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Bluefin Newport Beach Reviews from The Last Year
A Regrettable Evening at Bluefin: Where Hospitality Was Lost
A Regrettable Evening at Bluefin: Where Hospitality Was Lost Our dinner plans for a party of four at Bluefin on the Newport Coast quickly unraveled into an evening we’d rather forget. Entering at 7:30 PM, we expected a leisurely and enjoyable meal, given the restaurant’s stated closing time of 9 PM. What we encountered, however, was a staff seemingly eager to end their shift, leading to a series of unfortunate events that highlighted a glaring neglect for customer satisfaction and basic hospitality standards. The service was the first to disappoint. Our server’s demeanor was far from welcoming; he was brusque, inattentive, and seemingly indifferent to our presence. This attitude was underscored by a failure to take our complete order, setting a tone of disregard that tainted the entirety of our dining experience. Matters escalated when a person, who later identified himself ambiguously as the manager, accused us of berating the server. His refusal to provide his name, alongside his dismissive posture, only added to our growing discontent. This encounter was further soured by a revelation that the real owner of the restaurant was actually present, contradicting the manager’s earlier implication of authority and bringing into question the honesty and transparency of the establishment’s leadership. Our experience was further marred by an unexpected charge for authentic wasabi, a detail unbecoming of a supposedly high-end establishment and indicative of a broader lack of care and respect for patrons. As the night concluded, the departure was no less distressing. The so-called manager continued to demonstrate a profound lack of professionalism, resorting to verbal harassment and unfounded accusations of low class, stemming from our rightful complaints. The culmination of these experiences left us deeply disheartened. Spending $600 on an evening where respect, professionalism, and basic hospitality were conspicuously absent is a grievance no patron should have to endure. It’s bewildering that such an establishment continues to operate in a locale celebrated for its culinary excellence and customer service. In closing, our visit to Bluefin was a stark departure from the standards of dining and hospitality we have come to expect in Newport Coast. It stands as a cautionary tale for those seeking a dining experience that values not just the quality of its cuisine but the dignity and respect of its guests. It is our hope that this account prompts a necessary reflection and realignment of Bluefin’s priorities toward the hospitality values it seems to have misplaced.
Clam miso soup, hot tea, and negi-toro hand roll for lunch.
I know it's good because I never needed to pour out soy sauce and my child only drank water. My husband was in love within the first three sushi bar orders (because they had ordered Kobe beef and otoro, so it became about $100 per person). Sea bass as well as yellowtail are garnished with yuzu shio. We also received an amuse-bouche of marinated baby squid because it's in season in Japan.
The sushi and tempura for its lunch menu were excellent.
The sushi was delicious with a variety of fresh raw fish. The tempura was nicely done with the right crisp. The set lunch came with miso soup and salad. For a set lunch of $30, it was worth it. The restaurant was nice and bright with outdoor seating. The service was lukewarm. The hostess wasn't too welcoming. It seemed she was ready for her lunch break.
I've been to most of the sushi restaurants with high
I've been to most of the sushi restaurants with high reviews, but this is the finest and most authentic sushi restaurant in Orange County. The sushi is always fresh and melts in your mouth, and the dishes are beautifully prepared and presented like works of art. The lunch omakase is an especially good deal at $60 and includes premium sushi, some sophisticated amuse bouche, a hearty sashimi salad, a fancy miso soup, a cooked fish delicacy and a special dessert accompanied with fresh fruit. The best part is that you can sit outside on the patio and enjoy the meal with an ocean view.
Wow, can't believe it took me this long to discover Bluefin.
Located right across from Crystal Cove (you can see the water if you sit outside) with plenty of parking in the shopping center. The restaurant itself is decently sized, clean, and has a sushi bar which is where I sat. They have an omakase option for dinner, which I wanted to try but I decided to order a la carte as they had some really interesting specials for the day. The sushi dinner was truly an experience - we tried basically one of everything on the chalkboard and the fish was incredibly fresh and just melted in my mouth. Nothing was bad and I actually ordered some items 2-3 times. They also have really reasonable corkage for $25 which is very reasonable considering the location. If you are ordering sashimi, it can get a little pricey, but the quality of fish is spectacular so it is worth it in my opinion. Will definitely be a regular at this spot!
