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tsukiji - broiled young yellowtail cheek

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tsukiji - broiled young yellowtail cheek

Thi N. | Jan 1, 2003 06:43 PM

Went to Tsukiji for New Year's. Been there for sushi before - pretty good. This time went for cooked food, on an old suggestion of Tom Armitage. Much more satisfying. Appetizer: salmon eggs in grated daikon. A lovely combination. Hard to describe the flavor. Eggs are sharp and iodiney-briney-punchey, but where on warm rice they immediately fall apart and coat the rice in the mouth and become warm and gently gummy, in daikon they don't really combine. Get the gentle cool radish with the shot of ikura above it. Nice.

Then: pumpkin simmered in soy/sake. Two intensely differnent sweets - soy/sake sweet and squash-y sweet - against each other. Lovely.

Then: broiled sea trout and broiled young yellowtail cheek. The sea trout is intense and mackerely, in a dense sauce. Strong. The broiled young yellowtail cheek is very beautiful. This was my favorite.

Question - other Japanese places, especially in the Gardena/Torrance axis, for non-sushi non-noodles? I've sussed out the noodle scene plenty, and there is plenty of fuel on the board for sushi info, but am curious about the other stuff.

-thi

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