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Jul 10, 2012 09:10 PM

Kiriko --- What else should I order while there for the tamago ???

thanks guys.

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  1. If you don't get an omakase, I highly recommend that you order the house-smoked salmon and the seared toro among the sushi offerings. Let the chefs tell you what is particularly good and you won't go wrong.

    1. I finally had the full omakase at Kiriko a few weeks ago ("Thank God!" J.L. will be saying when he reads this, but he might shake his head when he finds out I had it at lunch... <g>). Full review forthcoming, but my favorite course was the whole live Japanese scallop sashimi...

      The central adductor muscle was sliced into glistening coins, topped with dollops of fresh wasabi, and drizzled with a little bit of lemon. Each slice was incredibly sweet and delicate. Best hotate sashimi I've ever had!

      The rest of the scallop, including its (or I guess "her") roe, was cooked in a ginger-soy sauce that reminded me of the cooked whole scallops I'd have in Chinatown in Boston (only thing missing was the shredded scallions on top). The other parts of the scallop were (appropriately) chewy, and the roe was tender and bursting with flavor.

      I don't know if they have it all the time (I didn't remember seeing it on the specials menu that day, but I wasn't really paying attention since I knew I'd be ordering the "real" omakase), but if they have it when you go, and you even just vaguely like scallops, please order it!

      10 Replies
      1. re: PeterCC

        A step in the right direction, towards your ultimate goal of dinner omakase at Kiriko... :-)

        BTW, I went and had that dinner omakase at Kiriko a few weeks back, and I agree: That whole scallop presentation with kimo was utterly fantastic.

        1. re: J.L.

          What an ultimate goal :)

          It seems like a good time for me to make my glorious return to Kiriko next week.

        2. re: PeterCC

          Great preview! Bet it didn't cost $80... ;)

          Too bad he didn't serve the scallop roe raw as sushi. Still trying to find someone in LA that does.

          1. re: PeterCC

            Yeah, get started on that review already. How much was it ?

              1. re: PeterCC

                /thanks. you realize that i'm just messing with you when i ask for your reviews.


                1. re: kevin

                  Wait, so you don't want to read them?! :'( What am I doing with my life?! ;-)

                  1. re: PeterCC

                    of course, i read them.

                    i just didn't mean to command you into writing them.

                    but it's always a pleasure, but it hurts my pocketbook and waist line too.

                    i definitely need a new job, that's for damn sure, the kinda gig you guys got, even though i have no clue what your line of work is.

                2. re: PeterCC

                  Weirdly, i was thinking of visiting Kiriko for a light lunch today, like a piece of tamago and maybe just one of those trio of rolls or a few pieces of sushi.

                  1. re: kevin

                    Not open on Mondays, unfortunately.

            1. It's been a great season for sea urchin, definitely ask them to prepare it both ways as they did for us - one with the nori, and one with just rice (which they dust with a pinch of sea salt and a few drops of citrus - that version knocked our socks off). If I remember correctly, they get the San Diego variety.

              We also shared an order of their grilled smoked-salmon collar which was gobbled down in minutes, a real treat if you're a salmon lover.

              5 Replies
              1. re: prawn

                They also have fresh albacore (as opposed to previously frozen, I presume) from Oregon, as sashimi in the Cold Tapas portion of the menu. Not sure why it's not listed with the rest of the special fish available for sashimi, but Tomo said that it's the beginning of albacore season and maybe they have a regular source up in Oregon so it's expected to be part of their "regular" specials menu for the foreseeable future. Had a piece as nigiri today, on Tomo's rec, and it was quite good and different than the "regular" albacore, in that it's not seared, its texture is firmer and its flavor more complex.

                1. re: PeterCC

                  Here's the pic of the piece I had today. Note the pinkness of the fresh albacore, as opposed to the creamy beige that "regular" albacore is colored.

                  1. re: PeterCC

                    Looks good and has the requisite garlic chips on there too.

                    1. re: PeterCC

                      oh.. they have it now... One of my favorite. I should go soon. :)

                      1. re: LAmaggie

                        Let me know when and I'll go the day after you! ;-)

                2. Ice cream for desert. There homemade black sesame ice cream. I had two servings.

                    1. re: TailbackU

                      It's just too cost prohibitive, I'm up for some of the good ness without all of the goodness.

                      Even 120 to 150, is just too much right now.

                      1. re: kevin

                        Despite what J.L. might say <g>, maybe try the full omakase at lunch then? Since you asked above what the cost was for my full omakase at lunch, it was $108 sans tax, tip, and drinks, less than I expected, and that was after Tomo asked if I wanted more and I added on a few extra pieces, so I think the natural stopping point might be around $80 for lunch.

                        Before Tomo's inquiry, it consisted of two plates of sashimi (the scallop above being one of them), a dish of pork confit, and four pieces of sushi (madai, chutoro, ayoagi, uni). I answered him with "Eh, I could eat..." in an Italian accent (no, not really), and he served me one piece each of amaebi, mirugai, ika. He inquired again, and I asked for some hikarimono and got saba and kohada.

                        I was expecting $120+ for all of that, so I was pleasantly surprised that it was "just" $108.

                        1. re: PeterCC

                          I don't know if I can do the omakase now for another reason because I really want that tamago, and the uni ice cream gazpacho dishes, as well as that special toro dish, that JL referenced above, so maybe I have to specifically order those dishes, right ???

                          Just 108 ? Huh. Still some serious dough.

                          1. re: PeterCC

                            And I'm trying to keep it to 75 to 80 bones, pre-tax and tip.

