have you went? anything to report?
The trio of appetizers were really nice, especially the warm monkfish liver. So much better with a slight warmth to bring out the sweet and fat taste.
The sushi, there was one piece I didn’t like and I can’t remember which. Yes the variety is not like Shunji, but there is variety in preparations. I appreciate that and some of the preps really bring out the flavor like seared fatty tuna belly and one of the non-tuna zuke (different!). I like the Sardine!!!
The young sea bream, wow that is way better than adult. The sea urchin was from Mexico, maybe just a hair less sweet than a good Santa Barbara. No kohada. No negi sushi. No kanpyo (I asked Take if he could make his family’s futomaki). No ume. That’s okay. This was still a very delicious meal.
If I have one minor quibble and it probably comes down to personal preference is the rice. It is a little more dense.
Chef Take is very open and friendly with his life and experience. That really makes for a great dining experience! I enjoyed hearing about his father…he did not want his sons to endure the life of a sushi apprentice (Cliff Notes: it’s a very hard life, most apprentice quit after a year or 2 according to Take). He remembers going to Tsukiji in the morning and seeing the Tokyo Sushi Masters. I love that his fathers knife is displayed. So heart warming to see.
Just a note, probably preaching to the choir here but you must reserve for dinner! There seems to be 2 seatings a night. Take is only Chef here so anymore than 4 customers will greatly effect the quality, so that’s why you are turned down at the door even though it’s “empty”.
I would return!
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Thank you for your report!
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Glad you made it!
The young sea bream (kasugodai) incorporates the skin as part of its preparation, and could also be cured in vinegar (or just salted or kelp marinated, just speaking in general), and tends to have a bit springy mouthfeel compared to the madai. The madai is a bit more about the texture and mouthfeel, maybe just a hint of stickiness, although if the skin were included (from being prepared correctly) it could be pretty tasty as well (but I think Take san may be going for a more simplistic approach where he wants you to taste it a bit more au naturale).
Yeah I really enjoyed the sardine too…don’t really see it up here anymore lately as it’s out of season, but with some curing techniques and a little sear if a piece is fatty, it can still be quite glorious.
Take san’s approach is different compared to the others for sure. Although it being further out of the way makes it feel like it’s a nice escape away from the heart of LA.
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Going Saturday night. Should I BYOB or is there a sake on their list that’s reasonable value? If BYOB, @beefnoguy any particular sakes you recommend?
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Best value I would say is Nanbu Bijin Tokubetsu Junmai at $58 from their list. It’s robust enough to handle everything and it would be a great pairing with oysters (assuming they have that as the starter side dish) and any shellfish, probably hikarimono like saba, iwashi, kohada). If you can’t finish it, save some and do a bang bang if you have room, and pair it with ramen (provided you can get away with bringing your sake to the ramen shop), works nicely with tonkotsu and shoyu as well miraculously (I’ve personally tried the Nanbu Bijin pairing at Ippudo San Francisco with tonkotsu and also had the same sake elsewhere with duck shoyu ramen).
If you want something lighter but don’t mind shelling out a bit more then Kubota Suiju $120 or Hakkaisan Yukimuro $110 from their list.
I would stick with Nanbu Bijin from their list (black bottle with red butterfly). You could bring your own wine glass if you have a nice one (white wine glass like one for Chardonnay would work), then compare the drinking experience from it vs Shin’s sake glasses or whatever they use that’s smaller for sipping. Have fun and report back!
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Awesome thanks! Nanbu Bijin sounds wonderful.
No but you should BYOF that lives in the valley.
I’m actually taking a client that lives in the valley.
Excellent dinner again at Shin last night. Thanks @beefnoguy for the sake suggestion. The Nanbu Bijin was really solid.
Missed pics for a few pieces including toro but got most. Don’t sleep on the homemade tofu dessert. Was awesome.
Since I’m not in the Valley often, had to bang bang. Definitely up there with Superfine for me.
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The Shin Sushi-Pizza Wagon bang bang is now a THING lol I think a few of us have done the exact same
@moonboy403 Valley Bang Bang
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I mean, it would be wrong not to, right?
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