenty years of his life as a chef of Japanese food, including owning two successful Japanese restaurants in Southern California with Ahn’s husband, Chris. In that time, Ahn proudly says, her brother has become a true master of the cuisine.

“He gets very emotional and sensitive about tiny little details, from how he selects the fresh ingredients to how he presents his dish on a plate,” she said. “He will never yield to second best when it comes to his food.”

This is certainly reflected in the sushi and other dishes at Otoro.

On a recent visit, I enjoyed an appetizer of steamed gyoza (also available fried). The dumplings were filled with a tasty, light concoction of ground pork and vegetables, and served with a sesame and soy dipping sauce.

The miso soup at Otoro is delicate yet flavorful—not overly salty as some miso soups can be. Small cubes of tofu and pieces of seaweed added some nice texture to the soup.

My husband and I ordered several pieces of sushi, and it was incredibly fresh. The California roll—cut into small, manageable pieces—was filled with delectable crab and rolled in black tobiko (flying fish eggs colored with squid ink).

The nigiri sushi we sampled—pieces of raw yellow tail (hamachi), smoked salmon and grilled fresh water eel (unagi) laid over sushi rice—were all superbly tender.

I’ve read that the traditional test for the level of a sushi chef’s expertise is his tamago, Japanese omelet. But for me, I look to the sushi bar’s quality of the hamachi. I’ve had pieces of the fish with sinewy strands running through, and it’s not pleasant. But Otoro’s is top notch.

You have a choice of pieces of fish cut either from the loin or from the belly of the yellow tail. Both taste relatively the same, but you’ll notice a significant difference in the belly meat, which has more fat content, and thus a softer, more buttery texture.

We tried both, and though both were delicious, fresh and tender, for the extra forty-five cents I’d order the yellow tail belly hands-down every time.

Another preparation of yellow tail is hamachi kama, the grilled collar of the fish. This is one of my favorite appetizers to share, or to have all to myself as a meal. It’s one of the best deals going in a Japanese restaurant. The collar meat doesn’t get more tender, juicy or succulent if cooked properly, and Otoro’s is scrumptious. 

The atmosphere of Otoro is another draw. It’s clean, bright and spacious with a modern look while maintaining a cheerful, inviting feeling. Flat screen televisions mounted on the walls quietly flash sports or other programs. Two walls painted a deep orange add to the warmth, and large, round silk-screened Japanese prints brighten up the space. Booths and tables are available for seating as well as the sparkling sushi bar decorated with textured glass blocks.

Ahn said seeing their customers’ satisfaction with Otoro’s food and service is the biggest reward of owning the restaurant.

“That is the one and only purpose of us trying so hard to improve our quality in every aspect of our restaurant experience,” she said.

And their efforts have definitely paid off!