Omakase I ate in Los Angeles in those years

Omakase I ate in Los Angeles in those years

I like to eat sushi.

In my opinion and some of my friends, sushi has a fascinating sense of contradiction-Seemingly simple combination of rice, fish, shrimp, crab and shellfish,The preparation and production behind it are so complicated; vinegar rice, fish fillets, nori, wasabi,The taste levels of soy sauce and pickled ginger are clear,And these sweet and sour salty and spicy coexist on the taste buds in harmony.

Los Angeles is probably quite suitable for sushi in addition to Japan.On the one hand, the rich natural gifts and developed commercial transportation provide a continuous stream of new for everyone.Fresh goods,On the other hand, consumers have supported such a huge market through buying and buying contracts.. So even though the competition in the local catering industry has heated up,But there are still quite a few excellent sushi shops that have survived forever,Constantly bringing us beauty experiences (even at the cost of crying in a wallet).

Sen Nari Sushi

I don't often go to the south of LA. Occasionally I see on a website that the sea urchin in this shop in Gardena is particularly fresh, so I ran out to watch when a friend from the east came one day. The entire shop is lined with Japanese-style straw mats, which look exceptionally elegant. The author and friends ordered a few special dishes at random, and I also ordered a special sushi platter. The first is the sturgeon liver. The huge cod liver is marinated and salted. The taste is crispy and the mouth is rusty. Another well-known cheese scallop shell is different from the method of heavy cheese in many stores. It is baked with only a moderate amount of cheese and a large amount of fresh scallop shells, so that the deliciousness of the scallop shell itself is not covered up by the cheese. After a bite, the juice filled the lips and teeth, mixed with a hint of cheese, and had a long aftertaste. The whole piece of sea urchin yellow was packed in the abalone shell. With a smooth mouthfeel, the sweet juice spread out at the tip of the tongue, as if it exploded in an instant, and the faint taste of the seawater added an extra feeling. The fourteen different sushi in the sushi special selection made the author feast and taste good. Finally, the store prepared oranges, and carved a small umbrella with leather, full of life.

Per capita: $ 40-60

18220 S Western Ave, Gardena, CA 90248 | (310) 324-1970

Mako Sushi

Unlike all sushi near the Japanese village of Little Tokyo, Mako Sushi is quietly located in the small corner of Plaza near Three Streets, but this does not affect people to taste the delicacies there. The restaurant specializes in Japanese cuisine including sushi, tempura and seafood dishes. At the same time, you can also choose to eat Omakase, sashimi Omakase or sushi Omakase. The main difference between the three is that sashimi and sushi Omakase are mainly sashimi and sushi, while Japanese food Omakase is more a comprehensive presentation of Japanese cuisine, and also my choice. The appetizers of several appetizers made a deep impression on the author and my friends. The fish itself was flexible, and it was deep-fried and sauce-marinated to add flavor. The slate-fried scallops are their favorite dishes. The huge scallops sizzled on the hot slate, and they were crispy and tender on the outside, and the cross-flowing juice also smelled of the sea. The sushi platter afterwards was quite satisfactory. Although it is not a particularly valuable catch, the freshness is still commendable. Although the lobster tempura was shelled, the store carefully removed the meat, and the tempura's clothing was crispy with the sweet sauce. The biggest surprise of the day was that the boss and the chef had a good time chatting with the author and secretly sent a hand scroll. The slightly spicy ming prince, radish, and basil are seamless. The most important thing is free.

Per capita: $ 60-80

123 Astronaut ES Onizuka St, Ste 307, Los Angeles, CA 90012 | (213) 613-0083

Sushi Sasabune

Sushi Sasabune also has two restaurants west of Los Angeles, and its main business is also sushi-based Omakase. When you sit in the door, the master will kindly ask if you want more Japanese or American cuisine, followed by three characteristics of sashimi. Among them, the slightly burned young tuna red sashimi is absolutely first-rate, and the meat is tender and smooth. Not even losing the big oil of adult tuna, the surface meat flavor is fully stimulated by the slightly hot way, so that the uniform taste instantly produces a layer. Next, the pinched sushi appeared in pairs, including classic combinations such as sea urchin salmon roe and egg river eel, as well as creative combinations of scallop geoduck. Another dish with three kinds of shells is also very special: raw oysters, steamed moon shells with shiitake mushrooms, and cheese baked green mouth each have their own advantages. Finally, Toyo Ramen Sushi and Blue Crab Hand Roll are their specialties. The tender meat of Toyo Ramen is particularly tempting with the sweet sauce and sesame, while the blue crab hand roll is just the weight of crab meat. I was taken aback and completely fed the author.

