Sushi Wasabi
April 29th, 2012 § Leave a Comment
You’ll find Sushi Wasabi near the top of most lists of best sushi places in Orange County. Located in a small non-descript plaza in Tustin, SW is about as no frills as you can get. Sure SW has its detractors who note Chef Katsu’s overuse of ponzu sauce and his precut fish, but what it does offer is a KickAss Omakase that will lead you coming back over and over again. It is amazingly consistent comprising of the freshest fish he has to offer along with some of his signature dishes.
Chef Katsu is a one man show while the cozy dining room is manned by his wife Tomomi deftly providing friendly service. SW goes the extra mile with the little things such as providing hot towels before you start your meals, serving sake in frosty glasses, and providing freshly grated wasabi root. It is known in sushi circles that Katsu-san shares lineage with Sushi Sasabune where he was trained by its owner Nobi-san and that Katsu often frequents the International Fish Market each early morning to select from the day’s catch. He tells you exactly what you eating as well as where the source was.
Highlights include his Hotate which is served glistening of ponzu sauce and a sliver of lime accentuating it’s oh so delicate and sweet scallop flavor. The smooth and creamy, melt-in-your-mouth Uni has made Uni lovers of a few first timers I know which is pretty damn impressive. The plump Kumamoto Oysters are served topped with ponzu sauce and scallions, are super fresh and juicy.
The most popular and signature dish is the Blue Crab Hand roll. The size of a taquito, it is real blue crab meat with a touch of mayo wrapped in toasted seaweed. You will request a second offering of this. It’s so good that after a few drinks of sake, I usually contemplate smashing and grabbing his container of blue crab meat and taking off. Of course, that means I can never come back so I control myself. It’s that KickAss !
Sushi Wasabi is small and can get filled up quickly so reservations are recommended. Omakase is required at the bar but you can also order the Omakase at the few tables available. Service can get a bit slow when it gets busy but you just appreciate each offering that much more. SW has a very limited drink list comprised of a few Japanese beers and house sakes but what it lacks in offerings, it makes up in carrying the crisp and clean Kubota Manju, one of the best sakes around at a reasonable bottle price of $ 80. Cost of the Omakase can range from $ 50 to $ 80 depending on how much you can put away. I consider SW an exceptional value.
While I have had been blown away at other sushi places from time to time, I always find myself coming back to Sushi Wasabi as my go-to sushi place in Orange County. You know what to expect and it is always consistently delivered… truly KickAss sushi ! Aji
Sushi Wasabi
14460 Newport Ave
Tustin, CA 92780
(714) 505-3496
Chirashi Heaven
April 18th, 2012 § Leave a Comment
For those of you who appreciates a good Chirashi bowl, I may have found one of the best in LA. Chirashi which means “scattered fish” is basically a sushi bowl…a variety of sashimi on a bed of sushi rice with different garnishes. To me it’s a hearty and faster way to enjoy sushi but many associate Chirashi to lower quality cause many restaurants relegate it to a lunch item and thus keep it in a price range that is appropriate for a quick lunch. What this translates to is lower quality fish. There are a handful of restaurants however that offer up a higher quality Chirashi and if you havent tried one before…wow it is truly Kick Ass.
One of the best in town is at Yabu on La Cienega. Yabu is a Japanese restaurant in W. Hollywood that serves it all…udon and soba, small plates ( Japanese Tapas) like shishito peppers, agedashi tofu, etc and has a sushi bar that serves pretty kick ass sushi HOWEVER I think what they should be known for is their KICK ASS Chirashi bowl. Now you can order the regular one or pay more for the delux one (which I got) which gives you a better assortment of premium cuts of fish and trust me it’s worth it. And damn was it worth it. It’s like ordering 6-7 orders of Kick Ass sushi but in a bowl. The quality of the fish was super fresh and the quality of the variety was excellent. Sometimes you just don’t have the time for sushi and or you’re super hungry and don’t want to take your time and eat…well I think that’s what a Chirashi is perfect for. Trust me on this one and check this one out! – Sweet Shrimp
