Loved the way they wrapped the food in what looks like cloth. Many happy memories of Japan. If I come out of hibernation in the next few weeks, it will definitely be to swing by Ginza Sushi Onodera.
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How was it? To be honest, it looks overly large and hard to eat. Even though the individual ingredients look excellent. Maybe the scale is lost in the pictures (despite the toro benchmark haha).
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That is a good point that I hadnât focused on. I always have a mindset of studying the taste of each neta and learning more about different fish rather than considering the overall balance. Sushi Zo is good for that because thereâs not as much rice. Sometimes I find that rice can overpower mild white fish and make it difficult to discern the nuances.
My complaint as well
Haha! I can hear them now, watching you drive away.
âNo one expects us to wave until theyâre out of sight. How far do you think heâll make it before pulling over?â
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Lol same thing happened to me, I was prepared to eat like a wild animal right in front of SGO. Appetizers are as good to go, as they are eating on premise during the omakase. Btw the shari will change soon, to their own unique blend (theyâre using a good, but somewhat common rice currently).
Week 1 futomaki
Week 2 futomaki
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itâs definitely a 3-4 biter, but it held up well between bites and i didnât have any issues eating it.
the NSR (neta to shari ratio) has always been an issue with me for many CA sushi-yas. i wonder if itâs because of their more carb-conscious clientele.
i must have been so accustomed to the high NSR here in CA that i was shocked and pleasantly surprised by the amount of shari used in hawaii.
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that ginger looks amazing
forgot to mention i saw the chefs preparing hosomakis to-go too, so youâre not limited to just a futomaki.
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Was that brown rice with the futomaki or was that just the camera?
@PorkyBelly What a coincidence! One of the last high end meals I had before COVID as well. That Ankimo was definitely amazing. All these pictures of the futomaki are making me regret all the more not getting one to goâŚ
When I went it wasnât really valet parking. Thereâs a parking structure for the block and after confirming I was there for SGO, they just told me to drive up and park myself. A pleasant surprise because I always have to make sure I have appropriate bills for tip.
One nice touch when I was there was showing the different kinds of Uni. Ensui (packaged in seawater) vs. not. The level of operation they have there is definitely superb.
A second note, apparently they offer a $150 sake comparison add-on. They werenât serving sake by the glass when I got there but, when I asked, they brought a separate menu. Basically you can choose 1 ($75) or 2 ($150) half size bottles. The selection is limited but itâs a nice alternative and I thought the picks looked good.
Edit to add photo (Sorry, not sure how to change the orientation):
For those who donât want to wreck their neck:
Kubota Manju, Junmai Daiginjo
Katsuyama Ken, Junmai Ginjo
Born Tokusen, Junmai Daiginjo
Born Junsui, Junmai Daiginjo
Akagisan, Junmai Ginjo
Dewazakura, Daiginjo
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Itâs white rice seasoned with yokoi yohei akazu (red vinegar) which gives it that brown color.
Good to know. Brown rice sushi is vile and it sure looked brown to me from the picture. However, it seemed dubious to me that Ginza Sushi Onodera would be doing âmarcorbioticâ sushi, but Iâm glad you have clarified!
Some background on sake lees vinegar (aged) / akazu, although I got it a little wrong in Feb 2017⌠akazu is more aromatic and a bit more sweet on the nose and taste than rice vinegar (which gives the rice more punch and sour, accentuated more with salt, but akazu needs salt to draw more nuance outâŚalthough some places add sugar).
Shunji and SGO use the exact same brand/bottle of akazu.
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Shut down before I could make it there.
https://www.instagram.com/p/B-amnWjJ_Us/
Oh well after the storm and carnage.
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Itâs good it is being done for safety.
Horrible, horrible if any places have to shutter (for the time being hopefully) because employees actually got hit with it.
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Wish they were reopening for takeout. Still not going for sit down when I open my newspaper this morning and read that there are concerns that L.A. could run out of ICU beds in the next weeks and that the R-naught rate in L.A. had been below 1 in April, but now is well above 1.
And then we have this https://www.instagram.com/p/CBWEwlUpBb2/?utm_source=ig_web_copy_link
