Over the past few decades, the market for sushi in California has changed. Overfishing means that the really good quality tuna goes to Tokyo, and California gets the fish that Tokyo doesn't want. Accordingly, it's harder and harder to get decent quality sushi in this part of the world.
The California market has responded in two ways. First, you have to pay a premium for top quality sushi in California. The top omakase restaurants in Los Angeles have prices corresponding, and if you're reading this, you probably can't afford that.
Second, if you want lower prices, then you have to be prepared to skimp a little on quality. Don't get me wrong. You can still do very good sushi inexpensively; you just have to tolerate some slightly imperfect meats: slightly off scents, slightly imperfect grades of sashimi. The great majority of sushi restaurants in southern California take this second approach, because in general, American consumers are cheapskates who prefer quantity to quality.
Of this second type of sushi restaurant, EAT'S is the best that you're going to find in this area. The sushi quality is good. Not brilliant, not bad, but good. That alone makes it worthy of consideration.
But EAT'S ace in the hole, is how much it charges for that sushi. Given that they have a full staff of chefs working behind the counter, I am shocked that they are able to turn out sushi of this quality, at this price. You can get nice sushi for two, AND a bottle of sake, and bring it all in well under $100. That's a good deal in this part of the world.
In short, this is the best Orange County sushi restaurant for the gaijin. Value, which is quality divided by price, is very high at EAT'S. Actual Japanese people may want to hold out for, say, Soma Suisan on La Cienega, but EAT'S SUSHI is about as high value of a restaurant, as the locals can expect to find around here.
