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Mori Sushi SOLD

I guess many of us kinda knew this was coming. I hope Mori-San is happy wherever he ends up. I think he was kinda talking about going to NYC. They'll be lucky to get him if he goes there. Really gonna miss you Mori San!

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      1. Very sad news. I just returned from lunch there and did not know the news or I would have had omakase. Mori-san was behind the counter.

        1. Crap...first Yasuda and now Mori. Never even got to try these places :-(. Now I am kicking myself for picking Zo over Mori in 2007 during a visit.....

          1 Reply
          1. re: K K

            fwiw, imho, you still made the better move.
            whenever my nyc friend, who was a regular at yasuda (sp?), comes to LA, the first restaurant he wants to hit is Sushi Zo.

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            Sushi Zo
            9824 National Blvd, Los Angeles, CA 90034

          2. I see this as a very strategic move. Yasuda leaving NYC leaves a void to be filled. I have found Mori's skill second only to Yasuda so it makes sense for Mori to head off to NYC for a shot at the crown (in the sub $500pp arena).

            Booked my reservation tonight. Spice Table will have to wait.

            This is a huge blow to the LA sushi scene.

            8 Replies
            1. re: Porthos

              Disappointing. Yes.
              Huge blow? Perhaps not.
              Urasawa had a predecessor and will have a successor.
              And Shunji’s just arrived to soften the blow.
              I will live; I will eat well.

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              Urasawa Restaurant
              218 N Rodeo Dr, Beverly Hills, CA 90210

              Shunji's
              7015 Melrose Ave, Los Angeles, CA 90038

              1. re: Ciao Bob

                JL's report of Shunji was quite impressive. But even with his extended omakase, I only counted 10 types of fish that could be made into sushi, 2 of which I do not care for (pompano and salmon). The blue crab handroll is a red flag for me personally but I trust JL and I'm willing to give it a try.

                I agree. I will live and I will eat well. But I will also have to fly to NYC for sushi or drop $500pp at Urasawa if I want high end sushi from now on.

                Guess I'll have to try harder to cultivate Shibucho now.

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                Urasawa Restaurant
                218 N Rodeo Dr, Beverly Hills, CA 90210

                Shunji's
                7015 Melrose Ave, Los Angeles, CA 90038

                1. re: Porthos

                  I got the impression from Shunji that he is keeping the selection deliberately smallish and non-esoteric at first -- kind of feeling out his customers. But I got a contact email and I am sure with a few days advance notice they would order whatever I was interested in that was fresh and obtainable.

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                  Shunji's
                  7015 Melrose Ave, Los Angeles, CA 90038

                  1. re: Porthos

                    Seafood selection/stock is dicey when you start a new restaurant, since it's big up-front investment, and you're not certain as an owner/chef if your customers are going to the be more of the California/Dynamite roll crowd, or Edo-style traditionalists. I agree with Ciao Bob on this one. Hopefully during my visit to Shunji's, I showed enough "sushi savvy" to let Shunji-san know it's OK to "step it up a notch" when he goes to the fish market.

                    As part of our conversation, I specifically asked him about kegani (hairy crab) - He said very few customer in L.A. usually know it, let alone appreciate it, BUT if I call 2-3 days ahead of time, he can procure it. Sounds promising.

                    Also, the tsunami disrupted the uni trade, so there was no uni on my first visit to Shunji's (understandably so).

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                    Shunji's
                    7015 Melrose Ave, Los Angeles, CA 90038

                    1. re: J.L.

                      Hokkaido uni at Mori tonight was as amazing as ever. Buri belly and highest level bluefin o-toro was also stellar.

                      The man says he'll stick around a bit after escrow closes to ensure a smooth transition. He'll then take vacation for an unspecified amount of time then come back to work a bit under his new boss while thinking about his next restaurant venture.

                      As for Shunji, for every request for Hokkaido uni and hairy crab there will be 10 requests for blue crab handroll and spicy tuna roll. Only time will tell which way Shunji will go.

                      1. re: Porthos

                        I think a request ratio of 60:1 is more likely.

                        How long do we have until escrow closes?

                        1. re: la2tokyo

                          Mori was very elusive and refused to give a date. Probably partly because closing date can be a moving target and partly to help make the transition seamless. He mentioned that he hadn't taken much of a break over the past 11 years so he might take some time to himself and visit some friends in Sorrento and Tuscany. I'd probably go sooner than later.

                    2. re: Porthos

                      I've been to Shunji's three times and was never served a blue crab handroll - not sure why, but I certainly didn't miss it.

                      I miss Yasuda already - it would be nice to have Mori in NYC for sure.