Oh sweet. It does look slightly cooked on the outside. I wonder what the taste difference is. The piece we ate at Sushi Sushi had an intense, but not overpowering outside flavor. I’m going to pay closer attention next time. Thanks.
i just marinate mine in a mix of soy sake & mirin.
Yes sake works, lower polished kind, so it adds some umami.
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Just dropped $60pp at Got Sushi in Northridge. Certainly not elite level but damn satisfying.
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also, i’m a little surprised that they’d blanch tuna before the marinade;i associate that technique more with nitsuke, and they’d do the blanching with oilier fish to mitigate the ‘fishniess’.
in my case, i went to a restaurant that served sushi, and ate it.
it tasted very good to me, so i read about other sushi restaurants, and went to them. i ordered some sushi, or had them choose for me. i ate the food, and then paid for it.
lather, rinse, repeat.
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Hi @secretasianman -
I read the link you posted. It was very helpful. I look forward to a time when I can tell how different fish should be cut. Years maybe? 
Thanks!
You’re philosophy is correct.
there’s an aesthetic value in the appearance to be sure, but more than anything else, it’s about the resulting taste and texture. a simplistic example would be cutting london broil across the grain to shorten fibers that are tough to chew.
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where serves good london broil
why i never thought id live long enough to hear that.
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maybe that question deserves its own thread
Just got out of Mako Sushi in Little Tokyo.
Will post up pics later tonight.
Staff is Japanese and so are the regulars.
Chef Mako-san is very friendly! His daughter cooks kaiseki here in LA I hear.
Knowledge of Japanese food and sushi is desireable, as I believe there is a lot of off menu items. During dessert the Japanese customer next to me had a plate of pickles, one of them was colored blue, never seen that before. I think it pays to be a regular here. Service was incredibly nice and hospitable. It’s not stiff, Mako was drinking and laughing with his customers. (My 2 years of High School Japanese and I recognized like 3 words lol)
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Blue pickles = nasuzuke = pickled eggplant ?
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edit: I am wrong
I think my next visit I’ll pop in for the plate of pickles or have them in maki or onigiri
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Shibazuke is purple/magenta. If we’re talking blue, it’s probably pickled blue eggplant, as @bulavinaka mentioned.
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If anyone has time to pop in Kinokuniya
This book is a wealth of info.
How do you like the taste?
I must admit that this discussion makes for a great read as I discovered just now scrolling down to the bottom!
Went to Shiki in Beverly Hills on Friday and had omakase with Hiro-San. This was not our first visit there, but we usually had dined with Shige-san, so this was the first time with Hiro.
Rice, seasoning, knife work, pace, etc were all spot on!
It was all very enjoyable, however, quite pricey, at $210 pp (not including alcohol, tax, tip)!
I did not pay too close attention to the number of courses, but I would say about 5-6 appetizer dishes (including one dish with 3 oysters), soup (Buri broth), and about 12 pieces of nigiri (some were more exotic than others).
This is Mori and Shunji territory price-wise, but I would say that it did not quite reach that high in terms of quality and quantity, considering that at Mori and Shunji you could have near-orgasmic (did I say that?) sushi experience.
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Shiki Beverly Hills
This was my most fulfilling experience thus far.
It was very quiet, with me and a young, very chic Japanese lady at the other end of the main bar. As I was seated at this bar - with Chef Jun Shik Eom - I glimpsed Shige-san in his room, presumably preparing for his evening guests.
This meal was in early March.
I ordered the lunch special. But after chatting with Jun-san he tweaked it a little to give me a fuller experience. Okay!
Agedashi - Warm appetizer of Housemade Deep-Fried Tofu, Eggplant, Grated Daikon in Dashi Broth
Chef Jun instructed me to break up the tofu and incorporate the gooey, silky filling with the broth. It was wonderful.
Nibitashi - Cold Appetizer of Seared Albacore, Nameko & Enoki Shrooms, Eggplant, Spinach, Yuzu Kosho, Dashi Broth. I tasted a hint of sesame oil in the dashi
Oops! I guess you can tell how much I liked this. The reason a few namekos were still in the bowl? They’re slippery and harder to grasp… but they all eventually made it to my stomach.
Internet photo
Saikyo Miso Black Cod in Butter Lettuce
The saikyo is a slightly sweet, lighter (not quite white) miso. Tasty little bite.
Sea Bream (tai) sprinkled w/Yuzu & Yuzu Kosho
I’m not sure if this is red or black sea bream. Slightly sweet with more chew than expected from such a delicate looking piece.
Asari Clam Miso Soup
I love clams and I love miso, so…
Blue Fin Tuna (Maguro)
I’m not sure if this was zuke style, but it was lightly coated with soy and a citrus-y flavored sauce
.
Striped Jack (shima aji)
The flavor of striped jack isn’t super noteworthy, but the texture makes up for it.
Japanese Barracuda (kamasu) w/Ponzu Jelly (?) & Scallion
Chef Jun explained it isn’t actually barracuda, just what the Japanese call it in English. It is slightly fatty with good texture; some skin is left on and seared to a crispy smoky deliciousness.
Scallop w/Yuzu
I used to get confused when viewing @PorkyBelly and others’ photos of scallop nigiri. It just didn’t look like a scallop. I now know it is butterflied, flattened… but it is still a sweet, soft scallop
.
Blue Crab Temaki (hand roll)
Super crispy nori, savory-sweet flesh and a touch of mayo
. At Jun-san’s instructions, I dipped my rolls in soy sauce.
Torotaku Temaki (toro, pickled radish hand roll)
Here’s that combo again. I’ve decided it is not Sushi Sushi’s that I don’t like; I just don’t like it, period. The picture is blurry, because Chef Jun wanted me to eat my rolls immediately to preserve the crispy nori; I shot it as he served it.
Finally someone served me Tamago!
House-made of course.
Sweets
Shiki’s rice is dressed with aged vinegar from Japan, and they make their own soy sauce.
On my journey - with the exception of Shunji (yes @JeetKuneBao I ate at Shunji 
, report to follow) - I am not paying much attention to who they sit me with. But I am discovering the apprentices - for lack of a better word - are perfect for my 201’s. As I think @CiaoBob mentioned, Jun-san is a total sweetheart. He was genuinely interested and eager to teach me. He insisted I take pictures and made me promise to show him my report when I return. Chef Shige came in and out, but seemed to have confidence in Chef Jun; he did not hover.
Great experience!
$68 + generous tip
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