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We have it good in LA - for sushi

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Sigh, so easy to take for granted what a strong sushi scene we have here in LA.

http://chowhound.chow.com/topics/985942

Texan tourists take note.

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  1. We have a lot of it good in LA. Quite good.

    And much of it *is* taken for granted. Mucho much.

    1 Reply
    1. re: ipsedixit

      I repent. We do have a wide variety of cuisines that are executed very well in LA.

    2. i would have gotten up and left. i might have pretended to get a phone call. though to be fair, if i was in texas, i would have gone for BBQ.

      3 Replies
        1. re: barryc

          Yeah, it was a really stupid on my part to veer off BBQ...

          1. re: Sgee

            i used to consult one week a month in dallas about 15 years ago. dallas is cosmopolitan for texas, but it's still texas.

        2. What are your top 3 for sushi in LA?

          4 Replies
          1. re: mctavish

            I would not go with "top" but rather those spots that are close enough and affordable enough where I can get in and have a really fine meal. Thus, Sushi Kimagure Ike; Asanebo; Sushi Gen.

            1. re: mc michael

              had another fantastic meal at Kimagure last night

            2. re: mctavish

              I'm partial to Mori, Shunji and Go's Mart for my top 3. Also fond of Q (sushi) but it doesn't get much love on the board.

            3. For big names, I've eaten at Shunji, Kiriko and Mori, and locally in Torrance I go to Kanpachi, Nozomi and Miura. Of all those restaurants only the itamae at Miura introduced himself to my party, and that was halfway through the meal.

              It sounds like you waited for them to take your order. I've always had to be the one to make the first move. If I just look around staring then the waiter/waitress comes by after a really long time, and that's been my experience at all the sushi bars.

              I see properly cut fish on their Yelp website as well as some itamae using yanagiba for fish. Why didn't you ask to switch itamae?

              4 Replies
              1. re: kainzero

                "Why didn't you ask to switch itamae?"

                Really had no interest in dining at the place at that point. My focus was how to cut my losses and vamoose to some taco stand instead. I should have just excused myself, left a couple bucks for tea and ran to my car.

                1. re: kainzero

                  Thinking about going to either Nozomi or Mori for omakase, as Nozomi is closer and seems to be a better value. However, Mori seems do have a "brand" that has earned its' reputation. Which do you recommend?

                  1. re: young_chower

                    I've found Nozomi to be less friendly to Non-Japanese clientele sitting at the bar. i.e you're not going to get the good stuff.. I've only been twice so it may not be a representative opinion.

                    1. re: Sgee

                      i will always advocate the value of building rapport with the head chef when it comes to sushi. and while the chef should discern your palate that's anciliary to his understanding that you can appreciate how good *he* is.

                2. a little piece of sashimi from shunji

                   
                  5 Replies
                    1. re: TheOffalo

                      i agree! been to tsukiji and have seen a (nearly) million dollar tuna! I bet that "scrap" cost a few yen.

                    2. re: jessejames

                      you ate that whole thing ????? how much that cost ????

                      1. re: kevin

                        Nah. From his Facebook site. I've had sashimi and nigiri made out it.

                        That' could be 5k worth of fish ez

                        1. re: jessejames

                          i could devour that whole sucker, easily.