Zip Fusion Sushi 2560 Tuscany Street Corona, CA Fatherly wisdom and three generations of restaurateurs have helped create what could quite possibly be Corona’s best place to eat. At the center of it all is Mr. Jason Ha, whose contagious energy and passion for food and life makes him a rising star to catch. In the true spirit of entrepreneurship, he has hit the Southern California restaurant scene with an aggressive splash. He’s being blessed with deserved success. Having a Korean father, a Japanese mother, and a family that is all about food, this welcome resident has been able to create some seriously good fusion. Therein lies perhaps the greatest nugget of wisdom. When asking his father for advice about whether to go Japanese or Korean with the restaurant, Jason was told, “Son, the world is changing…change with it.” The result: Zip Fusion was born. With two locations in L.A. already, Corona is the lucky recipient of the third. A key member of this team is Chef Sean. His refreshing cuisine is artful and original. Chef Sean’s creations will make your experience at Zip Fusion an event you will not soon forget. I had the luxury of trying a good percentage of the menu at Zip, so I will pass along the highlights. Had I not been to this place under such favorable circumstances, I may very well have gone in only for a routine sushi fix. Whenever possible, I recommend going with a party of 4 to 6 people, as this is really a place to share food family-style. The Seaweed Salad is so good it has won awards. It will win you over with its 3 types of seaweed, its spot-on marinade, and these marvelous little crunchy elements thrown in. This is a colorful dish and the perfect starter (and you know how amazingly healthy seaweed is for you). Zip’s Calamari is very tender with a hint of sweet and a bigger hint of spicy. It’s just right. The Jalapeño Tuna Tempura with a crunch and a zing in the same bite was a welcome temptation. I doubt you’ve had Shrimp Ravioli before, but you can have it here and it’s one of the perfect hot dishes to have at your table. The nice white sauce doesn’t go overly rich. Unforgettable was Zip’s Alba-Cado. This very 3D presentational ball of nirvana looks like some green vegetable that grows on an exotic tree on another planet. Thinly sliced avocado makes up the outer layer and spicy albacore tuna is found inside. I don’t know how they make it and I don’t want to know how they make it, but I know that I’d like to have it on a weekly basis. It’s the perfect side dish to split among a few people. One of my favorites of the night was a seemingly simple plate of Broiled Short Ribs. They are served piping hot and pull off an amazing tenderness. The flavor is full and sweet and that’s thanks to a marinade of Asian pear, kiwi, and soy sauce. You’ll want to just stare at the aesthetic fusion rolls, such as the Whiskey & Soda Back (named more for the influential tools that helped out the night they invented the dish, than what is actually in this dish), but the rolls taste as good as they look. There’s the delicious Asparagus Bacon and there are Sizzling Platters that come in Beef, Pork or Chicken for the “non-fishies” in your party. Sushi lovers will be completely pleased with the sushi and sashimi found at Zip. Just don’t miss the boat when it comes to amazing salads, appetizers, noodle dishes, and hot entrees to be found under the same roof. To accompany your meal, you can always have Sake for the sake of having Sake, but you may find yourself having traditional Korean Soju. Zip makes several signature cocktails with Soju, which is quickly gaining popularity in the U.S. Plan a large party here and they will customize a perfect combination menu that is very reasonable per head. The wisely-used space at Zip includes a dynamic layout. There is a quiet, intimate section up front, a more social open section in the middle, and a large back room—very Zen—with an ambience somewhere in between. There is patio dining, and of course, there is a sushi bar to which you can belly up. As for the name, “Zip” means “home” in Korean. I’ve decided that “Don’t take that plate away yet” is English for “I really, really like it”. Ryan Keane writes exclusively for MyCityCorona.com Interested in having your establishment reviewed? Contact us at reviews@mycitycorona.com |
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