Per capita: $ 100-120

11917 Wilshire Blvd, Los Angeles, CA 90049 | (310) 478-3596
9162 W Olympic Blvd, Beverly Hills, CA 90212 | (310) 859-3878

Nobu Matsuhisa

Nobuyuki Matsuhisa (Nobuyuki Matsuhisa) should be regarded as a famous chef in the world. His years of experience in Peru prompted him to creatively integrate the essence of Peruvian cuisine into traditional cuisine, and let his famous restaurant Nobu open all over the world. There are also several Nobus in LA, but if I personally think that Matsuhisa in Beverly Hills is the flagship choice for experiencing Peruvian Japanese food.A nutritious assorted vegetable hand roll opens up a great meal at noon on the holiday.Later, according to the raw and cooked preferences of the author and my friends, three pieces of sushi were specially made with a "Caviar Rice Cake". For a while, the "Caviar Rice Cake" with caviar immediately caught the eye, as if returning to the early morning in my hometown, but the caviar The unique savory taste clearly draws you back to the table.The next few seafood dishes are very Peruvian, especially Ceviche. The fresh fish is fully flavored in the sour and spicy sauce, which makes people appetite.In the next sashimi, the chef did not use traditional Japanese methods, but creatively used salads to present it, especially the slightly bitter chicory to complement the taste of fish.The prawn sushi I added at this time has also been prepared. The prawns are a specialty of the motherland and Japan. It is not easy to bring them from a long distance but keep them fresh. Of course, the taste is nothing.The final highlight was the world-famous silver cod Nishikyo-yaki. The outer layer is slightly burnt and crispy, full of flavor, and the layers of miso are fully infiltrated into the tender meat. It is assumed that the store is grilling and brushing the sauce.Satiated with wine and rice, the last cold pink buckwheat noodles and fancy desserts are finished. A beautiful noon, my heart is also filled with bright sunshine.

Per capita: $ 120-150

129 N La Cienega Blvd, Beverly Hills, CA 90211 | (310) 659-9639


The author wanted to go to this store for a long time, but because it was so far away in Studio City, I never got what I wanted. Finally, I took my roommate to go with my friends from China.A menu can be à la carte or Omakase set meal.A cup of hot tea was poisoned and served with steaming sea urchin chawanmushi. The garnished with mustard appropriately added a touch of color to the soft chawanmushi.After that, another conch miso soup was eye-opening. A whole conch was sitting on a plate with flames burning all around. The soup in the conch was bubbling but not boiling completely.After a sip, the unique sweet smell and sandy taste of miso fills the lips and teeth. Finally, fresh pickled young ginger sprouts are used to refresh the mouth, bringing this soup to a successful conclusion.The store is very good at processing the catch in various ways: fried scallops, lightly broiled white tuna in yuzu soy sauce, sea bream sashimi with yellow mustard, oiled sea bass with truffle, and flounder tempura with saffron, all creatively used The cooking method speaks of the "taste" of the ingredients themselves.Subsequent red sea bream, tuna naked, vinegared mackerel and tuna oil finally pushed the dinner to the final climax, and also proved the high-quality products throughout the store.

Per capita: $ 100-130

11941 Ventura Blvd, Studio City, CA 91604 | (818) 760-3348

Nozawa Bar

I believe most of my friends in Los Angeles are no stranger to Sugarfish all over the city, but for sushi enthusiasts, Nozawa Bar hidden in their Beverly Hills branch is the more suitable choice! The sushi dishes prepared by chef Fujita are limited to ten seats per night, and dinner is served on time at half past seven, so you won't be able to eat the missed dishes when you are late. When I settled down, I found that the chef had already signed the name on the menu, and then the first appetizer of pickled jellyfish came up. The crispy taste of jellyfish and the sour sauce inspired the taste buds. The subsequent sashimi consisted of tuna and live octopus legs. The tuna was soft and the octopus was pliable. The fresh wasabi mud was fresh and slightly spicy but not pungent. After that, the chef round and round made seven or eight sushi and a yam hand roll. I was impressed by the halibut skirt sushi and sea urchin sushi, the fresh and thick halibut skirt, the layered sea urchin is not only fresh, but also The size greatly satisfied the author. In the next round, the chef sent three tasty small oysters and a stack of catfish liver mousse topped with miso sesame sauce. The fish liver mousse was not fishy at all, and the salty and sweet sauce was more delicious in the mouth. Rich. Then there are seven or eight sushi and another lobster meat hand roll, Maine lobster sushi tendons and geoduck sushi with smooth spring teeth. In particular, acupoint sushi, the chef sprinkled a little yuzu puree on the author as a kicker, but a little bitterness makes the sweetness and softness of the acupoint more three-dimensional and layered. In the same way, the sweet and tender jade roast is also added with the salty Kishu plum. The last dessert is plum wine-drenched lychee ice cream, sweet and sour. In this elegant and bright room, while tasting the food, admiring the chef's superb skills, and being able to communicate with him cordially, it is a joy to do.

