A couple of nights ago, I ventured to Sawtelle for the first time to try Mori Sushi. I had read reviews of this place on Yelp and Chowhound several times but didn’t try it since it is expensive. 2,252 more words
Omakase Burger had quite the hype when it first opened, and hype has died down, with people saying things like this is a greaaaat burger and people saying that it’s way too small and overpriced. 185 more words
Tipped off by a fellow reader, finally paid a visit to this, by now, not so new establishment of good old Kenjo-fame, as the search for the best value for money sushi lunch in town continues. 262 more words
The first course featured a platter of four “white” fish: baby sea bass (suzuki), red snapper (tai), black sea bream/snapper (kurodai) and goldeneye snapper (kinmedai).
Baby Suzuki (Sea Bass) from the Mediterranean. Sweet with a slightly springy texture. A very nice, mild first bite.
Tai (Red Snapper) from New Zealand. Very similar to the suzuki, with a little less snap and a little more of a briny quality.
Kurodai (Black Sea Bream/Snapper). Kurodai is sometimes described as black sea bream, sometimes as black snapper. This iteration, with the skin gently crisped with a blow torch, was a standout on this plate: all the qualities of the first two but intensified. This was also from the Mediterranean.
This kinmedai (goldeneye snapper) from Japan had the firmest texture of the four fish, which is not to say it was firm per se. Its skin too was lightly crisped. Very nice.
Shellfish duo: Hotate (Scallop) and very recently dispatched Santa Barbara prawn.
The sweetness of the Japanese scallop is accentuated perfectly by the grated bottarga. A lovely combination, if probably not very traditional.
The Santa Barbara spot prawn had been dispatched just about a minute before the plates were put down before us and the poor bastard’s tentacles were still moving pretty wildly as I ate its bottom half. I don’t like Amaebi (sweet shrimp) quite as much as the missus does but this was pristine. (The heads come back later.)
Here are, or rather were, two of my very favourite sushi fish, Spanish mackerel. Right next to them is the wasabi root from which Chef Kiyokawa grates a bit (with a sharkskin grater) for every piece before he serves it.
The Spanish mackerel (from Kyushu, I believe) is served two ways, with the ex-fish keeping a watchful eye on proceedings. In the past I’ve seen Spanish mackerel referred to as Aji, but I believe that’s actually Japanese horse mackerel.