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Edo-Style Sushi in LA- Who's the best right now (controversial)

I have been trolling chowhound and other sites looking for a new Edo-style sushi place to try for hubby's birthday. We want to be able to try as much unique/exotic fish as possible, and the rice must be considered very high quality. It is on a Sunday so Nozawa in BH is out. We don't mind spending $$$ but it has to be worth it.We are regulars at Shunji but he does not want Kaiseki this time. Urasawa is technically Kaiseki and we don't want to spend quite that much. I don't like Sushi Zo because he puts ginger in the seasoning for many of the fish. We do not like the fusion places like Matsuhisa/Nobu etc. We tried Katsuya and Sasabune et al and have concluded they are Hollywood/westernized places and not to be taken seriously. I think it is gone but for reference hated R-23 as well. Mori is off the list with all the changes. Places like Kiriko & sushi sushi are fine but I don't find them special or worth it. We used to go to Shibucho but had some problems with Shige so we won't go back. Not interested in Nishimora, heard too many bad things about his pricing. As Torrance ex-pats, love Nozomi but looking to try a new place. Toying with Sushi Gen or Kiyokawa.I think Kiyokawa is Kaiseki but they seem to have a lot more sushi in the Omakase vs Shunji so that might be ok. I am also open to Orange County. Thoughts?

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    1. re: cls

      I replied to a different string - I saw complaints about "marinated fishes" in strong sauces and this scared me off. Would you agree?

    2. You might want to look at Q Sushi.

      Fellow 'Hound, J.L., did a very nice write-up of the place, which you can read here: http://chowhound.chow.com/topics/924497

      Sidenote on Kiyokawa. I was really sort of let down by the place during my last visit. While I enjoy artful, even playful, plating and presentation, Satoshi seems to have really jumped the proverbial shark in that respect (or is it "tuna" in this case). It was almost a distraction from the food.

      2 Replies
      1. re: ipsedixit

        What did he do that offended you? Was it the plating or the flavors?

        1. re: wasabica

          Nothing offensive. Just distracting. And superfluous. The plating, that is.

      2. Yes, Q proclaims they are Edo-style. You should try it if you are curious. BUT...

        Mori is still king. What "changes" at Mori are keeping you away?

        Shige can be a grouch, but his nigiri can be sublime. A nice bottle of Burgundy will get you back in his good graces, if you are so inclined.

        Nishimura has closed.

        Dark horse suggestion (this being the year of the horse): Sushi Kimagure Ike in Pasadena. It doesn't feel "special" as you have preferred, but the sushi is solid.

        8 Replies
        1. re: J.L.

          What bottle of Burgundy.

          And Shige does make an exceptional eggplant parmigiana.

          1. re: kevin

            We were all about the Burgundy, brought some, bought his. I am a big collector. No issue with the food, but we had a number of unfortunate incidents. Once we had a res and were seated with the pricey wine and had to wait well over an hour to get food because they were wrapping many tiny gifts for some favorite patrons. Another time we were grossly overcharged to the point of absurdity. We took the hint and never went back.

            1. re: wasabica

              What Burgundy did you bring him exactly and how much did the bottle cost ?

              1. re: kevin

                This was over 4 years ago so I have no clear memory. We certainly did not gift him the bottle - we gave him a glass as he used to do for us with stuff from his cellar. Most likely it was very mature and probably had a retail value in the $150+ range. Your question troubles me - are you implying I was supposed to buy admission to have the honor of him serving me? This kind of BS is why I would never go back to the equally ridiculous Totoroku.

                1. re: wasabica

                  "Your question troubles me - are you implying I was supposed to buy admission to have the honor of him serving me? "

                  -----------------------------------------------
                  My bad. I didn't mean to imply that if I did.

                  Shige as you and some others knows loves older Bordeaux and Burgundy and also has some on his reserve wine list if I'm not mistaken, so I was curious what one would bring that doesn't match up with what's on his wine list, if that makes any sense.

                  I still think for traditional style sushi he makes some of the very best in town.

                  And I'm pretty sure it's not a requirement that one purchase a pricey bottle or spend hundreds on bringing a bottle. But yeah, if I did take a bottle I'd definitely share with him.

          2. re: J.L.

            As I mentioned, we have no problem paying for great sushi. I don't blink at my $700 Shunji charges or similar at other Omakase experiences. We have even racked up $500 charges at Kampai in Westchester and it was well worth it. But the best example of our alienation at Mori was we once ordered Ama Ebi sushi at Mori and were served one lobe of the shrimp - maybe 3-5 mm wide. Besides it being very unsatisfying to eat, it was $9 per piece. I think this was inappropriate.

            1. re: J.L.

              I will investigate Kimagure Ike, thanks for the lead

              1. re: wasabica

                I am actually eating at Kimagure tonight. This will be my 3rd time there.....I am hungry already!

            2. There's nothing left except for Q Sushi in that case.

              1 Reply
              1. re: kevin

                I looked at reviews for Q - many complaints of "marinated fish" in strong sauces. Sounds like it is more modern than traditional. Would you agree?

                1. re: ns1

                  I somehow missed those - thank you very much. I think I agree that I need to try Q. Thanks for the help!!