Shin Sushi - OOE omakase

Thanks to @J_L’s report I had a fantastic dinner at Shin Sushi. I enjoyed it more than my most recent meals at shunji and shiki with mori-san. i said it. And since it’s in le fucking valley it was about half the price. @Ns1, yes it was south of $185 ($131 before tax and tip). Paging @Chowseeker1999.

Everything was spot on, from the gari (ginger), the seasoning, the temperature, fish to rice ratio, and the density of the rice. The shari was packed so loosely you could see it almost collapse from its own weight when placed in front of you and it just falls apart in your mouth.

Chef take-san was really friendly and informative. They didn’t have the variety as shunji (no kohada, anago, or mirugai) but they’ve only been open a couple weeks. I’ll be back.

Highlights - scallop, tuna, uni, babies, engawa, kuruma-ebi, sardine, snow trout, kanpachi, saba, salmon, tamago.

tuna, okra, tomato, eggplant
light and refreshing, delicious.

hotategai - scallop

kasugo - baby sea bream
i love eating babies

inada - baby yellowtail

ama-ebi - sweet shrimp

kurodai - black sea bream

maguro - lean bluefin tuna
meaty, bloody, incredible.

chu-toro - medium-fatty bluefin tuna
even better, perfect balance of oils and fat.

ma-iwashi - sardine

seared snow trout
soft, fluffy, and oily, so good

saba - japanese mackerel

tombo - albacore tuna

sake - seared salmon

kanpachi - yellowtail

engawa - halibut fin
the best engawa i’ve had in LA, oily and tender but still had a nice bite

ikura - salmon roe

kuruma-ebi - tiger prawn
awesome, so sweet

madai - wild sea bream

santa barbara uni

tamago - ume, shiso, bonito

tekka maki

kanpyo (teppo) maki

unagi

hotate no isobeyaki - nori-wrapped scallop

torotaku

uni round 2

tofu mousse, black sugar


update
A couple more highlights that i didn’t have during my first visit were the albacore toro, otoro, and barracuda. I asked Take-san about his liquor license and he said about 2 more months.

My only quibble was the pacing was a bit too fast so the neta was served slightly too cold at times. I was the only customer at the time so that may have been a factor. Besides that, another solid OOE omakase at Shin Sushi.

deep fried halibut served cold
Refreshing

gari

kasugo - baby sea bream

maguro - lean bluefin tuna

kurodai - black sea bream

hotategai - scallop

inada - baby yellowtail

kamasu - seared barracuda

kuruma-ebi - tiger prawn

chu-toro - medium-fatty bluefin tuna

kohada - gizzard shad

seared snow trout

ama-ebi - sweet shrimp

sake - seared salmon

suzuki - sea bass

isaki - grunt fish

saba - japanese mackerel

kanpachi - yellowtail

albacore toro

santa barbara uni

madai - wild sea bream

ma-iwashi - sardine

otoro - fatty bluefin tuna

negitoro

baked crab roll

tamago

head miso

after-dinner dinner

burgundy escargot - garlic, parsley, butter
I don’t care for fast food #snailedit. This should be described as butter and garlic garnished with nautilus (nautili?).

omelette (the ludo tamago) - boursin pepper cheese, chives
Is the after-dinner omelette considered second dinner or first breakfast? #askingforafriend

not toto


Had another great meal at shin sushi. Business has really picked up, when we arrived we got the last two seats at the counter and two tables were occupied. Pacing was also understandably slower and Take-san ran out of uni (no second rounds) and his new castella-style tamago that @Chowseeker1999 had.

In other sushi news @beam may find interesting, Take-san says his friend yoshi-san, formerly of mori and sushi ginza onodera, will be opening his own place in playa del rey.

Highlights
Scallop
Chutoro
Baby sea bream
Sanma
Saba
ma-iwashi
Uni

Le valley. Come for the sushi and free parking, stay because there’s a sigalert on the 405.

scallop, arsley pesto

menegi - baby green onion
#salad

kasugo - baby sea bream

hotategai - scallop

kurodai - black sea bream

ikura - salmon roe

maguro - lean bluefin tuna

sanma - mackerel pike

madai - wild sea bream

tombo - albacore tuna

isaki - grunt fish

ma-iwashi - sardine

chu-toro - medium-fatty bluefin tuna

saba - japanese mackerel

sake - seared salmon

kanpachi - yellowtail

kohada - gizzard shad

uni - santa barbara sea urchin

lobster

anago - sea eel

hotategai - scallop

miso

Shin Sushi
16573 Ventura Blvd
Encino, CA 91436
(818) 616-4148

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Hell yeah.

(and STILL no Eater love.)

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Good. More sushi for us.

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Shhhhh Eater don’t need to know about this!!

As always I appreciate you and JL with the sushi recs and reviews.

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the “sigh” is the sign of good Edomae style packing, in my opinion. Yoshizumi’s nigiri does it in San Mateo (Norcal). Everywhere I went in NYC did it (Noz, Noda, Amane, SGO). Definitely preferred than when rice is packed too tightly (w/r/t mouthfeel). Definitely a plus, particularly when it can roll easily in the hand without falling apart. IMO a great way to discern “nebari,” which imo, may be the most important part of sushi.

More of Us. Than Them! Amen. #luciferiantowers

Kanpyo looks like it collapsed a bit too much tho!

I like this “OOE” acronym.

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ahh is that’s what it’s called? i was looking for a term for that but couldn’t find it. is there a japanese word for it?

Shhhh, JGold may be listening.

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Heck, NO one has the variety of Shunji, lolz.

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I need this place in my life, but le valley sigh

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Hi @PorkyBelly,

Thanks for the great report and now with yours and @J_L’s recommendation I’ll have to visit soon. :slight_smile:

I’m just sad there’s no liquor license yet. I just enjoy my Sushi with some Sake. But I can’t wait to try!

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Chef take-san said they’ll have a license in the next couple of weeks. Looking forward to what you think.

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binging around, i found the “sigh” is also referred to as “dancing sushi” at hashiguchi in tokyo. i like your sighing sushi term better.

Here are some great action shots of “sighing” sushi from a classic (11:09 for an explanation):

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No liquor license might mean you could ask about BYOB (and hopefully no corkage), lots of great fun possibilities to pair here.

Whoops on the Pac Man looking piece of kanpyo maki… there are techniques to help keep the hosomaki closed on the inside so it stays wrapped (and it doesn’t involve superglue)

Ahhh Sushi Nakamura (in the youtube video). He’s not nearly as well loved by the jetsetter types that thrive on exclusivity and social media exposure/promotion, but the chef is an animal with knifework (in some cases seemingly excessive yet detailed, though he will tell you it’s because of his wanting to create more integration between neta and shari) and is recognized and respected by his peers in the craft. On top of that, he has no formal classical training/apprenticeship under an Edomae sushi master, so his style is not recognized by the Jiro’s, the Kanesaka’s, and the Saito’s. So mad respect for that too.

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Hi @beefnoguy,

Yah I called. No BYOB either. :frowning: Hopefully soon.

Transfer the Born Gold to an empty water bottle, and bring it to the restaurant in so you can enjoy “water” with your sushi. :smiley:

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Use a double walled insulated mug to keep it at the proper temp.

I am so doing this going forward.

You lush.

ftfy

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It will be known in history as the Prohibition Era of Shin Sushi…

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And get the owners of the restaurant in big trouble.