Rice, seasoning, and prep-work was perfect, knifework was excellent, and the packaging and presentation was beautiful.
I got a tour of the unfinished space and from the looks of it, it’s going to be gorgeous. Love the full one piece flat counter with no display cases getting in the way, reminds me of sgo’s counter.
The location also reminds me of all the hidden places you have to hunt down to find in japan.
First, you need to drive into the parking garage off of san pedro st. between the jewelry store and the nail salon. Tell the parking assistant you’re picking up fom sushi kaneyoshi. Walk up the ramp to the second level and enter the lobby through the glass doors. Go straight and on your left take the center elevator, not the left or the right one (don’t ask me how I know) and go down to the basement. Exit the elevator and turn right to check-in.
On a normal day a nama chirashi or a futomaki eaten at one of the tables outside at weller court would be the perfect lunch.
Instead, this was me attempting to eat outside during this never-ending-90+degree-oppression… before i retreated back to my car. nope.
Because of @NYCtoLA’s bad influence I had to get the nama chirashi and futomaki.
My move was to dab some wasabi on top of the neta, take a piece of gari to brush on some nikiri, and then pick it up with some shari underneath to get the perfect diy nigiri bite.
1. santa barbara uni
2. hokkaido uni
The texture was like a fluffy, creamy anago, this was great
6. hokkaido scallop
8. ocean trout
10. tachiuo - beltfish
11. castella style tamago
12. hagatsuo - bonito (kagoshima, japan)
14. tai - red snapper
15. shima aji - striped jack
16. kanpachi - amberjack
Shout out to the gari and wasabi.
futomaki - maguro zuke, toro, chopped tuna, uni, shrimp, anago, scallop, castella tamago, cucumber
Look at the precision knifework and cuts to make each piece identical in size and height. And notice how evenly the rice is distributed, no overlapping. the rice is also packed perfectly, just enough to hold all the ingredients while you pick it up, but loose enough to fall apart in your mouth.
Another standout meal from yoshi-san and his team. The beautiful sushi bar is coming along nicely and should be open in about a month (sneak peak below). Stay tuned for takeout nigiri hopefully starting next week.
I used the alternate entrance through the kajima building on 1st. If you do use that entrance, be sure to exit before they lock the doors or else you’ll have to take the elevator back up to the second floor, exit through the parking garage, and take the stairs down to san pedro st. Don’t ask me how I know.
@PorkyBelly’s official unofficial power rankings:
1. kama toro
4. hotate (scallop)
5. bafun uni
6. zuke maguro
7. kamasu (barracuda)
this tasted wonderfully seared over binchotan (say no to butane)
8. new caledonia blue shrimp
9. aji no sujime (vinegar marinated aji)
not sure i ever had marinated aji, i thought it was saba at first.
10. kinmedai no kobujime (cured in kombu)
12. tombo toro (fatty albacore)
13. masu - ocean trout
16. tai (red snapper)
shout out to the shari and beautiful packaging
futomaki - tamago, anago, toro, akami, masu, kyuri (cucumber), santa barbara uni, new caledonia blue shrimp, chopped tuna
so much seafood packed into this wonderful maki. if you listen carefully you might hear sebastian…
111 San Pedro St.
Los Angeles, CA 90012