iSushi is a local gem, and now it's a destination restaurant. Just days ago, it was nominated for Japanese fusion by the "Best of the Bay" TV show, placing Castro Valley on the Bay Area culinary map.

From succulent portabello mushrooms and seasonal vegetables cooked in fluffy tempura batter, to seared monkfish liver with cranberry sake, scallions and black tobiko (fish roe), every dish at iSushi is inspired, sophisticated and delicious.   

About the Restaurateur

Chef and owner Stanley Chan opened his small yet sleek and modern sushi bar in Castro Village 10 years ago. Since then, many of his customers have become good friends and the menu has expanded, with sushi rolls and small plates named after his regulars.

Chan asks patrons about their favorite foods and then tries to incorporate them into his cuisine, best identified as Japanese fusion. After 28 years in the restaurant business and nonstop learning from international mentors and colleagues, he says he feels confident using macadamia nuts that he brought from Hawaii, or mango from the Philippines.

Consistently satisfying complex taste buds with artful presentations is hard work, but the restaurateur says he is not in the business of making simple dishes. His iSushi menu has many exciting choices and some patrons dine here three times a week.

On the Menu

The iSushi menu reads like a sci-fi story with fantastical subplots and yet a  seemingly traditional theme with a few comforting, familiar-sounding names.

Take "Surf and Turf," aka Harold and Elaine, for example. It includes hand-torched Kobe beef, tempura shrimp, asparagus, cucumber, scallions and lemon. Swap out the  beef for the "007," a combination of spicy tuna, avocado, macadamia nuts, white fish, jalapeno and tobiko served with a sweet and creamy sauce.

Seafood sunomono is a variation of a traditional Japanese dish with a base of cucumber salad topped with thin slices of raw tuna and snapper. Adding to its unique flavor is a bit of innovative kiwi juice and black sesame wasabi dressing. 

Named after Chan's young son, "Josh" is an elaborate yet delicate combination of tempura basil leaf, mango, spicy tuna tartar and tobiko meant to be consumed in one bite.   

Jada is a very special spoonful of hand-torched hamachi tuna marinated in sweet lychee sake, and wrapped together with yellow mango, green avocado and tempura spiked with crispy jalapeno, popping tobiko and flavorful sauces.

On the Dessert Menu

Chan's invention of green tea ice cream fried in tempura batter is a wonderfully refreshing dessert, especially when smothered with triple-berry chocolate sauce. Some sweet sake, such as Fuji apple, lychee or blackberry, is a great accompaniment and the sake menu at iSushi is practically endless.

iSushi is open every day except Monday. It hosts a full bar and special sakes. Lunch and dinner are served Tuesday through Saturday. On Sunday, only dinner is served. Reservations are recommended and credit cards are accepted.

 For more information, call iSushi at 510-886-8528 or visit  www.isushisake.com. 20649 Rustic Drive.