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Restaurants & Bars 1

Sushi Kokyo

tissue | Oct 18, 200402:20 PM

Finally visited Sushi Kokyo. I went there twice and I would say I enjoyed both dinners there. But the breakdown goes like this, their raw stuff is much much better than their cooked stuff.

I tried both the red snapper ceviche and black snapper ceviche and I much prefer the red snapper. The texture of the fish was a little more firm. The tuna tartar on wonton chips were delicious. I mean, if you order a full order of this dish, it's huge. They really mound the tartart per chip. I also enjoyed their albacore sushi with miso sauce and their seared yellowtail with jalepeno. They also had wonderful scallop sushi. Very sweet. There was another specialty dish (forgot the name) which was salmon sashimi topped on a half an avcocado. That was surprisingly good, I think because of the tangy sauce.

We ordered a steamed fish dish with scallions on top. It was good. But not something I would usually order at a sushi restaurant because it tasted like any steamed fish you could get in Monterey Park. The Vincent's wrap I thought tasted like dim sum because it was basically a roll of fish and mushrooms wrapped in tofu skin. Which is great if you live on the westside, but if you are a frequent patron of Sea Harbour then....

Also worse than then the Vincent's wrap was the crab roll with balsamic vinegar sauce. I wasn't really feeling this dish. I was never really a fan of balsamic vinegar with raw fish. I always thought the sauce overwhelmed raw fish. To me, it just didn't taste very good. Plus it was fake crab, gross.

My conclusion is that the raw dish suprass the quality of the cooked dishes. It's a great place for some fusion sushi and stuff. I would compare it on par with Sushi Roku but not as trendy a spot. It's not as roll heavy as you would imagine, the place is a lot nicer than Crazy Fish. Don't expect the same treatement Perceptor got though in terms of discounts and stuff. I guess if you bring a camera, the staff is nicer to you.

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