Mori Sushi

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Mori Sushi
11500 W Pico Blvd
Los Angeles, CA 90064
(310) 479-3939

It’s time for some end-of-the-year catching-up for the blog. This time of the year (4th quarter, from mid-October to late-December) is the busiest for us at work, so I haven’t really gotten around to posting anything new, although there is no shortage in my dining out (see: my Flickr).  It’s not that I don’t have any time for it, because that would be an obvious lie (and most people who use that as an excuse are just BS-ing), but the last thing I want to do when I go home after a long day of sitting in front of a computer and typing at work is to do even more of it at home. But I would like have a fresh start for 2014, even though there are a lot of posts in the queue. So until the new year, I’ll be posting some of the more significant meals I’ve had in the last few months that I hadn’t previously gotten around to, with mostly photos and a few words here and there – enjoy.

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I’m not sure if most of you know this, but I’m a huge fan of sushi (okay, that should be OBVIOUS). And not just any run-of-the-mill stuff either – I’ve acquired a taste for the finer raw fishes life has to offer. I’m not ashamed to say that a good portion of my take-home salary goes to the local sushi joints, to the point where I should start looking for ways to write these expenses off. But while most of these visits go to a short, playoff rotation of regular haunts, I do try to mix in a new place here and there, especially when the homie Lawrence is in town. And the last remaining “tier 1” sushi restaurant on our to-dine list in L.A. was Mori.

I don’t know why it took me so long to get around to trying Mori – I live only a couple of miles from the restaurant, and it had remained very high on my to-dine list over time despite Mori-san’s departure and lack of reports in recent years. Maybe it was their previous no-photo policy, but it’s not as if I’m going into the restaurant with a DSLR and taking hundreds of photos as if I was actually someone important with journalistic dignity. Or maybe it was their price range, which is arguably the 2nd-highest in the city, but it wasn’t as if it was in the Urasawa-range. But there we were two months ago, finally entering the restaurant for the first time.

We were fortunate to sit in front of Maru-san, who was Mori-san’s second-in-command before taking over the place. By all accounts, not much has changed since the restaurant’s supposed heyday, from the pristine and expansive fish selection, the unique rice blend, and even down to the custom handmade plates, except they have been altered to suit Maru-san’s own preferences. There are three tiers of omakase, and we went with the middle choice, which was mostly sushi with three appetizers at $165.

The meal itself was definitely an all-star starter (top 5) from me this year. Each piece of nigiri, sans the sad piece of amaebi, was excellent. No nigiri can truly impress me from a rarity perspective nowadays, but I was indeed wowed by the quality of fish that we had that night, from the famous uni “duo” of Hokkaido and Santa Barbara varieties, to the hiramasa/buri yellowtail contrast. Confirming what I had heard and read, each piece of nigiri was on the smaller side, but not to the point of Sushi Zo’s minuscule portions. That sushi rice though – amazing. I can’t tell you what specific grain was used, or whether it’s a special blend, but the temperature, acidity, pairing with fish, etc. – it just clicked.

If you’re a sushi aficionado, and I’m sure there are plenty of you in L.A., then Mori should be high on your to-dine list. It’s definitely a splurge (again, the quality of food was top-notch, but for sure priced on the higher end of the spectrum), but it really was a great meal. Just save it for a special occasion…
Homemade Tofu

Homemade Tofu

Zensai

Zensai (from left): smoked aori ika & quail egg, red shishito pepper, abalone, baby celery, gobo, 2 kinds of pickled tomato, chestnut

Matsutake Dobinmushi

Matsutake Dobinmushi

Matsutake Dobinmushi – shrimp, hamo, gingko

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Tai no Kobujime

Tai no Kobujime

Sayori

Sayori

Hiramasa

Hiramasa

Buri

Buri

Hotate

Hotate

Aji

Aji

Akami

Akami

Iwashi

Iwashi

Kohada

Kohada

Aori Ika

Aori Ika

Mirugai

Mirugai

Toro

Toro

Kamasu

Kamasu

Amaebi

Amaebi

Uni

Uni

Saba

Saba

Ikura

Ikura

Sanma

Sanma

Kinmedai

Kinmedai

Anago

Anago

Tamago

Tamago

Dessert

Dessert

Cuisine City/Neighborhood Price Grade
Japanese, Sushi West LA $$$$ A

Mori Sushi on Urbanspoon

Shunji Japanese Cuisine [10] (Truffle Gohan Dinner)

