Restaurant: Takao [1, 2, 3, 4, 5, 6]
Location: 11656 San Vicente Blvd, Los Angeles, CA 90049. (310) 207-8636
Date: March 13, 2011
Rating: 9/10 creative “new style” sushi
I’ve already covered Takao in some detail HERE, but we went back (we go often) and I built another “custom omakase” trying some different things. The full menu and some information on the history of the place can be found through the above link.
House cold sake. Masumi “Okuden-Kanzukuri” Nagano prefecture.
Miso soup. I think if you ask they have a couple different types. This is the basic scallion and tofu.
Big eye tuna sashimi. This displays the fish at it’s finest.
Wild Japanese Scallop sashimi. I love good scallops. These had that pleasant meaty texture, and the soft “scallopy” flavor.
Tai (red snapper), with garlic, salt, red peppercorn, onions, olive oil. A very bright flavor, and the peppercorns, not spicy at all, add a nice textural component.
Main lobster tempura (1/2). Takao has a lot of interesting tempuras. Uni (my second favorite), sardine, crab, unusual seafood pancake with shiso, and more. This is a decadent favorite of mine, and in a half portion is pretty reasonable.
Rock Shrimp Tempura Dynamite. The underlying component is in itself tasty. Sweet rock shrimp perfectly fried. Then you ad some dynamite with it’s zesty zing and it gets even better. For those not in the know Dynamite is a warm sauce consisting of mayo, sriarcha hot sauce, and masago semlt roe.
This is a very traditional Japanese egg custard with bits of mushroom, shrimp, and white fish baked inside. It has a very subtle mellow eggy flavor I find nostalgic from my many trips to Japan.
Just some of the sushi.
In the very front, Wild Japanese Scallop sushi. Behind that next to the wasabi is Tai (red snapper).
In the back, chu-toro (fatty tuna belly). Melts in your mouth!
Salmon of course.
Kanpachi (young yellow tail).
In the center, Ika (squid), perfect chewy pasty texture.
And fresh raw Tako (octopus). Most places serve it only frozen/cooked. This had a bit of yuzu on it, delicious.
On the left, Ikura (salmon eggs), and on the right Uni (Santa Barbara Sea Urchin). Both delicious.
Albacore with a bit of ginger and scallions.
Salmon tempura cut roll (technically for my two year old).
A bit more sushi. In the back grilled Unagi (fresh water eel) rolls, and Hamachi (yellowtail) and scallion rolls.
Kani (Alaskan king crab) sushi.
Tamago (sweet egg omelet) sushi.
And some vanilla mochi balls (ice cream covered with sweetened pounded rice). The red stuff is strawberry sauce.
Takao is top flight as always. I tend to enjoy ordering ala carte like this best, but it’s actually more expensive than getting an omakase, perhaps because I order a lot more sushi.