Per capita: $ 190

212 N Canon Dr, Beverly Hills, CA 90210 | (424) 216-6158

Sushi Zo

As one of the most famous sushi dishes in Los Angeles, Sushi Zo has never disappointed everyone who came here. The two branches in the west and the city center only provide one daily sushi Omakase consisting of the freshest catch of the day. That is to say, students who go there need not tell the shop about their food taboos at all. What are you eating today? After a bowl of miso soup is followed by four small dishes, the young tuna sashimi is tender, the oysters are smooth, and the abalone sashimi with yuzu pepper is compact and layered. What surprised me the most was the last appetizer. The cut squid was thoroughly soaked in a sauce made of fresh sea urchin, and it was sprinkled with strong truffle oil. Fusion into the tip of the tongue, and continues to sublimate. Next is nearly 30 sushi (yes, you heard it right). Each sushi is pinched by a chef and delivered to you. At the same time, the store will carefully introduce you to the name of each fish and their different origins. Deeply remembered are the sturgeon liver sushi and puffer fish sushi, the former is known as the foie gras in the sea, while the latter is red because of "The Love 33 Days". I have to admit that, compared to the white rice in braised puffer fish in my hometown, this slightly hot method retains the deliciousness of the ingredients to the greatest extent. With the marinated vinegar rice, I grabbed the author's stomach. The final grapefruit juice is refreshing and refreshing, putting a perfect end to such a wonderful evening.

Per capita: $ 170

334 S Main St, Los Angeles, CA 90013 | (424) 201-5576

Mori Sushi

Mori Sushi is a Japanese restaurant specializing in sushi. You can order a la carte or choose different types of Omakase. The set I choose includes a hand-made tofu, a bowl of miso fish soup, a plate of assorted head plate, more than 20 special sushi and desserts of the day. The white tofu is adorned with wasabi ground with shark skin. The tight and spicy scent of wasabi stimulates the softness and tenderness of tofu, giving a different taste between the lips and teeth. The deep-fried sweetfish in the assorted head dish is a rare seasonal taste. One noteworthy detail is that the chef took great pains to display the dish and repeatedly changed the position of the fish, reflecting the store's intentions to create visual beauty. In addition, the appetizer contains burdock, mini radish and smoked tuna oil infused with broth, and the most unique is cod white, without any odor, but full of fragrant. The sushi is very fresh. The more unique are the cockle sushi and the Japanese national treasure-class goldfish sushi. The latter has been slightly burnt to fully stimulate the fatty oily aroma. In addition, the shop also specially prepared Santa Barbara sea urchin sushi and Hokkaido sea urchin sushi. The former is large and smooth, and the latter is sweet and dense, both of which are quality choices. Finally, it must be said that the service at their home is very good. The hot tea for meals is changed almost every two to three sushi to ensure the best temperature. With such a heart, ca n’t I catch you? Stomach?

Per capita: $ 150-200

11500 W Pico Blvd, Los Angeles, CA 90064 | (310) 479-3939


When Takayama Masa decided to sell his Ginza Sushiko on Rodeo Drive to his apprentice Urasawa and went to New York alone to prepare for Masa, he probably would not have thought that this store would be managed so well by Urasawa that he could share Masa. "The Chamber of Rebellion".The price of $395 before tax has discouraged many people, but if you regard it as a trip of nearly three hours, isn't it a big deal?Upon entering and sitting down, Chef Puze and his colleagues extended cordial greetings to the author and friends. They sat down and greeted them. The table made of special materials was wiped with a damp cloth and exuded a special fragrance.The first appetizer is small squid marinated in miso. The squid is springy and rich in flavor.The next appetizer is the matcha-flavored sesame tofu-wrapped sea urchin sprinkled with gold leaf. It is said that the tofu is actually a paste made by peeling and sauteing ground sesame powder and kudzu powder. At the same time, the slightly bitter matcha is added. Kicker's wasabi becomes the finishing touch to the sweet taste of sea urchin and sesame.The sashimi is made up of sea bream, bonito, and tuna oil. The fillets are placed on the ice sculpture seat carved by the chef himself, decorated with flowers, green leaves and pebbles. It is full of Zen. Of course, the taste does not need to be said: fresh, flexible, It's fat and unstoppable. Even the soy sauce comes from hand-made soy sauce near Osaka, which shows that the store's selection of ingredients is excellent.The next one is a shooter composed of miso wagyu beef, caviar, and kimchi. According to the chef's request, a bite is eaten. The oily aroma of wagyu beef and the unique ocean flavor of caviar are blended together with sporadic refreshing kimchi, like a supernova exploding on the tip of the tongue.The seafood chawanmushi is made with delicious Japanese-style broth (Dashi) and steamed together with oysters, ginkgo, hairy crab and sea urchin. It is smooth and soft, as if a smooth melody is recalled in the mind.The roast is selected from jojoba leaves. The fresh aroma of jojoba leaves is filled with abalone, peony shrimp, and bamboo shoots or wagyu beef. The taste of the ingredients is affected by the special aroma. The sweetness is brought out, which greatly satisfied the author in terms of taste and smell.Shabu Shabu, a broth boiled from sea bream bones, becomes the last dish before sushi. The whole piece of foie gras and A5 Wagyu beef are placed in it and dipped in a small amount of soy sauce. The fatness of the foie gras and the tenderness of the beef are beyond words. It was delicious, and finally the soup was wiped out, waiting for the sushi.The chef made about 14 pieces of sushi, using the most famous Niigata Koshihikari rice. The fish is mostly selected from Nagasaki, Kumamoto and other places, all of which are seasonally selected.The more distinctive ones are the micro-roasted tuna oil, squid, fish, freshly killed peony shrimp, freshly killed abalone, and micro-roasted wagyu.What is particularly interesting is that the chef made a piece of sushi with shiitake mushrooms and gave one more to the author.A perfect tamagoyaki ends the dinner.The dessert consists of a grapefruit jelly cup and a neatly stacked circle of Alba white truffle slices and sesame ice cream sprinkled with gold leaf, which brings the night to a perfect end.The moment I reluctantly paid the money to go out, I felt a sense of loneliness, "I don't know when I can come again", so I looked at Himalayan Croc Birkin, who was on the back of the female local tyrant at the next table, and his eyes were stabbed.

