Restaurant: Takao [1, 2, 3, 4, 5, 6]
Location: 11656 San Vicente Blvd, Los Angeles, CA 90049. (310) 207-8636
Date: October 16, 2011
Rating: 9/10 creative “new style” sushi
I’ve already covered Takao in some detail HERE and then separately here, here and here. The full menu and some information on the history of the place can be found through the first link. This particular meal covers a full $120 Omakase, which actually is a very good value compared to ordering ala carte.
We started off with a lovely “shaved rice” style cold sake. I’ve become increasingly fond of this old-school premium form of sake.
Ankimo (Monk Fish Liver) with ponzu, scallions, and slightly spiced daikkon radish. An excellent example of this classic dish.
White fish with a bit of micro greens, citrus zest, and red peppercorns. A very light and delicious “sashimi salad.”
Toro tartar with caviar. A takao (and Nobu) classic.
Baracuda with ginger, scallions, in a light ponzu. This is not normally my favorite fish, but this preparation was very nice, with a light hint of char on the partially cooked fish.
Grilled Alaskan king crab legs. A sprig of pickled ginger. Very fresh and not frozen tasting, but the sweet vinegar sauce (in the back) totally made the dish.
A classic Japanese style unami flavor. A autumn broth of three kinds of mushrooms and some kind of light fish. The two sauces were a sour plum sauce (I think traditional with this fish) and a really tasty vinegary ponzu.
Sweet Santa Barabara prawn and asparagus tempura. The batter had little crispy riceballs in it which gave the whole thing a different texture. Plus there was both curry salt and sea salt and the traditional tempura sauce for dipping.
Salmon slices, marinated in a miso broth, served sizzling hot in this cast iron pan. You could cook as little or much as you liked. The sweet miso sauce was very tasty too.
A sushi flight. Starting at the left: red snapper, gizzard shad, blue fin tuna, toro, and in front, Santa Barbara uni (sea urchin).
Clam miso. Like regular miso, but with an extra hint of brine.
And for dessert, green tea creme brule with strawberries. It’s very green, with a fairly intense creamy tea flavor.
This was probably my best official omakase at Takao yet (and it’s always good). A very nice meal.
