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Restaurants & Bars 4

Nishimura---a recent visit (long-ish)

Eric Archer | Jan 26, 200402:23 AM

Seems like it's been awhile since there was a post on this place, so a little update.

Had a little anniversary dinner last Saturday night, so the girlfriend and I plopped our butts down at the bar (in front of Nishimura himself---left side of the bar, if you are facing it---A MUST if you go), and dove in for a little omakase. After a tall glass of cold, smooth sake (Juyondai, I believe?), and a few sips of beer, we were off at the races.

First up were two plates of thinly sliced sashimi----tai with a garlic chip on each piece and a sprinkling of Hawaiian sea salt, and hamachi, each piece adorning a serrano chile slice and a cilantro leaf, bathed in ponzu. Very Nobu-esque one might say. Both were delicious, but the hamachi treatment is a revelation.

Next up was a little sushi---some black pepper maguro and some unseared albacore with a little mound of marinated onions on top. The latter is truly addicting.

Then came the good stuff, the reason why you eat omakase at a place like this. Nishimura brought up a couple of huge oysters and shucked them. He added a little warm broth consisting of dashi and a dab of light soy sauce, some kelp strands, and a few shreds of ginger. He then took the whole thing, and finished it off with a creme brulee torch. The flavors and textures were absolutely phenomenal, and the best part was slurping up the broth out of the shell. The whole concoction left a wonderful, somewhat indescribable taste in my mouth. The girlfriend and I looked at each other. Triumph.

The finale was some king crab legs (cooked of course) served with some psychedelic looking kelp buds, served with a light vinegary dipping sauce. Again, out of this world. The crab meat was so delectably sweet, it really needed no accompaniment.

The girlfriend and I could not help ourselves to a couple of rounds of uni sushi for desert. The staff had been made aware of the "anniversary" part of the evening, so we got some complimentary mochi ice cream, gobs of fresh fruit, and an additional scoop of chocolate ice cream in a heart shaped bowl. A nice touch.

As you can imagine, this sort of meal ain't cheap. But I have been here several times, and find the food to be of consistently high quality. Service is absolutely first-rate, and invisible, in the best possible sense. If you must get a table, then do what you have to do. If you sit at the bar in front of Nishimura-san and let him have his way with you, you're in for an incredible meal to remember.

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