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Takami sushi - great room, but is it possible they can make decent sushi?

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Takami sushi - great room, but is it possible they can make decent sushi?

cls | Aug 27, 2010 05:36 PM

I have been to Takami a few times. First to have a drink and check out the new space and view. Another time, we never got out of the elevator after riding with a crowd headed to the restaurant (no offense to our fellow elevator riders, but it didn't look promising for sushi, more like a bad club crowd.) Then a friend had a quick bite there a few months ago and said it was good, so on a nice warm summer night, we decided to take a chance.

On arrival, it was worrisome. A drinking, smoking, fancy roll eating happy hour crowd filled the place. There happened to be a small eight seat sushi bar that was empty so we gave it a go. Our chef, Yoshi (who turned out to be the head chef) showed us some skills right off. Nicely cut Kanpachi with yuzu juice and sea salt on well seasoned, proper temperature rice. Spanish mackerel next with a nice bite to it, which is the way it should be. Smoked salmon with shiso leaf, sesame and a hint of miso, yellowtail with green tea flakes. It was going well. Yoshi took the opportunity to show off some knife skills with some expertly criss cross cut squid followed by sliced and lightly grilled diver scallops. Some uni and we were happy.

After finishing, Yoshi gave us his card and apologized for his lack of assortment. He explained that their typical crowd orders rolls but that if we wanted to come back, to call him and he would select some more special fish for that night. The chefs seemed genuinely excited to have someone who appreciated good sushi and did a very nice job stepping up.

For a more traditional sushi eater like me, I recommend giving it a try. Worst, case, the view is spectacular, but in our case, the food was really good too. You may have to sit next to the girl eating the crunchy spider roll drinking sake bombs after work, but that can be entertaining as well.

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