Yabu
521 N. La Cienega Blvd.
Los Angeles, CA 90048
(310) 854-0400
Hirozen Gourmet
April 11th, 2012 § Leave a Comment
Couple of friends have been raving about this place so I decided to check it out, is it truly Kick Ass or not? Located in the elbow space of a L shaped strip center just a few blocks from the Beverly Center, I actually drove passed it cause the sign is so small. And what’s the deal with the name? Hirozen Gourmet? Anyways, so I walk in and the decor is sort of like a French bistro but there is a small (maybe 8 seater) sushi bar with an exposed kitchen. Behind the bar were two sushi chefs, both very stoic and very Japanese which actually alleviated some of my apprehension about the place. Was greeted by a pleasant waitress and although I usually never look at the menu, I had to see what the “Gourmet” was all about. Hmmm, how do I put this…ok so basically what’s going on here is this, a Japanese sushi chef who clearly has some French culinary skills wants to serve up Japanese/Western fusion plates along with traditional sushi. Not my cup of tea but whatever…I started ordering my sushi. Fired off the usual stuff, Toro, Hamachi, Aji, Tai, Uni, etc but also asked the chef to give me some of his favs and got Barracuda, Ankimo (Monk Fish Liver) – which was served up as sushi which I had never had before. All in all I thought the fish was pretty good and I was pleasantly surprised by the quality and cut of the fish. Everything was fresh and the Toro was beautifully marbled. Ok so why do I have such mixed feelings about the place? Simply put I think the restaurant has no focus and that stems from the chef/owners who clearly aren’t focused. They are trying to please everyone by serving up good quality sushi for the sushi lovers but also serving up played out Jap/Western fusion plates which just dumbs the place down. There was a couple sitting at the bar next to me ordering entrees off the main menu and ordering spicy tuna hand rolls, I’m sorry but I don’t want to see someone chowing down on a chicken teriyaki plate at a sushi bar next to me…it just didn’t create the right kind of atmosphere to enjoy good sushi. It really is a shame cause I think if these guys would just get serious about what they’re really good at…the place could be a little gem, and in a town with a ton of other sushi choices…I’m probably not going back.
Hirozen Gourmet
8385 Beverly Bl.
Los Angeles, CA 90048
323-653-0470
Sushi for a 007 Wannabe! BondSt-NYC
April 6th, 2012 § Leave a Comment
This is a hot spot with NYC attitude to match—lots of NYC attitude which makes is edgy and fun. Those image-conscious diners I seem to pack the place which is fine as it makes for an edgy hip scene. Situated in a historic, Soho-style brownstone, BondST welcomes patrons to experience its three, distinct levels. The ground floor houses BondST Lounge, an intimate space with its own sushi bar and banquettes set amidst a soft, textured space. On the second floor, the restaurant offers a dining room with a lively sushi bar, as well as a bar overlooking NoHo’s cobblestoned Bond Street. The candle-lit cocktail lounge comes across as too cozy and romantic for a sushi experience though. Upstairs is a cool and casual dining room though, with a busy sushi bar. That is where I found BondSt “just a little” KickAss!!!
This cuisine tries to be Japanese but seems to have evolved to more Hollywood style Sushi than authentic KickAss Sushi. However, I have to say that executive Chef: Mike Hiragasushi does offer first-rate many exotic varieties like Japanese red snapper with fusion touches, as in pan-seared foie gras with miso sauce, soba risotto and rack of lamb with Asian pear and shiso. The Sake Steamed Cod with Seasonal Vegetables & Fermented Black Bean Broth Broiled Sea Bass were quite good. They had a special on Sashimi Sextet which encompassed Blue Fin Tataki, Snapper, Kanpachi, Octopus, Salmon Tartare which all hit the spot but again, The truth is that I felt It’s NOT even REAL Japanese food.
It felt more like they had to sell their authenticity to be more hip and garner a larger clientele for the scene rather than the food. They do offer Omakase for Sashimi/Sushi and a full course tasting menu is only available for an “entire” table (what ever that means) as being a patron of one, they weren’t willing to compromise so I wasn’t able to dabble in that experience! However, had I had Omakase, I would not have been able to try their Jumbo Sweet Shrimp Botan Ebi which was the ONLY Kick ASS such experience I had and it worth the disappointment of being turned down by the stunning waitress in black (again for Omakase) and the rest trendy dishes and scene. Would I go back, yes, for a fun night, some good food BUT not if I was craving some KICK ASS SUSHI!
2.5 Kicks!!!
miso.NYC
6 Bond Street, New York, NY 10012
(212) 777-2500
http://bondstrestaurant.com
Sushi Yasuda
March 17th, 2012 § Leave a Comment
Naomichi Yasuda was raised in a small fishing village in the Chiba prefecture called Chikura. His country sensibility is balanced by over two decades of experience in Tokyo and New York City. His sushi is simple. Its preparation is reduced to a delicate balance that requires impeccable selection of raw materials and flawless, original execution. Sushi is an artist’s craft, requiring an understanding of tradition and constant evolution and innovation. Sushi Yasuda’s commitment to this spirit results in food that subtly and brilliantly respects the past and gently moves forward.
Yasuda is a true kick ass artist — his work is utterly original. His ethic of pure, clean simplicity is evident in every aspect of Sushi Yasuda, down to his own uniform of pure white, unembellished by a sewn-in name or logo. Like his sushi, Yasuda stands on substance alone.
