Ango TEI

05/06/2008 Posted by FoodFanatik

This is by far my favorite sushi restaurant. Any time I have ever taken anybody whether for their very first time for sushi or any of my friends that eat it every week they absolutely love it. It is a small place and sometimes on weekends can get a little busy, but they will accomodate you by taking your number and calling you when your table is ready which gives you plenty of time to head over to south coast plaza or whatnot. The Chilean Sea bass, magic mushrooms and really everything on the menu is great. At any time you can ask the chefs what they reccomend and they will tell you what is fresh that day. This place is run by the best of people and remember many after the first time there. Hope you guys try this place out!!!

Pros: FOOD FOOD FOOD

Cons: Small, possibly a wait

02/21/2008 Posted by bmickp

I spent a month in Japan and I have been to many sushi joints all over the U.S. I feel comfortable saying that this place has the best sushi outside of Tokyo. The place is small and always has a wait. no reservations. It is worth whatever you have to do to eat here.

09/26/2007 Posted by gourmetseeker

I am the sushi fanatic. We would go anywhere for the good sushi, including Studio City and San Diego. Angotei has remained on my top ten list in terms of the quality since 1995. Unfortunately, their customer service has been slipping; until now, it finally reaches its lowest point. We went to Angotei for a business lunch about 6 months ago; I called ahead and was told they are closed at 2PM on weekdays. But when we arrived at the restaurant at 1:45PM, the restaurant refused our entry to the restaurant because they were about to close. I plead to the waitress that we drove all the way from LA because we really love their food, and it was not even 2 yet… but still, we couldn’t even step in. Last night, we were planning on ordering something to go, but guess what? They refused our take-out order! I was told that they didn’t want to take any take-out order because they only had one sushi chef in the house, and they took dine-in customers only. We were all extremely shocked. What is the difference between the take-out orders and dine-in orders? The only difference would be the tips I believe? She said: “You can still dine in, but no take-out”. I couldn’t believe what I’ve heard! Obviously, they forgot what the core foundation of a good business should be. Yes, their sushi is good; at least I hope they are still holding the same quality as before since we haven’t been able to taste anything from this place within the last 6 months. But there are other good sushi places such as Sushi Sasabune, Wasabi, and Katsuya with excellent customer service; and most importantly, they treat their customers with courtesy and respect. I would recommend taking your business somewhere else, since such poor customer service should not be tolerated. Needless to say, they already lost 6 of their loyal customers since 1995.

Pros: Food, I think...

Cons: Service

06/25/2007 Posted by sushiuniverse

I hope you really take to heart what I am writing...it's for you, after all. A japanese meal is a special event, for the stomach, the eyes, the sense of esthetics and taste. I must admit that I do occasionally go to Kiku in Huntington Beach and indulge my hamachi habit with about 5 orders of their poorly cut, colossal sushi. But, that is truck stop sushi, bulk sushi. If I really want the real stuff that I ate in Japan that blew me away and made me omit quiet, odd yummy sounds I never heard come out of me before, I go to Ango Tei. Is it worth the drive from Long Beach with slow traffic all the way....yup....worth a possible 40min wait? You bet. I am a hamachi and hamachi toro freak. Where else can I go where a chef will say "well....I think today is better for halibut..." Only there. By the way, would you let some clod who lives next door and works at Arby's work on your new BMW? Hell no. Why do you not check out who is feeding you RAW FISH? The chefs (chefs for life, btw) at Ango Tei are >>>traditionally apprenticed sushi chefs WITH DIPLOMAS<<< they studied for years. Now, the food at Ango Tei. If you like garlic, you simply must try the Tataki. Tataki means "to pat", in this case patting onion onto sashimi. Bonito or Tuna is medallioned on a bed of prepared onions and a garlic ponzu type sauce is poured over. They are the only folks to do it like they do in Kanto and Sendai Japan. You will notice it's a japanese crowd, and they are serious. Always introduce yourself to people on either side of you...it's proper in a sushi joint. Ask your neighbors what they like. Ask the chef what fish AND vegetables HE likes that day and let HIM order. Tell him you want "japanese style dishes"... you will be taken care of very well. Try something different, like, say.... sliced daikon, with salt and lemon juice as a little between sushi dishes snack. You order that, and your chef will smile...and remember it. Let the expert feed you..he's a serious pro :-)

Pros: the sushi that regular japanese people come to eat

Cons: the wait...get there early or late and prepare to rub elbows...but make new friends :-)

07/15/2006 Posted by mcairy

Ango Tei has the best Sushi in Orange County! Even though there is always a wait, it's well worth it!

Pros: Great Sushi

Cons: Not a lot of seating

07/12/2005 Posted by vtr996

I've been coming to this place since 1983 and it has always been great friendly service and great food. They gladly will prepare special orders for anyone. Sashimi is always fresh and varied with the season. Wait is sometimes long but it is well worth the wait.

03/05/2005 Posted by onetwinflame

Must try - House Special Soft Shell Crab, salmon skin hand roll, will do special orders. Limited seating, worth the wait.

Pros: great sushi, always remember you, worth the wait

Cons: long wait, limited seating