10000-word long-form… 
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@PorkyBelly I’m coming back to do some QA on this next month. It’s fascinating to see all this ingredients showing up in one dinner.
@burritoking I figured someone should report this since we don’t have any insight besides those IG screenshots 
Hopefully it helps.
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some pics from last year
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how was the keiji salmon?
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@PorkyBelly probably the bestest line caught Keji I’ve had in a long time, buttery smooth, light and delicate taste. Chef let the beautiful natural flavor shine, Shunji San and Yuko San approved 
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Just went for dinner last night.
Pros
- Gari is incredible. He has a yuzu pickled daikon and then his ginger with gogi berries. Best I’ve had in LA.
- His shari work is really good. As good as anyone
- Very well done cuts of fish, fish to rice ratio was excellent. Cuts were well prepped.
- Ultra premium ingredients - sourcing the very best of everything. Line caught deep see Akoudai, Japanese abalone, Yamayuki tuna. Absolutely floored by the Yamayuki Akami.
- Best abalone prep I’ve had
Cons
- Still no wine allowed
- Could have used a couple more pieces of sushi. Total was 16 courses including tamago with 6 cooked dishes and 8 pieces of sushi and to end a rice donabe and then tomago.
- Some of the cooked dishes needed more seasoning. Tasted a bit plain.
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Wow what is the beautiful pink-hatted shumai looking dish?
bluefin spinal jelly
Is it dm for reservations?
what was the damage ($)?
you pay for a party of 6 whether or not you have 1 or 6 people. He will serve six servings of everything. So we took turns having the extra dish. I called dibs on the abalone real quick lol.
The base omakase was $1560 for 6 people. Then you can add on supplements. We added on the crab and the abalone
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Dm is best i think.
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I heard that he is no longer accepting new customers. Anyone know how to get a reservation here?
DM the chef on instagram directly
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