Sushi Yasuda is a calming space. The floor, walls, ceiling, tables and sushi bar are composed of solid bamboo planks. Slightly different clear finishes and a geometric grid pattern on a few of the wall surfaces create a sense of dimension and groundedness. The airy interior is a haven from the noise and grit of the city outside. Tucked away on East Forty-Third Street between Second and Third Avenues, the inside can be seen from the street through the clean, Mondrian-like design of the vast main window. The United Nations is visible looking east and Grand Central Station is visible to the west.
The sushi bar itself, which Yasuda designed and helped build by hand, is made entirely of unfinished bamboo. At the end of lunch and dinner, the counter and tables are cleaned in the time-consuming, traditional fashion with nuka, a pure, unprocessed rice bran. No harsh detergents are used on the tables and the unfinished surfaces are honed to a beautiful, buttery smooth finish.
Seating is very strict; reservations are cancelled if you’re 10 minutes late, and each seating, whether table or bar, is for 1.5 hours only. This time allotment is very tight for omakase, and discourages lingering over dishes or modifying courses. Their wait staff were efficient and courteous, smoothing the experience, but because it was rushed compared to other sushi bars, I felt the quickened pace despite the skill of the staff.
I slid into comfortable bar seats, selected a carafe of sake, a few appetizers, and the sushi omakase. They left paper sushi menus with me, where the recommended fish are marked in red ink. These are likely the same menus the tables use to order from, and at least on query, they don’t seem to offer anything besides what is listed. The sushi courses began immediately (again, seemingly a concession to time restriction rather than a deliberate order of serving), interrupted after the third piece for my appetizers. The quality of the fish in two of those first three sushi pieces were frankly not fresh, which surprised us. The appetizers were fine, although flash fried ankimo was disappointing, the delicate taste of ankimo buried in heavy tempura, a great contrast to the ethereal version served by Azabu. Flash fried shrimp fared much better, delicious and well-made – a medium KICK ASS!!!
As my omakase ended, I asked for a few additions, repeats of my universal favorite, a vegetable hand roll (the chef-recommended sprouts, crisply refreshing). And of course, what omakase is complete without me trying house tamago? Well-made version but a touch sweeter than I like. My waitress offered dessert and decided to have green tea ice cream.
I give it 3.5 Kicks!!!
miso.NYC
Sushi Yasuda
204 East 43rd Street
New York City 10017
tel 212.972.1001
Brooklyn In Da House!!!!
March 14th, 2012 § Leave a Comment
Momo Sushi Shack
43 Bogart St
(between Grattan St & Moore St)
Brooklyn, NY 11206
Neighborhoods: East Williamsburg, Bushwick
**cash only**
(718) 418-6666
http://www.momosushishack.com
Momo is a place that locals think is so good it is packed every time I want to eat here. The tables are setup communal style and the servers are super friendly. The sushi is all very fresh and the taste and texture was on par with some of the fancier establishments in Manhattan. In addition to rolls (which I believe is the last thing you should try at a new place to really get a sense of the quality), they have a few entrees including udon and Japanese fried chicken. I recommend the curry udon which almost has the consistency of stew and isn’t too spicy. The tempora dishes taste too much like frying oil. I literally ordered half of the menu. Pork Betty is Kick Ass, melt-in-your-mouth deliciousness! Anything with cilantro and pork wins me over. Try the braised lamb and goat sausage which were really good, props to the Moroccan salt. Hotate punch (scallop) was delish and served on its shell. Black Cod was KICK ASS amazing! I also ordered a bunch of sushi… everything was so fresh and of very high quality.
Service here is incredible, personal and super laid back. The owner is totally Kick Ass helpful.
I give it 3.5 Kicks!!!
miso.NYC
Sushi Porn Opening Soon
February 29th, 2012 § Leave a Comment
The long awaited sushi documentary about Master Chef Jiro Ono and his Michelin 3 Star Sushi mecca is opening on March 9th! This is a MUST SEE movie for ALL sushi lovers. – Sweet Shrimp
Phat Fish
February 23rd, 2012 § Leave a Comment
Ever find yourself forced to grab something quick to eat and you end up at a fast food joint but you’re craving sushi? Well if you’re ever in the Korea Town area of LA have no fear cause Fat Fish is your answer.
Conveyor belt style sushi restaurants originated in Japan and are still enormously popular there but really have not caught on in the states. The few conveyor belt style sushi joints in LA in the past have been very low quality and what a shame that is cause it’s really a great concept. Fat Fish seems to be bucking this trend cause they are doing what all restaurants should be doing…serving good food. The first thing you notice walking through the doors is the obvious conveyor belt sushi bar that seats probably 30 or so. There are 3 or 4 guys working behind the bar furiously re-plating the conveyor belt with an assortment of sushi, rolls, and other items ranging from seaweed salads to the obligatory spicy tuna on toasted rice cakes. I was actually pretty impressed with the variety of items and the conveyor belt is consistently replenished with goodies. The fish is actually decent quality (for what this place is) and although I am not big on rolls and other types of “sushi”, this is definitely the place to grub on that kind of stuff. Each plate is color coated for price and ranges from $2-$6 which is very reasonable but be careful cause it can add up pretty fast if you’re super hungry.
