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Restaurants & Bars 16

Omakase at Mori Sushi: A Pictorial Essay

J.L. | May 18, 201210:44 AM

With all this recent banter about sushi on the board, it just plain made me hungry! Maru-san was nice enough to help me in my time of need by offering me a seat at his sushi bar.

Verdict: Mori Sushi is good as ever. The rice (dare I say?) is even better now than before! The service and attention to detail are also exemplary.

Highlights: The kinmedai broth was the epitome of subtlety, so simple, yet so rich and complex, if that's possible. The tuna "flight" (3 type of different tuna from different parts of the world on the same platter for comparison & contrast) is not only a pleasure to eat, but also instructive! The bluefin chu-toro from the Indian Ocean, especially, reminds me how lucky I am to be eating here (yes, I had seconds on that!). Also, the wild smoked salmon - Maru-san was almost apologetic when he explained to me that, while salmon is not part of Edomae sushi tradition, this particular wild salmon, at this time of year, was just too great a fish for him not to serve his customers. How awesome is that?! And he was right - that wild salmon was the single greatest bite of salmon I've ever had in California. The Hokkaido uni is larger than I recall it, but it retains the same umami as before. Wild mulberry was served with his homemade ginger ice cream for dessert - I don't think I've ever tried wild mulberry before this meal.

Go, go, go to Maru-san. The man is proudly upholding Mori-san's fine tradition.

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