Very solid sushi spot in Newport coast.
Came here with my wife for dinner. The service was good and efficient. Ambiance was clean and upscale but not over the top. The fish quality was great, our favorites were the O-toro and Uni. Definitely pricey due to location, but less than nobu. Worth coming here for a great date!
The Best Sushi bar in OC Always fresh and professional
The Best Sushi bar in OC Always fresh and professional sushi men work hard there Highly recommend it!!!
I normally go for lunch and order the Bento which is
I normally go for lunch and order the Bento which is delicious and a great value. I went for dinner and ordered the Wagyu Shabu Shabu. This meal is delivered to tables only (not allowed at the sushi bar probably due to scalding concerns). There was a large metal pot over a flaming sterno fuel puck to keep the broth hot during cooking. You are supposed to do your own cooking of the mushrooms, vegetables, noodles and meat. The broth is very lightly seasoned, to the point of being tasteless. The quantity of food is on the sparse side. There was still little taste after cooking, but the yellow dipping sauce provided the only flavor. I would say that the meal is a low-carb dieter's dream since there was no rice and the noodles were a minimal serving. My CGM (continuous glucose monitor) showed a small rise post-prandial response. At $70, you are not getting satiated so plan accordingly.
The selection of sashimi is pretty impressive as well as
The selection of sashimi is pretty impressive as well as the sake menu. The service was great. Plenty of parking outside. It's a great spot for a casual date. So why the three stars? Because I had food poisoning right when I got home.
Save room for dessert, and order the mocchi ice cream! You
Save room for dessert, and order the mocchi ice cream! You will enjoy clean, fresh, authentic Japanese cuisine at Bluefin. Upon entrance, you will notice the cleanliness of the restaurant and the uniformed, professional sushi chefs. The staff were kind and polite, especially Gregory, allowing us to dine in at 8:30 pm even though they close at 9:00 pm during weekdays. Indoor/Outdoor/Bar seating: Plenty of seating at this location. We sat inside. Delicious Food: Clean, fresh and flavorful. Ordered the mushroom miso soup with shiitake mushroom, grilled salmon with grilled vegetable, teriyaki sauce, wagyu beef carpaccio with onions, chive, goma-soy dressing, sesame seed, albacore dynamite roll, salmon avocado roll, and mochi ice cream. Loved everything. Excellent Service: Gregory, Jason and Raymond were professional, kind and attentive during our dining experience and each interaction. Parking: Free parking in parking lot. Valet parking is also available but it is closer to Javier's, so free parking is the better option. I highly recommend this restaurant for a clean, fresh, authentic Japanese dining experience, and thank you, Gregory, Jason and Raymond for a memorable experience!
Ok my girl Liz is truly wonderful and got me situated three
Ok my girl Liz is truly wonderful and got me situated three times in a row on the beautiful patio in a pinch! It must have been my lucky night tonight - she assigned me to Gregory, Jason, and Kyle who provided warm and friendly service. Read on for the most wonderful food review and adventure... I had inadvertently skipped lunch so I was hungry enough to order the Chef's omakase (chef's choice, the specialty at Bluefin - with small plates, appetizers, sashimi course, fish course, nigiri sushi course, beef course, and dessert (of course!). It was literally one delicious taste experience after another! My server Gregory thoughtfully asked for any food allergies and suggested a zero alcohol Asahi (who knew they made one? It was delicious). The food was almost too pretty to eat, plenty to feast your eyes on, with thankfully small portions to allow you to enjoy multiple tastes. First off was the stunning ankimo (monkfish liver, which was served with a garnish of caviar and gold flakes, a chrysanthemum and a backdrop of a crisp lotus chip, all in a dab of shiro miso and a pinch of fresh seaweed. The miso was a bit too strong, but did not detract from the superb creaminess of the ankimo. Second up was a beautiful appetizer plate with a perfect kuramoto oyster, freshly shucked, served with lemon; a steamed savory egg brick (not the usual slightly sweet egg/tamago; a konbu wrapped delicacy fish which I couldn't remember, another fish I couldn't remember but tasty with the shiso leaf and snipped chives, and a burdock root garnished piece of fresh mackerel. Each so pretty, tasty, unexpected in the flavor construction and definitely unusual for omakase creations. The next two courses really upped the ante with a sashimi and fish course: