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.
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hotategai - scallop
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kasugo - baby sea bream
i love eating babies
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inada - baby yellowtail
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ama-ebi - sweet shrimp
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kurodai - black sea bream
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maguro - lean bluefin tuna
meaty, bloody, incredible.
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chu-toro - medium-fatty bluefin tuna
even better, perfect balance of oils and fat.
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ma-iwashi - sardine
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seared snow trout
soft, fluffy, and oily, so good
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saba - japanese mackerel
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tombo - albacore tuna
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sake - seared salmon
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kanpachi - yellowtail
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engawa - halibut fin
the best engawa i’ve had in LA, oily and tender but still had a nice bite
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ikura - salmon roe
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kuruma-ebi - tiger prawn
awesome, so sweet
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madai - wild sea bream
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santa barbara uni
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tamago - ume, shiso, bonito
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tekka maki
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kanpyo (teppo) maki
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unagi
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hotate no isobeyaki - nori-wrapped scallop
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torotaku
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uni round 2
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tofu mousse, black sugar
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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
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gari
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kasugo - baby sea bream
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maguro - lean bluefin tuna
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kurodai - black sea bream
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hotategai - scallop
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inada - baby yellowtail
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kamasu - seared barracuda
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kuruma-ebi - tiger prawn
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chu-toro - medium-fatty bluefin tuna
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kohada - gizzard shad
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seared snow trout
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ama-ebi - sweet shrimp
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sake - seared salmon
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suzuki - sea bass
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isaki - grunt fish
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saba - japanese mackerel
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kanpachi - yellowtail
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albacore toro
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santa barbara uni
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madai - wild sea bream
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ma-iwashi - sardine
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otoro - fatty bluefin tuna
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negitoro
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baked crab roll
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tamago
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head miso
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after-dinner dinner

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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?).
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omelette (the ludo tamago) - boursin pepper cheese, chives
Is the after-dinner omelette considered second dinner or first breakfast? #askingforafriend
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not toto
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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
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menegi - baby green onion
#salad
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kasugo - baby sea bream
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hotategai - scallop
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kurodai - black sea bream
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ikura - salmon roe
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maguro - lean bluefin tuna
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sanma - mackerel pike
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madai - wild sea bream
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tombo - albacore tuna
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isaki - grunt fish
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ma-iwashi - sardine
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chu-toro - medium-fatty bluefin tuna
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saba - japanese mackerel
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sake - seared salmon
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kanpachi - yellowtail
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kohada - gizzard shad
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uni - santa barbara sea urchin
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lobster
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anago - sea eel
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hotategai - scallop
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miso
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Shin Sushi
16573 Ventura Blvd
Encino, CA 91436
(818) 616-4148

22 Likes

Hell yeah.

(and STILL no Eater love.)

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Good. More sushi for us.

9 Likes

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

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

5 Likes

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.

1 Like

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.

3 Likes

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

2 Likes

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!

1 Like

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

1 Like

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):

4 Likes

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.

1 Like

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:

4 Likes

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

I am so doing this going forward.

You lush.

ftfy

1 Like

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

2 Likes

And get the owners of the restaurant in big trouble.