Truffle Gohan

Shunji Japanese Cuisine
12244 W Pico Blvd
Los Angeles, CA 90064
(310) 826-4737
shunji-ns.com
Facebook

Just another dinner at Shunji – no big deal, right? Well, I usually just post pictorial updates (or not even post anything at all) of my dinners at the restaurant, with minimal commentary, because there are only so many ways to say how amazing something is. I’ve had extended dinners, running the full gamet of all that Shunji-san has to offer, from his signature dishes to sushi to experimental dishes few have the honor of trying. I’ve also had sushi-intensive meals here (again, the sushi here is arguably the most underrated in the city), as well as meals where I didn’t even have to have any sushi at all.

This most recent dinner falls in the last category, because the dinner centered around an almost-mythical specialty of the restaurant – it’s not mentioned on any menus or special board listings, nor does the restaurant advertise it as an available dish (other than a teaser photo or two on their Facebook page). But all the regulars know of it, and we finally had enough diners (myself, The Offalo, and Andy – a dining extraordinaire we’re familiar with from Chowhound, and comes to LA occasionally just to dine) and advanced planning to try the legendary truffle gohan – it was as if we caught Mew!

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I didn’t know what to expect from this dinner, surprisingly enough. That’s because I’ve never had a meal at Shunji where I was truly expecting a certain dish. And this being the single biggest dish at the restaurant to date, I wasn’t sure what else we would receive without being gluts. The dinner started simple enough, with the mozuku and suri nagashi amuses we’ve had many times before. But each of these appetizers got knocked up a notch – the former was topped with crab, red snapper, and red okra (which had the texture of a regular okra sans the slime), and the latter incorporated scallop and four types of mushrooms (I think: enoki, crimini, porcini, shiitake). Then followed a zensai plate with some of Shunji-san’s classics, some dungeness crab with its kanimiso, a fresh spiny lobster tartare made with truffles, and a matsutake dobinmushi for each of us. That matsutake dobinmushi – it’s so hot right now.

After we got past those afterthoughts of dishes, a big black pot of cooked rice was brought out, to which Shunji-san liberally shaved black truffles on. That’s right, the truffle gohan is technically a kamameshi – a traditional Japanese rice dish cooked in an iron pot called a kama, hence the name. According to Wikipedia, the dish “came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin. By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice.” This is a very homey dish that seems somewhat out of place at a high-end sushi restaurant like Shunji – sounds like the guo fan that I used to eat as a child. But of course, instead of Chinese sausage or cured duck leg, there are truffles…

The dish was a practice in simplicity. It’s really just rice cooked with minimal seasonings, with some truffles added near serving time (I believe it was shaved, then covered for a few minutes to let the flavors soak in the rice and the aroma to be trapped, ready to be unleashed at the weak diner ready to be submitted to its mercy, then finally mixed into the rice uniformly). The bowl of gohan served to each of us came with “homey” accompaniments to complete the rice set of sorts: pickles, ikura, bafun uni, one of Shunji-san’s famous marinated egg yolks, and a small serving of simmered beef (in the style of beef you’d find in gyudon or nikujaya, but with a nice touch of sweetness and made with wagyu here *waves arms*).  But the rice was so fragrant, so delicious, not overwhelming in any aspect, but whose flavor profile adjusted with each bite of the rice with each individual accompaniment. And we got to wash it all down with a bowl of spiny lobster miso soup – no big deal.

After finishing off our seconds, Shunji-san stopped serving. “This was it,” he must have thought, “I gave these fatasses so much to eat, there’s no way they’d want sushi, right?” But nope, in front of him sat three fully grown men, looking up at him with sad puppy eyes as to why he wasn’t busting out the fishes. So he caught on, and we spared him somewhat by only requesting three pieces of nigiri. But the clean flavors were a wonderful way to follow the simple, yet decadent rice, and to close out a typical meal at Shunji – in the purest, most classy way possible.

So my thoughts on the truffle gohan: arguably my favorite dish of the year, so good it gets its own sub-heading in the post title, and a spot on my favorite dishes list of this year (see: “Best Of” tab). Of course, the truffles definitely helped, but to eat this dish was to eat at a private dinner at Shunji-san’s house. But then again, the dish does take up a great part of the meal, so it is difficult to experience a wide variety of what Shunji has to offer if eating it. And its availability really depends on the man himself – whether he has the truffles, what kind of truffles, and if he wants to serve the dish at all. But if you’re a Shunji veteran who wants your experience at the restaurant to be just a little different and special, then you have to try this dish at least once. And bring friends (or other Chowhound members who are dying for the chance at finding enough people for such a dinner).

