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Sushi Shibucho Needs Turnover!


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Sushi Shibucho Needs Turnover!

torta basilica | May 28, 2003 04:20 PM

Talked hubby into dinner here Sunday night after all the good press on Chowhound. Took some talking as he only eats sushi in Hawaii & Japan, where he is at least once a month & won't eat it in California, due to freshness problems. 2 seats only left at the bar for us & 1 table (of 2) was full. Someone came in later & took last table. Couples on either side started chatting with us - one was from Arcadia & the owner of a sushi bar in Little Tokyo. The other couple down from LA & said they had been friends of the chef over 25 years. Both couples come down to Costa Mesa at least once a week.

Watching the chef is amazing - he is charming & probably the best sushi chef I have ever seen in action. Incredible talent. However... the fish really wasn't fresh. Toro was grisly - I couldn't bite through it with my front teeth & was left in a rather ackward position..., hamachi was probably the best of the lot in my mind, but my husband didn't feel it was all that fresh. We kept waiting for someone to order the last little sad piece of maguro, in hopes they would bring a fresh one out, but it didn't happen. Ebi didn't have much flavor & was a little mushy & ikura had a strange taste & off texture - not freshly popping little balls of roe. Many were ordering his cooked dishes, but we weren't that hungry, so I can't comment on those.

He is awe-inspiring to watch & obviously knows his stuff, but... he needs more business to get that fresh fish turnover happening. Maybe it was just Sunday night, but...

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