Wadatsumi Reborn - From West LA to Torrance, from Wagyu Specialist to Kushiage (Fried Skewers) and Sashimi Specialist?! (Review / Pics)

Haven’t tried Red Rock yet, but I’ll post when I do.

I’ve actually never had Yoshinoya. :grimacing:

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It’s actually a pretty common meal, especially for breakfast (along with sukiya & matsuya), in Japan

The basic yoshinoya gyudon in the states is not so indifferent that it would be indistinguishable from gyudon in Japan / Asia…

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Yeah, I lived in Japan for a couple of years when I was younger but never ate at the Yoshinoya chain for some reason. I have had gyudon elsewhere though.

Wadatsumi Torrance has some lovely matsutake specials right now. Had a great matsutake and conger eel broth served in a little tiny teapot. Not much food for $18 but WOW! Matsutake tempura and chawanmushi also on the menu.

Had been meaning to try this place for a while. They really seem to do everything well. Great grilled fish, kushiage, probably the best sashimi I’ve had in the US in a restaurant that isn’t dedicated to sushi. The well chosen and reasonably priced sake and shochu menu don’t hurt none.

One day I’ll realize my dream of living in Torrance… but for now I just drive there at least once a week.

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Call me snobby (bobby), but i am not sure I’ve ever hear these words put together in a sentence before.

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Towance… That dweem wivin a dweem…

Thanks for the heads up @mrgreenbeenz. :slight_smile: Matsutake tempura sounds great, as does the new Matsutake & Conger Eel dish. :slight_smile:

I mean… if you don’t care that the only good food we’re apparently allowed to have is Japanese, it’s not so bad living here. :grin:

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You have Monkish. That should be plenty.

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Best farmer’s market in the basin, Alpine Village, Kang Ho Dong Baekjong… you’re not exactly hurting for options down there. :slight_smile:

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Good point.

I know. It’s just that when you eat out 95% of the time, you tend to get burned out on everything. :sweat_smile:

Wait, I thought you also had decent Sichuan?

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Stop ruining my hyperbole with pesky facts!

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My South Bay adventure ain’t over yet…

Still on a food high after those sesame cream puffs at Chantilly and bumping some Oasis in the ride…


Man are you kidding me? This beef bowl is superb! Fatty and flavorful beef with some a touch of brightness from that sushi rice!

And yes that rice is so so good. Sticky, with a hint of vinegar and sweetness and it sucks up the beef fat and sauce well

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Hi @JeetKuneBao,

So glad you liked Wadatsumi! :slight_smile: Love that Koshihikari Rice they’re serving. It is seriously that good.

Update:

We were craving a good Kaisendon (Assorted Seafood Bowl) so it was time for a revisit to Wadatsumi 2.0. :slight_smile: When we arrived, Wadatsumi was at 100% capacity but thankfully the wait was less than 10 minutes for a table.

I really like their House Ginger Dressing on their Lunch Set Salads.

Kaisen Donburi (Assorted Seafood Bowl):

Just as during their Grand Opening, Wadatsumi 2.0’s Lunch Menu is all about their Kaisen Don (various Seafood Bowls). For today’s visit their Kaisen Donburi featured: Hon Maguro (Bluefin Tuna), Katsuo (Bonito), Albacore Tuna, Suzuki (Japanese Sea Bass), Amaebi (Sweet Shrimp), Saba (Mackerel), Ikura (Salmon Roe), Hotategai (Scallop), and Tamago (Egg)!

Every piece of Sashimi that was in this bowl was pristine and so bright and fresh, with my favorites today being the Suzuki (Japanese Sea Bass), Saba (Mackerel), Hotategai (Scallop) and the utterly ridiculously fresh, luscious, delicate, sweet Amaebi (Sweet Shrimp). :heart:

And just as before, Wadatsumi 2.0 uses a top-quality Koshihikari Rice from Uonuma, Niigata, Japan, and it is as amazing as it was during our first 3 visits! Imagine perfectly cooked, really perfectly cooked Steamed Rice that is toothsome, has enough body for you to enjoy each grain (not overcooked, not mushy, not dried out). You can literally taste the pride that Wadatsumi and its staff takes in making perfectly cooked Koshihikari Steamed Rice for its guests with every bowl.

Just awesome! :heart:

Harami Sute-ki Gyudon (Australian Angus Beef Skirt Steak Bowl):

Their Australian Angus Beef Skirt Steak Bowl arrives medium to medium-rare. And while it could’ve been cooked a touch less, it is nonetheless still quite beefy and fragrant and delicious. :blush: And at $9.95 it’s still a great value, especially with the Koshihikari Rice from Uonuma, Japan.

Chirimen Sansho Onigiri (Dried Young Sardine with Sansho Pepper Rice Ball):

Their Onigiri (Rice Ball) still features a soft, non-crispy Nori (Seaweed) Wrapper, unfortunately, however, when you get a fresh, made-to-order Onigiri with the absurdly great Uonuma Koshihikari Rice, it makes it all worth it! :blush: And that Chirimen Sansho (Dried Young Sardine with Sansho Pepper) combination is excellent!