Mozuku w/ Crab, Red Snapper & Red Okra

Mozuku w/ Crab, Red Snapper, & Red Okra

Suri Nagashi

Suri Nagashi w/ Scallop & 4 Types of Mushrooms

Zensai

Zensai (clockwise from top left): sazae, persimmon w/ whipped tofu & truffle, whipped ankimo w/ caviar, blue cheese ball w/ candied persimmon, braised octopus, kazunoko & gingko

Dungeness Crab w/ Kanimiso

Dungeness Crab

Spiny Lobster Tartare w/ Truffles

Spiny Lobster Tartare w/ Truffles

Matsutake Dobinmushi

Matsutake Dobinmushi

Truffle Gohan ready to go

Shunji-san shaving the truffles

Truffle Gohan w/ Accompaniments

Truffle Gohan Rice Set: pickles, ikura, bafun uni, marinated egg yolk

Lobster Miso Soup

Spiny Lobster Miso Soup

Waygu Beef a la Gyudon

Simmered Wagyu Beef (a la Gyudon/Nikujaga)

Oka Aji

Oka Aji

Sanma

Sanma

Iwashi

Iwashi

Desserts

Desserts: lime ice cream, pineapple sorbet, chocolate mousse, lemon ice cream, mango ice cream, fruits

Cuisine City/Neighborhood Price Grade
Japanese, Sushi West Los Angeles $$$$ A+

Kiriko [14]

Kiriko
11301 W Olympic Blvd, Ste 102
Los Angeles, CA 90064
(310) 478-7769
www.kirikosushi.com

I haven’t had dinner at Kiriko in a while, so I popped in unannounced this past Wednesday for a (relatively) quick dinner, and to catch up with Ken-san and Shinji-san. Always a good time chatting and sharing some stories, and it was fun to try some new dishes, as well as revisit some Kiriko classics (and downright just great sushi). I can’t believe I forgot to take a photo of a rice bowl Ken-san gave me, one with sake lees-marinated (for 3 years) fugu roe (picture a “drunken” tobiko) and sea cucumber intestines (konowata), both of which he brought back from his visit back to Japan last month.

Ankimo w/ Ponzu Gelee, Hokkaido Ikura w/ Grated Daikon, Persimmon w/ Whipped Tofu, Shima Aji w/ Bonito Gelee & Shiso Pesto

Ankimo w/ ponzu gelee, Hokkaido ikura w/ grated daikon, Riesling-soaked persimmon w/ whipped tofu, shima aji carpaccio w/ bonito gelee & shiso pesto

Fresh Albacore w/ Garlic Ponzu, Hokkaido Scallop 2 Ways (Carpaccio, Soy-Marinated & Seared), Seared Sanma, Smoked Kamasu no Kobujime

Fresh albacore w/ garlic ponzu, Hokkaido scallop 2 ways (carpaccio, soy-marinated & seared), seared sanma, smoked kamasu no kobujime

Seared Miyazaki Wagyu in Black Truffle Red Wine Soy

Seared Miyazaki wagyu in black truffle red wine soy

Bluefin Akami

Bluefin akami

Bluefin Chutoro

Bluefin chutoro

Tai

Tai

Buri

Buri

Amaebi

Amaebi

Fried Amaebi Head

Mameaji

Mameaji

Sumi Ika

Sumi Ika

Uni

Uni

Smoked Scottish Salmon

Smoked Scottish Salmon

Anago

Anago

Seared Toro

Seared Toro

Sumi Ika Geso

Sumi Ika Geso

Cuisine City/Neighborhood Price Grade
Japanese West LA $$$$ A

Daikokuya (West LA)

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Daikokuya
2208 Sawtelle Blvd
Los Angeles, CA 90064
(310) 575-4999
www.dkramen.com

With this post, we essentially conclude coverage of all the new ramen restaurant openings in the Little Osaka area – unless another one opens soon, which isn’t completely out of the picture at this point. But all of the big shots in LA do now have branches in this area, with Daikokuya and Shin-Sen-Gumi’s recent openings. Usually, the more the merrier, but as I previously mentioned in my Shin-Sen-Gumi post, the number of ramen shops on Sawtelle is too damn high. But let’s see what each of these restaurants bring to the table:

