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Review of my Go's Mart visit from the fall, better late than never! :-)

[For a version of the review with larger images in-line with the text, please visit http://theoffalo.com/2014/02/gos-mart/]

Some of the best sushi-ya in L.A. are on the Westside. Kiriko, Mori, and Shunji are a stone's throw from each other and all within 5 miles from where I live. Because of this, I rarely venture elsewhere for sushi. Of course, I have a wishlist of sushi/kaiseki places to try, both on the Westside (n/naka, Urasawa, Yamakase, etc.) and elsewhere (Asanebo, Kimagure Ike, Q, Zo, etc.), and I was fortunate enough to cross one of the top ones on my list off a little while ago.

Go's Mart started off as an actual Japanese market, not as a restaurant, according to a regular who we were sitting next to at the bar. Opened and ran by Go-san's brother Go-san, Go-san took over Go's Mart from his brother Go-san (confused yet?) in 2007 and converted it into a restaurant, though he (in)famously continued to operate the VHS tape rentals that I presumed existed before his takeover. Nowadays, the tapes have gone, and Go's Mart is strictly a sushi-ya.

I was meeting up with stravaigint for lunch, and as usual I was running late. Didn't help that I got lost. Fortunately, I arrived as they opened and stravaigint had already secured us seats all the way at the back of the small sushi bar. We ordered omakase, but rather than being served individual pieces, Go-san served us what I called "flights" (to borrow from wine terminology) of fish, which were grouped thematically.

The first flight consisted of four shiromi, white-fleshed fish: shimaaji (striped jack), kinmedai (golden eye sea bream), karei engawa (flounder fin), kanpachi (amberjack). The fish were all served with yuzukosho (a peppery, citrus-y chili paste), as well as yuzu zest and delicate strips of black truffle. The bold and complex mixture of flavors were quite different than what I've become accustomed to with sushi and worked better than I expected.

[http://instagram.com/p/gCNpAVg-ji/]

Next was the flight of maguro: kamatoro aburi (torched fatty tuna collar), kawagishi toro (scraped fatty tuna), akami (lean tuna). This was a most decadent and delicious trio. The kamatoro was topped with gold flakes, and the preparation rendered some of the fattiness instead into crispy edges. The kawagishi was almost tartare-like, and topped with caviar. The akami was the most traditional, with some scallion and a slice of fried garlic.

[http://instagram.com/p/gCOBWnA-j7/]

Ebiko (shrimp roe) served as our intermezzo. Soaked in ponzu, with a hint of sake, if I recall correctly, it was a refreshingly briny treat. It was rather difficult to eat with chopsticks, so I just downed it like a shot.

[http://instagram.com/p/gCOdpSA-ks/]

My favorite seafood tend to be invertebrates, so I was very much looking forward to this plate of non-fish sushi, or hokanomono: uni (sea urchin), amaebi aburi (torched sweet shrimp), zuwaigani (snow crab), hotate (scallop). The truffle oil, which topped each piece, rather than overpowered, really accentuated the sweetness of the each neta, which were exemplary.

[http://instagram.com/p/gCPNjJA-lr/]

Our second intermezzo was the fried head of the amaebi in ponzu, deliciously crisp and "refreshing" in its own way.

[http://instagram.com/p/gCQT36g-m7/]

Back to sushi, and my preferred kind of fish too, hikarimono, or silver/shiny-skinned fish: sekiaji (horse mackerel from Oita, Japan), sanma (pike mackerel), ebodai (butterfish), kohada (shad). I've had some amazing aji and sanma at Shunji and Kiriko, and a really fantastic piece of ebodai at Yojisan last year. While the pieces at Go's Mart didn't quite measure up to those top specimen (in my opinion--stravaigint absolutely adored the kohada here), they were still expertly prepared and delicious. The goji berries were an interesting choice to help cut the natural bitterness of hikarimono.

[http://instagram.com/p/gCQoW6A-nh/]

I was pleasantly surprised to have a second flight of hokanomono: awabi w/kimo (abalone w/liver), mirugai (giant clam), tako aburi (torched octopus). The tako, which was marked "live" (though I didn't see it squirming during prep) was probably the best octopus nigiri I've had, snappy yet tender, with the slight smokey char from the torch. The mirugai was clean and briny. The awabi was excellent, and, true to my moniker, I loved the rich, buttery, bitterness of the kimo.

[http://instagram.com/p/gCRCFjA-oN/]

At this point, we started ordering okonomi, or à la carte. The regular sitting next to us, Rick I believe his name was, said he gets the ankimo (monkfish liver) every time he comes in, which is often, so we had to try it. The piece was still warm from being made just earlier that day. Topped with some scallions and a goji berry, it was the best solid piece of monkfish liver I've had. It's been called the foie gras of the sea, and the piece I had definitely lived up to that reputation.

[http://instagram.com/p/gCRa7bA-o5/]

Shirasu (icefish) was my next order, and it was great. Slighty bitter, but well balanced with the minced ginger mixed together with the Lilliputian fish.

[http://instagram.com/p/gCRa7bA-o5/]

As I mentioned, I really love non-fish seafood, so I had to try the mongo ika. I had a hard time determining the kind of squid it was, as the other species all had relatively clear translations: aori ika (bigfin reef squid), sumi ika (cuttlefish--literally "ink squid"), yari ika (spearhead squid), etc. Thanks to K K's help (http://chowhound.chow.com/topics/922128), it appears to translate as common cuttlefish. Regardless, it was sweet and tender, not too chewy.

[http://instagram.com/p/gCRwO2g-pS/]

For my last piece of nigiri, I opted for sayori (needlefish). I'm not sure if it'd fall under shiromi or hikarimono, but it seemed to have the best of both: delicate, mild flesh, but with a underlying earthy (ocean-y?) bitterness.

