SHAKE+STIR: O-IZA MODERN JAPANESE
From left to right: Jason Lin, Tracy Kashian, Alma Wolverton, Revay Plunkett, Margot Kim, Laura Thompson, Erin Melkonian, and Lauren Barisic
While the Central Valley boasts numerous excellent Asian restaurants, Lin’s Restaurant Group elevates Far East cuisine to new heights. Among their offerings is O-iza Modern Japanese, located in Fresno’s River Park, which stands out as one of the most exquisite Japanese establishments in the area. This fine dining restaurant marries the art of sushi and teppanyaki in an elegant setting adorned with bonsai décor, a sophisticated interior, and a contemporary patio.
For this Power Players Edition of Shake+Stir, CVLUX’s Editorial Director Lauren Barisic and Event Director & Producer Laura Thompson were joined by lady bosses Tracy Kashian, Alma Wolverton, Revay Plunkett, Margot Kim, and Erin Melkonian to savor O-iza’s bright and flavorful dishes, perfectly paired with a selection of cocktails, hosted by Jason Lin, CEO of Lin’s Restaurant Group.
A stunning floral arrangement featuring cherry blossoms and white dendrobium orchids from Botanique Floral Artistry skirted the table, beautifully complementing bright pink satin napkins from The Linen Shoppe, place cards by Modern Press Paper Studio, custom O-iza chopsticks, and Tea Forté’s limited edition Hanami tea boxes gifted to each guest by Sam’s Italian Deli & Market.
After the ladies settled in, everyone selected their own drink from O-iza’s extensive and thoughtfully curated cocktail menu. Among the favorites was the Yuzu Margarita, which combines Sabé Blanco Tequila, Hakushika Hana-Kohaku Yuzu Sake, fresh lemon juice, and blue agave to create a deceptively demure Asian margarita. “This is a must-try for margarita connoisseurs,” Tracy noted. “There are a lot of flavors and yet they all blend so harmoniously. It’s a very smooth drink and easy to sip.”
If Martinis are more your style, the Gyokuru Martini will not disappoint. This cocktail features Hakutsuru Sake Organic Junmai and Hakushika Hana-Kohaku Yuzu Sake, combined with blue agave, fresh lemon juice, matcha, and decadent gold flakes. It is served with a shot of nigori sake, which can be sipped or shot.
O-iza’s O-Kani Salad elevates the traditional Japanese steakhouse first course. It includes snow crab, a tiger prawn, nori tempura, kaiware, mango, avocado, radish, beets, honey yuzu vinaigrette, kewpie, masago, and wasabi aioli. While the number of ingredients may make this dish seem like a main course, the proportions and balance make it an ideal menu introduction.
For the zensai, or appetizer course, three dishes were presented, starting with the A-5 Hot Rock. As the name suggests, paper-thin Japanese A-5 wagyu takes center stage in what is essentially a Bibb lettuce wrap. Dressed with sukiyaki glaze, ho fun, and cucumber kimchi, the tender beef is grilled to perfection, melting in your mouth with each bite.
More of this prized Japanese meat appeared in the form of Wagyu Beef Gyoza. These pan-fried dumplings, filled with crispy garlic and micro cilantro, were served with truffle amazu ponzu. If fried dumplings are your jam, these will undoubtedly become your favorite in Fresno! The wagyu remains the star, offering a new texture that allows you to savor this delicacy in an entirely new way.
The final starter was the Kyoto Style Tempura, which presents a unique twist on typical tempura offerings. O-iza’s version includes soft shell crab, shiso seabass, jumbo shrimp, and seasonal Japanese vegetables, garnished with sansho pepper and matcha salt. “I’ve never had tempura that featured so many different options,” Revay marveled. “The seafood options really elevate the dish. I put ponzu on everything, but it’s so flavorful that you don’t need sauce.”
Two entrées allowed the ladies to explore options beyond sushi. The Iza Wagyu Fried Rice puts a fun spin on a familiar favorite. Chopped wagyu beef is combined with crispy garlic, chives, and shallots, along with perfectly cooked Japanese mushrooms and jidori egg yolk. Furikake finishes the dish, which is served in a small bowl.
Most people don’t think to order pasta at an Asian restaurant, but noodle lovers will be amazed by the Ebi Carbonara. Udon noodles are delicately dressed in a miso beurre blanc with rock shrimp, bacon, prosciutto, furikake, and micro cilantro. “I’ve never had anything like this before,” Erin admitted. “It’s an unexpected dish to find at a Japanese place, yet I’m so impressed by how seamlessly the flavors fuse. It’s creamy but light, and I enjoyed every bite.”
O-iza’s Specialty Maki, or rolled sushi, showcased two stunning creations. The King of the Sea is a feast for the eyes and the palate. The highlight is a truffle butter-baked lobster, presented with Asian pear, asparagus, avocado, yuzu salt, A-5 wagyu, crispy garlic, micro cilantro, yuzu aioli, lobster fruit salad, pistachio, and sweet mirin dressing. “This is one of the most impressive meals I’ve ever seen!” Margot exclaimed, and that seems like an understatement.
The second sushi highlight was the Fujiyama, featuring king salmon, snow crab, mango, and avocado wrapped in soy paper. It is topped with rock shrimp glazed in sweet chili sauce and garnished with micro cilantro. Each piece offers a delightful two-part bite, beautifully combining seafood with tropical and creamy fruits.
The savory section concluded with the presentation of Temaki Ranchi, hand-rolled sushi served in bamboo boats that resemble Japanese-style tacos. Each order is paired with a spring mix salad of Asian pear, crispy taro, radish, kaiware, and black sesame dressing, along with two maki. There are six fillings to choose from: Miso Seabass, Soft Shell Crab, Crunchy Garlic Kani, Dragon Temaki, Mango Ebi, and Surf and Turf. Alma sampled the Sea Bass, noting, “The fish is cooked so well, and the presentation is exceptional. Getting to pick your pair is such a fun way to try a variety of menu options.”
Then came dessert—two to eat and one to drink. For those who enjoy sweet wine, the Hakutsuru Plum Wine offers a pleasing fruity aroma with slightly tart, bright, and tangy notes, making it perfect as an aperitif or dessert wine. Jason had it served chilled with the desserts, though it could easily stand alone as a sweet ending in liquid form.
O-iza’s desserts are the final display of the restaurant’s edible art collection. The Matcha Parfait layers matcha mochi, matcha castella, white chocolate Chantilly, green apple, frosted flakes, matcha ice cream, red bean, and lychee. The Black Sesame Hazelnut combines black sesame ice cream, miso hazelnut mousse, rocher glaze, peanut crumble, toasted sesame tuile, and shoyu malt caramel. Both desserts take foodies on a flavor and texture journey that will leave their taste buds utterly tantalized.
It’s seemingly impossible to leave O-iza Modern Japanese feeling hungry. Asian food enthusiasts will delight in the unique offerings, while novices will discover a whole new realm of fine dining experiences. Despite being stuffed to the brim, all the ladies expressed their eagerness to return. Conversations about their growing businesses, anti-aging regiments, new hobbies, and travel plans flowed, never missing a beat, much like the procession of exquisite cuisine. The next time you’re in the mood for Japanese food, plan a trip to O-iza.
Features Editor Elisabeth Ross
Event Director & Producer Laura Thompson
Photographer Don Dizon @dizon_photo
Flowers Botanique Floral Artistry @botanique_floral_artistry
Favors Sam’s Italian Deli & Market @samsitaliandeli
Stationary Modern Press Paper Studio @modernpress
Napkins The Linen Shoppe @thelinenshoppetls