                            1. re: kevin

                              Like I said, Tomo stopped and asked me if I wanted more before the amaebi, mirugai, ika, saba, and kohada. The price of the amaebi is $16 for two, so $8 for one piece. If we assume the others are ~$4 per piece (for simplicity sake), that's ~$16. Subtracting both amounts from the $108 brings the total down to ~$84 for what, if I had said I was full right then, would have been the end of the omakase.

                              The tamago is $4 per order, the full-size uni ice cream is $11. You know, you could go really low-cost and get the three hand roll set at lunch like I do, and add on the tamago and uni ice cream, and get out of there for under $30 (pre-tax/tip). The fresh albacore didn't seem that expensive either, and it was really good.

                              1. re: PeterCC

                                Maybe kevin can get the 3 items that he wants and have them do the rest a la omakase while keeping it around $80? They're always so accommodating.

                                1. re: chrishei

                                  What was the third item? You're right about them being very accommodating, so that might be the way to go if kevin wants to go as high as he can possibly afford but no higher.

                                  1. re: PeterCC

                                    Thanks guys. That sounds like the appropriate game plan. Now we are talking.

                                    Sorry for my misunderstanding above.

                                    1. re: kevin

                                      You apologize too much. :-) I think I must be really oblivious today because I didn't read anything about a misunderstanding. Unless you meant about the uni ice cream.

                                  2. re: chrishei

                                    Well, for the sushi pieces I'm going just do solo pieces to have more variety.

                                    Darn, I really want to go there... Right now.

                                    But I'm half way across the county.

                                    Sometimes I think you guys do nothing, but hit up these restaurants... which is not a bad life. :)

                                    1. re: kevin

                                      Where are you, if you don't mind me asking?

                                      No, we have jobs to pay for these trips. ;-)

                                      1. re: PeterCC


                                        Yeah, I should have had ramen at least for lunch. But had to make a quick lunch.

                                        1. re: kevin

                                          Ah, my mistake, I misread your comment as saying you were half-way across the country. I was picturing Kansas. :-)

                                  3. re: PeterCC

                                    I guess I could do that too and then make two trips out of it.

                                    Above, JL mentioned the uni ice cream with gazpacho and salsa AND then later below uni ice cream, are those two different ice creams/items ? Or maybe he just put it there if I would order it as an appetizer or dessert ?

                                    thanks peter.

                                    1. re: kevin

                                      The uni ice cream, as far as I know, only comes with the gazpacho and salsa, and while it could serve as a piquant, savory dessert, I see it more as an appetizer. So it is one and the same item.

                                      (And I don't see J.L. mention uni ice cream at all in this thread.)

                                      Oh, looks like the seared toro was maybe the third dish Chris was referring to you wanting, that Jwsel first mentioned in the first comment. I missed the comment where you list all three. So, sorry for MY misunderstanding. ;-)

                                      1. re: PeterCC

                                        Here we go:

                                        Kiriko highlights on my last dinner omakase there (end of May) included:
                                        - House-smoked wild sockeye salmon with mango & caviar
                                        - Uni ice cream with momotaro salsa gazpacho and nori tempura
                                        - Whole scallop sashimi with kimo (liver) in ponzu
                                        - Seared kinmedai (golden eye snapper) nigiri
                                        - Aori ika (broad-mantle squid) sashimi
                                        - Anago (sea eel) nigiri
                                        - Indian Ocean bluefin akami nigiri
                                        - House-smoked wild sockeye salmon nigiri
                                        - Housemade ginger ice cream
                                        - Uni ice cream

                                        Permalink | Report | Reply
                                        By J.L. about 24 hours ago

                                        I had steered away JL's n/naka thread...

                                        1. re: PeterCC

                                          Yeah, I mentioned the above on my n/naka thread, but it belongs more on this thread.

                                          One can order the uni ice cream as a standalone dessert, BUT I think it's waaay too powerful to have on its own as a dessert - You need a sweeter ice cream like ginger ice cream as a counterpoint to make that uni ice cream work.

                                          Just enjoy it as part of the uni ice cream + gazpacho + tempura nori dish...

                                          1. re: PeterCC

                                            if you can name three dishes you really liked there too, what would it be ?

                                            1. re: kevin

                                              Sashimi: That live whole scallop sashimi (which unfortunately wasn't available earlier this week).

                                              Sushi: Kinmedai (golden eye snapper) nigiri. It's the best kinmedai I've had. (Alternatively, if they're out of kinmedai, the fresh albacore I mentioned above.)

                                              Other: The uni ice cream with gazpacho is really good, but the full size portion for $11 is actually a bit overpowering in quantity. I preferred the mini-portion that came with my omakase.

                                              1. re: kevin

                                                That's a tough question since their menu is so seasonal. But off the top of my head:

                                                The mango wrapped smoke salmon with caviar.
                                                Wild halibut sashimi with shaved white truffle.
                                                Matsutake Dobinmushi

                                                Also, we only had it once but when it's available, they do a live Spiny Lobster presentation that includes fresh sashimi, a lobster tartar with caviar, lobster tempura, and they use the head to make a wonderfully buttery lobster miso soup. ($$$$ - this course alone was I think $90).

                                                1. re: prawn

                                                  wow, teh lobster prep does sound good too. and spiny loster is usually pacific lobster which is pretty darn hard to obtain.

                                                  that halibut with white truffles sounds great, and pricey too, but i don't think that's in season now, i mean the white truffles part of the dish, do you remember if the white truffles were real white truffles from alba or the ones from oregon, which is still good, cheaper, though nowhere near as great.

                                                  1. re: kevin

                                                    We didn't ask but thinking back, I doubt they'd be the Italian whites, given the price we paid (which I don't remember being cheap but not wallet breaking either).