Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Los Angeles Area >
Apr 16, 2012 05:31 PM

Shunji's on a Monday nite? bad idea? or ok idea?


  1. Click to Upload a photo (10 MB limit)
  1. Bad. For the same reason I don't recommend sushi on Mondays in L.A.

    4 Replies
    1. re: J.L.

      Damn, this was the first night I was planning to try it out.

      Ok, hopefully they are open late on Tues.

      1. re: J.L.

        I have had unreal fish at Zo and Mori on mondays

        1. re: J.L.

          Not specifically discussing Shunji, but if one goes to a sushi restaurant of such a caliber that you would have the omakase, trusting in the chef to treat you right, wouldn't that mean that you'd trust them to give you whatever was freshest or best on a given day?

          I'm just curious because Shunji is the only sushi place at what I consider a higher level that I've been to. Who knows, when I try Mori or Zo or Kiriko, maybe I'll consider them the higher level and Shunji mid-tier instead. But I would hope that if I go to any of these places on a Monday and ordered the omakase, I'd still get fresh fish.

          I remember going to just a regular sushi place, nothing worthy of high praise, seeing uni in the case, ordering it, and the itamae telling me that it's not that good today. That's a chef turning down money to avoid giving me something that he didn't think I'd enjoy, and I wasn't a regular or anything. That's what I would expect from these places we're talking about.

          (I asked Shunji if he got his fish on certain days (I had heard Tuesdays and Fridays for Mori), and he said he doesn't have a set schedule and will get whatever interests him on a given day, so he could have something fresh coming in any day of the week.)

        2. The "fresh" claims, and "we got it from the special fish market at 5am" stories seem thin. Not at Shunji, but in general. Fishing boat collects bluefin tuna. It goes in the freezing hold for as long as we're at sea. Then, unload, sell at market. Load onto jet. Fly across Pacific. Deliver to wholesaler. Sell to sushi chef. Drive across town. Serve 12 hours later. That's a four or five day process. Hopefully, said fish is frozen solid for the bulk of that time so as not to rot. If so, who cares if it sits on ice for another day or two, and gets served on a Monday at 8pm? The chef has pride and a discerning palate. If he is serving it, I am eating it.

          2 Replies
          1. re: techbod

            Concise, to the point.

            Bourdain's wrong about Mondays. Nothing's "fresh", everything's flash frozen. Even on a direct JAL cargo flight, NRT to LAX takes 9 hours. How fresh is your fish when it's sitting in dry ice, and then defrosted?