Restaurant: Takao [1, 2, 3, 4, 5, 6]
Location: 11656 San Vicente Blvd, Los Angeles, CA 90049. (310) 207-8636
Date: August 6, 2011
Rating: 9/10 creative “new style” sushi
I’ve already covered Takao in some detail HERE and then separately here, here, and 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 first link.
As you can see comparing this to the other Takao meals, you my dear readers, come first, as I ordered completely differently for your vicarious enjoyment.
After my spectacular N/Naka Kaiseki meal and its really good sakes I decided to up my sake game. This is the cheapest of the “shaved rice” sakes on the menu at Takao. It was good, not as good as the two amazing ones at N/Naka (Takao has half a dozen “better” ones too), but good.
The chefs at work. Takao himself was cutting for me tonight.
Scallop sashimi. I do love my japanese scallops. There was sea salt to dip them in too.
Toro tartar with caviar. I just can’t resist.
Spanish Mackerel chopped with scallions. Very tasty!
Squid, two ways. On the left normal. And on the right I’m not sure, but it there was a sour (and I mean sour) plum sauce (above left) to dip it in. Same sauce as I had the other day at Kiriko.
Mysterious grilled bit of sea creature. Soft and chewy, not bad.
Grilled Alaskan king crab legs. A sprig of pickled ginger.
On the left Uni (sea urchin) and on the right Ikura (salmon roe).
Fresh water eel with the sweet BBQ sauce.
And then a winter mushroom miso to finish.