Restaurant: Go’s Mart [1, 2]

Location: 22330 Sherman Way, Canoga Park, CA 91303  818.704.1459

Date: October 11, 2011

Cuisine: Japanese Sushi

Rating: Possibly LA’s best sushi!

This is my second visit to the unassuming Canoga Park sushi temple that is Go’s Mart. You can check out the Foodie Club mega tasting meal I had previously. This time I just dropped by for lunch and had a more “modest” little lunch omakase.

The plate of ginger and wasabi gets the saliva flowing.

Marinated toro collar. In some ways like a really nice marinated tuna fish.

Homemade Ikura (salmon roe). As good as that gets.

Go has the interesting format of serving fish in related flights. This is a foursome of whitefish. All are prepared with variations of wasabi, rock salt, truffle oil, and kelp. Some also have shiso and or yuzu pepper. All four are fairly similar with a nice light bright flavor.

Kue I think, which is a kind of grouper.

John Dory.

Red snapper.

Kelp bass.

Sweet shrimp roe marinated in a mirin (rice wine) based sauce.

It looked pretty cool even after I got most of them out.

A flight of shellfish. Dusted with hibiscus salt.

Japanese snow crab with gold.

Some very fine Alaskan king crab.

Japanese scallop. Yum.

And sweet shrimp (body) with caviar.

The heads came back to us fried. Which are also great.

We ate everything but the eyeballs and beaks.

A flight of tunas.

Blue fin tuna with garlic chip.

Albacore tuna with garlic.

Chu-toro (medium tuna belly) with radish and caviar.

O-toro (extra fatty toro), seared, with gold and a slightly sweet sauce.

A tro of squirmies.

Live octopus, cooked. It was alive a few minutes before we ate it. This was good, but I probably prefer it less cooked.

Fresh abalone. As good as the chewy creature gets.

Baby squid, with a bit of squid guts. Very soft for squid.

Both kinds of eel, sea and freshwater.

The sea eel, with kelp.

And the river eel.

Two kinds of halibut. Both with hibiscus salt, micro greens, and yuzu pepper.

Kelp halibut.

Halibut fluke.

A blue crab handroll with a bit of truffle oil.

Go finishes up with a bit of fruit drizzled in sweetened condensed milk. Very nice finisher. There are rasberries, figs, melon, golden-berries, mulberries and blueberries.

Go-san continues to impress with some really scrumptious sushi. He has his own take on the art and not only is the fish impeccable but the flavor combos very refined and interesting. Given the ultra high end nature of the food (and standard sushi pricing), it isn’t even that badly priced either. Much more reasonable than Mori Sushi for example. Go to it!

For more LA Sushi, click here.