[http://instagram.com/p/gCSbdrA-p8/]

Dessert was a platter of mixed fruit drizzled with condensed milk. Simple and a great way to close out the meal.

[http://instagram.com/p/gCSs7GA-qV/]

I wasn't sure what to expect going into Go's Mart. I was really pleasantly surprised by the experience. Go-san projects a playful pseudo-gruffness with a mischievous edge. I heard him telling another patron who had asked what the uni was that it was peanut butter! Go-san was not the only interesting character in the place. Rick, the regular I mentioned previously, has apparently been going to Go's Mart for 17 years, if I recall correctly, back when it was just a market. He comes in multiple times a week just to get the ankimo. The other regulars I saw were super-friendly to the newcomers, and the place just has that Cheers-esque everybody-knows-your-name feeling.

Go's Mart is a true neighborhood spot that belies the incredible quality fish and amazing skills behind the counter. If only it wasn't so far away, I'd be willing to try to become a regular too. I guess I'll just have to "settle" for Kiriko and Shunji. ;-)

Go's Mart (http://www.yelp.com/biz/gos-mart-cano...)
22330 Sherman Way
Canoga Park, CA 91303
(818) 704-1459

 
 
 
 
 
 
 
 
 
 
 
 
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  1. Here's stravaigint's more punctual review of his experience of the same meal: http://chowhound.chow.com/topics/9220...

    8 Replies
    1. re: TheOffalo

      That's "punctual and with crappier pictures".

      I'm glad you wrote this up so wonderfully, because Go's Mart deserves it, despite the gold flake jokes. Aside from the spectacular fish, it just has so much character. The counter is falling to pieces, it's cramped, the tables are a decoy, there's dance music thumping through the wall. I'd be propping up the bar with Rick if I lived down there.

      1. re: stravaigint

        I love this joint. Thanks for letting the secret out.

        1. re: kevin

          I don't think you have to worry about losing your spot at the counter. Folks won't even cross the 405, never mind drive over the hills to The Valley ;-)

          1. re: stravaigint

            You may have a point. Most are Valley-centric.

            But go-San does make the extensive trek from West LA everyday.

            1. re: kevin

              He does? Does he live down here?

              1. re: TheOffalo

                He goes to SM farmers market apparently.

                1. re: TheOffalo

                  Yeah. He lives in West LA from what he told me.

          2. re: stravaigint

            Your pics am were great too, don't sell yourself short. Thanks again for putting the lunch together and inciting me along. (I'm just going to leave that typo the way it is.)

        2. Wonderful review and great pictures, too. Now I'm hungrier than ever.

          Hilarious about the peanut butter. ;)

          1. I think Rick is there everyday for lunch....

            Great Cheers analogy; Rick is Go's Norm.

            2 Replies
            1. re: Sgee

              Rick had some great stories, so maybe he's a Norm/Cliff hybrid. Are you a regular, sgee?

              1. re: TheOffalo

                There was a stretch in 2011 where I had lunch at Go's at least once a week. Less frequent these days.

            2. Only place in town you can roll out of bed and show up in a wifebeater shirt and boxers; without a second glance from the regular patrons (Rick et al).

              Chow down on some excellent sushi for 2 hrs casually and roll back into bed!

              Perfect antithesis to a hipster joint :-)

              1 Reply
              1. re: Sgee

                Indeed. Or rather almost indeed.

              2. Maybe nobody cares but just saying, sayori isn't needlefish. It's a fish commonly called ballyhoo or halfbeak. Needlefish is a different fish.

                I would definitely classify sayori as hikarimono.

                Sayori: http://www.mexfish.com/fish/lfhalfb/l...

                Needlefish:
                http://www.wildflorida.com/wildlife/f...

                1 Reply
                1. re: Eater15

                  Thanks for the clarification. Is it one of those things where multiple fish can be known by the same name (like Spanish Mackerel for both aji and sawara)? I've definitely been served "sayori" that I saw prepared in front of me and it was definitely the needlefish and not the halfbeak.

                2. PSA: I asked another sushi chef whether "hokanomono" was actually used to describe non-fish sushi, since I wasn't sure that where I read that was accurate, and he said that the term is not used in Japan in that way. It just means "other stuff" in general, not for sushi.

                  1. And what was the price of all this deliciousness? (I need to know how much of a 2nd mortgage to take out before I go).

                    5 Replies
                    1. re: medrite

                      "(I need to know how much of a 2nd mortgage to take out before I go)"

                      A HELOC ought to do it...Here is the check from Kevin Eats visit back in 2007 http://www.yi-ren.net/pics/2007/07051... and if you want to look at the whole review then: http://www.kevineats.com/2007/05/gos-...

                      1. re: medrite

                        125 to 150 it's mostly sushi rather than cooked dishes.

                        1. re: kevin

                          That actually seems pretty reasonable for top-flight sushi.

                          1. re: medrite

                            Well the money isn't going into decor that's for sure.

                          2. re: kevin

                            It's all going to depend on what you order. We've done full omakase both times and it cost us $200/pp the first time and $230/pp the second time. That's food only.

                        2. Shit, sorry Offalo, I just read this in detail for the first time.

                          Great stuff, right ?????

                          Now I really want to hit that shit up like none other.

                          And the toro trio is quite exceptional, i could seriously go through a dozen rounds of that.

                          btw, what was the cost of your meal ? if i may ask, i think i underestimated it below.

                          1 Reply
                          1. re: kevin

                            It's been a while but I believe it was close to but not over $150 including tax, before gratuity.