After a nice prime rib dinner at Joe’s Café, I was wandering downtown and noticed that Japanese restaurant Mokutan has opened at 716 State Street, the former home of Choppa Poke which closed their Santa Barbara location last December. Kai Sushi also closed nearby so it is great to have a new Japanese option to fill the gap.

Lunch combos, available before 4pm for $25, include Chicken Thigh/Breast with Chive Shio Tare, Angus Beef Kushiyaki, Beef Saikyo Yaki Skewers, Shrimp & Vegetable Tempura, Salmon Teriyaki, Tuna & Salmon Sashimi, Tonkatsu, and 4 Kinds of Nigiri.

Entrees include Rice Dishes (Chicken Curry $19, BBQ Eek $19), Noodles (Su Udon $12, Veggie Udon $14, Yakisoba $15, Tempura Udon $18), and Rolls (Kappa Roll $4, Tekka Roll $7, Spicy Tuna Roll $8, California Roll $9, Unagi Roll $9).

The Seafood & Crudo menu ranges from $16-$20 and includes Aburi Saba, Tuna/Salmon Carpaccio, Yellowtail Carpaccio, Seafood Cerviche, Mixed Sashimi, Seared Blue Fin Tuna, Seafood Flambe, Omakase Sashimi, and Omakasa Nigiri.

The Kushi Grilled Skewers menu is available for $7-$36 and includes Chicken Thigh/Breast, Chicken Tsukune Meatball, Beef Tongue, Angus Beef, Beef Saikyo, Waygu Beef, and Shiitake Mushroom. Desserts include Green Tea Ice Cream with churroi, Mochi Ice cream, Sesame Mousse, and Orange Berry Mix with Ginger Honey.

Mokutan is open Wednesday-Thursday 4-9:30 p.m., Friday-Saturday noon-10 p.m., Sunday noon-9 p.m., and is closed Monday-Tuesday. Happy hour is available Wednesday-Friday 4-6 p.m. and includes $5 food and drinks.

Photo by The Restaurant Guy

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  1. Styggiti says:

    I had dinner there during their soft opening and enjoyed just about every dish I tried. The chef from the former Kobachi Izakaya (oh Santa Barbara, if you only knew how special this place was) has been consulting on the menu, and his influence is apparent. The aburi saba was heavenly. The sashimi omakase was also a fantastic deal at $35 and included several specials of the day. Santa Barbara is a tough market, especially on State Street. I’ll be making return visits as often as I can.