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Autumn Omakase at Mori Sushi: A Pictorial Essay

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Autumn Omakase at Mori Sushi: A Pictorial Essay

J.L. | Nov 11, 2012 02:11 PM

There's a definite chill in the air, so it was time to return to Mori Sushi for their autumn omakase offerings.

Verdict: Simply fantastic. For me, this wondrous meal reaffirmed Mori Sushi's rightful place as the best edomae-style sushi in Los Angeles.

Photo comments:

Aperatif:
- Special umeshu (sweet plum wine) from Iwate Prefecture, infused with sake! Gently & naturally sweet.

Starters:
- Housemade tofu, freshly grated wasabi, and housemade soy sauce... Refreshing!
- Ankimo (monkfish liver), seaweed, cucumber, ginnan (ginkgo nuts), iwashi shoga (sardines with ginger), okra, nasu (eggplant) with sesame seeds, chestnut, and red shishito pepper...
- Broth of kamasu (baby barracuda), nasu (eggplant), ginnan (gingko nuts) & sudachi (a Japanese citrus)... Clear and complex.
- Grilled makajiki (blue marlin), with baby turnip & sudachi... Wow! So nice!

Beer:
- Allagash White Ale, from Portland, Maine... Perfect with sushi!

Sushi courses (the rice ranks with Yamakase as the top 2 sushi rices in L.A., in my book):
- Suzuki (Japanese sea bass)...
- Ishigarei (wild stone flounder)...
- Aji (Spanish mackerel)...
- Hon shishamo (premium smelt)... Rare to find.
- Buri (wild yellowtail)...
- Hon maguro (bluefin lean tuna)...
- Sayori (Japanese halfbeak, or needlefish)...
- Saba (chub mackerel)...
- Chu-toro (bigeye medium fatty tuna)...
- Aori ika (broad-mantle squid), with shiso leaf...
- Engawa (halibut fin)...
- Mirugai (giant clam)...
- Makajiki (blue marlin)...
- Tako (octopus) with ume (sweet plum)...
- Kinmedai tataki (seared alfonsino, or golden eye snapper)...
- Uni (sea urchin roe), from Santa Barbara...
- Sujiko (salmon roe in sac)...
- Uni (sea urchin roe), from Hokkaido...
- Anago (sea eel)...
- Awabi (abalone)... This monster abalone was 50+ years old!
- Bincho maguro tataki (seared albacore belly)...
- Botan ebi (spot prawn)... The last few weeks of the season for this shrimp.
- O-toro (bluefin fatty tuna)...
- Tamago (egg cake)...

Dessert courses:
- Persimmon gelée, whipped tofu with kuomitsu (black sugar syrup), served with hojicha (Japanese roasted green tea)... A delicate, sweet finish to another great meal by itamae Maru-san.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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