Per capita: $ 500-550

218 N Rodeo Dr, Beverly Hills, CA 90210 | (310) 247-8939


Sushi Gen:

The popularity is really hot and almost all are in line, but the author is worried because of the experience of food poisoning in their home. The production is not bad, but there are no special highlights, and it feels average. I prefer their sashimi platter. From the display to the various options, I can see that it is still attentive. The lunch set is very cost-effective, and the eel weight and sea urchin set at night is suitable for people who have a passion for this type of food. The environment is crowded.

Per capita: $ 40-60

422 E 2nd St, Los Angeles, CA 90012 | (213) 617-0552

Sushi Enya:

A very good evaluation choice. I have no money but I want to eat Japanese food. The trick of ordering at home is to order whatever you write on the whiteboard, which is the best catch of the day. Lemon sea bass or citron sea bream are usually available. Sea urchins and oysters are also good. In addition, the author particularly appreciates the two-in-one sushi made with eel and eggs made at home, and put together two things that should be eaten together. The various rolls are also their own characteristics, but the author can't eat it alone, and there are special discounts every day. Don't miss it.

Per capita: $ 20-30

343 E 1st St, Los Angeles, CA 90012 | (213) 626-3692


A shop I want to go to (Yes, meaning I haven't gone yet). There are only about 10 seats, and then the boss will give you a variety of unique dishes using various tuna oil, sea urchin, foie gras and wagyu. The landlord is very interested in their frozen tuna oil "burger", but in the face of soaring calories, they can only smile like Yan Yi.

Per capita: $ 250-300

10422 National Blvd., Los Angeles, CA 90034 

Sushi Tsujita

Tsujita LA's new project focuses on sushi made with fresh catches of the season, but their most famous is Chirashi (seafood rice) for casual sushi for lunch. The special 15-knife sushi is full of fresh seafood. You can imagine that the taste should be endless, let alone the more advanced 25-knife and 35-knife, which are really high-quality and cost-effective Japanese ingredients.

Per capita: $ 80-100

2006 Sawtelle Blvd, Los Angeles, CA 90025 | (310) 231-1177

N / Naka

It is said to be the first restaurant in Kaiseki / banquet cuisine in Los Angeles. The seat of the author has been booked next week. Visual inspection will be a very connotative meal. The recipes from prepaid, to pay, cooking bowls, incense and vinegar, etc. all seem to conform to the rules of Kaiseki / banquet cuisine. I hope that I can have my heart and new ideas at that time, or why not sell them first?

Per capita: $ 180-200

3455 Overland Ave, Los Angeles, CA 90034 | (310) 836-6252

I ca n’t write any more. What else is Sushi Q, Kiyokawa, Shunji, Hama Sushi, Sushi Kimagure, Dazheng, Xiaozheng, and so on, let ’s keep young teenagers who love Japanese materials to continue to explore!

Thank you, Chenchen, Tutu, Daqing, Liu Dagou, Dao, Aimei, Pingping, Yellow Goddess, Codes, Vegetable Buns, etc. who accompanied me to eat all kinds of Japanese food. Thank you Team Captain, Deputy Captain, and Claire for their recognition and care. No matter where everyone is in the future, I hope we can meet in the next rice ball!

Eat upTonoPost

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