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LA Magazine...Ultimate Sushi Guide...thoughts?

Not really... Granted, I only went to his son's place, but it seems Jiro-san is all about the rice and the way he ages and flavors the fish. His rice is body temperature, so you don't get that "warm rice" sensation. And the glorious texture of the rice! And quite a jolt of vinegar acidity as well. Exemplifies Mori's philosophy that rice is 70% and fish is only 30% of the experience.

Jiro's fish also has texture, smoke, flavor. I feel that so many people in LA only believe that soft, melt-in-your-mouth fish is the best. Nozawa to me all has that same soft texture with a flavor of ponzu. Even Sushi Zo all starts tasting the same after a few courses. Yes, it can be good, but with really great sushi, there should be interplay with textures, just as much as there should be interplay with flavors. I can still taste the smoked bonito today....

The only thing that's similar to Nozawa I think is the size and shape of the sushi. A little more square and rather large. That mouth-filling sensation is also something that makes Jiro stand apart.

And yes, the director's list was awful.

May 09, 2013
liubpy in Los Angeles Area

LA Magazine...Ultimate Sushi Guide...thoughts?

Oh yes, I know. And when I first went to Shunji, I was impressed with his Kaiseki-esque dishes. But when I went back, I found that they were pretty much the same. However, his variety of whitefish was stunning, and he said many were special ordered from Tokyo only for himself.

Asanebo, on the other hand, changes their prepared dishes all the time. Their executive chef (not the owner) is a rock star. He doesn't have to deal with managing the restaurant, so he can spend all of his time coming up with new dishes. As many times as I've gone there, I can always get something new that they just invented.

May 09, 2013
liubpy in Los Angeles Area

LA Magazine...Ultimate Sushi Guide...thoughts?

Shunji definitely belongs. Maybe the best sashimi in LA with at least 5 different types of fish that you'll never find anywhere else in LA. Never understood why people consider it a Kaiseki place. You get a lot of prepared dishes with Omakase, but it's always the same. Asanebo, on the other hand, is more Kaiseki, and they are really good at it.

May 08, 2013
liubpy in Los Angeles Area

Jinpachi in West Hollywood

Just finished a terriffic meal at Jinpachi in West Hollywood. Parking is a little difficult, but if you can find a space, it’s definitely worth it. We’ve been to many great sushi restaurants, here and in Japan, and this place is up there with the best. It’s traditional Japanese sushi, so don’t expect crazy Rock ‘N Rolls. Instead, perfect bite-sized pieces of pampered fish on luke-warm, loose-textured rice. Best to let Taka pick a few pieces for you. Very good and descriptive sake selections, great sashimi (we had the Octopus carpaccio and shimaaji), delectable desserts. Not for the sushi amateur, but if you can appreciate the subtleties of great sushi, this is the place for you.

Dec 02, 2006
liubpy in Los Angeles Area