Asahi – mapo ramen, nostalgia
Daikokuya – decor?
Gottsui – beef ramen
Hayatemaru – appetizers, half sizes
Kotoya – ?
Ramenya – more “varieties”
Shin-Sen-Gumi – customization, appetizers
Tatsu – opens the latest, stunt ordering
Tsujita – best tsukemen, best tonkotsu ramen
Tsujita Annex – best overall ramen (Jiro-style, which no one else has), 2nd best tsukemen

As you see above, it’s hard to say that the addition of Daikokuya really adds anything to the area. Everything on the menu can be found at the other ramen restaurants, and it’s not as if Daikokuya does them better in my opinion. It also doesn’t help that the restaurant is located outside of the actual Little Osaka, being south of Olympic on Sawtelle (in the former Ramen Jinya space). But Daikokuya IS the city’s most popular ramenya by far, as evidenced by the crowds that the Little Tokyo location continues to receive.

Don’t get me wrong people – I think the ramen at Daikokuya is fine. I just don’t think that it’s the best that LA has to offer, and I wouldn’t wait an hour for it. But if you love it, you’ll probably love the version here as well. It’s pretty much EXACTLY how I remembered the Little Tokyo one (as well as the Monterey Park branch) to be. So that’s probably a good thing. Also, while I didn’t order any on this visit, Daikokuya’s gyoza and rice bowls are pretty good, even superior to the ramen in my opinion. So that’s something to consider.

I mentioned decor as a possible selling point for the restaurant. Not like it matters, especially for a ramenya, but I really dig the decor here. It’s like a commercial neighborhood block of a Japanese suburb during the 1980s. I am being this specific, because it reminds me of Shenmue, the Sega Dreamcast game from 1999 (if anyone remembers that game). Really cool, and an upgrade over the slightly over-the-top decor of Jinya (that giant styrofoam bell, in particular).

So if you love Daikokuya, just consider this new branch as one you won’t have to wait nearly as long for, and has arguably the best parking for all the ramen restaurants in the area. There’s your selling point.

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Cuisine City/Neighborhood Price Grade
Japanese West LA $$ B

Daikokuya on Urbanspoon

Shunji Japanese Cuisine [9] (Lunch)

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Shunji Japanese Cuisine
12244 W Pico Blvd
Los Angeles, CA 90064
(310) 826-4737
shunji-ns.com
Facebook

This changes everything…

Your eyes aren’t deceiving you – as of October 1, Shunji is now open for lunch Monday-Friday, from 12-2pm. Not only that, they are now open for dinner on Sundays (they were previously closed). The Offalo and I went yesterday for their lunch grand opening. We weren’t sure what to expect exactly, since not much detail was given beforehand, but once seated, we realized that Shunji’s lunch is a real game-changer:

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So yeah…these lunch specials are ridiculously affordable for sushi of this caliber. Trust me, you are saving a lot of $ for the same quality of sushi as dinner. And it’s not the case with some restaurants, where they might serve their “lesser” cuts for the lunch crowd, or have a limited selection available. Sure, you see a fairly basic sushi menu a la carte below, but I’d guess that at least 80% of the fish selection from dinner is available (really depends on the previous night’s dinner and that day’s shipment of course). So feel free to order away as if you were at Shunji’s for dinner, because nothing’s changed…

…except one thing you might have noticed. There is ONLY sushi available during lunch (as well as Sunday dinners). That will probably be the case for these first few months of expanded hours/days. Shunji has expanded their staff, both front and back of the house, and it’ll take a while before everything is up to the very high standards that they have set for themselves. For now, there might be a few appetizers that are available, off-menu. Each diner at lunch received a nice bowl of miso soup, and a threesome of first-time diners got a taste of the famous squik ink noodles.

During this first day, there were maybe a dozen or so diners. Not too many, but it wasn’t as if they heavily promoted it (just a brief message on their Facebook page a week ago). But if you want to sit at the sushi bar, I suggest going early, or even making a reservation (as we did). You won’t be disappointed, and this is an excellent intro to Shunji at a heavily discounted entry price. You’re not getting the more whimsical Shunji dishes, but I have a feeling they’ll be rolled out slowly as things get settled down. Plus, Shunji’s sushi is criminally underrated in my opinion, so in a way, this is a nice way for the spotlight to solely shine on this aspect of Shunji-san’s arsenal.