sashimi was ultra fresh, and featured my favorite o-toro and buri (wild yellowtail flown in from Japan, likely Hokkaido by the taste of it - this is among the best buri sashimi I have had - definitely order this a la carte if you haven't had it yet); and the fish course was the star of the cooked courses: a gorgeous piece of grilled Chilean sea bass topped with a quarter grilled shiitake mushroom, and two gorgeously pan seared pieces of foie gras. This dish was exceptional - the foie gras with the crispy edges, lightly caramelized with a creamy center was a reverie on its own. I'm partial to Chilean sea bass and this was perfectly grilled, with slightly crispy skin and melt-in-your-mouth tender pristine white flesh, superbly fresh seabass - firm yet flaky, tender from the healthy fish oils cooked just right and not overcooked or oxidized. The presentation was gorgeous too, a deep fried translucent shiso leaf with a dusting of gold flakes. I've only had such a perfectly constructed and plated dish just a few times before, it was visually stunning and equally delicious! It was garnished with the most beautiful ruby-colored berry ume plum - lightly fermented, still sweet and tender, a little astringent to clear the palate. This dish alone deserves an award. Nobu who? By this point I was starting to get full, but the nigiri sushi (hand made sushi, with sushi rice on the bottom and fresh raw fish on top) course arrived in its glory - including my favorite of all time, uni (this time from Santa Barbara, their Hokkaido uni is amazing also), the sweetest hotate (scallop) nigiri I have ever had, and the namesake bluefin tuna among others. I was literally needing to make space in my digestive tract when they brought out nothing less than A5 wagyu beef, beautifully seared on a sizzling plate, with a crisped shishito pepper garnish on a bed of grilled mushrooms and onions, three kinds of sauces (the yuzu one was the standout for me). All this for $200 - impossible for this gorgeous visual and gastronomic feast! What a steal for the sheer quality, artistry, and craftsmanship! This would be the perfect place for a romantic date night on their cozy patio, with the fresh air of the Pacific Ocean in the distance, a perfect place to commemorate a special occasion, with friends or by oneself in peace and gentle solitude. Just when I was sure I could not take another bite, the dessert came, and with it the pièce de résistance: the poached pear, which was literally perfection in dessert form: simple fresh juicy pear half, poached in what tasted like a berry reduction resulting in a lightly sweet, fresh taste that defies description-but which outshone the other four micro desserts - olive oil cake with pecan butter; fresh berries and raspberry jam; raspberry sorbet. The pear was deceptively simple, but exquisite in taste and execution. What a perfect ending to a beautiful dining experience. Hats off to the Bluefin Chef Abe and wonderful waitstaff! Save this place for a special occasion, and most definitely order the Chef's omakase! The perfect ending to a perfect day, love this place!
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Appointment
By 👻 @BrazenShip70, 10/21/2023 9:47 am
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I was waiting on the transfer for name but it hasn’t happened yet and my reservation is tonight , will it be an issue that is hasn’t changed into my name yet
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Don't like the Answer? Add another one. |
Answer from 🍑 @BraveCloth47 (10/21/2023 10:03 am)
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The site doesn't have resources to properly execute a reservation transfer. Some places allow it however the best bet is to open a chat on the listing from the seller and communicate there
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By 👻 @ExoticPaper57 (10/21/2023 10:29 am)
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By 👻 @BrazenShip70 (10/21/2023 10:40 am)
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By 🍑 @BraveCloth47 (10/21/2023 10:04 am)
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By 👻 @BrazenShip70 (10/21/2023 10:24 am)
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Then I guess I won’t worry
I paid the $25 fee but I guess I’ll wait and see what happens I’ll just use the persons info from original reservation
By 👻 @BoisterousSilver51 (10/23/2023 12:12 pm)
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If you change reservation they may cancel the reservation that happened to me.
Answer from 👻 @CopiousMotion64 (11/19/2023 1:39 pm)
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Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
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