Wadatsumi Reborn - From West LA to Torrance, from Wagyu Specialist to Kushiage (Fried Skewers) and Sashimi Specialist?! (Review / Pics)

[mhlee]

Since you want to split hairs, you’re also wrong about Chirashi having “Neta” ingredients. “Neta” usually refers to the seafood, but Chirashi is a style and doesn’t always have “Neta.” You don’t call Kanpyo, Kyuri, or an omelette, “Neta.”

You’ll see Ekiben (and more often Chirashi made by families) that doesn’t include any fish or seafood because it’s either made for parties, festivals, Undōkai, or travel. But common non-raw or cured fish ingredients like a thin egg omelette, braised Shiitake, Kizami Nori, Kanpyo, and no cured or raw fish because those ingredients don’t hold.

But, I’m sure you knew that too, smarty pants.

[bulavinaka]

@mhlee

see Ekiben (and more often Chirashi made by families) that doesn’t include any fish or seafood because it’s either made for parties, festivals, Undōkai, or travel. But common non-raw or cured fish ingredients like a thin egg omelette, braised Shiitake, Kizami Nori, Kanpyo, and no cured or raw fish because those ingredients don’t hold.

In context to this thread, this really doesn’t apply. My mom, her circle of friends and all the buddha head moms at the J-school, community center, bonsai clubs, etc. would make this type of chirashi. For those outside of the communities, it would be barely recognizable as chirashi if at all, save a bento box.

So in my mind, context is important. And in this context, my initial simple explanation gets to the point of the poster’s question. Your responses to me claim incorrectness. What it seems to me is further explaining the subject. Some of it immediately relevant the query, some of it not. But whatever. If you want to make things incorrect, so be it.

[beefnoguy]

I took a look at the original thread and I see that @Chowseeker1999 had the Masumi Arabashiri Nama Junmai Ginjo

which is this listing at True Sake

https://www.truesake.com/products/masumi-arabashiri

I want to say that I had this exactly one month ago, a 2019 edition first run/press exact same sake but different looking label, at an izakaya in Tokyo as we wanted to find a good sake to pair with Murotsu raw oysters (magaki) from Hyogo Prefecture, and this was a crazy good winner. I remember tasting the 2017 or 2018 version and it wasn’t the greatest at the time.

So if any of you get a chance to try the 2019 of this bottling when it gets released, and assuming handling and storage was good by the time you open one, you will enjoy it (and please do try it with oysters and shellfish as well). It is popular and limited, so it won’t be around forever. I’m going to have to find out when the 2019 will be available in the US, don’t think it has arrived yet…you can find it at some supermarkets now in Tokyo (I found it at one in Akihabara of all places). It is also seasonal so drink it right away.

[Chowseeker1999]

Thanks @beefnoguy! We’ll be on the lookout.

[TheCookie]

I just remembered who it was that made me shy away from the sushi (etc) threads when I first joined FTC.

[bulavinaka]

Yeah, common courtesy and unctuous politeness are hallmarks of Japanese culture. As much knowledge as this poster possesses in the cuisine, the total lack in the culture’s respectful decorum has me baffled.

[Chowseeker1999]

Update 2 (To-Go):

It had been awhile since we last revisited Wadatsumi, but in this time of the pandemic, we discovered they are set up to do some limited Takeout.

Negi Toro Chutoro Moriawase (Chopped Medium Fatty Tuna Belly with Green Onions & Medium Fatty Tuna Belly Sashimi Rice Bowl):

Luscious, mouthwatering deliciousness from the Chutoro (Medium Fatty Tuna Belly), it was super fresh and bright! Mix in some of the Negi Toro (Chopped Green Onion & Tuna Belly) mixture and it was even more fragrant.

Their vaunted Steamed Koshihikari Rice was a touch overcooked today (probably from the rush of orders and their Takeout format), but still delicious.

Miso Soup:

Miso Soup is included with the Donburi sets and it was warming, earthy, and not overly salty like some versions.

Bara Chirashi Don (Diced Cuts of Various Sashimi - Albacore Tuna, Salmon, Yellowtail, Chutoro (Medium Fatty Tuna Belly), Ikura (Salmon Roe), Tamago (Egg), Rice):

Delicious!

