Sushi Kaneyoshi!
Anthony-san putting the final touches on our box while Yoshi-san prepares for the evening customers.
It was such a quick, easy ride there so we decided we could make it home without damage… and we were right.
Kaisen Futomaki & Nama Chirashi
Thanks @PorkyBelly! Your Futomaki was inspired by my Futomaki which was inspired by your Futomaki. Still with me? Good. Can I get a badge for most uses of the word Futomaki in one report?
Kaisen Futomaki - Tamago, Chutoro (med-fatty bluefin tuna), Caledonia Blue Crystal Shrimp, Anago (sea eel), Akamizuke (marinated bluefin tuna), Masu (ocean trout), Kinmedai (snapper), Cucumber
I haven’t had a lot of Futomaki, as cut rolls aren’t typically my go-to. But I’m still thinking about these! 
They were certainly the best I’ve ever had. Each little piece is considerately chosen and prepared with different but complimentary textures and flavor profiles - firm, buttery, raw, cooked, savory, sweet, smokey and the nori travelled well and ate perfectly. 
We wants more!
Nama Chirashi - Caledonia Blue Crystal Shrimp, Madai (sea bream), Chutoro, Sawara (king mackerel), Kamatoro (fatty collar bluefin), Santa Barbara Uni, Fuekidai (grouper), Kinmedai, Akamizuke, Hotate (scallop), Ikura, Kamasu (barracuda), Castella Tamago (egg cake), Masu, Saba (Japanese Mackerel), Anago
The neta changes day-by-day, as they are constantly aging, curing, and marinating seasonal ingredients. It’s hard to pick a favorite as it was all perfection, but if I’m forced to 
… I’d say the Uni, Masu, Chutoro, Kamatoro, Saba, Sawara, Anago & I’m probably forgetting something were the pieces that made us go ohhh!
Of course the briny goodness of Ikura… But look at that Shari! Very vinegar forward, imo, but oh those glossy little pearls! and it had a sweet starchiness (in a good way) that I really enjoyed.
Taiheizan “Great Peaceful Mountain” Kimoto Junmai
We decided to get the sake from DomaineLA on Melrose. They put focus on their sake stock in the last couple of years and we wanted to give them some action. The part I found out is not all the sake is on their website and it’s only curbside pickup right now, no browsing. I went with the clerks suggestion of this inexpensive kimoto junmai she’s been enjoying. I would agree with the tasting notes on the bottle, but due to the yeasty, slight acidity it might not be the best compliment to this meal, but it didn’t detract. We tried it with bulgogi, fermented & pickled stuff the next day and that was just not right. 
Too much competing sharpness. The company (Kodama jozo) suggests oysters or even Chinese food - that sounds interesting. I’d also like to try it warm.
Antico Mango Ice Cream
The perfect dessert. More on that later…
In conclusion… We Sushi Kaneyoshi!
