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Los Angeles Area Japanese Omakase Winter

Late Winter Omakase at Shunji Japanese Cuisine: A Pictorial Essay

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Late Winter Omakase at Shunji Japanese Cuisine: A Pictorial Essay

J.L. | Mar 10, 2014 12:02 AM

Verdict: As usual, Shunji-san whips up another outstanding meal. Botan ebi (giant spot prawn, served odori-style) and hotaru ika (firefly squid) are now in season, as is takenoko (young bamboo shoot). Current garnishings include daikon blossom. Highlights included mejina (opal eye), hotate (giant diver scallop) and shirauo (ice fish).

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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