All of the cuts of Sashimi on this visit were as fresh as before, and you can choose Sushi Rice (Seasoned) or pure Steamed Rice, both using the fantastic Koshihikari Rice from Uonuma, Japan!

The most insane part about this is what Wadatsumi 2.0 has always been about: Great QPR. This Bara Chirashi Bowl was only $13.95! That’s ridiculous for the quality you get and a tasty Miso Soup.

Sure it’s not going to dethrone the baller / luxurious Bara Chirashi sets we’re lucky to have around L.A. right now (like Shin Sushi, Sugishita-san’s version via Raku, etc.), but those are $48 & $80 respectively.

This was the best $13.95 we’ve spent on Sashimi during the pandemic so far. Easily! (@Ns1 @PorkyBelly @J_L @TheCookie @A5KOBE @attran99 @paranoidgarliclover @skramzlife @chinchi @JeetKuneBao and others.)

Saba Bozushi (Marinated Mackerel Pressed Sushi):

Bozushi alert! (@J_L @PorkyBelly @JeetKuneBao @A5KOBE and others.)

Wadatsumi during this pandemic has decided to make a Bozushi as a side order!

Taking a bite, oily, inherently briny (in a good way), deep salinity, tasty Saba (Mackerel) pressed with their Koshihikari Rice. This was a great side order and worth the $7.

We’re glad to see Wadatsumi 2.0 thriving during the shutdown, they had social distancing in place, with only the door entrance area open (with 1 customer in at a time to order or pick up your order). There was a steady stream of local Japanese customers picking up their order to-go and then quickly leaving, which was encouraging to see.

Wadatsumi 2.0 in Torrance has always been a great QPR value, and it was a bit of a (good) sticker shock to see their delicious Bara Chirashi Bowl (albeit with fewer selection of Fish than usual) costing only $13.95! We thought their Negi Toro & Chutoro Bowl (Medium Fatty Tuna Belly) for $16.95 was also a fair price considering the quality of their Sashimi as well (excellent). And a nice Saba Bozushi to finish things off.

Wadatsumi
1757 W. Carson St., Suite R & S
Torrance, CA 90501
Tel: (310) 782-7356

Wadatsumi USA - WADATSUMI

[JLee]

Oh dang they didnt have the sabazushi last time I was there! I may have to go back next week. I do agree the chirashi bowl was better than it needed to be for the price.

Also wanna shout their bento also a great value and delicious!

[paranoidgarliclover]

I can totally get behind a $14 chirashi bowl.

When I entered “Wadatsumi” in my Maps app, it showed a location in Beverly Hills, too. Both locations appear under the Wadatsumi USA site, but the BH location is closed for now.

[beam]

Did you happen to see who was working in the kitchen? Yoshi (formerly of Mori etc) was moonlighting there prior to COVID-19. That would explain high quality!

[A5KOBE]

I love the rice at Wadatsumi! Also to note if available, their onigiri is excellent.

[Chowseeker1999]

Hi @beam,

Interestingly, we never knew Yoshi-san from the Mori days, so I don’t know what he looks like, but that’s great to know. Yes, the fish quality was excellent and has been consistently great over all our visits.

[Chowseeker1999]

Hi @A5KOBE,

Yes their Koshihikari Rice is so good! Sadly they didn’t have their Onigiri on this visit, but I’m tempted to call and ask for them to add it back if they can.

[beam]

It is hard to tell what people look like wearing masks! Here is Yoshi San in a mask in the background doing chirashi box take out at Sushi Inaba last weekend!

[noddles]

I’m convinced they have a dedicated rice washing person in the back.

[Sgee]

Fwiw, I thought Yoshi was more skilled vs Shin back in their Mori days

[J_L]

I believe they prepare the rice using an old school kamado. Chef Tetsuya-san also had a kamado at the Wadatsumi Pico location back in the day…

[beam]

He was our favorite at Mori!

[TheCookie]

@Sgee! I was about to send out a search party!

[J_L]

Yoshi-san is journeymanning his way through many of the great LA sushi temples these days.