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Late Spring Omakase at Shunji Japanese Cuisine: A Pictorial Essay

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Late Spring Omakase at Shunji Japanese Cuisine: A Pictorial Essay

J.L. | Jun 12, 2012 02:41 AM

Verdict: Chef Shunji is really hitting his stride at this new location. This was an amazing meal, including three fish I've never tried before: Aka yagara (cornetfish), Isaki (grunt), and Kisu (silver whiting). The cooked food & the sushi were both outstanding.

Highlights included:

- Tai (red snapper) Uo-Somen (fish paste noodles), Enoki Mushrooms, Yuba (tofu skin), Okra & Summer Truffles, in a Yuzu Dashi Broth, Topped with Foie Gras Shavings... No more after June 30th

- Squid Ink "Pasta", with Uni, Truffle & Uzura Tamago (quail egg)

- Agedashi Tomato "Tofu", with Nasu (eggplant), Shishito Pepper

- Gently Cooked Uni in Fig

- Sazae (turbinate shell conch) Sashimi, with Kimo (liver), Garnished with Farmer's Market Baby Scallion & Radish

Price: I "hybridized" the meal by asking the Chef if he could combine cooked elements and sushi, so it came out to an above-average night at $200 per person (including 1 draft Sapporo). BUT each standard omakase format, by themselves, costs much less.

I can't wait for the summer menu...

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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