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SLOWfish Restaurant Review: Taking cues from the Slow Food movement, SLOWfish owner John Lee begins with already-healthy Korean- and Japanese-style foods and makes them even better for you. Never mind that the restaurant is located in a practically abandoned strip mall in a remote section of Huntington Beach. Inside, the vibe is pleasing enough with black banquettes, white leather chairs and soothing classical music. SLOWfish uses low-glycemic-index black rice rather than bleached white rice. Chef Sean An uses this nutty, high fiber rice exclusively in his sushi, sashimi, rolls and other fusion fare. First, try the "fat avo," which comes as a sliced ripe avocado with seasoned albacore tuna hidden inside the avocado's flesh. Fresh, delicate fish and spicy sauces highlight chef An's dishes like chicken yakatori, salmon teriyaki, seaweed salad, udon noodles, orange scallops and a tender beef rib. Choose from a good selection of Napa Valley and Sonoma County wines, as well as Japanese beers and sakés. For those who are seeking a deal, SLOWfish has a small-plates tasting menu and drink specials after 9 p.m. On Friday and Saturday evenings, this spot also becomes a late-night scene for hip couples and singles.