More fun Gari photos (and descriptions) to check out here.
So, SO glad Michelin isn’t touching L.A. right now…
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I think Gari is interesting, but probably not what the OP was looking for. I love Take-san and his brother, but after talking to them, i learned that they have very little flexibility in what they serve, everything is dictated from NYC, down to the sequence of the dishes. I agree that the relationship between you and the itamae can make a good meal great, but many are professionals who will deliver awesome experience even if you meet them for the first time.
I think omakase at the sushi bar is the way to go here.
Both Shige-san and Hiro-san at Shiki are friendly, and eager to please the customer. Could be a good starting point.
If you think you want to be visiting on a regular basis it would make sense to form a relationship in a place that you can visit once in awhile.
I am curious, if buying your itamae a beer would signal good will, or is that obnoxious if you do not know them?
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I could not agree with you more. I just wanted to add a link to more Gari photos, that’s all.
Yeah, but what about San Pellegrino???
It would be nice, one day, for Michelin to rate LA again, if even only for the fact that good restaurants exist in LA and they deserve recognition, since lots of other major metropolitan cities get Michelin ratings. I really disagree with Eater “Hypothetical Los Angeles Michelin Guide,” but then again, I’m not Michelin, and Michelin is getting less predictable.
Michelin is perhaps having somewhat of an identity crisis, wanting to shed any notion of being stuffy. I think that’s led them to go on a spree, at least as I’ve experienced in SF - they’re quite generous, and there exist significant distinctions IMO among restaurants in the same rating. Not all 3 stars are alike, not all 1 stars are even noteworthy, and certainly they would not be there a few years ago. It’s still hugely relevant for business though, and of course, you can still generally get a sense of what a 3* is like - even if sometimes, 3 stars seems generous and we can bicker about the details…there’s a generally reliable profile.
Anyway, the effect that Michelin has on the dining scene? High prices, very aspirational restaurants (a double-edged sword, that IMO has inspired a lot of effort but also led to a somewhat saddening level of homogenity), and oh, did I mention ridiculous reservations? Or maybe we San Franciscans like things ultra exclusive, so that when we do get that golden ticket of a reservation, so to speak, we’re in the club. It’s kind of bizarro, like the decor at E by Jose Andres. Why doesn’t Vegas have a Michelin guide? That would be a weird one to rate, since so many restaurants are derivatives of others.
With all that said, I think Michelin would be interesting for LA, eventually, at least hypothetically. But I think that now, it would probably bring in a lot of baggage and unwelcome effects. I’m not really sure how it would work, since lots of LA’s strengths IMO don’t typically fit the “Michelin” stereotype (could be a good thing in some sense). For me, LA’s strengths tend to be the authenticity of the food of its many different cultures, because there are so many deeply rooted communities in LA. What excites me is that there’s a whole range of good, solid, very enjoyable food for nearly any type I want.
I’m planning my New York trip right now, and felt that I had to diversify away a bit from the cluster of Michelin places, because I want to experience a lot more breadth. With THAT said, any idea on what’s the top notch sushi place in NYC now?
At Yazawa, the “Yazawa Yaki” is amazing. I’ll be visiting LA in a few weeks, but just a short trip, but getting that “Yazawa Yaki” again is high on my list. Tempura Endo had a great scallop, the caviar didn’t do much though. I didn’t know you could do a la carte there.
Any thoughts about Tempura Matsui in NYC? They have a $40 lunch which looks to be a great deal.
If you’re hoping to sit at the bar at Mori Sushi, then this isn’t completely accurate. I was informed by the restaurant last month when I called that I could not sit at the bar at Mori Sushi unless I got one of the Omakase meals. Perhaps if you’re a regular you can sit at the bar and order a la carte, but I was told that I could not.
You can definitely do this at Shunji though, and you can probably do this at Kiriko, although I’ve never done this. But, keep in mind, if you set an amount under $70/person, you will likely not get many pieces.
Disagree. Myself having to often travel and do business in “Michelin towns” in Asia and Europe, I often cannot wait to return to the varied cornucopia of culinary offerings in L.A.
I feel that Michelin culture remains stuffy, especially if you compare its current criteria against the incredibly divergent evolution of the Los Angeles dining scene since Michelin left L.A. a few years back. I rue the day when/if Michelin returns. Having Michelin in a city’s dining scene is like a nuclear arms race - Restaurants are forced do what the other guy’s also doing or else you run the risk of being steamrolled. Michelin’s set of built-in rules (yes, these rule have been loosened in the past 1-2 years, but they are rules nonetheless) stymie chefs’ creativity, quirkiness, and most importantly risk-taking. And all for what? Just so you can say your 3-star lacquerware is shinier than that 2-star’s next door? We have seen the enemy, and its name is homogeneity.
The dining populace at-large (who by and large won’t likely take the time to scan boards like ours for the real scoop on picking places to eat) are too often seduced by the easiness of Michelin taking the guesswork out of choosing a restaurant for them. In so choosing from that set list of Michelin-vetted eateries, scads of smaller (often more creative, mom&pop, or menu-wise left-of-center) restaurants suffer the loss of potential business from everyday people exploring their options.
L.A. diners deserve to browse and select from a richer, un-skewed field.
Sorry for the rant.
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Yes, this is a new one for me. I was raised with the rule that it’s impolite to discuss money period. Of course, I don’t always follow that rule. But I brought it up because some have advised doing it. If we decide yes, I like your approach.
Everyone has given me advice beyond expectations. It’s great! I’ll do some research to decide which place fits us. TBC…
Thanks!
There’s that name again. We might just have to do it 
.
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Definitely going on the list. Fusiony be damned. It looks exquisite. Have I mentioned I wish you reported more? Lots of info and great shots. I like the including pictures of settings.
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I think you’ll enjoy Nozawa bar, friendly non-intimidating low stress environment, nice classic hinoki high end style counter. I personally think the warm rice is quite delicious.
Some sushi porn, Kama toro from Saito Jr.
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What a tease. Why do you both think it’s not what I’m looking for? Too much going on?
'Cuz I think you should start traditional, and THEN explore the fusion-y, second-wave stuff like Gari.
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Shiki falls into that category. I drive by Canon a few times a week. They have interesting choices and the $60. omakase.
Great question.
Ohhh okay. I’ll take a look.
I think most of you guys read my Shunji lunch special.
What impress me the most was the rice and the little things. This comes from decades of perfecting the craft.
At Shunji:
-The rice firm enough to not fall apart in your hands, but was completely airy and light when eaten.
-Fish and rice, becomes one.
-The seasoning on the rice.
-The amount of rice.
I am far from a expert like JL, beefnoguy, and ciaobob but this is something I noticed when eating at Shunji.
And this is what’s great about Shunji’s lunch special, yeah you miss out on the dishes and sexy stuff, but you get to taste a piece of nigiri with master technique.
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Thanks everyone. It’s a good thing I was home today waiting for the plumber… who showed up late! This was too much fun and I wouldn’t have gotten any work done anyway. I am going to start my research and decide in the next day or so. TBC…
And what makes LA the best food city is the fact that Michelin is not a factor/presence.
Let’s keep it that way.
And btw since he is replying here, beefnoguy, your Yelp reviews are some of the best and informative, come hangout more often with us LA FTC.