5th Visit:

They added a new Kaisendon to the menu:

Deluxe Assorted Kaisen Don (Seafood Bowl) - Limited to 15 per Day:

Per the name “Deluxe,” this offering was meant to showcase what Wadatsumi felt were more luxurious Seafood options (mainly Shellfish and Egg-related offerings): Uni (Sea Urchin - Chile), Awabi (Abalone), Hotategai (Scallop), Zuwaigani (Snow Crab), Ikura (Salmon Roe), and Amaebi (Sweet Shrimp).

Everything was delicious except the Uni: Just one look at the Uni (above) and you can tell this is not the Uni you’re looking for. :frowning: Our server mentioned that on this day, they were unable to source any Uni from Santa Barbara (or Hokkaido), so they went with Uni from Chile. This was just bad, super funk briny and we couldn’t finish it. :cry:

The Amaebi (Live Sweet Shrimp), Awabi (Abalone) were all standouts, but for the price increase (still a reasonable $21.95), we’d rather stick with their Assorted Seafood Bowl (Kaisen Donburi) at $16.95, which is mainly all Fish (with Amaebi (Sweet Shrimp) and Ikura (Salmon Roe)).

Ro-suto Bi-fu Gyudon (Australian Angus Roast Beef Bowl):

Their other cut of Australian Angus served at Lunch is their Roast Beef Bowl. This one arrived overcooked (to a medium / medium-well), but thankfully there was still a good, savory, real beefy flavor here as well.

Kaisen Donburi (Assorted Seafood Bowl) - Limited to 15 per Day:

One change recently is that their awesome and super crazy QPR valued Assorted Seafood Bowl is now limited to 15 per day (during Lunch, and they have a special version during Dinner that’s limited to 12). Thankfully it’s still as delicious as before, with excellent cuts of fresh Sashimi.

Outstanding! :heart:

Private Party Tatami Rooms:

I remembered to take some photos of their private Tatami Rooms for reservations / parties for those looking for a nice spot for gatherings with friends and family (@bulavinaka and others). :slight_smile: This seemed like a nice alternative to Sanuki no Sato (just down the street).

7th Visit:

And as before, at night, Wadatsumi 2.0 transforms into something totally different: They still have fresh Sashimi offerings, but the limited Lunch Menu is replaced by a more diverse Dinner Menu featuring Small Plates, Kushiage (Fried Skewers) and more.

Seaweed Salad:

Kibinago no Karaage (Fried Silver Stripe Round Herring):

Delicious! :blush: Crispy, briny bursts of Kibinago.

Okarakuchi - Akishika - Muroka Nama Genshu Sake (Osaka, Japan):

We had never seen this Sake before, and with a growing love for Muroka Nama Genshu Sake (thanks again @beefnoguy), we were curious how this might turn out. For a non-charcoal filtered Sake, it was certainly bolder and more dynamic than most, but it had a huge kick that we weren’t really a fan of. Not as refined as the Shichida Muroka Nama Genshu (Spring), this still ended up working pretty well with many of the dishes.

Dashimaki Tamago (Tamagoyaki Free-Range Egg Omelet Japanese-Style):

Seriously.

Arriving piping hot (freshly cooked), juicy, fluffy, savory. SO GOOD! :heart:

Chutoro + Negitoro Don (Medium Fatty Tuna Belly + Green Onion Chopped Up Tuna Belly Bowl):

Perfect amount of balance of luscious fat and lean Tuna. :blush: We also ordered a Donburi because of our next order… wanting to have some of that amazing Uonuma Koshihikari Steamed Rice ready. :wink:

Just like our first few visits, just look at the sheen on the Rice! :heart:

Sanma Sashimi - Pike Mackerel (Hokkaido, Japan):

One of the Specials for this evening was Sanma Sashimi flown in from Hokkaido, Japan! I love Sanma. Taking a bite: A deep, robust oceanic wave hits (in a good way), oily, flavorful, and when eaten with a bit of the amazing Koshihikari Steamed Rice?

Perfection! :heart:

Wadatsumi 2.0 has started bringing back one facet that made them famous when they were in West L.A.: A5 Wagyu Beef. While they were offering A5 Wagyu from Kagoshima, Japan served 4 different ways, our server recommended we try their Sampler as a more cost-effective way to sample various cuts.

A5 Wagyu Sampler - Sushi, Tataki, Roast Beef (Kagoshima, Japan):

Unfortunately, their A5 Wagyu “Sushi” turned out to be Uni (from Chile) wrapped with A5 Wagyu Beef. Our server confirmed that sadly, they were still not able to get Santa Barbara Uni back in on this visit, so they opted for Uni from Chile again. :expressionless: Had we known that, we would’ve just gone with a full A5 Wagyu preparation (Non-Sushi).

