met @moonboy403 at sushi ginza onodera and i had the best omakase in la so far. what really stood out for me were the otsumami and texture and flavor of the sushi (all from japan i believe). the temperature, seasoning and packing were also excellent. the nigiri had a noticeable “sigh” and sunk so much that james cameron wants to make a movie about it.
As for pricing ($300, inclusive of service), i’ve had similarly priced meals at shunji and even more expensive meals at mori and shiki that i enjoyed less. i thought the service, level of detail, execution and quality were commensurate with the price and made it worth it for me. i would be happy to return.
free valet parking two doors down next to rise nation on la cienega
- tairagai isobeyaki
- kanpyo maki
- coconut custard topped with matcha and sweetened japanese black bean
itamae for this evening was Yohei-san
hirame (halibut), umibudo (sea grapes), myoga (japanese ginger), wasabi
pb: great texture, soft but still had a bite to it
chawanmushi - egg custard, italian caviar, uni
mb: got a little sweet and salty action going with the ridiculously silky egg custard flavored by briny caviar and sweet uni
hokkaido sazae (conch)
mb: great crunch and delicate sweetness from the conch is complemented with bursts of onion flavor from the chopped chives
tako (octopus), yuzu kosho
mb:ridiculously tender and flavorful. how do they do it??
pb: probably by pounding and not pulverizing
mb: incredibly luscious and the depth of flavor is far beyond the reach of what I had at Hayato just a few weeks ago
kegani (hairy crab)
pb: really good, could be great with some kani miso on top.
tairagai isobeyaki (nori-wrapped japanese penshell)
mb: hello clam nori sammich…excellent texture contrast between the crispy nori and pleasantly firm penshell
pb: again, awesome texture
ankimo - monkfish liver
mb: this is getting ridiculous. think about the best foie you’ve ever had with less of a funk but immensely creamier and complemented with the sweet ponzu sauce
pb: this red wine braised ankimo was fucking insane. soft with a texture of tofu, sweet and creamy. best ankimo i’ve ever had. best bite of the night. bite of the year 1.
japanese tiger prawn tempura, umami salt (kelp, mushroom, hokkaido salt)
mb: first semi-miss of the night with an ever so slightly overcooked shrimp and a thin and light batter that isn’t as crispy as I would like (reads Hayato wins here).
#knifework #pickledgingercity #gari
mb: always nice to see your itamae letting your fish come up to temperature before serving them #doesntalwayshappenatinnann
Yohei-san utilizing the kotegaeshi technique
dry aged kinmedai (golden eye snapper)
pb: never had a kinmedai that was so tender
shima-aji (striped jack)
sake (king salmon)
kasugo (baby red snapper)
aji (japanese horse mackerel)
pb: the knife work gave this an incredibly lush mouthfeel.
kuruma-ebi (japanese tiger prawns)
pb: served slightly warm, this was firm and incredibly sweet. highlight of the year 2.
dashi simmered edamame
akami zuke (marinated bluefin tuna)
hokkaido bafun uni
mb: another type of japanese uni. didn’t catch the origin.
more japanese uni (didn’t catch the origin)
aori ika (bigfin reef squid)
pb: incredibly soft and creamy
otoro (fatty tuna)
seared nodoguro (blackthroat seaperch)
pb: bursting with fatty oils
himokyu maki - ark shell mantle, cucumber
anago (sea eel)
kohada (gizzard shad)
mb: the true misstep of the night with the kohada being too aggressively vinegary so much so that it slightly overwhelmed the fish
kanpyo maki - dried gourd
coconut custard topped with matcha and sweetened japanese black bean
neorest 700H toto
Sushi Ginza Onodera
609 North La Cienega Blvd
West Hollywood, CA 90069