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Mar 6, 2007 10:43 AM

Omakase ideas in Los Angeles area

Does anyone have any suggestions or recommendations for Omakase for 4 people.
We've been to Tama and liked it there. Tama is about $50 per person for Omakase.

Here is hour short list of other choices:

Mori Sushi
Sushi Zo

We have never been to the above three. If anyone has an idea about cost, that would be helpful too.

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  1. I don't know about Mori, but Nozawa will run you more than 50/person for omakase. You can probably do Zo at about 50-60/person, but you have to watch yourself (or, more precisely, the chef).

    1. My sister and I did Mori's omakase last year - I believe it was about $100-120pp (before tax, tip or alcohol)

      1 Reply
      1. re: MeowMixx

        I think it's more in the $75 per person range at Mori plus extras. Of course, if you get full and stop you might save a little. Likewise if you ask for more of something....

      2. Two words: Sushi Sasabune. Two more words: Iced toro.

        Sasabune on Wilshire is my group omakase destination. Cost is ~$75.

        11 Replies
          1. re: epop

            Agree with your disagree. Omakase is chef's choice based on what's fresh and in season. Sasabune serves the same menu with minimal variation and poor quality. Especially at $75pp you're approaching real omakase places/prices where fresh wasabi and more exotic selections like needlefish, warasa, hiramasa, etc. are offered.

            1. re: Porthos

              i tend to fear agreement. i can't understand the praise Sasabune gets here.

              so i'm curious to know your top choices for omakase when in LA. i read some of your posts and we seem to have
              been on the same circuit on both coasts.

              i've had some beautiful moments at Zo and Kiriko but am still with my eyes open. respectfully, epop

              1. re: epop

                In LA, I like Mori for the quality and the "good stuff" and Kiriko for the experience (especially during matsutake season). Mori's selection is pretty good, the quality is pristine, and the rice is very well made. I like Kiriko but I don't think they're in the same tier both quality and price-wise. I've yet to go to Zo. If you go to Mori, you'll have to let me know which you feel is better in terms of quality and variety.

                Obviously, for the optimal expierence, omakase in front of Onodera-san is best but I've also had a pretty good experience from one of his apprentices. Omakase contains some grilled/cooked items so if you want straight nigiri, you may have to ask for it.

                1. re: Porthos

                  agreed also on yr old post on Yasuda--- a great place, especially for NY.

                  strange: i was cooking matsutake all season but didn't have it the several times i went to Kiriko...

                  I have to revisit Mori, will let you know what i think. In the past I didn't like it as much as Kiriko but that was years ago. Zo is wonderful---

                  1. re: epop

                    I'm looking forward to going to Zo the next time I'm in town. Just so I know what to expect, how would you compare it to Yasuda in terms of rice, quality of fish, and selection?

                    I really like Kiriko but the kohada, saba, and other such oily fish were consistently weaker and not as well prepared as Mori's. I also thought the rice itself was a touch better at Mori.

                    As for matsutake, Kirko has a great matsutake dobinmushi. How do you remove the fine grains of sand from the cap of the matsutake?

                    1. re: Porthos

                      sand: oh, practice. i had a stand of oaks once upon a time that produced about 30 lbs of wild maitake so i learned to brush what i could. sometimes the skin has to come off; other times i washed it off (the washing vs. scraping debate hasn't conclusions). i had 5-8 lb single specimens sometimes....

                      Yasuda vs. Zo : well, until moving out here I thought Yasuda was the greatest. I still think it has a lot to offer but often given the same fish i find the quality higher in LA. Yasuda has all the eels, oysters, for example; i haven't found the same variety here. unfortunately i haven't been back to NY in a while but will go to Yasuda to see how it compares now. the rice at Zo suits the fish well. i like that it isn't too warm. Zo can be more limited in range than Yasuda but my last meal at Zo was one of the best ever of any kind, in terms of quality. my next stop is Japan
                      i posted my Zo meal here:

                      1. re: Porthos

                        went to Mori again and enjoyed the rice, especially. also some of the fish, such as the barracuda and wild giant yellowtail belly. also the fresh wasabi is a treat.
                        but i wished that i'd been at Zo, where things are a touch more personal

                        1. re: epop

                          Oh man, are you telling me Mori has kan-buri? I can't find it up here in the bayarea. The season may even be over.

                          Anyways, you've convinced me to try Zo the next time I'm in town.

                          1. re: Porthos

                            yes, wild kan-buri. i ordered the kama (collar) from it and will go back for round 2 this week. it was the best i've ever had

                  2. re: epop

                    Sasabune is the worse sushi experience I have ever had!!! the rice was warm and gooey and drowning in sauce. Couldn't even taste the fish or the rice for that matter, and the presentation and ambience was on the level of a kaiten belt sushi...

            2. there is a place on Beverly Blvd in Historic Philipino Town (East of Virgil) that is supposed to be great- for get the name and have never been myself.

              6 Replies
              1. re: ew84

                Shibucho. I haven't been either, but it's on my to-try list (pretty pitiful since I could walk there...).

                As far as the other mentioned places: I like Nozawa and Mori. Nozawa is comparable to Sasabune in price and similar in style (though Sasabune serves single ngiri and Nozawa serves pairs) but the fish is better at Nozawa. My omakase at Mori cost at least as much as mentioned above; I think it was just over $130 with a little sake.

                Also consider Kiriko and Sushi Tenn. Kazu on Ventura, about halfway between Nozawa and Tama.

                If cooked courses are appealing, consider Asanebo (on Ventura) or Kappo Ishito (downtown).

                1. re: HPLsauce

                  shibucho's is fantastic. top quality fish. omakase may include sauteed scallops with a foie gras sauce. BUT expect to pay min, $75pp. I suggest telling him a max. at the beginning of your meal.

                  1. re: ostudio

                    what other interesting dishes have you had there.? the past few times he hasn't had the foie gras.

                    1. re: ostudio

                      When I went to have omakase at Shibucho, on top of the amazing sushi and sashimi, we also had a grilled fish collar with a touch of salt (amazingly moist and flavouful) and a light fluffy crab salad that was very refreshing...

                      1. re: vbabe

                        what did omakase at shibucho set you back? went there few years ago with one of the regular and cost us about $130 each

                        1. re: rickym13

                          Wish I knew, haha. I was lucky enough that my friend was treating, so have no idea. Although he did mention that at that price, it's an at most once a month type of place. But judging from the quality and amount of food, my guess is probably easily more than 100/person.

                2. asanebo by far is the best. it is across from tama in studio city.