Jason Ha Adds Zip (Fusion) to San Diego
- Created on Thursday, 10 July 2008 15:44
- Written by Gerry Furth
Jason Ha Adds Zip (Fusion) to San Diego Area
Already the creator of topnotch sushi places in Los Angeles and the Inland Empire, and the first contemporary Asian-marinated steakhouse in the United States, fun-loving Jason Ha set his sights on the San Diego coastline this year.
It isn't easy to find unless you know the territory off the freeway but well worth the drive to Torrey Hills Shopping Center in the new Torrey Pines area.
Our welcoing young server was happy to help us with the menu and information about the restaurant. He told us that Zip is the pronunciation of the word that means “home” in Korean, , the philosophy behind owner Jason Ha’s restaurants. The feeling is reflected in the warm ambiance, hospitality and affordable, appealing cuisine. Each of the four Zip restaurants offers the same award-winning sushi and California-Korean Fusion menu as the original, more casual Arts District Zip.
All Zip restaurants offer an award-winning sushi and California-Korean Fusion menu. At the new Torrey Pines location, the menu also lists the best of Zip’s downtown
Among the sensual, healthy Korean-based fusion menu, signature dishes are theImperial (short) Ribs, featured in New Asian Cuisine Cookbook (2005) and the national Copley Syndicated Press column “After Work Gourmet” and FLAVOR Magazine and the Alba-cado “apple” of seared, seasoned albacore wrapped in avocado, featured on the California Avocado Commission website.
Ha has been able to offer diners world-class cuisine at affordable prices because of the innovative use of fresh
Owner Jason Ha, 38, is particularly pleased with the new location since he lives in Torrey Pines with his wife Angela and two young sons, Noah, 8, and Nathan, 6
And with his latest Zip Fusion, Ha is poised to introduce Torrey Pines residents a new “taste” of what it means to be home.
For more information, please contact Gerry Furth-Sides at (310)202-6412 or
This email address is being protected from spambots. You need JavaScript enabled to view it.
(Torrey Pines, CA) Jason Ha will welcome guests to his newest Zip Fusion Sushi at the Grand Opening on May 3, 2008. Zip means “home” in Korean, the philosophy behind owner Jason Ha’s restaurants. The feeling is reflected in the warm ambiance, hospitality and affordable, appealing cuisine. Each of the four Zip restaurants offers the same award-winning sushi and California-Korean Fusion menu as the original, more casual Arts District Zip.
All Zip restaurants offer an award-winning sushi and California-Korean Fusion menu. At the new Torrey Pines location, the menu also lists the best of Zip’s downtown
Among the sensual, healthy Korean-based fusion menu, signature dishes are theImperial (short) Ribs, featured in New Asian Cuisine Cookbook (2005) and the national Copley Syndicated Press column “After Work Gourmet” and FLAVOR Magazine and the Alba-cado “apple” of seared, seasoned albacore wrapped in avocado, featured on the California Avocado Commission website.
Ha has been able to offer diners world-class cuisine at affordable prices because of the innovative use of fresh
Owner Jason Ha, 38, is particularly pleased with the new location since he lives in Torrey Pines with his wife Angela and two young sons, Noah, 8, and Nathan, 6
And with his latest Zip Fusion, Ha is poised to introduce Torrey Pines residents a new “taste” of what it means to be home.
For more information, please contact Gerry Furth-Sides at (310)202-6412 or
This email address is being protected from spambots. You need JavaScript enabled to view it.
It’s a terrific, friendly place for regulars if you live in the city. It’s perfect for Los Angelenos headed south or just out for a pleasant drive 40 minutes outside of fast-lane L.A.. Slow Fish is a straight shot west down Bolsa Chica road off the 405. Caution: it's easy to get to and visible from the road, but also easy to pass by in the middle of a small shopping center at Edinger.
There are the exuberant sushi masters to to wave you in, though, and greet you at the door.
A list of sakes, soju (Korean vodka) and beer drinks are available.
Host John is eager to explain that the restaurant is named for and honors the principles of the International Slow Food Movement. In John’s words, “we want our guests to take their time and savor our food." The place was even created with as much sustainable and recycled equipment and materials as possible. We agree with his motto after dining there: "Live to Eat."
Actually, foodie and former computer engineer John Lee opened SLOW FISH because, in his words, “I love the great cooking of two of my friends from Boston. We three knew each other from Boston University days. He laughs, "This way I can eat their food every day.”
These days Kriz Chong of Boston and New York mans the sushi bar. His fans, several of them top MIT professors, trailed him from Boston to New York and back, most of them eating his food every day. He tells us, “one of the professors was so dedicated to what I prepared, I had to let him try his hand at it every once in a while, too.”
Handsome Chef Sean An creates the Pan-Asian, California infused Kitchen dishes. You may know Sean from his wild creations at Zip Fusion or East Third Steakhouse in the Los Angeles downtown Arts District. Chef Sean An creates the Cal-Korean dishes. The son of one of Korea’s most highly respected architects (and brother of a top Asian model) , Sean’s car design and engineering background influence his intricate, artistic dishes with straightforward, appealing flavors.