P.S. met Shunji-san’s brother (chef/owner of Asanebo in Studio City), who was there with their friend for moral support. Cool guy. Still need to try Asanebo.

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Lunch Special Sushi, Premium (12 pieces of chef’s choice sushi & 1 roll):
(*differences between 7 and 12 pc. lunch specials)

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Tai (Red Snapper)

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Kamasu (Barracuda)

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Kinmedai (Golden Eye Snapper)*

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Shimaaji (Striped Jack)

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Maguro (Tuna)

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Kanpachi (Amberjack)

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Toro (Fatty Tuna)*

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Sake (Salmon)

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Katsuo (Bonito)

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Sanma (Pike Mackerel)*

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Ikura (Salmon Roe)*

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Uni (Sea Urchin)*

Blue Crab Hand Roll (not pictured)

A La Carte Extras (because I couldn’t help myself):

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Hotate (Scallop)

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Himedai (Flower Jobfish)

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Iwashi (Sardine)

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Zuwaigani (Snow Crab)

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Tamago (Egg)

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Pineapple Sorbet

Cuisine City/Neighborhood Price Grade
Japanese, Sushi West Los Angeles $$$$ A+

Previous visits: (1) (2) (3) (4) (5) (6) (7) (8)

Hakata Ramen Shin-Sen-Gumi (West LA)

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Hakata Ramen Shin-Sen-Gumi
1601 Sawtelle Blvd
Los Angeles, CA 90025
(424) 208-3293
www.shinsengumigroup.com

When I posted a photo on Twitter (via Instagram) of my ramen at the new Shin-Sen-Gumi that just opened on Sawtelle, Han responded by basically saying:

otnl0

And he is exactly right. In the last couple of years, “Little Osaka” has seen the openings of the following ramen shops (in chronological order): Tsujita, Tatsu, Jinya (which already shuttered), Tsujita Annex, Daikokuya, and now Shin-Sen-Gumi. For an area that spans three blocks (and that’s generous, although I’m aware Shin-Sen-Gumi is technically a little north of the actual Little Osaka), six openings is a lot, let alone six restaurants that serve the same type of food (and don’t forget that Hayatemaru and Kotoya are less than a mile away, too). Maybe Shin-Sen-Gumi should’ve opened one of their yakitori or shabu shabu locations here. So how are these ramen shops standing out from one another, especially when they really do serve similar products (tonkotsu ramen)?

In the case of Shin-Sen-Gumi, they’ve taken the road that Hayatemaru has traveled, and that is to have half portions of the ramen, along with a vast variety of appetizers, rice bowls, etc. I counted ~30 different appetizers available, most at a very reasonable price of $3.50. I highly suggest mixing and matching ramen with these choices. However, there is only one choice re: ramen, and that is their hakata ramen, although you can customize the ramen’s noodles/oil/base, and there are almost as many options for ramen toppings as appetizers (but no soft-boiled egg – c’mon guys, it’s 2013!). As a refresher course, here’s the description of hakata ramen from Wikipedia:

“Hakata ramen originates from Hakata district of Fukuoka city in Kyushu. It has a rich, milky, pork-bone tonkotsu broth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as crushed garlic, beni shoga (pickled ginger), sesame seeds, and spicy pickled mustard greens (karashi takana) are left on tables for customers to serve themselves. Ramen stalls in Hakata and Tenjin are well-known within Japan. Recent trends have made Hakata ramen one of the most popular types in Japan, and several chain restaurants specializing in Hakata ramen can be found all over the country.”