Sadly, it was as disastrous as it sounded: A bad, pungent, decaying Chilean Uni ruined the A5 Wagyu outside. :sob:

The A5 Wagyu Tataki was much better. :slight_smile: But the best of the Sampler was their:

A5 Wagyu Roast Beef:

It was slightly overcooked (for Wagyu), but it had incredible luscious fattiness that only comes from A5 Wagyu. A nice distinct beefiness as well. :blush:

Matsutake Seiro Mushi Gohan (Matsutake Mushroom Steamed Seasoned Rice):

This was a touch mild, but fragrant and quite enjoyable with their Seasoned Koshihikari Rice. :slight_smile:

Kushiage (Panko-Breaded Skewers):

Okura (Okra) Skewer:

Loved the Panko-breading - light crunchiness - and the just-cooked-through Okra with a dab of the Tonkatsu Sauce. :slight_smile:

Nasu (Eggplant) Skewer:

Loved how tender and creamy the Eggplant was on the inside with the same crunchy exterior for this Kushiage. :slight_smile:

Shiitake Mushroom Skewer:

Deeply flavorful, umami, savory, awesome! :blush:

Shishito Pepper Skewer:

Aji Shiso Maki (Spanish Mackerel with Shiso Leaf) Skewer:

This was OK. I love Shiso Leaf, and here it was perfect in the deep-fried Kushiage form, but the Aji (Spanish Mackerel) having been cooked through from the deep-frying is just not as compelling (and rather straightforward fishy) in this fully cooked form compared to a great Aji Sushi / Sashimi prep.

Chirimen Sansho Onigiri (Dried Young Sardine with Sansho Pepper Rice Ball):

Besides the soft Nori (Seaweed), a great way to finish off the evening: It is not an understatement to say that the level of awesomeness of their perfectly cooked Koshihikari Rice - with real distinct mouthfeel, body and toothsome loveliness! - makes for a GREAT Onigiri (Rice Ball). :heart:

Despite being at 100% capacity (with a wait list), service was fine for Dinner, with the waitresses stopping by to refill our Hot Tea or swapping out fresh plates when needed, etc.

Wadatsumi has settled in quite nicely to its new location, and found an interesting culinary perspective to push forward with: High quality, fresh Kaisendon (Sashimi Seafood Bowls) at a ridiculous value - ranging from $9.95 - $14.95 (except the Deluxe and Assorted specials), to a more exciting Dinner menu featuring some nice Daily Specials (e.g., the fabulous Sanma Sashimi from Hokkaido, Japan, or Utsubo Karaage (Fried Moray Eel from Amakusa, Japan), to a full Sashimi Menu, Small Plates, and L.A.'s only Kushiage (Deep Fried Meat and Vegetable Skewers) Specialist currently around.

Thankfully their Kushiage are well fried and executed, and a nice break from the usual grilled skewers from its more popular cousin, Yakitori / Kushiyaki. And at $1.75 to $2 for most Skewers, it’s another affordable offering from Wadatsumi.

But perhaps the heart of the restaurant remains its humble, but oh so important Koshihikari Steamed Rice from Uonuma, Japan. In our 7 visits to Wadatsumi so far, their Steamed Rice (used for their Donburi, Onigiri (Rice Balls) and Seiro Mushi Gohan (Steamed Seasoned Rice)) has been consistently great: Perfectly cooked, plump, distinct, and outstanding!

Wadatsumi
1757 W. Carson St., Suite R & S
Torrance, CA 90501
Tel: (310) 782-7356

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That’s a whole lotta hearts in one post there, buddy.

It tastes especially great 'cuz at Wadatsumi, Tetsuya-san prepares the rice using the traditional earthenware kamado!

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Thanks @J_L. :slight_smile: Oh that’s right, you had mentioned that at their old location. I can’t even imagine what a Kamameshi must taste like with their Koshihikari Rice. :slight_smile: I hope they add it to the menu one day.

Is the wadatsumi in West la any good?

Here’s the info from the importer about your Aki Shika (autumn deer) sake

http://www.floatingworldsake.com/sake/akishika_shuzo.html

SMV +18
Acidity 2.1

True Sake’s tasting notes

https://www.truesake.com/products/okarakuchi-muroka-nama-genshu-super-dry

I was not much of a fan when I had this maybe 2+ years ago either, but one year ago I had this as a beverage pairing at a fusion upscale Hawaiian themed tasting menu and it was fine…this sake will mellow out after opening and refrigerated for a while, but fresh bottle is too strong and is not as versatile. Plus it’s a Junmai, not a Junmai Ginjo…and you’re talking about a brewing technique from a specific region and style here, so not a fair comparison with Saga Prefecture’s Shichida Muroka Nama Genshu Junmai Ginjo which is lighter in alcohol to begin with…completely different style and approach.

I personally prefer this pasteurized super dry Junmai more which rounds up at about +16 SMV, it can be a touch harsh if the bottle is very fresh but of the few times I opened a new bottle it was dead on great for izakaya fare for me.

https://www.truesake.com/products/minakata-junmai-extra-dry

Might be a good idea for you to research the sake to see if there’s any information online (and of course True Sake’s catalog) next time before you order. You probably want something within 0 to +5 with maybe upper limit +8 on sake meter value to be safe (+3 is considered neutral).

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