Location: 11301 Olympic Blvd #102, West Los Angeles, CA 90064. TELL (310) 478-7769
Date: July 8 & 21, Sept 21, 2011
Cuisine: Japanese / Sushi
Rating: Very nice!
At our giant Go Sushi love-fest one of my Foodie Club members suggested I check out this Sawtelle sushi joint. He said it was great. Twist my arm! So I finagled a business lunch there (didn’t have to twist the other arms very hard either).
The unassuming storefront on the corner of Olympic and Sawtelle, right next to the Yakatori place.
The classic Japanese salad with the yummy textured dressing. I forgot either of my real cameras and had to make due with the iPhone 4 (sorry). It really doesn’t do too bad a job if you have adequate light and turn off the flash. That little LED has a range of about 12 inches and isn’t good for much.
Amberjack on the left, and halibut on the right with a gelatinous but yummy “sauce.”
From left to right: albacore with garlic chips, baby red snapper, and mackerel with onion and similar. All very good and excellent preparation.
On the left, kanpachi (young yellowtail), taco (octopus), and on the right Japanese scallops with pesto. I hate eating octopus because it’s such a smart animal, but these were some of the most tender and succulent bits of cephalopod I’ve yet had. THe scallop was also fantastic, with the light pesto adding a unique flavor without marring the subtle sea taste.
On the left: Big eye tuna and yellowtail, in the middle sea bream with salt and on the right homemade smoked salmon. All were great, but the bream and the salmon really stood out.
Blue crab handroll. Overstuffed and on par with the Sasabune ones.
I went back two weeks later and ordered a more elaborate sashimi omakase, which is mixed in here with a simpler sushi/sashimi one. This time I had the medium camera so the pictures are better.
Octopus, salmon wrapped mango with caviar, and on the right boiled eel with plum sauce. The eel was interesting. It didn’t have much flavor (being boiled) but the sauce was very tart, tasting intensely of sour Japanese plum (which it was).
A sashimi plate, left to right. Wild kanpachi (young yellowtail) with pesto, gel, and jalepeno. Albacore with garlic chips, abalone sea salt. Halibut with ponzu gel. These gels (slightly sweet, interesting texture) are something unique to Kirko (in my experience).
A sashimi plate that I forgot to photo until after I had eaten several items. We have starting in the lower left and heading clockwise. Tai (Red snapper) with sea salt. Chu-toro. Santa Barbara spot prawn, live head and raw body (eaten). Japanese scallop with pesto.
This is another “sushi and sashimi” lunch omakase.
Overall, I was very impressed with Kiriko. Not only was the fish fantastic but they had very nice modern presentation and were doing some interesting stuff with the fish without going all weird and California. I’d put it in that grade of 9/10 LA sushi, which is saying a lot as our sushi is so fantastic.