With that last sentence, it’s no wonder why the style is so popular in LA, and specifically why Shin-Sen-Gumi has successful locations around the city. Personally, I think the ramen here is solid – the thin, non-curly noodles are not bad, and the broth is pretty well-developed in terms of porkiness and flavor (but I suggest going with the “strong” options for oil and base), but I won’t go any further than that with the acclaim, especially when the chashu is two thin slices of lean sadness. It’s just a solid bowl, nothing more. But that’s why you order the half portion, so you can accompany your small bowl of ramen with a rice bowl, or maybe a couple of appetizers. These are the ones I tried ($3.50 unless otherwise noted):

Gyoza (12 pcs/$5.15) – they look and taste like the frozen ones at Trader Joe’s, which isn’t a bad thing. But in a retail setting, feel free to skip.
Fried chicken ($5.50) – their karaage is more Southern than Japanese with regards to batter, with some herb and pepper flavors. Pretty good, but really wished the marinate was more Japanese with the soy/mirin/sake flavors. It was really well-fried though.
Agedashi tofu – the batter had kind of a mochi-esque texture, and the sauce was more or less just straightforward soy, but can’t complain about three decent-sized pieces at $3.50.
Kintaro croquette – essentially deep-fried mashed potato balls. Served with kewpie mayo on the side. Probably pass on this one.
Soft shell crab – a single deep-fried soft shell crab, of the frozen variety, served with the typical ponzu. Very standard, but for $3.50, I actually think that this is a great choice.

None of these appetizers are breaking any ground, but for $3.50-5.50 each, what did you expect? They’re not supposed to be the main focus of the restaurant anyways. But mix a bunch of these solid choices, and you have yourself a more-than-solid meal at a very affordable price. The restaurant is actually pretty big (sit at the counter and you can see the surprisingly-large kitchen), and the staff is extremely courteous. Parking is ample, since there is nothing on Sawtelle north of Santa Monica. This is within walking distance of my apartment, so I’ll definitely be back (and it opens until midnight every night, too). But Tsujita x2, your kung fu grip on the throne remains ever so strong.

Hakata Ramen (Half-Size, $4.75)

Gyoza (12 pc, $5.15)

Fried Chicken ($5.50)

Agedashi Tofu ($3.50)

Kintaro Croquette ($3.50)

Soft Shell Crab ($3.50)

Cuisine City/Neighborhood Price Grade
Japanese, Ramen West LA $ N/A

Hakata Ramen Shin-Sen-Gumi on Urbanspoon

Shunji Japanese Cuisine [8]

Shunji Japanese Cuisine
12244 W Pico Blvd
Los Angeles, CA 90064
(310) 826-4737
http://www.shunji-ns.com/

To kick off my return from a brief absence (due to a combination of laziness, work, and recent weekend getaways), here are the photos from my last 2 Shunji visits. My visit in July was a standard omakase, and my visit last week was technically a sushi omakase, but Shunji-san gave me some extra dishes as well. I think it was the 1st time I was so nigiri-focused here, but it really does show how good (and how far the fish selection has come along) the sushi is at the restaurant (calling J.L. from Chowhound). Also, I met one of Shunji-san’s former coworkers at Asanebo, Shogo-san, who currently works at San Shi Go in Newport Beach, and was there with his gf celebrating their 4-year anniversary. Congrats guys (and thanks for sharing the sake)!

7/3/13: Omakase

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8/12/13: Sushi Omakase + some extra dishes from Shunji-san

Jellyfish Sunomono

Hanasaki Crab, Kegani (Hairy Crab)

Hanasaki Crab, Kegani w/ Their Respective Kanimiso

Japanese Eggplant w/ Wagyu Sauce & Uni

Shunji-san Shaving Black Truffles for Truffle Gohan

Truffle Gohan

Crab Cake - Shunji Style

Chawanmushi w/ Squid Ink

Usubahaki (Triggerfish)

Madai (Red Snapper)

Yagara (Trumpetfish)

Kinmedai (Golden Eye Snapper)

Shiokko (Baby Kampachi)

Kampachi

Tsuruburi (Rarer Variation in the Yellowtail Family)

Bluefin Tuna

Bluefin Otoro, Bluefin Toro

Kohada (Shad)

Kamasu (Japanese Barracuda)

Shira Ebi (White Shrimp), Amaebi (Sweet Shrimp)

Ikura

Uni

Hotate (Live Diver Scallop)

Beni Sake (Sockeye Salmon)

Aori Ika (King Squid)

Sazae (Horned Turban)

Katsuo (Bonito)

Wild Albacore

Unagi

Tamago

Marinated Egg Yolk

Ika no Shiokara (Marinated/Fermented Squid Guts), Ika

Mango Ice Cream, Chocolate Mousse, Assorted Fruit from Santa Monica Farmers Market

Cuisine City/Neighborhood Price Grade
Japanese, Sushi West Los Angeles $$$$ A+

Previous visits: (1) (2) (3) (4) (5) (6) (7)