“Fat Avo” (seared seasoned albacore tuna wrapped in avocado slices to look an apple) from his acclaimed Zip fusion repertoire is featured on the Avocado Commission website. His signature, succulent kiwi marinated Short Ribs are featured in the book, “New Asian Cuisine.”
We went in to Slow Fish to try their new Black Rice sushi menu. John told us that the three guys did extensive research, and located the finest form of Black Rice from Korea, also known as the healthiest form in the world.
John Lee explains, “novel Black foods, such as black soy beans and black sesame biscuits, are currently the rage in Asia because of their cholesterol lowering and weight control benefits. This should make California diners and nutritionists happy,” says Lee smiling, though he and his two cohorts are fit and trim. ” Black rice also is known for being high in fiber and mineral content (including iron) and, like most rice, important amino acids.
We appreciate all this health information but as non-rice lovers, we were startled to experience the deep, nutty taste and rich, silky texture. When black rice cooks up, it turns an intriguing, intense purple-chocolately color. Stunning in Kriz' tear-shaped little California rolls that he arranges into a pinwheel. It would suit me just fine as a satisfying dessert.
But, that’s only the beginning. The long list of appealing Little, Medium or Big Plates is hard to choose from, with almost all of them generous enough in portion size for sharing. It’s a good thing that so John is only too happy to guide diners through the menu. For extra help, a mark identifies spicy dishes, and the chefs are happy to make them really zing.
For diners who want to explore a full meal experience chosen by the chefs, a changing five-course is available ($40 food or with a snazzy Signature sake or suju cocktail $45).
For the Little Plates, we started with the aptly named “Slow Starter” ($16), a combination of three of Sean’s most popular dishes. The Fat Avo drew “oohs” and “ahs” and had everyone at the table sighing, “it’s too pretty to eat.” Even the ponzu couli is dressed up with little red chirracha chili-centered hearts made of sesame seed dressing. .
The Ascon is a retro cocktail party favorite of fat asparagus spears wrapped in the most flavorful and substantial bacon you've ever tasted. The Jalatuna is another “star” dish, whose points are hollowed out jalapeno peppers filled with spicy tuna and coated underneath in a double crunch tempura.
John introduced us to the Signature Seaweed Salad, now a must at every meal. Three different kinds of marinated seaweed, along with slivers of toasted nori accompanied by shreds of carrot and daikon radish, and seseame seeds, for crunch tossed with an Asian aioli sauce ($6). The salad is also available as a Medium Plate, topped with fresh crab and shaped into a tower.
Though it’s making the rounds of many menus, we loved the Soft Shell Crab ($7) that Slow has year round. Its combination of tender and double crunch textures ($7) are flash-fried to perfection and served with a ponzu dipping sauce. Another classic favorite worth a try is Hamachi Kama: broiled yellowtail collar ($MP) served with chef Kriz’s "secret" sauce.
All we know is that the Korean tastes have all the same combinations of sweet, sour, salty and tart as Thai food to please the palate, and with an enticing extra bit of "edge."
A little more unusual to the American taste though common on Asian sushi menus is the Vegetable Croquette ($5.5), deep fried breaded mashed potatoes.
The combination Sushi platter ($8) : (tuna, hirame, kani, ebi, tamago) is local and affordable, as is the sashimi (tuna, salmon, whitefish and tako) ($12.5).
A number of “slow” salads featuring grilled seafood or chicken make up the Medium Dish Kitchen ($7-$12) menu, available in half or full portions.
A preview of the Asian marinated meat entrees is found in the lively “Dancing Porky Salad” topped with spicy marinated pork on the top. The spices do make your mouth dance, and the chefs are happy to pump up the beat if you ask. These toppings become full-fledged main dishes in the Big Plate section.
Chef Sean’s Imperial Ribs were recently introduced on the menu by popular demand. The juicy, fall-off-the-bone ribs are Asian Pear or kiwi marinated overnight, braised and grilled off for a refreshing, finishing crunch. ($15)
If you think of tempura as ordinary, at Slow Fish the Jala-tuna will change your mind. The coating gives notice for a choice of outstanding tempura dishes either the shrimp, veggie or combo ($11). Shrimp or veggies inside are cooked ahead, then battered in a Signature mixture that fries up golden brown with a double, double crunch.
Reminding diners that this is a Korean based restaurant is Bulgoki ($13), thin sliced Korean style marinated beef with salad and rice. And to remind diners that is this is not your ordinary Korean-based restaurant, Shrimp Ravioli made with wonton wrappers (which a top executive chef at a hotel chef admires, he told me, for cooking up tender and tasty for ravioli) are heavenly with a rich creamy sauce ($14).
Just to make sure the experience was consistent, we visited two more times. Consistency is a sure thing. With Kriz and Sean working in the same place, new dishes are created on a regular basis. And we were happy to try more new things on the long menu, too.
For information on Slow Fish, their monthly special dinners and prix fixe meals, please contact Media 8 at This email address is being protected from spambots. You need JavaScript enabled to view it. .