Oco Time - Ukiah (CA)

5 /5 Katrina Roose: This place has made my overall top 3 list for sushi places ever! The cashews added so much to the rolls! It’s a must visit if you are in Ukiah. Was even still good after I refrigerated the leftovers.

4 /5 Thuy Luu: It was my first time to visit Ukiah. The town is lovely. There are some restaurants that you can try. I had a good time at Oco Time, a japanese restaurant. They have vegetarian menu for you to choose. I had sushi, fried tempuras, and Oco dish. I like them all. I will come back.

5 /5 Sarah Bowers: I love this place! The food and service are always on point. A must if youre visiting Ukiah or traveling through. 10 out of 10!

4 /5 Bernard: This cosy Asian Restaurant does not only serve a range of Japanese cuisines, they also offers a delightful range of Vegetarian-friendly options, including their signature Okonomiyaki and beautifully crafted Sushi-Rolls made with fresh vegetables, tofu and creative plant-based ingredients. Vegetarian Okonomiyaki includes dish name “Earthy”that has toppings of Mushrooms & Green Onions, and “Guardians” that has Broccoli, Yam, Kabocha Pumpkin as toppings instead. As for Vegetarian Sushi Rolls, Tofu Delight Roll, Raven Roll, Vege Vege Roll, Magic Dragon Roll and Veggie Popper Roll tasted as good as their names. Overall, its a good spot for anyone seeking a flavourful vegetarian Asian-Japanese dining experience or together with their companions who wants meat option instead.

3 /5 Joseph Ernest: BEWARE!! The prices Oco shows on Google Maps are wrong. A 9 piece sashimi plate is shown as $16, but I was charged $21, thats almost a 30% increase. The hamachi kama jumped from $18 to $25. Thats an almost 50% increase! WOW! My bill got jacked up to $150.33, before tip. The hamachi kama was nigh upon excellent, spiced to perfection, no additional sauce needed. The hamachi kama was slightly overcooked, rendering the flesh a bit hard and dry, requiring a little moistening soy sauce. I make my own sashimi sauce, regular and low sodium soy sauce based, with hints of sesame oil and Sriracha sauce, so plain soy sauce was a little underwhelming. And to compound the errors Oco gave no wassabi, and just a couple of napkins. The ahi sashimi was beautiful, translucent, without the slightest hint of connective tissue or blood. Sadly the texture was a little pasty and the ahi was devoid of that characteristic rich flavour. The salmon was peach-orange, rich and creamy, but lacking that latent sweetness that makes you think of candy with each bite of salmon. The seared albacore was OK, nothing to write home about. A little wassabi might have rescued it. The smoked salmon was quite good, but not my thing. I am partial gravad lax, no smoke required, so I found this smoked salmon a bit jarring. I think that with a little palate education, and an accompanying glass of warm saki, I might come to enjoy smoked salmon. I was curious as to how a fish as oily as mackerel might work as sashimi ... it did not work for me. It was rock hard, generally tasteless with a strong medicinal-chemical undertone. To my mind there are better and more appropriate uses for mackerel. Recommendation: AVOID, overpriced hit or miss dishes. Failure to provide wassabi is unforgivable.