I have to emphasize that Fat Fish is definitely not a place to go for a truly Kick Ass sushi experience but if youre short on time and want to avoid fast food, I think this is a great alternative. Check it out. – Sweet Shrimp
Fat Fish
3300 W. 6th St.
Los Angeles, CA 90020
(213) 384-1304
Kiwami by Katsu-ya group
January 27th, 2012 § 1 Comment
KIWAMI Restaurant (where Tama used to be)
Was opened in Dec. 2008 on Ventura Blvd, only couple of blocks away from the original location in Studio City. This is the only restaurant location where Chef Katsuya’s “Omakase” course is prepared by himself at market price. Reservations required for Chef Katsuya’s special “Omakase.”
Many of you probably know that the Katsu-Ya group has 5 locations in Southern California and growing. The founder and executive chef Katsuya Uechi tied for #1 ranking for Top Food 2006 Zagat Los Angeles guide. In addition, chef Katsuya has KATSUYA by Starck restaurants with SBE Entertainment in Brentwood, Hollywood, Glendale, L.A. Live and Laguna Beach. There are plans to open more restaurants outside of Southern California. A cool celebrity hang out Hyde Lounge on Sunset Blvd’s menu was also produced by no other than chef Katsuya. With partnership with Mutual Trading Company, the premier Japanese food supplier opened Sushi Institute of American (SIA) in downtown Los Angeles to train future culinary and sushi chefs.
Katsuya was born in small Miyako island, a part of Okinawa, Japan. He grew up in Naha, capital city of Okinawa. After graduating from Osaka Tsuji Culinary School, went on as apprentice in Osaka and Tokyo as well as working at a first class Okinawa restaurant. In 1984 he moved to U.S. with his wife. After working as a chief chef in Los Angeles local restaurants, decided to become independent. Ventura Blvd in Los Angeles is called “Sushi Ginza” otherwise known as “Sushi Corner” and is highly competitive. Katsu-Ya received high praises for his original Sushi creations. By word of mouth, the reputation spread all over the city. Hollywood Celebrity such as Cameron Diaz and professional athletes became his many regulars. In 2006 Katsu-Ya received highest score from professional restaurant critique publication Zagat. He analyzed eating habits of American public and stepped outside of what is considered to be Japanese cuisine, mixed with California style cuisine. He is responsible for setting a fire to a new Sushi Trend which many other restaurant followed suit. Katsu-Ya is respected among his peers for this accomplishment. In 2007 he was invited by CIA in Napa, CA to give demonstration at their “Rise of Asia” event. Katsuya not only is an accomplished chef but possess keen sense as a business man. Starting in local Los Angeles area, he has an expansion plan to develop other states and Japan.
As a side note, Katsu-ya Group DOES NOT issue or accept discount coupons of any kind BTW- so don’t even attempt to embarrass yourself by trying to discount some of the best tasting fish in LA.
Now to KIWAMI – Kiwami is definitely not designed by Philippe Starck. Its simple and all about the food. I started with Blue Fin Tuna (flown in from Spain) $16, then on to Skip Jack Poke $9, Jalapeno Yellowtail $16, Unagi Shirayaki (first steamed, then baked) $10, Tasmanian Trout in foil $15, Mixed Tempura $16, Spicy Tuna with Baked Crab Roll $12. Then I requested “omikase”, chef’s choice. The salmon and hamachi were the best! The Unagi is particularly wonderful and had the perfect texture.
Great authentic Japanese food here but the clueless staff have no idea what is good unless they are Japanese. The American waiters who work here don’t really know their stuff. That said, still great food. The scene is that of Hollywood Studio execs breaking away from the studio lots in the vicinity. So expect to hear what deal is going down, or more like what actor went… well never mind. Needless to say, tons of ego to help wash down the sushi. So, I recommend trying their dry sacki. Kicks Ass!!! smooth, dry with a floral hint. Worth the $28.
The chef at this restaurant truly rocks. He came out and greeted all the patrons, spoke a few words before he commenced to killing stuff on the grill……. this place is most excellent…………. KICKS ASS, highly recommended!!!
KIWAMI Restaurant
Address:
11920 Ventura Blvd Studio City, CA 91604
Phone:
818-763-3910
http://www.katsu-yagroup.com/kiwami.html
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