Restaurant review
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Review: Restaurant Omakase, Riverside

Restaurant review
Chef Brein Clements puts honey on desserts at Restaurant Omakase. The 26-year-old owner-chef did stints at Domaine Chandon in Napa Valley and Gary Danko and Manresa, both in the Bay Area, before opening his place in Riverside. (Lori Shepler / Los Angeles Times)
Restaurant review
Among the dishes in one night’s tasting menu: a few spears of the season’s first asparagus in the lightest Meyer lemon froth and green olive oil. (Lori Shepler / Los Angeles Times)
Restaurant review
Sauteed red porgy with boulangere potatoes, cabbage and rangpur lime. (Lori Shepler / Los Angeles Times)
Restaurant review
Cauliflower bisque with pine nuts, capers and raisins. (Lori Shepler / Los Angeles Times)
Restaurant review
Brein Clements is also Omakase’s dessert chef, turning out well-crafted sweets including a classic molten chocolate cake served with salted peanut ice cream, and warm goat cheese beignets with a thick pomegranate sauce scented with thyme and vanilla.

Here, a souffle. (Lori Shepler / Los Angeles Times)
Restaurant review
Diners at Restaurant Omakase can expect the waiter to spend some time explaining the menu, making sure all are familiar with the “tasting menu concept.” (Lori Shepler / Los Angeles Times)
1/6