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Skool on K – Sacramento, CA – Fresh & Yummy Asian Fusion Seafood!!
Grilled Oysters with soy, butter, and uni
Fish Sampler Platter: Cured Ocean Trout with kombu cured ikura, fennel, frisee, satsuma tangerine, radish, Amberjack Sashimi with nibitashi eggplant, pickled mushrooms, oni-oroshi daikon, karasumi, and Salmon Tartare with ora king salmon, quail egg, nori, miso ginger mustard
Uni Sea Urchin Flan with kombu cured ikura, fresh uni, and fleur de sel
Deviled Eggs with Boqurones, yuzu tobiko, and aji amarillo sauce
Raw Oysters. These were $1 each!
Squid Ink Spaghettina with Monterey squid, shrimp, garlic tomato compote, red curry, lemongrass dashi broth, seaweed butter, enoki, shiso. This is a half portion! Kenny had the other half.
Lemon Panna Cotta with fresh blueberries
My husband Kenny and I kept hearing about Skool on K and we finally booked some reservations and tried it. We went on a Tuesday to avoid the crowds and to partake of the $1 raw oyster special (always on Tuesdays and during Saturday and Sunday brunch). We have very high standards for seafood and for raw fish and I’m happy to say that the food at Skool surpassed and exceeded our expectations.
The menu is VERY DIFFERENT from what you usually see at a typical Japanese or seafood restaurant. You won’t see sushi rolls here or sesame chicken over rice. You can tell right away that the food is Asian fusion with strong Japanese, California, and European influences. It’s tasty, avant garde, fresh, and fun but this is NOT a place for purists of Japanese food.
We ordered the Grilled Oysters, the Fish Sampler Platter, the Uni Sea Urchin Flan, the Deviled Eggs, a bunch of raw oysters, and the Squid Ink Spaghettina. The Grilled Oysters was made with soy, butter, and uni. The uni gave the oysters this yummy richness and I felt really decadent finishing the oyster and uni in one bite. The Fish Sampler Platter had Cured Ocean Trout with kombu cured ikura, fennel, frisee, satsuma tangerine, radish, Amberjack Sashimi with nibitashi eggplant, pickled mushrooms, oni-oroshi daikon, karasumi, and Salmon Tartare with ora king salmon, quail egg, nori, miso ginger mustard. I really liked the Cured Ocean Trout and it tasted so fresh with the tangerine. The Salmon Tartare was served with nori (seaweed) and you basically just put some on top and eat it. I think the Salmon Tartare and the Cured Ocean Trout were my favorite fishes of the night. You could tell that the fish was very fresh and the seasonings were light but tasty.
The Uni Sea Urchin Flan was made with kombu cured ikura, fresh uni, and fleur de sel and it was served with slices of fresh bread. Again, decadent is the word I use to describe this uni. It was heavenly, rich, and tasty when eaten on the fresh bread. The Deviled Eggs definitely weren’t typical! I mean you don’t usually see them topped with yuzu tobiko and served with an aji amarillo sauce. It was a playful take on deviled eggs which I thoroughly enjoyed. We killed the raw oysters. They were awesome and very fresh. At $1 each on Tuesdays and during Saturday and Sunday brunch, how can you not order raw oysters?! I knew from all the reviews I read that I had to go for the Squid Ink Spaghettina. It lived up to the hype. Fresh Monterey squid, shrimp, garlic tomato compote, red curry, enoki, shiso, were served in a lemongrass dashi broth. Rich spaghettina made with black squid ink was added to the flavorful soup. We had them split the order in half so my hubby and I each got half. If I wanted to only order one thing on the menu that would fill me up, the Squid Ink Spaghettina would be it. I’m already craving another taste of that broth.
So my favorite dishes were the Fish Sampler Platter (the Cured Ocean Trout and the Salmon Tartare), the Squid Ink Spaghettina, the Grilled Oysters with uni, and the Uni Sea Urchin Flan. These are “must order” items! Do not leave without trying all 4! If you’re into raw oysters, I recommend going on a Tuesday or for Saturday or Sunday brunch so you can partake of their raw oysters. Thursday is their noodle soup night. Go on Thursday to try a flavorful noodle soup such as soba with pork belly, ginger, and miso for $10. Another tip, if you check in on Yelp, you can get a freebie such as a free glass of wine. Saturday and Sunday brunch goes on until 4pm!! 4pm!
Kenny and I were very impressed by the fact that we saw the owners Andy and Olia (husband and wife couple) waiting on tables themselves and making a point of coming to each table to greet the customers and thank them for coming in. Both of them greeted us warmly, shook our hands, and introduced themselves. We felt like we made some new friends. I love that they are hands on. Andy and Olia even sent over a free dessert Lemon Panna Cotta with fresh blueberries to try. The panna cotta was light and it was the perfect end to our meal.
You can tell that this restaurant, the concept, the food, the decor, the details is very well thought out. I personally really enjoyed eating at Skool and I know that we’ll be back soon. I can’t wait to try their noodle night on Thursday and their Saturday and Sunday brunch. I have no reservations whatsoever about recommending Skool on K. Jax Approved!
Skool on K
2319 K Street
Sacramento, CA 95816
(916) 737-5767
www.skoolonkstreet.com
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