After making a name for itself in Glendale with dishes like the popular Black Label Burger and black truffle flatbread, American fusion restaurant Eden on Brand is now looking to the ocean and Asian cuisine with the opening of a new restaurant, Umi by Eden.

The new spot is on the first floor of Eden’s three-story space at 214 N. Brand. The kitchen at the Japanese contemporary fusion restaurant is helmed by Executive Chef Hoon Kang, whose career includes jobs at Michelin-star restaurants like Madera in Menlo Park, Commis in Oakland, The Restaurant at Meadowood in St. Helena and others.

The chef describes the new restaurant, which opened this year, as a place that celebrates the essence of Japanese culture with an innovative and adventurous modern seafood menu that includes sushi, sashimi, hand-cut rolls and fusion dishes.

“We are trying to combine flavors to satisfy the diverse palates in Glendale,” he said.

Here are the chef’s recommendations for three dishes at Umi.

Spanish bluefin tuna

This sashimi dish is made with poached bluefin that is marinated overnight in soy sauce. It’s sprinkled with yuzu custard, a creamy citrus sauce with egg yolk to improve consistency. The chef also adds truffle vinaigrette, pickled pearl onions and squid ink tapioca chips. “It has all those flavors and so many textures to it. I get the crunchiness from the squid ink chips, the acidic and refreshing flavor from the yuzu custard and the tuna itself, which is soft and chewy and just melts in your mouth, and then you get the crunch of the pearl onion,” Kang said.

Red Snapper Specialty

This plate is made with pickled kumquat, the fish served atop a panna cotta creme fraiche. It’s served with nori, a dried seaweed, and yuzu, which the chef turns into a foam that he calls a “cloud.”

“You take the fish and dip it into the foam and then scrape it with panna cotta at the bottom and you get everything in one bite. You taste the cream in the beginning.

“When I made this dish I wanted the customers to have the smooth texture with the cream, and I’m hoping they smell the sea with the nori,” he said.

Uni Toast

The chef wants people to forget about avocado toast and instead obsess over his Uni Toast. It’s made with toasted brioche topped with uni (sea urchin), jalapeño marmalade and a housemade herb aioli, and sprinkled with kelp salt. It’s served with a side of caviar.

“This is something you need to come and try,” Kang said. “Once you put the caviar on top of the uni you get the saltiness, the creaminess, and right after that you directly feel the ocean taste from the uni. It just melts your mouth,” he said.

For more info on Umi: 818-588-4411, umibyeden.com/umi