Abalone was one of my favorite dishes of the night. It’s really cool to see the references to the traditional Japanese preparation, but taken in a different direction. Liver sauce is more prominent than what I’ve had at Hayato, the texture of the abalone is softer (closer to what I’m used to from Cantonese dishes), and the masa porridge is an A+ idea. Abalone and red uni were from Sea Stephanie Fish who also supplies places like N/Naka.
Tetela was a highlight for me, just good. Liver was really well balanced for my taste. Would eat multiples if possible.
I got a sample of the red (female) and white roe (male) in the scallop which was interesting to do a comparison on. I preferred the red’s flavor. One of the best scallops I’ve ever had.
My lobster tail was slightly over, but one of the people in our party couldn’t finish theirs and what I had from that was perfectly cooked.
We were the last seating of the night, and were lucky enough to get some churros as well with our meal.
All the cold dishes were very clean tasting and much more lightly seasoned than I expected. Excellent way to appreciate the quality ingredients. Saucing was restrained and the acid was dialed down. Spice and seasoning increased as we got further into the hot dishes making for a nice progression.
I went to the tasting menu recently and I actually found the meal a bit too overpowering! just soo much food it all started to blend together a little… I agree the warm dishes were strong but I honestly think someone can just order their regular tacos and seafood stew etc and have just as wonderful experience. remarkable crab taco though!
I probably wouldn’t do the tasting again, BUT this is still probably the best seafood place in LA. Just after the reviews I didn’t feel emotional just a little bloated and dazed haha.
I feel this way about most TM’s. Probably repeating myself/getting on my soapbox again, so apologies, but it drives me nuts that TM’s are pretty much the norm for high-end dining. I get why the restaurants want/need to control their costs/labor but it’s not for me.
I love prix fixe but (with the exception of sushi omakase) not a long series of canape-size dishes a la Thomas Keller. I’d rather have an old-fashioned menu dégustation with maybe six courses.
This is my fear and why I haven’t pulled the trigger on the TM even though Holbox is my favorite seafood spot. I can eat a lot in a day but not in one sitting - that’s when it becomes an endurance sport for me. I am curious about the items that aren’t on the regular menu though.
I would love a lighter tasting menu. But do not dine without wine and they do not have a license! It really kills me. I might just bite the bullet for research purpose and go! Like I did for Soban.
I think I’ll have to take classes from you with 
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