after stints at shiki and inn ann, chef mori is back behind the counter with his own restaurant inside of a narrow space next to viet noodle bar in atwater village.
after a year of takeout and outdoor dining, it was a pleasure chatting with mori-san and eating sushi at a counter again. added bonus, met a fellow ftcer there too, it was great chatting with you.
highlights
udo simmered in soy
daikon wrapped mackerel
shrimp, kumquat
nodogoro
kuruma ebi tempura
maguro
kamasu
aji
kinmedai
sb uni
kanpyo
mizu shingen mochi
fresh tofu, wasabi
soy marinated udo
daikon, mackerel, karashi sumiso
fava beans, sakura
hotaru ika, fresh wakame from mori’s hometown, karashi sumiso
kinmedai, daikon, udo, takenoko
shrimp, kumquat, red peppercorn
mori-san’s providence/italian inspired dish.
one of his beautiful handcrafted plates
grilled nodogoro, tsukemono
prepping for the tempura course
tentsuyu, lemon juice, salt
kuruma ebi
udo
awabi
fava beans
hirame
kanpachi
kohada
maguro
saba
mori-san is now getting his rice from japan and milling it daily in-house. he uses a blend of komezu and aged akazu.
aji
kinmedai
kamasu
mirugai
santa barbara uni
hokkaido uni
kanpyo
unagi
tekka maki
macerated harry’s berries
rice bran, black sesame cookies
mori-san likes to use the rice bran produced from his mill throughout his omakase. he asked chef laura to incorporate it into dessert and this is what she came up with.
mizu shingen mochi, kuromitsu, kinako
this reminded me of the kyoto dessert kuzukiri.
matcha ice cream mochi
taiyaki
