Revisit on 12/7/19:
Shin seemed to have upped their game a bit overall despite three instances where I found a piece of oyster shell, bone, or scale in my bite. Rice was toothsome and had a lovely mouthfeel but they weren’t as strongly seasoned as say SGO which I prefer.
The bill was about $170 before t&t so pricing is approaching that of LA sushi.
Hightlight:
- akami
- iwashi
- miso soup with sweet shrimp head
- amaebi
- sake zuke
- sawara
- mirugai
- maguro zuke
- hokkaido zuwaigani
- seared otoro
- sb uni
- tofu mousse
otsumami trio
ankimo - nowhere as creamy and smooth as SGO’s but it’s still good nonetheless. who needs foie when we have ankimo?
shigoku(?) oyster with ikura - meaty, creamy, briny…and nice pops of flavor from the ikura but several pieces of shells marred this great bite
maitake/shungiku - mild and clean flavored dashi braised chrysanthemum greens act as as excellent counterpoint to the pleasantly smoky and vinegary flavored shroom
madai / sea bream
kasugodai / young sea bream
hotate / hokkaido scallop
ebodai / butterfish
bonito / katsuo
black snapper / black sea bream
akami / wild bluefin tuna from boston - rich, meaty, extremely tender
iwashi / sardine - meltingly soft and oily but the dab of grated ginger cut through much of the fattiness
menegi / japanese chives
miso soup with sweet shrimp head - strong and concentrated shrimp essence!
amaebi / sweet shrimp from canada - the homemade amaebi miso slightly over-accentuated or detracted from the sweetness of the shrimp but the snappy texture is excellent!
saba zuke / marinated japanese mackerel topped with sesame - not prepped with the traditional vinegar and salt. this saba is marinated with soy sauce and sugar iirc
sake zuke / marinated king salmon
sayori / needlefish
sawara / spanish mackerel - smoky and buttery…clean tasting
higesoridai / grunt
kamasu / barracuda
mirugai / geoduck - oh so sweet and pleasantly crunchy!
maguro zuke / marinated bluefin tuna - so darn smooth and flavorful
hokkaido zuwaigani / snow crab - succulent city
seared otoro / fatty bluefin tuna
uni / santa barbara sea urchin - you can’t lose with crispy roasted seaweed and briny yet intensely sweet and creamy uni
anago with sea salt and yuzu zest / saltwater eel - this anago is almost pillowy soft in texture and lusciously fatty. while the use of yuzu zest tamed the fattiness a little bit, i do miss the traditional sweet and savory eel sauce.
tamagoyaki / egg
tofu mousse with black sugar sauce - fluffy and light tofu mousse plays second fiddle to the viscous but flavorful black sugar syrup
hojicha ice cream - toasty counterpoint to the other two sweet leaning desserts
lychee ice cream - i love the bites with pieces of lychee in them
Post sushi bang bang at Pizza Wagon of Brooklyn:
@JeetKuneBao this is the only proper way to dine in encino
spinach roll - intensely spinach-y and garlic but the roll itself is a bit dry
pepperoni pizza - slightly crisped up pepperoni cups sitting on a tangy tomato sauce that’s slathered over an extra crispy and thin crust…excellent stuff
